The holiday season is officially upon us. Next week is Thanksgiving and on Saturday, November 27, is already the First Sunday of Advent and we light our first candle on our advent wreath!
But, hold on…! We need some tasty German Christmas Cookies to complete our German ‘Vorweihnachtszeit’ (pre-Christmas) traditions.
So we thought of having a German Christmas Cookie Challenge!! …Are you in?
Send us your authentic and most loved German Christmas Cookie recipe and be featured here on our website!
Do you have a special recipe that makes you remember those cozy candlelight evenings with family and friends back in Germany? We need it!
Help us bring the comfort and warmth of the beautiful ‘Adventszeit’ (Advent Season) to all the CaliforniaGermans expats here in California! There is nothing like the scent of freshly baked cookies bringing Christmas spirit into our homes.
Send in your favorite German Christmas Cookie recipe to californiagermans(AT)gmail.com
Every Friday until December 23, the night before German Christmas, we will feature a cookie recipe that is special to a CaliforniaGermans at “Weihnachtsbäckerei” on our website.
To start off the official Christmas Baking Season, here is a Christmas favorite of my family: Vanillekipferl (Vanilla Crescents), a recipe passed down from my grandmother.
Vanillakipferl – Vanilla Crescents
250 g flour (add a pinch of baking powder)
125 g sugar
3 egg yolks
200 g unsalted butter
125 g almond flour
50 g hazelnut flour
Bourbon Vanilla Extract
- Combine all the ingredients to a dough by hand not the mixer. We call it ‘Knetteig’. Start out with the flour to which you add the almond flour, hazelnut flour and the sugar. Then add the butter (should be at room temperature and cut into little thin pieces) and then add the egg yolks and some Bourbon Vanilla extract. You can start mixing it all with a fork but once the dough gets heavier it’s easiest to just get in with your hands to work a nice smooth dough.
- Put the dough to ‘rest’ into the fridge for about 30 minutes.
- After 30 minutes cut a chunk off the main dough to make a long 1 inch role which you then cut into 2 inch pieces. (Repeat that step for the whole dough) Take each 2 inch piece and roll it into a crescent with the ends thinning out towards the end. Place your crescents on a baking sheet and put them in the oven for about 10 minutes at 350-390 °F
- Then turn the still warm Vanillekipferl in Vanilla Sugar , and your first German Christmas cookie is ready to eat!