Christmas Cookies
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 18 mins |
| Total Time | 53 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 500g flour
- 100 g mararine
- 2 tablespoon honey or apple jelly
- 500 g suar
- 2 teaspoons gingerbread spice
- 1 teaspoon cocoa powder
- 75 g orane peel
- 75 g lemon peel
- 200 g almond (s) or nuts, chopped
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- possibly milk, only when needed
Print Recipe
Pin Recipe Instructions
- Mix everything well, if the dough is not yet smooth, add a little milk. Form a roll and cut the roll into slices. Place the dough slices on the baking sheet with a large gap and bake at 180 degrees for 15-18 minutes.
- It is best to bake about 4 weeks before Christmas and let the cookies soften in the cookie jar (after baking they are bone-hard), but unfortunately they never get soft with us because they are always nibbled on the same.
- The recipe is from my grandma and must be 100 years old.
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