How to bake cookies without shortening

Ten baking tips: Christmas cookies for every taste


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Wind rings, vanilla croissants, Linz eyes - the sweet harbingers of Christmas taste best when you've baked them yourself. We have put together ten of the most popular biscuit recipes for you.
Main picture(c) ichkoche.at / Norbert Tutschek
Wind rings, vanilla croissants, Linz eyes - the sweet harbingers of Christmas taste best when you've baked them yourself.

We have put together ten of the most popular biscuit recipes for you. >> Next


You can find more Christmas cookie recipes at www.ichkoche.at
210 g butter (room temperature)
210 g icing sugar (finely sifted or fine granulated sugar)
1 pinch of salt
1 egg
8 yolks
10 g vanilla sugar
Lemon peel (freshly grated or lemon peel powder)
1 cl rum
330 g flour (smooth)

To fill:
Jam (apricot, raspberry, currant or Parisian cream)

For dipping:
Chocolate glaze (light, dark or any color)

>> To the preparation
(c) ichkoche.at / Kurt-Michael Westermann
Sweet tongues - preparation:
Mix the butter with sugar, vanilla sugar, rum, lemon zest and salt until frothy. Gradually add the yolk and egg, finally fold in the flour. Pour the mixture into a piping bag with any piping nozzle, spray on small sticks or other shapes and bake in the preheated oven at 165 to 175 ° C for about 10 minutes until light brown. Brush half of the cooled tongues on the underside with jam or cream and place the other half on top. Dip up to half in chocolate glaze.

Tip:
This recipe is a slightly larger amount, as the sweet tongues can be filled and decorated in different ways.
(c) ichkoche.at / Kurt-Michael Westermann



Ingredients:


3 pieces of egg white
240 g icing sugar
Streusel (to decorate at will)




Preparation:


Mix half of the icing sugar with the egg whites until frothy, carefully fold in the rest of the sugar.

Shape rings with the piping bag and bake in the oven for one hour at approx. 70 degrees.
(c) ichkoche.at/Norbert Tutschek
100 g hazelnuts (ground; optionally almonds or walnuts)
120 g icing sugar (finely sifted)
150 g couverture (light or chocolate)
150 g couverture (dark or chocolate)
150 g currant jam (or raspberry jam)
6 cl rum (60%)
2 cl lemon juice

For rolling:

Granulated sugar (optionally chocolate sprinkles or coconut flakes)


>> To the preparation
(c) ichkoche.at/Norbert Tutschek
Mix the nuts well with the icing sugar. Mix in the rum and lemon juice. Stir in the melted chocolate and mix well by hand. Mix in the currant jam as well. Instead of a raw egg, this should ensure better binding and is an additional flavor carrier. Shape small balls by hand and toss in granulated sugar, chocolate sprinkles or coconut flakes and refrigerate.

Tip:
You can confidently prepare a slightly larger amount of this, as the confectionery tastes excellent.
(c) ichkoche.at/Norbert Tutschek
Ingredients:
4 egg whites
130 g fine granulated sugar
150 g icing sugar (finely sifted)
150 g couverture (melted or boiling chocolate)
1 pinch of salt

Preparation:
Beat egg whites with granulated sugar and salt until stiff. Add icing sugar by hand and then add the cooled, melted chocolate or couverture. Pour the mixture into a piping bag with a serrated perforated nozzle and squirt small busses or sticks onto a prepared baking sheet. Dry on sight in the preheated oven at approx. 100 ° C for about 1 hour. The oven should be slightly open so that the steam can escape. Sample: The pastry has to be dry inside. If necessary, dry for another 30 minutes at 80 ° C.

Tip:
It is better to prepare small pieces of pastry, as they dry faster.
(c) ichkoche.at / Kurt-Michael Westermann
Ingredients:

3 pieces of egg white
200 g butter (soft)
140 g of icing sugar
60 g agnesia hazelnuts (grated)
60 g flour
1 pinch of baking powder
Chocolate icing (to decorate)

Glaze:
3 pieces of yolks
140 g of icing sugar

Preparation:

Mix all ingredients together until smooth. Spread the mixture 1cm thick on the baking sheet and bake in the oven at 180 ° C until golden brown.
For the glaze, stir the yolks with the sugar until foamy, spread them on the still warm dough sheet and leave to dry for 24 hours. Then cut the whole thing into strips and dip the long side in the chocolate glaze.
(c) ichkoche.at / Arneitz
Elisen Lebkuchen - Ingredients:
Wafers (4 or 8 cm diameter)
220 g sugar (fine crystal)
110 g walnuts (finely grated)
110 g almonds (finely grated)
50 g orange peel
8 g vanilla sugar
4 g cinnamon
3 g of salt
3 g lemon peel
1 pinch of nutmeg
1 pinch of cardamom
36 g invert sugar (or grape sugar)
4 egg whites
72 g marzipan paste
4 g ammonium (or deer horn salt)
8 ml of milk
20 g flour (smooth)

