Christmas Cookies

Anise Cookies (Anisbrötchen)

3 Eggs 1 Tablespoon anise seed
½ lb. (1 cup) sugar
½ lb. (approx. 2 cups) sifted flour

Beat eggs and sugar till frothy. Add flour and anise. Spoon onto parchment lined cookie sheets. Allow to sit on cookie sheets for bottom to set (best over night). Bake for 7-8 minutes at 375°F.

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Linzer Cookies (Linzer Plätzchen)

½ Cup softened butter or margarine
½ Cup finely ground filberts
½ Cup sugar
½ Cup finely ground almonds
1 egg yolk
½ tsp. cinnamon
zest of ½ lemon
½ tsp. ground cloves
1 Tablespoon lemon juice
red raspberry jam for coating
1 Tablespoon baking cocoa
1 egg white
1 Cup all purpose flour
1 Tablespoon water

Cream butter and sugar using an electric mixer. Add egg yolk (reserve the white) and beat till light and fluffy. Add lemon zest and lemon juice, then add cocoa and blend. Set aside. Mix flour, nuts, cinnamon and cloves. Pour the butter mixture into the flour mixture then mix with a fork or hands till well blended. (Dough will be on the soft side.) Place dough in a bowl, cover and refrigerate until dough is firm. Preheat oven to 350-375°F. On a floured board, place a small amount of dough, and roll out with a floured rolling pin. Cut into desired shapes; (cut circle out of half the shapes with a thimble) and place on a greased cookie sheet. Brush with the egg white and water mixture. Bake until edges are golden (10-15 minutes). One cooked, spread jam on the bottom half of cookie and top with the open cookie. Store in an airtight container. Dust with confectioners sugar before serving.

Vanilla Crescents (Kipferl aus Zuckerterteig)

1 Cup Flour
1 Cup vanilla sugar or 1 Cup white sugar mixed with 1/4 Teaspoon vanilla extract
Pinch of salt
1/4 Cup butter, cut int small pieces
1/4 Cup ground almonds

Preheat oven to 350°F. Sift flour and salt onto board. Add butter, almonds and 3 tablespoons of flavored sugar. Using your hands, work together to a smooth paste. Cover and leave in a cool place at least a half hour. Place on board (Do not add flour to board) and roll with palm of hand into a long sausage shape. Cut into 24 equal pieces. Roll each piece into a sausage shape. Keep the middle a little thicker then the ends. Twist into crescent shape. Place on baking sheet (Not greased or floured). Bake until golden brown about 10 minutes. Put remaining sugar into a large dish. When cookies are done, roll each cookie into the sugar mix coating thoroughly. Note: At this stage the cookies are fragile; handle carefully. Store in an airtight container. Yields 24 cookies.