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Pfeffernusse Kuchen
Dessert European

Pfeffernusse Kuchen

4.1

Prep
Cook
Total

Instructions

  1. 1 In a large mixing bowl, beat the sugar and eggs together with an electric mixer for 20 minutes. Sift together the flour, cinnamon, cloves and pepper and stir them into the egg mixture. Roll the dough into 1 inch balls and place them on a lightly greased cookie sheet. Let the cookies sit out overnight to dry.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 10 to 15 minutes. Cool and store in an airtight container for a week to blend the flavors.

By judy

Apple Snow
Dessert European

Apple Snow

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
  2. 2 In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

By Judith

Speculaas Cookies
Dessert European

Speculaas Cookies

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Dust two baking sheets with flour.
  2. 2 Beat brown sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
  3. 3 Shape dough into cookies by hand or roll out and cut dough with cookie cutters; arrange on the prepared baking sheet.
  4. 4 Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.

By xcgrl604

Pfeffernusse III
Dessert European

Pfeffernusse III

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift together flour, baking powder, cloves, cinnamon, and nutmeg. Stir in the orange rind and nuts.
  3. 3 In a medium size bowl, beat eggs and sugar until thick. Blend in flour mixture to make a smooth dough.
  4. 4 Roll dough into 1 inch balls, place onto ungreased baking sheets and bake in the preheated oven for 15 minutes, until light brown.

By Kathy Plew

Pepparkakor I
Dessert European

Pepparkakor I

3.9

Prep
Cook
Total

Instructions

  1. 1 Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
  2. 2 Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
  3. 3 Preheat oven to 325 degrees F (170 degrees C).
  4. 4 Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
  5. 5 Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!

By Kathy Seaberg

Austrian Linzer Torte
Dessert European

Austrian Linzer Torte

4.3

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
  3. 3 Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
  4. 4 Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
  5. 5 Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan.

By westcoastgirl

Irish Applesauce Cake
Dessert European

Irish Applesauce Cake

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 9x9-inch baking pan.
  3. 3 Mix flour, sugar, and salt together in a bowl.
  4. 4 Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.
  5. 5 Mix applesauce, cinnamon, and cloves together in a small bowl.
  6. 6 Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough.
  7. 7 Bake in the preheated oven until cake is browned, 40 to 45 minutes.

By DOMINIAKS

Linzer Torte Cookies
Dessert European

Linzer Torte Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
  2. 2 Cream sugar and butter together in a medium bowl with an electric mixer. Beat in egg and lemon zest.
  3. 3 Stir flour, ground almonds, cinnamon, and cloves together in a separate bowl. Gradually stir dry ingredients into wet ingredients. Dough will be stiff and may need to be kneaded by hand in order to come together.
  4. 4 Divide dough in half. Press one half into the bottom of the prepared pan. Place remaining half onto a lightly floured surface and roll it with your hands into a long, 1/2-inch diameter rope.
  5. 5 Spread jam over the dough in the pan. Cut dough rope into lengths and arrange them across the jam in a lattice pattern.
  6. 6 Bake in the preheated oven until top crust is golden, about 40 minutes.
  7. 7 Remove from the oven and set the pan on a wire rack to cool before cutting into 1x2-inch bars.

By k anderson

Speculaas
Dessert European

Speculaas

4.2

Prep
10 min
Cook
25 min
Total
515 min

Instructions

  1. 1 In a medium bowl, mix flour with spices, baking powder, and salt.
  2. 2 In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in egg and mix well.
  3. 3 Stir in, by hand half, flour mixture. Add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
  4. 4 Divide dough into four parts, wrap in plastic and refrigerate for several hours to overnight. (If you are using a mold, chill it as well.)
  5. 5 Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
  6. 6 Remove one quarter of dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
  7. 7 Transfer cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
  8. 8 Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
  9. 9 Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 to 25 minutes or until golden brown around the edges. Store in a covered tin.

