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Cookies

Those are all-time favourites in our house.

Chewy pumpkin molasses cookies

• 4 Tbsp pumpkin puree
• 1/2 cup (1 stick) unsalted butter, softened
• 6 Tbsp brown sugar
• 4 Tbsp granulated sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 2 Tbsp fancy molasses
• 1 1/2 cup all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

1. Preheat oven to 180°C
2. Cream butter with sugars and pumpkin
3. Add other ingredients
4. Spoon dough using cookie spoon
5. Bake for 8-10 minutes. Cookies must be very soft.

(adapted from Back to Her Roots)

Amaretti

• 2 egg whites (thawed if frozen)
• 1 pinch of salt
• 170g ground almonds
• 50g flour
• 150g icing sugar
• a dash of bitter almond extract, to taste
• extra icing sugar for coating

1. Beat egg whites and salt until they begin to firm up, then gradually add the sugar to form a meringue base (result is firm and shiny)
2. Fold in flour and almonds delicately (using a spatula)
3. Add almond extract and finish folding
4. Let set in the fridge for about 1h
5. Preheat oven to 180°C
6. Using hands, form small balls, about 2cm diameter, then roll in icing sugar - use disposable gloves or keep hands moist with cold water to make this step easier.
7. Once the balls are on the baking sheet, lightly crush them with your hands before baking
8. Bake for 10 minutes. Cookies must be soft. Underside of cookies must have a pale apricot colour. Do not overbake. When in doubt, underbake.

(adapted from Journal des Femmes)

Toffee cookies

• 100g butter
• 1/2 cup sugar
• 1 Tbsp molasses
• 1 cup flour
• 1 tsp baking powder
• vanilla extract, to taste

1. Pre-heat oven to 175°C
2. Mix all ingredients, roll out dough into three finger-thick rolls and flatten slightly, place well apart on baking sheet
3. Bake for 10-12 minutes (will flatten out dramatically). While still warm, cut diagonally into chunks. Separate when cooled.

(source: IKEA Fika)

Zimtsterne / cinnamon stars

• 3 egg whites (thawed if frozen)
• 1 pinch of salt
• 250g icing sugar
• 1 1/2 Tbsp cinnamon
• 350g ground almonds
• 1/2 Tbsp kirsch (cherry liqueur, to taste)
• granulated sugar, for coating

1. Beat egg whites and salt until they begin to firm up, then gradually add the sugar to form a meringue base (result is firm and shiny)
2. Keep about 6 Tbsp of the meringue base in a small container in the fridge, for icing
3. Fold in almonds, cinnamon and kirsch delicately (using a spatula)
4. Spread the dough ca. 1 cm thick between two nonstick surfaces (baking paper, silicone mats, plastic sheet), using some granulated sugar on both sides to prevent the dough from sticking too much
5. Cut into star shaped cookies and place on lined baking sheets
6. Place a small dollop of icing in the middle of each star, then use a chopstick or skewer to draw the icing over each branch of the star
7. Let the icing harden overnight at room temperature (about 6 hours)
8. Preheat oven to 250°C
9. Bake for max 5 minutes (icing should stay white!)

(adapted from Betty Bossi)

Biberli / biscômes

(almond-filled gingerbread)

Makes 24 4x4cm biberli

• 250g flour
• 50g spelt flour
• 2 tsp baking powder
• 1 Tbsp lebkuchen-mix:
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • a pinch (1/8 tsp) nutmeg
  • 1/4 tsp ground coriander
  • 1/4 tsp ginger powder
  • 1/4 tsp ground aniseed
  • 1/4 tsp ground cardamom
• 150g honey
• 100g sugar
• 5 Tbsp milk
• 200g marzipan / almond paste
• 1 Tbsp cream

1. Mix the spices together, or even better start with whole seeds and crush them in a mortar - or double the quantities and make extra mix for other uses, it will stay fresh for a couple of months.
2. Gently heat the milk, sugar and honey in a small pan until the sugar is well dissolved (not too hot!)
3. Mix the flour, spelt flour and baking powder in a large bowl and add the liquid, mix well. The result will be quite sticky, that's OK.
4. Let the dough rest overnight in the fridge (or up to 2 days)
5. Preheat the oven to 180°C
6. Roll the dough to a thickness of about 4mm - it will be quite sticky still, rolling it between layers of parchment paper and a generous dusting of flour is advised.
7. Either cut it in squares using a knife, or use a cookie cutter, place on a baking sheet lined with a baking mat or parchment paper
8. Roll the marzipan to about 7mm - cut it in slightly smaller shapes, place one in the middle of half the dough pieces
9. Wet the edges and cover each biberli with a second piece of dough and press lightly to seal the edges
10. Bake at 180°C for about 15m (they will get a bit darker). Do not overbake!
11. When they are still warm, brush them lighlty with a little cream & let cool
12. Store in an airtight container. They will be at their best/chewiest after a day or two!

(adapted from a recipe shared on the Auslandschweizer Facebook group)

Structural Gingerbread

Good recipe for gingerbread houses.

• 1 1/2 cup shortening
• 1 1/4 cup sugar
• 2/3 cup fancy molasses
• 3 eggs
• 7 cups flour
• 1TBsp cinnamon
• 1 1/2 TBsp ginger powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt

1. Cream shortening and sugar in the stand mixer (paddle)
2. Keep the mixer running at low speed, gradually add molasses and eggs
3. Combine remaining dry ingredients in a bowl then add to batter gradually
4. Place dough in saran wrap and refrigerate for a few hours
5. Roll dough between sheets at 7mm - 4mm is feasible but will be less sturdy
6. Bake at 190°C for about 10 minutes, until brown - err on the side of overbaking

Tuiles

Works for translucent gingerbread house walls.

• 2 egg whites
• 125g icing sugar
• 60g flour
• 1tsp vanilla extract or other flavour (e.g. almond)
• 60g butter, melted and cooled
• Flaked almonds (optional)

1. Whisk egg whites a little in a bowl and add sugar, whisk more until frothy (not meringue process)
2. Stir in flour and vanilla extract, then add melted butter.
3. Mix to a smooth batter. It should flow slowly down a spoon, kind of like pancake batter
4. Spread batter through templates cut from acetate sheets (very thin) onto lined baking trays, then remove template
5. Optionally add flaked almonds
6. Bake at 180°C for 7-8 minutes (until the edges turn golden) - do not overbake
7. Working quickly, remove the tuiles with an offset spatula and roll or form them if needed

Tuiles don't keep for a very long time as they absorb moisture, but they can last one night on a cooling wire. Batter keeps for a few days in the fridge if needed.

(adapted from Tales from the Kitchen Shed)