Gluhwein

Recipe:

• 3 litres of dry, German red wine
• 1/2 cup of lemon juice
• 1 tablespoon of clove
• 10 Cinnamon sticks
• 1 teaspoon of nutmeg
• 1 cup of fruit alcohol (schnapps)
• 2 cups brown sugar
• 3 oranges, sliced
  
• 3 lemons, sliced
  

In a large pot place the wine, lemon juice, spices and schnapps, bring to a gentle simmer. Then add the sugar and the sliced fruits.

Serve hot.

Zimtsterne

Ingredients: 3 Egg whites 1 pinch Salt 2 ½ cups Confectioners Sugar 1 1/2 Tblsp Cinnamon 1 Tblsp Kirsch Water (optional) 3 ½ cups Almonds, grounds (Metric Ingredients: Ingredients: 3 Egg whites 1 pinch Salt 300 grams Confectioners Sugar 1 ½ Tblsp Cinnamon 1 Tblsp Kirsch 350 grams Almonds, ground ) Beat Egg white with pinch of Salt until stiff peaks form. Carefully fold in the sugar. Reserve approx. ¼ cup & 3 tblsp of mixture. Carefully fold almonds, Kirsch and Cinnamon under the rest of the egg white/ Sugar mixture. Form to dough. Chill Roll out on sugar to about ¼” thick, cut out Stars (hence the name) brush with reserved Egg white mixture. Chill before baking. Bake for ca. 3 – 5 minutes in the middle of the preheated oven, 480 degrees F. Leave the door a little open, ( by inserting a wooden spoon between the door and oven top) to prevent the cookie from getting brown on top.

Spitzbuebe

Ingredients: 2 Sticks +1tblsp Butter/ Margarine ¾ cups Sugar 1 Egg white 1 pinch Salt 2 tsp Vanilla Sugar 2 ¾ cups + 1 tblsp Flour Some Red Currant or Red Raspberry Jelly (Metric Ingredients: Ingredients: 250 grams Butter/ Margarine 120-150 gr Sugar 1 Egg white 1 pinch Salt 1 tsp Vanilla Sugar 350 grams Flour Red currant /raspberry jelly ) In a bowl, stir Butter or Margarine until creamy and soft. Add Sugar, beat until frothy. Add next three ingredients stir until mixed, sift the flour into the mixture. Gently form into dough. Chill Roll out on some flour to about 1/16” to 1/8’ thick. Cut round shapes. Half will be the bottoms, half will be the tops (count them!) On the Tops, cut out smaller round shapes. Bake ca. 8 min at 400 F. Let cool slightly on baking sheet before removing to rack. Turn the Bottoms upside down. Brush with warmed jelly. Sprinkle the top pieces with confectioners Sugar (Before placing them on the bottoms) . Then place them on top of the bottom pieces.

Anisbrotli

2 Eggs 1 ½ cups + 2 Tblsp +2 Tsp Confectioners Sugar 1 Pinch Salt 1 to 1 ½ Tblsp Anis Seeds 2 cups 4 Tsp Flour (Ingredients in metric:Ingredients: 2 Egg 200 grams ConfectionersSugar 1 Pinch Salt 1 to1 ½ Tbsp Anis Seeds 250grams Flour) Mix Eggs and Sugar and Salt until mixture turns lighter and is frothy. Add Anis seeds. Gradually add Flour(sift). The dough will be on the drier side. For this cookie it is essential that you use a GREASED backing sheet, (as opposed to parchment paper). It will not get the little “foot” if not. Cut out shapes, place on greased cookie sheet, let dry overnight. (If it is very dry in your house, you might not have to wait that long). Bake at 300 F, 15-20 min. The cookie is supposed to rise from the bottom and form a ”foot”, and turn slightly brown on the bottom part.

Mailaenderli

Divide dough into 4 pieces. Keeping remaining dough chilled, lightly flour 1 piece of dough and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough into a 6-inch square, about ¼ inch thick. With bottom of a fork facing down and tines touching dough at a 60-degree angle, score dough about 1//16 inch deep by pulling for across in a series of parallel vertical lines. With a 1 ¾ - to 20inch round cutter cut out cookies, chilling scraps, and arrange about 1 inch apart on prepared baking sheets. Make more cookies in same manner with remaining 3 pieces of dough and with scraps, pressed together. Brush egg wash lightly onto cookies in direction of lines and let stand 15 to 20 minutes, or until dry.

Put cookies in oven and immediately reduce temperature to 325 degree F. Bake cookies, switching position of sheets in oven halfway through baking, 20 to 25 minutes, or until pale golden and firm, and cool on sheets on racks. Keep cookies frozen in an airtight container up to 2 weeks.

Makes about 48 cookies

Brunsli

1 lb ground almond
1 lb powdered sugar
3 oz cocoa powder
3 egg whites (if you are using large eggs you might need to add some additional sugar and almonds)
2 tbl Kirsch Schnapps (Cherry Schnapps)
1 tsp Cinnamon
1/4 tsp ground cloves

Mix all ingredients. Roll out on a surface covered with sugar, roll dough to about ½ inch thickness. Cut out cookies with a 2 inch cookie cutter (heart or star shaped) and transfer onto baking pan lined with parchment paper. Let the formed cookies stand for about 2 hours at room temperature
Preheat the oven to 350 and bake cookies for 5-6 minutes. Don't bake them too long or they will become very hard.