it’s Sunday and this means that I am not blogging today. I usually need this day to get away from the computer to spend some time in “the real world” and stay sane 😉 But this Advent I will joyfully make an exception as I love the idea of Ksenija’s link-up party. Show me your cookies!
As I love christmas cookies I am really looking forward to read some other recipes to stay inspired throughout my own, personal epic christmas bake-off! There’s only one thing I love more than eating cookies! Wanna take a wild guess? Sure, you know me guys, it’s baking them! Cinnamon Stars, Lemon Hearts, Kipferl, Gingerbread, Almond Cookies, Macaroons, Nougat Bites, Florentine Biscuits….. Holy moly so much fun! I need to sit down and catch a breath. Sometimes I get a little carried away…Okay, I am back to normal. At least to my personal state of normal but that’s a new topic of itself.Where did we stop? Yeah, christmas cookie bake-offs. I will start today with my very favorite christmas cookie recipe provided by my lovely mother-in-law. Thank you very much, these cookies let my little heart jump
Before you yell at me that I promised hearts and do not show hearts at all I have something to admit: When I had the dough prepared ready to cut out beautiful hearts I realized that I do not own a single heart-shaped cookie cutter! Shame on me! I can’t explain why as I really have about 50 cutters! So I needed to improvise and make lemon squares. I still call them hearts as the supposed shape is a heart and I really like the idea of lemon hearts. So please, bear with me!
for the dough
- 130 gr sugar
- 3 egg yolks
- lemon zest (~ 1 large lemon)
- juice of 1/2 lemon
- 230 gr ground almond
for the icing
- juice of 1/2 lemon
- 1 cup icing sugar
- Ground your almonds and put them aside. If you want to have really pretty cookies I strongly recommend to use an almond grinder as your cookies will stay in the exact shape you want them. You can of course ground the almonds with a food processor but they will “run out” a little. I do not mind so I used the Thermomix to grind my almonds
- Beat the egg yolks and sugar until light and fluffy
- Now add the lemon zest, lemon juice and almonds and mix until well combined
- The dough should be sticky
- Spread some flour on your countertop and roll out the dough
- Cut into desired shape and place onto a buttered aluminum foil
- Put the baking tray in the oven at 160°C (320°F) until almost firm but still light in colour
- Mix together the lemon juice and icing sugar and ice the cookies whilst still warm
- Dig in and enjoy!
They taste even better after a few days. You should make sure they’re completely chilled and firm when you put them away for storage as they stick together otherwise.
I hope you love them as much as I do! The recipe is pretty easy and straight forward. If you want to have them all pretty and neat you must use an almond grinder wich might take some time. My mother-in-law really makes them from scratch. That means watering the almonds overnight, peeling them, grinding by hand… so she doesn’t agree with easy and straight forward. Her’s of course a much prettier. But let’s face it I have no time for that and the taste doesn’t suffer at all!
Any wishes for next week? I am up to anything
See you tomorrow frieds with some tortilla filling ideas!