By Laura

Authentic German Lebkuchen
Dessert European

Authentic German Lebkuchen

4.5

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
  2. 2 Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
  3. 3 Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
  4. 4 Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
  5. 5 Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

By Ruth

Spice Cookies
Dessert European

Spice Cookies

4.4

Prep
15 min
Cook
10 min
Total
26 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  2. 2 Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
  3. 3 Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
  4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.

By Angie Kitcher

Norwegian Sour Cream and Raisin Pie
Dessert European

Norwegian Sour Cream and Raisin Pie

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
  3. 3 Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.

By MIKEJ22

Pfeffernuesse Cookie Mix
Dessert European

Pfeffernuesse Cookie Mix

4.2

Prep
Cook
Total

Instructions

  1. 1 Stir together flour, sugar, baking soda, spices, and dash black pepper.
  2. 2 In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature.
  3. 3 Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight.
  4. 4 Shape into 1" balls. Place on greased cookie sheet.
  5. 5 Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar.

By Pat Kersteter

Traditional Swedish Pepparkakor
Dessert European

Traditional Swedish Pepparkakor

4.4

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Sift flour, baking soda, cinnamon, cloves, ginger, and cardamom into a large bowl.
  2. 2 Beat butter, white sugar, and brown sugar together in a separate bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and corn syrup until smooth. Gradually stir in flour mixture until evenly blended. Divide dough into four equal portions and wrap tightly in plastic wrap; refrigerate for at least 1 hour, or overnight.
  3. 3 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  4. 4 Working with one disk of dough at a time, and leaving the remaining disks in the refrigerator, unwrap chilled dough and place onto a lightly floured surface. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Place cookies 1 inch apart on prepared baking sheets.
  5. 5 Bake in the preheated oven until set, about 5 minutes. Transfer cookies to wire racks to cool. Repeat rolling, cutting, and baking the remaining cookies.

By Eal

Berliner Brot (German Christmas Cookie)
Dessert European

Berliner Brot (German Christmas Cookie)

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2 x 13-inch baking sheet or line with parchment paper.
  2. 2 Cream together sugar and butter in a large bowl with an electric mixer. Add eggs, 1 at a time, and mix until just blended.
  3. 3 Mix together flour, cocoa powder, cinnamon, baking powder, and cloves in a separate bowl.
  4. 4 Add flour mixture to the wet mixture, and mix until just blended. Add hazelnuts and mix again until just blended. The mixture should have the consistency of a smooth dough.
  5. 5 Transfer dough onto the prepared baking sheet and smooth with a rolling pin into all the corners.
  6. 6 Bake in the preheated oven until cookie sheet has set, about 20 minutes. Cut into squares while still warm.
  7. 7 Combine powdered sugar and lemon juice in a small bowl and brush icing over the cooling bars.

By Jason Wilkins

Honey Loaf Cake
Dessert European

Honey Loaf Cake

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8-inch square pans.
  2. 2 Mix coffee and hot water in a bowl. Cool.
  3. 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until creamy. Add oil and then honey, beating well after each addition.
  4. 4 Combine flour, baking powder, baking soda, salt, cloves, and allspice in a separate bowl. Add flour mixture, alternating with coffee mixture and honey mixture, stirring batter briefly after each addition.
  5. 5 Beat egg whites in a glass, metal, or ceramic bowl until stiff. Fold in three batches into batter. Pour into prepared pans.
  6. 6 Bake in preheated oven until a toothpick inserted into the middle of cake comes out clean, 35 to 40 minutes.

By Suzanne Stull

Irish Potato Cake
Dessert European

Irish Potato Cake

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Sift flour, baking powder, cinnamon, cloves, nutmeg, and salt together into a bowl.
  3. 3 Cream sugar and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in flour mixture alternately with mashed potatoes and milk. Stir in walnuts and raisins. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours.

By nanniesue

Carrot Pudding
Dessert European

Carrot Pudding

4.8

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves in a large mixing bowl.
  2. 2 Transfer mixture into a mold or 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
  3. 3 Steam the cake for 2 hours. Serve warm.
  4. 4 To make the sweet butter sauce: Combine butter, cream, sugar, and vanilla in a medium-size pot. Heat until warmed through and sugar has dissolved. Spoon sauce over warm carrot pudding to serve.

