German Cookies     By Natalie and Emily
Types of German Cookies Each region of Germany developed its  own cookies 7 main types
Lebkuchen Also called Pfefferkuchen Round or rectangular gingerbread  cookies Thicker and softer than common  American ...
Lebkuchen
Springerle Traditional Christmas cookie Decorated with special molds  that are pressed into the  dough before baking Th...
Springerle
Spritzgeback Also called spritz Crisp, buttery cookies made with  a cookie press For Christmas, theyre topped  with mar...
Spritzgeback
Schweineohrchen Also known as Palmers Schweineohrchen translates as “pigs’ ears” Crispy, delicate cookies made of puff ...
Schweineohrchen
Spekulatius Similar to the springerle in that  it’s made using a cookie mold  that presses a design into each  cookie   ...
Spekulatius
Zimsterne Zimsterne is German for  cinnamon stars Flat, star-shaped cookies  flavored with cinnamon Zimsterne are somet...
Zimsterne
Butterplatzchen Cookies with a high proportion of  butter in the dough Dough is rolled out thinly, shaped  using cookie ...
Butterplatzchen
Our Cookies German Butter Cookies (Butterplatzchen) Ingredients  1 c. butter, softened
1 c. sugar
3 eggs at  room temper...
Our Cookies   Beat butter, sugar, eggs and vanilla in large bowl with electric mixer or mix with spoon.   Set aside abou...
Powdered Sugar Icing  Ingredients  2 cups powdered sugar (sifted)
1/2   teaspoon vanilla
2 tablespoons milk  Mix the po...
GERMAN BAKING
GERMAN BAKING
GERMAN BAKING
GERMAN BAKING
GERMAN BAKING
GERMAN BAKING
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GERMAN BAKING

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GERMAN BAKING

  1. 1. German Cookies By Natalie and Emily
  2. 2. Types of German Cookies Each region of Germany developed its own cookies 7 main types
  3. 3. Lebkuchen Also called Pfefferkuchen Round or rectangular gingerbread cookies Thicker and softer than common American gingerbread Often contain chopped nuts or candied citrus peels Many German regions have their own variations of lebkuchen  Nürnbergerlebkuchen, which is baked on top a thin wafer called an oblaten is one of the most famous
  4. 4. Lebkuchen
  5. 5. Springerle Traditional Christmas cookie Decorated with special molds that are pressed into the dough before baking The molds are carved with designs such as snowflakes and rose garlands After the springerle are molded, the dough is allowed to harden for a few hours, so that the design isnt lost during baking
  6. 6. Springerle
  7. 7. Spritzgeback Also called spritz Crisp, buttery cookies made with a cookie press For Christmas, theyre topped with maraschino cherry halves, sprinkles, or a flavored icing such as vanilla or rum
  8. 8. Spritzgeback
  9. 9. Schweineohrchen Also known as Palmers Schweineohrchen translates as “pigs’ ears” Crispy, delicate cookies made of puff pastry that has been rolled and then sliced Sometimes dusted with powdered sugar or dipped in chocolate
  10. 10. Schweineohrchen
  11. 11. Spekulatius Similar to the springerle in that it’s made using a cookie mold that presses a design into each cookie  Often a windmill or a barnyard animal Crispy and thin Often spiced with cardamom, cinnamon, and nutmeg, or coated with sliced almonds
  12. 12. Spekulatius
  13. 13. Zimsterne Zimsterne is German for cinnamon stars Flat, star-shaped cookies flavored with cinnamon Zimsterne are sometimes decorated with vanilla icing or sprinkles.
  14. 14. Zimsterne
  15. 15. Butterplatzchen Cookies with a high proportion of butter in the dough Dough is rolled out thinly, shaped using cookie cutters, and then decorated with icing or chocolate Two butterplatzchen can be stacked together with jam between them  This is called a Doppeldecker
  16. 16. Butterplatzchen
  17. 17. Our Cookies German Butter Cookies (Butterplatzchen) Ingredients 1 c. butter, softened
1 c. sugar
3 eggs at room temperature
1/2 tsp. vanilla extract
4 c. all-purpose flour
  18. 18. Our Cookies Beat butter, sugar, eggs and vanilla in large bowl with electric mixer or mix with spoon. Set aside about 2 T. of the flour to dust surface for 
roller and rolling pin. Add flour, little by little, stirring well after 
each addition until all flour has been added and dough is smooth. Preheat oven to 375 degrees. Divide dough into thirds. Place one third 
on a clean flat surface that has been lightly dusted with flour. Dust rolling pin with flour and roll out dough into 1/4-inch thickness. Cut 
dough into a variety of shapes with a small cookie cutter. Make sure the cookie cutter has been dipped in flour. Repeat with the other two sections of dough. After cutting cookies from all the balls, put all the 
left-over dough together and make more cookies from that dough. Carefully place cookie shapes on ungreased baking sheets. Bake 8 to 10 
minutes or until edges of cookies just begin to brown. Cool cookies on a 
wire rack and either freeze or place cookies in a container with a loose 
lid.
  19. 19. Powdered Sugar Icing  Ingredients  2 cups powdered sugar (sifted)
1/2 teaspoon vanilla
2 tablespoons milk  Mix the powdered sugar with the vanilla and milk.  Then add more milk a bit at a time until it is thin enough to drizzle over a cake.

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