How To make Hartshorn German Christmas Cookies
2 c Sugar
1/2 ts Salt
1 1/8 c Shortening
2 Eggs
1 c Milk
1 tb Hartshorn ***
1/2 c Boiling water
2 ts Vanilla
Flour to stiffen 1 oz Anise seeds
* Hartshorn can be obtained at your pharmacy. It is ammonium crystals 1. Mix sugar, salt, shortening, eggs,and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture.
4. Add hartshorn mixture to sugar mixture.
5. Add enough flour to the sugar mixture to stiffen
and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with
cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes.
This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great!
How To make Hartshorn German Christmas Cookies's Videos
Grundrezept für weiche, saftige Lebkuchen mit und ohne Füllung - gefüllte Lebkuchen - Powidl Taler
Vergangenes Jahr habe ich etliche Anfragen zu Lebkuchen bekommen, insbesondere zur gefüllten Version. Weil ich meine Videos zum Weihnachtsspecial immer Wochen vorher aufnehme, war es leider zu spät und darum erfülle ich euch dieses Jahr den Wunsch. Die Rezeptentwicklung hat viel Zeit in Anspruch genommen, aber ich bin sicher, dass es sich gelohnt hat. Ich biete euch darin zwei Varianten an: eine traditionelle und eine einfache und drei Glasuren-Rezepte, damit ihr Auswahl habt. So habt ihr alles was das Lebkuchenherz begehrt in nur einem Rezept und Video vereint.
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●INGREDIENTS (ENG.) for 24 jam-filled gingerbread cookies
(2 full baking trays):
180 g cane sugar/brown sugar
80 g honey
50 g butter
2 tbsp water
2 eggs size M
300 g wheat flour and 100 g wholegrain rye flour
2 tsp cinnamon (=ca. 5 g)
3 tsp gingerbread spice (=ca. 8 g)
1st option (traditional german gingerbread cookies):
1 tsp ammonium carbonate/salt of hartshorn (=ca. 5 g) and 1 tbsp milk
1 tsp pottash (= ca. 5 g) and 1 tbsp milk
OR
2nd option (easier preparation):
1 level tsp baking soda and 1 level tsp baking powder
Brushing: ca. 70 ml milk
Topping: whole, blanched almonds
Filling: ca. 200 g plum jam
Chocolate glaze:
200 g dark chocolate
2 tbsp sunflower oil
„Blurry“ sugar glaze:
2 heaped tbsp powdered sugar (=ca. 30 g)
2 tsp lemon juice
1 tsp milk or water
White sugar glaze:
1 egg white (=ca. 30 g)
4 heaped tbsp powdered sugar (=ca. 60 g)
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Youtube Audio Library: Funk down (Sting) MK2
Joakim Karud - Classic (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link:
Youtube Audio Library: We wish you a merry christmas (E‘s Jammy Jams)
©ALLE FOOD-FOTOS UND VIDEOS STAMMEN VON MIR UND UNTERLIEGEN DEM URHEBERRECHT. SIE DÜRFEN OHNE MEIN EINVERSTÄNDNIS NICHT VERWENDET WERDEN.
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Recept za savršeno mekane i sočne medenjake - medenjaci punjeni pekmezom od šljiva - medena srca
Prošle godine sam dobijala puno molbi da napravim video za pripremu medenjaka, posebno za one punjene pekmezom od šljiva. Pošto videe za zimski specijal uvijek snimam nekoliko sedmica prije, prošle godine nisam bila u mogućnosti ali vam zato danas ispunjavam želju. Snimanje videa i kreiranje recepta je zahtjevalo puno vremena ali sam uvjerena da se isplatilo. U ovom videu vam nudim dvije varijante: jednu tradicionalnu i jednu jednostavnu te tri recepta za glazure. Ovako imate dovoljno izbora i sve ono što vam srce poželi u samo jednom videu i receptu.