By Joyce Rehagen

Irish Whiskey Cake
Dessert European

Irish Whiskey Cake

4.6

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place raisins, lemon rind, and whiskey in a small bowl; set aside to soak overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8-inch square cake pan with parchment paper that is buttered and dusted with flour. Sift flour, salt, cloves, and baking powder into a bowl; set aside.
  3. 3 Cream butter and sugar together in a large bowl until light and fluffy. Add egg yolks and beat well. Quickly beat in flour mixture. Stir in soaked raisins.
  4. 4 In a separate clean bowl, whip egg whites until stiff; fold into cake batter. Pour into the prepared pan and bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake on a wire rack.
  5. 5 To make glaze: Mix lemon juice, confectioners' sugar, and just enough whiskey and warm water so that you can drizzle icing over cake.

By MARBALET

Mincemeat
Dessert European

Mincemeat

4.7

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  2. 2 Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.
  4. 4 Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  5. 5 Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
  6. 6 Refrigerate sealed jars for up to 3 months. Enjoy!

By Ita

My Own Mincemeat Pie Filling
Dessert European

My Own Mincemeat Pie Filling

5.0

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
  2. 2 Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.
  3. 3 Use mincemeat pie filling as desired.

By Rosa Christine Reeve

Mince Pies
Dessert European

Mince Pies

5.0

Prep
45 min
Cook
130 min
Total
175 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat.
  3. 3 Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
  4. 4 Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
  5. 5 Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling.
  6. 6 Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
  7. 7 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Emmas Delicious Eats

Monika's Oma's Lebkuchen Men
Dessert European

Monika's Oma's Lebkuchen Men

4.0

Prep
20 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
  2. 2 Mix ground almonds, flour, white sugar, 2 teaspoons cocoa powder, cinnamon, cloves, baking powder, and salt together in a large bowl. Use your fingers or a pastry blender to rub in the butter until mixture resembles fine crumbs. Add honey and egg; mix together to form a dough.
  3. 3 Dust work surface with flour. Roll out dough into a circle about 1/8-inch thick. Cut into gingerbread men shapes with a floured cookie cutter. Place 2 inches apart on baking sheets.
  4. 4 Bake in the preheated oven until edges are brown, 15 to 20 minutes. Cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, about 20 minutes.
  5. 5 Combine confectioners' sugar and 2 tablespoons cocoa powder in a bowl. Mix in enough boiling water to make a smooth and spreadable icing. Spread icing on cooled cookies using a table knife. Set aside until icing hardens, about 2 hours.

By Sinopa2

Fruitcake
Dessert European

Fruitcake

4.8

Prep
15 min
Cook
105 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9-inch tube pan.
  2. 2 Whisk flour, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
  3. 3 Beat sugar, eggs, lemon zest, vanilla, brandy, and melted butter together in a separate bowl until well blended.
  4. 4 Stir butter mixture into flour mixture until combined, then fold in dried fruit, raisins, and nuts.
  5. 5 Transfer cake batter into prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 45 minutes to 2 hours.
  7. 7 Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

By Roxy

Homemade Mince Pie with Crumbly Topping
Dessert European

Homemade Mince Pie with Crumbly Topping

4.6

Prep
30 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine 1 1/2 cups flour, 1/2 cup cold butter, and salt in a bowl with a fork until very crumbly. Stir in water, 1 tablespoon at a time, just until mixture holds together; stir with a fork. Turn dough out onto a floured pastry cloth; pat into a circle shape. Roll into a 10-inch circle. Invert a 9-inch pie plate onto dough center; flip dough over. Peel off pastry cloth; evenly adjust crust into pie plate if necessary. Fold dough over edge of the pie plate; set aside.
  3. 3 Combine apples, raisins, apple cider, orange juice, and grapefruit peel in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until apples are soft, about 15 minutes. Stir in 3/4 cup sugar, 1/2 crushed graham cracker, cinnamon, and cloves; mix well.
  4. 4 Combine remaining 3/4 cup flour, 6 tablespoons butter, 1/3 cup sugar, and remaining 1/2 crushed graham cracker in a bowl, stirring until streusel looks like fine crumbs. Pour apple mincemeat filling into the prepared pie crust; sprinkle evenly with streusel topping.
  5. 5 Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C). Bake until topping is lightly browned, about 30 minutes more. Cool before serving.

