This December was a bit different from what I had expected. An injured daughter (nothing serious), a very ill cat, a minor car accident, some other “small” troubles, and a massive cold interrupted my plans very much. With all those things going on, I did not get around to baking as much as I would have liked to. At least I managed to make my favorite cookies:
Walnut Cookies, Heart-shaped cookies with Rosehip-Jam, Wachauer Cookies (with chocolate shortcrust and vanilla-buttercream-filling), Marzipan Crescents, Ischler Cookies, Coconut Wedges.
I especiall like it when there is a big plate full of Christmass cookies. In my opinion, this just looks beautiful, very festive and Christmassy.
I will give you two more recipes now, the rest will follow next year!
I came across the recipe for these Oreo Chocolates last week, at schaufenster.diepresse.com. They sounded so good that I had to try the recipe. Oero cookies are one of the few store-bought cookies which do not contain lactose, and I am always ready to experiment when I discover a recipe which uses Oreos. In this recipe, Oreos were combined with cream cheese, and the mixture was coated with chocolate – it HAD to taste great, I thought. Well, it does!
In the original recipe, the balls were coated with white chocolate, then decorated with dark-chocolate-patterns and red and white sugar sprinkles. They looked very pretty.
Because of the lactose intolerance, I could not use white chocolate, so I dipped the Oreo Chocolates into dark chocolate. I did not have red and green sugar sprinkles at home, so I used chocolate sprinkles and decorating sugar instead. For decorating these balls, you can use anything you want – go play!
32 Oreo Cookies (in Austria: 2 packages of Oreo Cookies)
7 oz. (200 g) cream cheese, lactose-free
200 g dark chocolate, lactose-free (Lindt 70%, Merci 72%)
1-2 tbsp. butter
Slice the Oreo Cookies open. Scratch out the filling with a knife and put the filling into a mixing bowl.
Add the cream cheese to the Oreo-filling. With a hand mixer, combine well.
Put the rest of the Oreos into a plastic bag. With a rolling pin, smash them into very small crumbs. Alternatively you can grind them in a food processor. I prefer the rolling pin method as my food processer somehow cannot grind cookies well.
Add the crumbs to the cream cheese mixture and combine well.
Form balls of about 1 inch diameter. Cool for about one hour.
Cover a baking sheet with baking parchment.
For the chocolate glazing, cut the chocolate into small pieces. Melt chocolate and butter in a double boiler. Add more butter if the glazing is too thick.
Place the balls onto a fork and dip them into the chocolate glazing; they should be completely coated with chocolate glazing. Put the balls onto the baking sheet and immediately decorate with sugar sprinkles, chocolate sprinkles, decorating sugar.
Depending on how big you make them, you will get about 25 Oreo Chocolates.
Store in the fridge.
Nuts in Caramel / “Knusperle”
This is another of my favorite cookies. The recipe is not as simple as it seems. I have made these cookies lots of times, but am always surprised by how much work they are. First of all, it takes a long time until all the nuts are roasted. Second, you might burn your fingers because the nuts and the caramel get unbelievably hot. And finally you will have to work really fast in order to separate the caramel-nuts-mixture into small cookie-sized portions. If you are too slow, you will get a huge caramel-nut-lump which you will never ever get apart again. Lots of work – but the result will be overwhelming, I promise!
1 ⅔ cup (375 g) sugar
⅔ sticks (80 g) butter
1 cup (125 g) whole hazelnuts
1 cup (125 g) peeled almond halves
1 cup (125 g) walnut halves
About 100 g dark chocolate, lactose-free (Lindt 70%, Merci 72%)
2 tbsp. butter
Heat the oven to 350° F (175°) C.
Spread the hazelnuts onto a baking sheet and roast for about 10-15 minutes. The skins should get dry and start to crack. Keep an eye on the hazelnuts: if they get too dark, they will taste burnt and bitter.
When the hazelnuts are roasted, pour them onto an (old) kitchen towel. Close the towel over the nuts and rub them against each other so that the skins will come off. Be careful – the nuts will be very hot! It might be a good idea to wear kitchen gloves while doing this. It is okay if you cannot get all the skins off; it will not matter.
Put the roasted and skinned hazelnuts into a heat resistant bowl.
Roast the almond halves until light brown, add them to the hazelnuts. Roast the walnuts until light brown, add to the other nuts.
Put all the nuts onto the baking sheet again; do not turn off the oven.
Generously butter a second baking sheet.
In a big pan, melt a small amount of the sugar at medium heatd. Gradually add the rest of the sugar and melt until golden brown or light brown.
Now you will have to work fast: Put the baking sheet with the nuts into the oven to warm the nut mixture.
Also put the buttered baking sheet into the oven.
Add the butter to the melted sugar and stir in well.
Remove the buttered baking sheet from the oven and place it onto a heat-resistant coaster.
Remove the baking sheet with the nut mixture from the oven and stir the hot nuts into the caramel until they are thoroughly coated with caramel.
Pour the mixture onto the warm, buttered baking sheet. Make sure you spread the mixture over the entire baking sheet. This will make it easier to form cookie-sized portions as some of the nuts will have separated already.
With two wet teaspoons, immediately separate the caramel-nut-mixture into small, cookies sized heaps. The mixture will firm up fast, so you will have to hurry! Let the mixture cool.
Cut the chocolate into small pieces. In a double boiler, melt chocolate and butter.
Coat the bottoms of the Caramelized Nuts with chocolate glazing.
Depending on the size, you will get about 70 cookies.
From: Neef, K. (1995). Nürnberger Weihnachtsbackbuch. München: Walter Hädecke Verlag.