Baking Cookies with Zwärg Bartli
Our favorite
cookies
Our favorite
Baking Cookies for the Patio
Patio Cookies
Ingredients:
325 g flour,
100 g powdered sugar,
1 package vanilla sugar,
1 egg yolk,
1 tablespoon water,
200 g butter
Preparation:
Combine all the ingredients to make a dough, roll it out to a thickness of about 3 mm, cut out the desired shapes—some slightly larger, some slightly smaller—and place them on a baking sheet lined with parchment paper. We like stars best on our cookie plate.
Bake in a preheated oven at 180° C for about 10 minutes. Warm the red currant jelly slightly (preferably in the microwave), stir well, spread it on two cookies at a time, and sandwich them together. Once completely cooled, dust with powdered sugar.
Vanilla Angel Baking
Recipe for Vanilla Angels
Ingredients:
325 g flour,
100 g powdered sugar,
1 packet vanilla sugar,
1 egg,
200 g butter,
1 vanilla bean
For the glaze
60 g butter,
1/2 tsp salt,
240 g powdered sugar,
2 tbsp cream,
vanilla bean seeds
Preparation:
Make a kneaded dough using flour, powdered sugar, vanilla sugar, egg, butter, and the seeds from a vanilla bean; let it rest for about 20 minutes.
Then roll out the dough to a thickness of about 1/2 cm and cut out angel shapes. Place them on a baking sheet and bake at 180° C for 8–10 minutes, until golden brown.
For the glaze, mix the butter with salt. Stir in the powdered sugar, cream, and the seeds from a vanilla bean. The glaze must be beaten very carefully—add more powdered sugar or cream if necessary. Then spread the glaze over the cookies.
Baking Christmas Stars
Zwärg bartlis
Christmas
stars
This recipe makes about 4 baking sheets—enough to feed the whole forest or simply to bring joy to your loved ones:
Ingredients:
200 g powdered sugar,
2 packets vanilla sugar,
2 egg yolks,
1/2 egg,
2 tbsp water,
400 g butter,
650 g flour,
100 g ground nuts,
120 g grated chocolate bar
Egg spreads:
1/2 egg,
1 pinch of powdered sugar
Preparation:
Combine the ingredients to form a dough. Roll out to a thickness of about 0.5 cm and cut out large and small stars (in equal numbers). First, place the large stars on the baking sheet, brush them with egg, then place a small star on top of each one, brush again, and press a hazelnut into the center. Bake at 180°C (top and bottom heat) for about 15–20 minutes, then let cool. Decorate with melted chocolate.