Christmas Baking Recipies

Everybody loves Christmas Baking Recipies. Here are the official Christmas Baking Recipies.

Aachener Printen

Aachener Printen comes among a selected fun and tasty Christmas Baking Recipies. Get the cooking method.

For best results, use a kitchen scale to make these delicate, but delicious cookies from Germany.

• 500 grams dark corn syrup
• 3 tablespoons water
• 10 grams potash
• 1 tablespoon rum
• 150 grams rock candy
• 100 grams sugar
• 60 grams candied orange peel, finely chopped
• 2 teaspoons cinnamon
• 2 teaspoons aniseed, ground
• 2 teaspoons coriander, ground
• 1 pinch cloves, ground
• 600 grams flour
• Some dark syrup and water

In a saucepan over medium heat, stir together syrup and water until hot. Remove from heat and cool slightly. Dissolve the potash in the rum. Break the rock candy into very small pieces. Add all of the ingredients to a large mixing bowl and knead until dough forms. Wrap in plastic wrap and let dough rest for 5 days in a cool place. Preheat oven to 350 F. Grease baking sheets. On a lightly floured board, roll dough out to 1/4 inch thick and cut out 1-inch by 2-inch rectangles. Place cookies on prepared baking sheets, about 2 inches apart. Bake 15 minutes. Allow to cool for one minute on baking sheet and then remove to wire racks to cool completely. Glaze the cookies with a mixture of one part syrup to one part water. When dry, store in tins at room temperature.

Sacher Torte Cookies

While serving you guests with tasty Christmas Baking Recipies, you need to know how to cook Sacher Torte Cookies.

Makes about 42

For the cookies:

• 1 cup butter, at room temperature
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup Dutch-process cocoa powder
• 2 cups all-purpose flour

For the filling:
1/2 cup apricot preserves

For the glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

Preheat oven to 350 F. Lightly grease 2 baking sheets or line with parchment paper or non-stick baking mat. In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in egg, mixing well. Sift together the cocoa and flour. Stir into creamed mixture and blend well. Shape the dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Make an indentation in the center of each with your thumb. Bake the cookies for 12 to 15 minutes, until they feel firm and are light brown. Remove to wire racks to cool. At this point you can store the cookies in airtight containers at room temperature or freeze them.

Before serving, fill the indentation of each cookie with a dot of apricot preserves. In the top of a double boiler over medium heat, melt the chocolate chips and butter. Stir until smooth. Scrape mixture into a plastic zip-lock bag and with a scissors snip off a tiny corner of the bag. Drizzle chocolate over the cookies. Allow chocolate to set before serving.

Five Secrets to Making Better Cookies

• Make sure your cookie sheets aren't too thin. The heavier your cookie sheet, the less likely your cookies are to burn. If you can't afford heavy-duty cookie sheets, you can cover your thin ones with layers of aluminum foil.
• Experiment with the temperature of your oven. My oven is always hotter than what I set it for. I set my oven 25 degrees cooler than what a recipe calls for.
• Always place your cookie dough on cold cookie sheets. If you don't let the cookie sheets cool, your cookie dough will spread too much from the heat of the cookie sheets.
• Don't bake the cookies for too long. They should be light brown around the edges. Keep in mind that the cookies will continue to cook from the heat of the cookie sheet after you remove them from the oven. I always let my cookies bake too long because I didn't think they were done yet. Your cookies should look a little underdone when they come out of the oven.
• Cool the cookies on the cookie sheet until you can lift them with a spatula without breaking them. Cool them completely on wire racks, if you have some, otherwise you can cool them on paper towels or waxed paper.

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