Thursday, December 15, 2011

Christmas Cookies.....Waiting for Santa to come.....

I have not been like the song "No andaba muerta ....andaba de parranda".....I don't know what is going on, but it seems that the days have no more than 18 hours.....time is scarce!!.....Where are the hours that are gone!!

I've been cooking a lot, but without time to post; therefore, my hard disk is almost going to explode.....full of will see Christmas Cakes in  Easter....hahahahaha!

I have asked some friends for their traditional Christmas cookies recipes, and I started the season cooking new cookies. Of course, as usual I have baked my almond cookies, biscotti, and thumbprint cookies. Nevertheless, I wanted to try something new......

I'm not good in decorating cookies; therefore, I asked for Christmas Cookies without decoration.

Chrabeli (from a Swiss friend)

2 tablespoons Aniseed
1 teaspoon of Lemon juice
250 g Powdered sugar
2 large eggs
1 lemon zest
300 g flour
½ teaspoon of baking powder

Roast the anis in a pan. Mix sugar, eggs, lemon zest and lemon juice with a mixer until is creamy. Incorporate the anise, flour and baking powder. Mix well, and refrigerate for one hour.

For cylinders of 1.5 cm in diameter, and cut them in 6 cms long. Make two cuts, and shape them into crescents. Make two cuts, and place them in an oven tray over parchment paper.

Put them in a preheated oven at 150C for 20 minutes, until they are cooked but white.


Almond Filled Viennesoire (from an Austrian friend)

1 ¼ cup of flour
60 grams of butter
85 gramos queso crema (tipo Philadelphia)
½ teaspoon of baking powder
¼ cup of sugar
1 teaspoon of vanilla esence
Milk if needed

1 egg white
1 cup of sliced almonds (grinded)
1/2 cup of sugar

Icing sugar for dusting

Mix flour, salt, and baking powder. Set aside. With a mixer, beat the butter, cream cheese, sugar, egg yolk and vanilla until is creamy. Incorporate the dry ingredients, until you have a dough that is soft, and not sticky. If needed, then add milk (I dis not needed). Freeze for one hour.
Filling: Beat the egg white until is foamy. Add the almonds, and sugar.

Divide the dough in three parts, and roll it in a circle (about 12-15 cms diameter). 

Spread the filling, leaving the edge clean. Divide it in 8 pieces. 

Roll it from the edge to the center. 

Place it on a parchement paper (with the point side down), and bake it at 350F for 15 minutes, until light golden brown. Dust them with icing sugar.


 Almond Crescents (from a Canadian friend)

1 cup of flour
1 cup of grinded almonds
1 egg
½ cup of sugar
1 teaspoon of almond essence
1 teaspoon of baking powder
One pinch of salt
100 grams of butter

Mix flour, almonds, slat, and baking powder. Beat sugar, butter, egg, and almond essence until is creamy. Incorporate the dry ingredients. Refrigerate it for 1 hour.

Shape the dough in a cylinder. Cut pieces of 3 cms, and shape them in crescent. Bake them in a preheated oven at 350F for 12 minutes (until golden brown). Decorate them with icing and sugar colour.


I don't paint Christmas cookies, but my daughter invites friends to decorate them. Here you have a sample.....


  1. que deliciosas se ven tus galletitas Te extrañamos Amiga que disfrutes de una hermosa navidad junto a tu familia Que Dios te bendiga

  2. Qué maravilla de galletas!!!! Me quedo por aquí... y de paso me llevo unas cuantas ;-)) con el hambre que tengo yo ahora....
    Del blog de Beatriz copie la trenza-abeto, y del tuyo el tutorial. Espero que no te importe. Lo publicaré en breve. Si prefieres que no lo haga, no tiene smás que decírmelo.

    Un beso y FELICES FIESTAS!!!!