Sunday, November 27, 2016

This year's Christmas cookies

Here's what we did this year:

  • Zimtsterne (from Kaltenbach)
  • Totenbeinli (recipe here:
  • Honig Lebkuchen (from Kaltenbach)
  • Pains d'Amande (A food52 genius recipe:
  • Pepper and Cumin cookies (from the NYT cookbook, but here's the online version:

The last two are new for us. The almond cookies turned out ok, but the pepper and cumin cookies are really exceptional.

Some notes for next year:
  • Putting a pinch or two of salt in the Lebkuchen would probably be good.
  • More cinnamon in the Zimtsterne!

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