Christmas Cookies II

Christmas Cookies (4)

When it comes to Christmas Cookies I am a traditionalist. I’m sticking to the kind of cookies that people used to bake already decades ago. I love classic baking, it does not always have to be fancy or experimental. The Black & White Cookies or Checkerboard Cookies are traditional cookies, but nevertheless you will have fun making them, as you can let your creativity flow: Making spirals, layers or classic checkerboards etc.

All you need is

  • 500g Flour
  • 150 g Sugar
  • 250g Butter (cold)
  • 2 Eggs
  • Pinch of Baking Powder
  • Cocoa Powder
  • Rum
  • optional: Vanilla or Vanilla Aroma

Mix the flour with the baking powder, sugar, butter and eggs and knead until you have a suitable dough. Seperate the dough either in two equal parts or 2/3 white, 1/3 for the chocolate. Actually I like cocoa, so I prefer to divide it half half. Add to one of the parts cocoa powder (about 3 table spoons) until dough has a chocolate like color and add a little bit of rum (you can void that if you do not like alcohol). You can also add vanilla to the light dough if you like. Put both parts in the fridge to cool down (at least for an hour). Then start forming the dough to create the shapes you like. I only use a knife to shape the dough into right angles and this year I found out that you do not need to beat egg yolk between the layers. Without it they will also turn out well, just sometimes – when the layers won’t stick to each other –  you have to use a little bit of water instead. When finished roll the shapes into foil, let it cool down in the fridge and then cut them into cookie size (about 3-4 mm). Put them into the oven for about 12-15 min at 160°C.

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