●NA OVOM LINKU VAS ČEKA PISANI RECEPT:
●NA OVOM LINKU SU SVI PROIZVODI KOJE KORISTIM:
●INGREDIENTS (ENGL.) for 24 jam-filled gingerbread cookies
(2 full baking trays):
180 g cane sugar/brown sugar
80 g honey
50 g butter
2 tbsp water
2 eggs size M
300 g wheat flour and 100 g wholegrain rye flour
2 tsp cinnamon (=ca. 5 g)
3 tsp gingerbread spice (=ca. 8 g)
1st option (traditional german gingerbread cookies):
1 tsp ammonium carbonate/salt of hartshorn (=ca. 5 g) and 1 tbsp milk
1 tsp pottash (= ca. 5 g) and 1 tbsp milk
OR
2nd option (easier preparation):
1 level tsp baking soda and 1 level tsp baking powder
Brushing: ca. 70 ml milk
Topping: whole, blanched almonds
Filling: ca. 200 g plum jam
Chocolate glaze:
200 g dark chocolate
2 tbsp sunflower oil
„Blurry“ sugar glaze:
2 heaped tbsp powdered sugar (=ca. 30 g)
2 tsp lemon juice
1 tsp milk or water
White sugar glaze:
1 egg white (=ca. 30 g)
4 heaped tbsp powdered sugar (=ca. 60 g)
●SOCIAL MEDIA:
*Facebook:
*Instagram:
*Web: hanumakocht.at
*Pinterest:
●MUSIC:
Youtube Audio Library: Funk down (Sting) MK2
Joakim Karud - Classic (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link:
Youtube Audio Library: We wish you a merry christmas (E‘s Jammy Jams)
©SVE MOJE FOOD-SLIKE I VIDEE SAM U POTPUNOSTI SAMA KREIRALA. ONE SU MOJE DJELO I ZAŠTIĆENE SU AUTORSKIM PRAVIMA. STROGO JE ZABRANJENO PREUZIMANJE SADRŽAJA BEZ MOJE DOZVOLE.
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How To Make Springerle Cookies in a Semi-Traditional Way for Christmas, Ep.57 FWF
Today you are going to join me in making springerle cookies with a springerle rolling pin-truly a three-day baking adventure! I show you how to make the dough, shape them with a rolling pin mold, then cure them with butter and anise seeds, then bake them! Please subscribe and you can be kept up to date on this series! Also, check out my new shop with special vintage chic products designed by me! Peace and love and thanks. XO
For full recipe:
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Bonus Video: Springerle Cookies
Our gift to you is this bonus video featuring springerle cookies. How did 15th century German cookies end up on Michigan tables in the mid-1800s? And why would you ever put a skull on a Christmas cookie?
Here's the recipe from Donna:
The recipe I use is the one used at Firestone Farm and dates to the 1870's. The Firestones were of German descent, and came to the Ohio region from Pennsylvania.
5 eggs - beaten to a stiff cream
fold in 2 cups pulverized (powdered) sugar
next mix in 3/4 to 1 tsp hartshorn (bakers ammonia / ammonia bicarbonate)
and the zest of one lemon
add 4 1/2 cups sifted flour
The dough should chill overnight (refrigerator is fine for this step)
After the cookies are pressed and cut, place them on a very lightly greased cookie sheet sprinkled with anise seed.
Set them in a cool dry place for 24 hours to dry out the tops - DO NOT use the refrigerator for this step, as the cookie tops will not dry out properly. I use an attic room with the heat vents turned off.
Bake at 250 degrees for about 40 minutes - use an unpressed piece of dough as a tester - when the center springs back, the cookies are done.
Do not over bake them - they should be a nice white color, with very little golden color on the bottoms only.
Once they are done and cool, place them in a glass or ceramic airtight container for 3 - 6 weeks to cure. You can decorate them during this time, just be careful to let the sugar paint dry and then return them to finish curing.
Springerle Cookies by House on the Hill
Connie Meisinger of House on the Hill Cookie Molds shows how to make the perfect Springerle cookie! Visit for more information.