Vanille Hoernchen (German Christmas Cookies)
"This recipe has been handed down from my great grandmother in Germany. We've had these every Christmas since I can remember and I now make them every year with my kids. They are so delicious."
- Ready In:
- 37mins
- Ingredients:
- 6
- Yields:
-
30 cookies
ingredients
- 210 g flour
- 90 g ground almonds
- 180 g butter
- 90 g sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup powdered sugar
directions
- Mix all ingredients except powdered sugar together in a medium mixing bowl.
- Knead by hand until dough comes together.
- Don't over knead it.
- Seperate dough into about 30 segments.
- Form each segment into a half moon or cresent shape.
- Place on ungreased cookie sheet.
- Preheat oven to 350 degrees.
- Bake 10-12 minutes until they're golden colored.
- Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
- It is important that you do this while they're still warm or the sugar won't stick.
- Put on wire rack to cool.
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Reviews
-
To me these were good, but not great. I also found that the recipe was hard to follow as the measurements were given in grams and ml and I am used to cups and tablespoons. I kneaded the dough for quite a while but it would not come together. In the end I added a tablespoon of egg substitute. After that the dough came together easily. I cooked them as the recipe indicated, adding the powdered sugar after they came out. They were ok tasting, but the measurement could have been more user-friendly. Thank you for sharing the recipe! -
Note about powdered sugar: I just wanted to say these sound a lot like pecan crescents. You can make the sugar stick after they cool off. I bake crescents ahead of time, freeze them without sugar, and thaw them when ready to use. You need a clean new spray bottle. Fill it with water, mist the cookies on a cookie sheet, sift on the powdered sugar with a strainer and a spoon, and let dry. My family is mostly German descent and they rave about pecan crescents. If you try that with this recipe, try a SMALL BATCH first, before the holidays, to make sure it works the same on this recipe. -
These have been a Christmas tradition in my family for years. I never knew they were of German origin what a happy surprise! We all love these they are gobbled up fast! Thanks so much for posting this! -
Excellent biscuits, fantastic texture and flavour. Very easy to make, just mix all ingredients together and no rolling/cutting required. I have made a different version of this biscuit (lemon almond shortbread) omitting the vanilla and adding very finely grated lemon peel & juice of 1/2 a lemon, forming the biscuits into little disks instead of cresents. I think that this tastes better than the original, however it all depends on your personal taste! Thanks very much for the recipe. -
Just like I was back in Germany
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RECIPE SUBMITTED BY
Steph Doll
Buena Vista, 0
<p>I learned to cook when I was about 12 years old and have always enjoyed it. We had a large family. My parents, 4 kids, usually about 3 foster children and sometimes a friend and maybe even their children lived in one house. On top of that there were always some of our friends around too. I am German and grew up there until I was 15 and my parents moved to Colorado. Now I only cook for 4 people. My husband Rick, my daugther Theresa (6), my son Timothy (5) and of course myself. My husband is a very picky eater (he hates tomatoes, onions, peppers, eggs and anything with a cream/milk based sauce or gravy), so I'm always scouting for new recipes he might enjoy.</p>
