One can smell Christmas in the air. The local sweets, Christstollen (German fruit n nut cake), Lebkuchen (German ginger bread), Baumkuchen etc and not to forget the Ghühwein ( Mulled Wine) combined with berries, apples... A cup of Glühwein in the Christmas market to beat this very chilly weather is a treat.
This recipe is taken from a German Christmas baking book. It's called Schneeflöckchen literal translation in English is Snowflakes. I think this is the best time to bake these cookies. I can see the beautiful and soft snow flakes from my kitchen window and also in my kitchen Oven :-)
250 grams - unsalted butter at room temperature
100 grams - castor sugar
2 - vanilla beans, split and seeds scraped
120 grams - all purpose flour / weizenmehl 405
250 grams - cornstarch / speisestärke
100 grams - castor sugar to sprinkle over the cookies
- Beat the 100 grams of castor sugar, soft butter and vanilla seeds together into a fluffy paste.
- Add the cornstarch and the flour to the butter mixture and knead into a smooth dough. Divide the dough into 3 parts and form rolls with a 3cms diameter. Keep the rolls in the fridge for 30 minutes.
- Preheat the oven to 175 degrees C and line a baking tray with a baking paper.
- Take out the rolls from the refrigerator, cut each roll into 20 pieces, roll each piece into a ball and flatten it slightly and give a fork impression on the center of each cookie and place them on the lined baking tray, spaced well apart.
- Place the tray in the centre of the preheated oven and bake approx for 12-15 minutes.
- Transfer the cookies on a wire rack to cool completely and then sprinkle the castor sugar over the cookies.
Makes - 60 cookies