One of the best childhood memories I can think of is baking Christmas cookies with my grandmother. Every year we made traditional Austrian Christmas cookies such as Vanille Kipferl, Cinnamon Stars, Linzer Augen or Buttercookies and Topfenzipfer.
This year I baked for a good cause, together with aboutthatfood, stadtmärchen, mintnmelon, nonolicious, Cookies and Style & whenannacooks. We teamed up with Caritas to help people in need. So a big shout-out to everyone living in Vienna: in return of a donation, you can get our delicious cookies.
Vanille Kipferl
Recipe
- 190 g cold butter
- 70 g icing sugar
- 90 g unpeeled grounded almonds
- 290 g flour
For the sugar coating
- 170 g icing sugar
- 3 tbsp. vanilla sugar
Instructions
- Sieve the flour and icing sugar into a bowl and combine with cold butter and almonds.
- Place the dough in the fridge for at least 1 hour.
- Form small balls and roll each into logs and bend it into a crescent shape.
- Place on a baking tray with baking paper. And continue with the same steps until no dough is left.
- Preheat the oven to 200 degrees and. bake for no longer than 10 minutes.
- Coat the cookies in vanilla sugar while they are still warm.
Cinnamon Stars
Recipe
- 220 g unpeeled grounded almonds
- 450 g sugar
- 120 g grounded walnuts
- 1 tbsp cinnamon
- 1 egg (egg white only)
Lemon icing glaze
- 1 eggwhite
- juice of 1/2 lemon
- 150 g icing sugar
Instructions
- Mix all ingredients together to form a dough.
- Place in the fridge for at least 1 hour.
- Meanwhile make the Lemon icing by combining everything together.
- Flour your surface and roll the dough out (3mm thick).
- Use star cookie cutters to cut the dough. Place them on a baking tray with baking paper underneath and top with lemon icing.
- Preheat the oven to 150 degrees and bake for around 15 minutes.
Linzer Augen/Butterkekse
Recipe
- 110 g icing sugar
- 210 g butter
- 300 g flour
- 1 egg
- red current jam
- icing to besprinkle
- Mix all ingredients to form a dough and place into the fridge for 1 hour.
- Flour your surface and roll the dough out. (3-4mm)
- Use cookie cutters and cut out the dough. One cookie always needs to sides to puzzle them together.
- Place them on a baking tray with baking paper and preheat the oven to 200 degrees.
- Bake for 8-10 minutes
Topfenzipferl
Recipe
- 250 g quark, 20%
- 250 g flour
- 250 g cold butter
- red current jam or any other jam you prefer
- 1 egg white
Instructions
- Mix all ingredients together except for the egg white
- Place the dough in the fridge for 1 hour.
- flour your surface and roll the dough out.
- Use a round cookie cutter and cut out the dough.
- Place a little jam in the middle of cookie and use the egg white for the corners of each cookie to close them.
- Place them on a baking tray with baking paper and preheat the oven to 200 degrees.
- Bake for 10-12 minutes.
