63 dozen and counting

WELCOME TO OUR BAKING FACTORY

FIRST WE TAKE OUT ALL OF OUR INGREDIENTS.
AND MAKE SURE WE HAVE PLENTY OF COFFEE TO DRINK.
CHEERS!

USE OUR COOKIE PRESS TO HELP MAKE FESTIVE CHRISTMAS TREES.

THESE ARE SPRINGERLE'S A GERMAN ANISE COOKIE.

Image via Wikipedia

NORMALLY YOU WOULD USE A SPECIAL ROLLING PIN.
THIS WOULD MAKE THE COOKIES EMBOSSED.

Image via Wikipedia

BUT WE WANTED TO TRY SOMETHING DIFFERENT.

Image by Joelk75 via Flickr

WE ALSO MADE NO BAKE COOKIES.
THESE HAVE HERSHEY'S SPECIAL DARK CHOCOLATE COCOA IN THEM.

Image by Slightlynorth via Flickr

AND THEN THEY ARE ROLLED IN A MIXTURE OF POWDER SUGAR AND CINNAMON.

Image via Wikipedia

WE ALSO MADE BISCOTTI FOR THE FIRST TIME.
WE WERE QUITE EXCITED AT HOW EASY THIS WAS.
WE STILL NEED TO DIP THEM IN CHOCOLATE.

Image by Susan Sharpless Smith via Flickr

SINCE WE WERE DIPPING WE ALSO DID CANDIED PRETZELS.
WE DIPPED THEM INTO WHITE ALMOND BARK.
THEN THEY WERE DIPPED INTO COLORED SUGAR.

WE THOUGHT YOU MIGHT WANT SOME OF THE RECIPES.

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Springerle Cookies

The cookie dough must be made rolled and stamped 12 to 24 hours before baking. Springerle should be made on a dry day, because high humidity prevents the cookies from drying properly. These cookies are very very very hard. If you do not want them in the traditional way then do not dry them. Roll and cook then store into cookie tins. Will be hard but not extremely hard. Also if you do not have an embossed rolling pin you can use cookie presses.

4 large eggs, at room temperature

1/4 tsp anise oil

4 cups confectioners' sugar*

grated zest of 1 lemon

4 cups all purpose flour*

1 tsp. baking powder

Optional: 2 Tbsp. whole anise seed

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* First sift, then measure by spooning gently into a measuring cup and

leveling off the top with a knife.

Beat eggs in a large bowl with an electric mixer on high speed for 10 minutes, until they are very pale and thick. Reduce mixer speed to medium; add anise oil. Gradually add confectioners' sugar, 2 tablespoons at a time, beating continuously. After all the sugar has been added, beat on high speed for 10 minutes longer. Stir in grated lemon zest.

Sift flour and baking powder together into another bowl. Grad-ually stir into egg mixture, 1/2 cup at a time, mixing with a large wooden spoon until dough is smooth. Transfer dough to a floured pastry board and knead by hand for 5 minutes, until dough is soft and smooth and doesn't stick to your hands. Wrap dough securely in Plastic wrap and refrigerate for 2 to 3 hours.

Lightly butter (or spray with PAM) two large cookie sheets (not the air insulated variety). Optional:Put anise seed into a small plastic bag and crush them lightly with a rolling pin. Sprinkle crushed anise seed evenly over the cookie sheets.

Lightly dust a pastry board with flour or confectioners' sugar. Break off one-fourth of the chilled dough, leaving the remainder tightly wrapped in plastic (at room temperature if you are working quickly, or return to refrigerator if you not). Working quickly, because it dries rapidly, roll out dough with a standard rolling pin to a thickness of 1/4 inch. Dust top of dough lightly with confectioners' sugar, flour, or cornstarch.

Dust the mold to be used with confectioners' sugar and shake off excess. If using flat Springerle boards, press them firmly into the dough, to stamp the designs on the dough. If using a Springerle rolling pin, roll it only once firmly across the sheet of dough. With a fluted pastry cutter, pizza cutter, or sharp knife, cut the imprinted dough into individual cookies, each with a separate design in the middle. (If you plan to use the cookies as ornaments, punch a hole in the top of each with a skewer or matchstick. After baking, put a ribbon or piece of yarn through the hole to hang cookies on the tree.)

Use a spatula to transfer Springerle cookies to the baking sheets, placing cookies 1/2 inch apart Roll, stamp, and cut the remaining dough, re-rolling any scraps, until all the dough has been used. Let unbaked cookies sit in the open air, uncovered, in a warm room (away from children and pets) for 12 to 24 hours to dry thoroughly.

Preheat oven to 300oF. Bake cookies on the middle rack of the oven, one baking sheet at a time, for 12 to 15 minutes. Watch carefully; don't let them over bake. They should be white on the top and pale golden on the bottom. Immediately remove the cookies from the baking sheets and transfer them to wire racks to cool for at least 1 hour. Brush remaining anise seed (if used) into an airtight container to use for storing Springerle.

When they have cooled completely, put them into the container with half an apple or a slice of bread set on top of the cookies, to make the Springerle soften while their flavor is developing. Cover container tightly. Leave cookies in container for at least 1 week (and up to 4 weeks), changing the apple or bread every few days to prevent mold from growing.

After their flavor has been allowed to ripen, Springerle can be eaten or stored for longer periods in the freezer. Stack them in a plastic freezer container, with a piece of wax paper between each

layer of cookies. Serve Springerle with coffee, tea, or a glass of chilled, not-too-dry, Alsatian, Rhine, or Mosel white wine. Makes approximately 60 two-inch-square Springerle cookies. (yield will vary, depending on size of cookie molds used.)

Note: Springerle cookies can be left totally white, or the designs on them can be painted with edible coloring materials.
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Craving chocolate? Try these delicious no-bake cookies.
2 cups sugar
1/2 cup milk
1/2 cup shortening
3 cups quick oatmeal
6 heaping T. Hershey's Special Dark Chocolate cocoa
1 t. almond extract
1/2 tsp. salt

Combine all ingredients and mix well. Roll into balls. Coat balls with a combination of powder sugar and cinnamon. No baking required!
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Biscotti

"This is a simple, no frills biscotti.

INGREDIENTS

• 1/2 cup vegetable oil
• 1 cup white sugar
• 3 1/4 cups all-purpose flour
• 3 eggs
• 1 tablespoon baking powder
• 1 tablespoon almond extract
• 1 cup chopped pecans or almonds
  

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

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Chocolate Dipped Pretzels

Bag of pretzels
White Almond Bark
Colored sugar

Melt White Almond Bark in microwave. Dip one half of pretzel in White Almond Bark. Then dip in colored sugar (can make with white sugar mixed with food coloring. Then lay on wax paper to set. . Let it harden and store in air tight container.
* You can also use the thick pretzel sticks and dip one end in the White Almond Bark and roll in some candy sprinkles or in crushed candy canes or drizzle with the white almond bark. These look really pretty too.