Plätzchen…

For those of you who want to try a hand at German baking this winter season, posted below is one of my personal favorite Christmas cookie recipes. It is a favorite due to its absolute deliciousness and relative simplicity. The Schokolade Kipferlen is a German cookie classic. Even though these cookies are traditionally eaten on Christmas Eve, they can be found in every German house starting with the first of Advent. Most families bake these “moon” shaped cookies, but even the non-bakers can conveniently purchase these treats at the grocery store. This particular recipe has been passed down the generations. Originating with “Tanta Trude” in Bavaria, it has since been baked by Oma, Antje, me, and hopefully you as well. Enjoy!

Schokolade Kipferl:
ZUTATEN:
350 g Mehl
300 g Butter
150 g Zucker
80 g Kakaopulver
1 Ei Halbbitter-Kuvertüre für Schokoglasur

ZUBEREITUNG:
Teig ausrollen und im Kipferl formen. Für 10 Minuten bei 180 Grad backen. Gekühlte Plätzchen im Schokoglasur hineintauchen und auf Backpapier legen.


Chocolate Cresent:
INGREDIENTS:
4 cups Flour
300 g Butter
¾ cup Sugar
1/2 cup Coco powder
1 Egg
Three to four bars of bitter-sweet chocolate for the glaze

INSTRUCTIONS: Mix all of the ingredients with an electric mixer. Roll out the dough and form into „crecent moon“ shaped cookies. Bake the cookies at 350 for 10 minutes. Melt chocolate using a waterbath. Dip the cooled cookies into the mealted chocolate, and let dry. Enjoy!