By Kim Slawson

German Lebkuchen
Dessert European

German Lebkuchen

4.8

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat brown sugar, honey, and egg in a large bowl with an electric mixer until smooth; stir in molasses.
  3. 3 Combine flour, nutmeg, cinnamon, cloves, allspice, and baking soda in a separate bowl; stir into the molasses mixture to form a sticky dough. Stir in almonds and candied fruit peel. Cover dough and chill overnight.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Grease or line cookie sheets. Roll out dough on a lightly floured surface to a thickness of 1/4 inch.
  5. 5 Cut into 2x3-inch rectangles. Place cookies 1 ½ inches apart on prepared cookie sheets.
  6. 6 Bake in the preheated oven until lightly browned, about 10 to 12 minutes.
  7. 7 While the cookies are baking, make the glaze: Stir egg white, lemon juice, and lemon zest together in a small bowl. Mix in confectioners' sugar until smooth.
  8. 8 Brush glaze over cookies while they are still warm.
  9. 9 Transfer cookies to a wire rack to cool and set completely before storing in a single layer in airtight containers.

By HILARY2000

Best German Lebkuchen
Dessert European

Best German Lebkuchen

4.4

Prep
20 min
Cook
10 min
Total
600 min

Instructions

  1. 1 Stir honey and molasses together in a medium saucepan over medium heat until combined and beginning to boil, about 2 minutes. Remove Stir in brown sugar, egg, lemon juice, and lemon zest until well blended. and stir in the brown sugar, egg, lemon juice and lemon zest. Whisk flour, baking soda, cinnamon, cloves, allspice, and nutmeg together in a large bowl until evenly combined. Add molasses mixture to dry ingredients and stir until dough forms. Mix in citron and hazelnuts. Cover dough and refrigerate until firm, at least 8 hours to overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut into small rectangles and place 1 inch apart on prepared baking sheets.
  3. 3 Bake in the preheated oven, until no imprint remains when touched lightly, about 10 to 12 minutes. Brush hot cookies with icing and transfer immediately to wire racks to cool completely. Store in an airtight container with a piece of apple or orange for 2 to 3 days to soften and develop flavor.
  4. 4 To make the icing: Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in the confectioners' sugar. If icing becomes grainy, reheat gently with a little water until crystals dissolve.

By Debi

Pfeffernüsse (German "Pepper-Nut" Christmas Cookies)
Dessert European

Pfeffernüsse (German "Pepper-Nut" Christmas Cookies)

4.1

Prep
40 min
Cook
45 min
Total
1550 min

Instructions

  1. 1 Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
  2. 2 Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
  3. 3 Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
  4. 4 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  5. 5 Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
  6. 6 Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
  7. 7 While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
  8. 8 Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
  9. 9 Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

By John Mitzewich

Pfefferkuchen
Dessert European

Pfefferkuchen

4.4

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and cool for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Stir butter, lemon zest, anise, ginger, nutmeg, cloves, cinnamon, and cardamom into molasses mixture. Dissolve baking soda in water, then stir into molasses mixture. Sift 6 cups flour, cocoa powder, and baking powder together into a large bowl; stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough forms.
  4. 4 Divide dough into 4 pieces (to make it more manageable). Roll out dough on a well floured surface to ¼-inch thick; cut into shapes with a cookie cutter. Transfer to ungreased baking sheets.
  5. 5 Bake in the preheated oven until lightly browned around the edges, 8 to 10 minutes. Cool completely on a wire rack.

By Inge

Chocolate Lebkuchen
Dessert European

Chocolate Lebkuchen

4.6

Prep
15 min
Cook
45 min
Total
4400 min

Instructions

  1. 1 Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
  2. 2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
  3. 3 Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
  4. 4 To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.

By Juanita