>> To the preparation
(c) ichkoche.at / Kurt-Michael Westermann
Elisen gingerbread - preparation:
Mix the granulated sugar, nuts, almonds, orange peel, vanilla sugar, cinnamon, salt, lemon peel, nutmeg and cardamom dry. Process with invert sugar and a part of egg white to a solid mass. Grate the marzipan mixture with a fine grater, add and stir the mixture until smooth. Gradually add the remaining egg white. Put everything in a saucepan or a mixing bowl and roast over a water bath, stirring constantly, and heat to about 60 ° C. Pour onto a baking sheet and let cool down. Mix the ammonium with the milk and add to the mixture with the flour. Place the wafers on a prepared baking sheet, place approx. 50 g of the mixture on each wafer and spread it with a knife. Bake at approx. 150 ° C for about 20 minutes until light brown.

Tip:
You can also use small wafers with a diameter of 4 cm. Then, however, the baking time is shortened somewhat.
(c) ichkoche.at / Kurt-Michael Westermann
Ingredients (for 20 pieces):

250 g fine granulated sugar
100 g flaked almonds
1 tbsp honey
150 g whole milk couverture

Preparation:

Melt the sugar into a light caramel, stir in the flaked almonds and place on a baking sheet lined with baking paper. Allow to cool slightly and roll out as thick as the back of a knife. Spread honey and fold the sheet up. Place in the oven preheated to 150 ° C for about 2 minutes. Cut into any pieces. Melt the couverture in a water bath and dip the pieces in it.
(c) ichkoche.at / Peter Bàrci
Ingredients:

150 g butter
10 ml Kandisin liquid
1 piece of egg
1 pinch of salt
1 piece of lemon peel
300 g of wheat flour
2 g baking powder
100 g raspberry jam
20 g rock candy litter

Preparation:

Make a dough from butter, liquid rock candy, egg, salt, lemon peel, flour and baking powder and let stand for about 1 hour. Roll out the dough about 3 mm thick and cut out biscuits with a diameter of about 5 cm. Cut a 1 cm hole in half. Bake on a greased tray at 200 C until golden. Sugar the cookies with the hole with candy litter while they are still warm. Brush the cooled biscuits without holes with jam and put the rings on top.
(c) ichkoche.at / Norbert Tutschek
Ingredients:

For the dough:
300 g flour (smooth)
100 g vanilla crescents (also for diabetics) hazelnuts (grated)
70 g icing sugar
1 pack of vanilla sugar
250 g semi-fat margarine (cold)

For rolling:
150 g icing sugar
1 pack of vanilla sugar

Preparation:

Sieve the flour on a baking board, add the nuts, sugar and vanilla sugar. Put the margarine cut into pieces on top, cover with flour and quickly knead into a smooth dough. Shape the dough into pencil-thick rolls and cut evenly sized pieces (5 cm long). Shape croissants and place on a baking sheet lined with baking paper. Bake at 160 ° C in the preheated oven for about 20-25 minutes. Mix the icing sugar and vanilla sugar and roll the croissants in them while they are still hot.

Tip:
Chill the dough well and process it cool.
(c) ichkoche.at / Norbert Tutschek
Ingredients:

3 egg whites
250 g icing sugar (finely sifted)
2 cl kirsch (or lemon juice)
20 to 30 g of cinnamon
350 g almonds (finely ground; optionally hazelnuts)

Preparation:

Beat egg whites with icing sugar and lemon juice until very stiff. When using kirsch, stir it into the whipped mixture first. Set aside 1/3 of the snow mass for the glaze.

>> Next
(c) ichkoche.at / Kurt-Michael Westermann
Mix in the remaining amount of cinnamon and almonds. (To improve the taste, you can add 100 g of raw marzipan or 30 g of finely chopped orange peel.) Roll out the dough to a thickness of 8 to 10 mm between a cut vacuum bag, between two baking mats or on a work surface sprinkled with finely grated almonds or hazelnuts.

Cut out stars. Occasionally dip the cookie cutter in sugar so that the mass comes off more easily. Brush with egg white glaze and leave to dry at room temperature for 5 to 6 hours or overnight. (I use a wooden or metal skewer to distribute the glaze evenly in the corners.) >> Continue
(c) ichkoche.at / Kurt-Michael Westermann
Place on a prepared baking sheet and bake on sight in the preheated oven at 175 to 190 ° C for 5 to 6 minutes. The glaze should be white in color and only slightly tan, the stars should still be soft on the inside.

Tip:
You can also bake the stars without glaze and coat them with icing sugar while they are still warm (see recipe). Or you can completely coat the rolled out dough with glaze and cut out stars. The leftover dough can then be kneaded back together with finely ground nuts and rolled out until the dough is used up.


We wish you all the best!

You can find more Christmas cookie recipes at www.ichkoche.at.
(c) ichkoche.at / Kurt-Michael Westermann