What I love about this aesthetic Christmas cookie recipe with Easy Icing:

I’m a 42-year-old who loves family and the holidays. For me, the festive season isn’t just dates on a calendar; it’s a chance to connect with my kids through shared moments. Come along as we dive into making more than just cookies – we’re creating traditions and special memories together.

• Bonding Time: Because these cookies aren’t just treats; they’re a way to connect generations and make lasting family memories.
• Create Something Special: Bake these cookies because they’re not just treats – they’re beautifully shaped like angel wings, adding a touch of charm to your holiday table.
• Super Simple Cookies Recipe: Don’t miss out because the recipe is a breeze. With just a few ingredients, you’ll have these cookies ready in no time, making holiday baking stress-free.
• Deliciously Sweet: These homemade sugar cookies aren’t just pretty; they taste amazing too! Get ready for a burst of sweetness in every bite, making them a delightful addition to your festive spread.
• Showstopper Treat: Impress your guests with these unique cookies that steal the show. They’re not just desserts; they’re the star of your holiday gatherings.
• Easy and Elegant: Enjoy the best of both worlds – a simple recipe that produces cookies with an elegant flair. It’s a win-win for anyone who loves easy yet impressive holiday baking!
• Check the thickness: Make sure the dough’s thickness is even all around (I recommend rolling to 5-6mm / 1/4-inch thickness—don’t be afraid to use a ruler). If your dough is uneven, the cookies’ bake times will vary, and the surfaces will slope, causing difficulty when piping decorations.

Pro Tips on how to make this easy holiday cookies recipe.

• Gather all you ingredients before hand and weigh them precisely with a kitchen scale.
• Make your your eggs and butter come to room temperature .
• Chill the rolled-out cookie dough before you cut it out and bake the cookies. This is essential for hindering the cookies from spreading while baking.
• Let the angel wing cookies cool completely before you decorate them with the royal icing.
• Beat all the ingredients for the royal icing until fluffy and has a meringue like consistency.
• I use one-way piping bags without a piping tip for decorating.
• Check the thickness: Make sure the dough’s thickness is even all around (I recommend rolling to 5-6mm / 1/4-inch thickness—don’t be afraid to use a ruler). If your dough is uneven, the cookies’ bake times will vary, and the surfaces will slope, causing difficulty when piping decorations.

More Christmas Cookies recipes:

• Fairy kisses: my most popular Christmas cookie recipe from October through November.
• German “Nussecken” – Nut Corners: a festive blend of German shortbread dough, sweet chewy nut filling, and a hint of fruity apricot jam.
• Rail Road Cookies: Buttery chocolate shortbread, delicate marzipan cream, and aromatic tart-sweet orange marmalade combined in one cookie.
• “Austrian Vanillekipferl” – Vanilla Crescent cookies : The most popular Austrian Christmas Cookie Recipe
• Boozy Chocolate Cake Moon Cookies:  addicting cake-like cookies with a cherry rum glaze

Easy Royal Icing Recipe

The Recipe for my Royal Icing is super easy. I love that the recipe contains only three ingredients, which everyone has at home.

Ingredients:

• 1 Egg white
• 2 Tbsp freshly squeezed lemon juice
• 200g sieved powdered sugar

Instruction

• Start with beating your egg white until foamy (1 minute)
• Add the lemon juice and powdered sugar and beat everything until creamy and fluffy (7-10min)
• It should be a thick meringue-like icing.
• Transfer the Icing into a piping bag and cut off just a bit. The opening shouldn’t be larger than 3-4mm (0,15inch)

As I bake these Christmas sugar cookies, I imagine the happiness they’ll bring to our family get-togethers. The recipe is simple, keeping our focus on being together and creating sweet memories. Cheers to celebrating, enjoying special moments, and the magic of Christmas!

Please don’t forget to…

If you’ve given this Christmas Sugar Cookies recipe a go and found it the perfect treat for your holiday festivities, I’d love to hear about your experience! Please consider leaving a rating and sharing your thoughts in the comments below. Your feedback means the world to me, especially knowing you’re enjoying these festive delights’ sweet magic.

And here’s an extra sprinkle of joy: if you happen to capture the moment on Instagram, don’t forget to tag me @twosisterslivinglife. I’d love to see your creations and share in the festive cheer together. I wish you joyful moments as you dive into the heartwarming tradition of baking Christmas Sugar Cookies!

Happy Christmas baking Nina

Here are links to my cookie cutter and edible glitter

• The cookie cutter – it’s an amazon link
• The edible glitter

Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies!

5 from 14 votes

Recipe by Nina Stangl Course: CookiesCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

30

minutes

baking time

10

minutes

Calories

80

kcal

Chilling time

1 hour

This is an easy Christmas cookie recipe for unique angel wings cookies. It’s a beginner-friendly recipe with an easy royal icing recipe. These holiday cookies make a great edible gift.

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Ingredients

• 375 grams 375 all-purpose flour

• 1/2 tsp 1/2 baking soda

• 1/4 tsp 1/4 baking powder

• 225 grams 225 unsalted butter, softened

• 300 grams 300 granulated sugar

• 1 large 1 egg

• 1t graspms 1t vanilla extract

• Royal Icing

• 1 1 egg white

• 2 Tbsp 2 fresh lemon juice

• 200 g 200 powdered sugar

• edible gold glitter

Directions

• In a bowl, whisk together 375 grams of all-purpose flour, baking soda and baking powder.
• In a separate bowl, cream together 225 grams of softened unsalted butter and 300 grams of granulated sugar until it’s light and fluffy.
• Add 1 large egg and 10 grams of vanilla extract to the butter-sugar mixture. Mix until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until you have a soft and pliable dough.
• Wrap the cookie dough in plastic wrap and chill it in the refrigerator for at least 1 hour. This enhances the flavor and makes the dough easier to handle.
• Preheat your oven to 175°C (350°F). Roll out the chilled dough on a floured surface to about 5-6mm (1/4-inch) thickness.
• Use your favorite holiday cookie cutters to cut out festive shapes. Place them on a parchment-lined baking sheet.
• Bake for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
• Once the cookies are completely cool, mix up a batch of royal icing and decorate to your heart’s content.
• Now, enjoy these delicious homemade Christmas sugar cookies with your loved ones, and share the festive joy!
• Royal Icing and Piping Instructions
• Start with beating your egg white until foamy (1 minute)
• Add the lemon juice and powdered sugar and beat everything until creamy and fluffy (7-10min)
• It should be a thick meringue-like icing.
• Transfer the Icing into a piping bag and cut off just a bit. The opening shouldn’t be larger than 3-4mm (0,15inch)
• Take your angel wing cookie and start piping one small dot on the tips of the wings.
  
• With a small brush, smear half of the icing in a straight line down a little bit. Start with the next row of icing dots and brush half of the icing down again. Repeat this until the cookie is painted.
• Repeat with the rest of the cookies.
• Let the iced cookies dry for a couple of hours before you brush them with some edible gold glitter.
• Transfer the cookies into an airtight container.

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Recipe Video

Notes

• Optional: edible glitter for dusting
• Storing: Please make sure to keep the cookies in an airtight container. Remember to put a piece of baking paper between the cookie rows.

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The post Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies appeared first on Two Sisters Living Life.

The Fairy Kisses Cookies are a delightful and one-of-a-kind Christmas cookie recipe. With a sugar cookie base topped with a delightful blend of candy and meringue, these treats are a perfect addition to the festive holiday season. Get ready to indulge in these unique Christmas cookies that will surely be devoured in no time.

Every year, my kids start to celebrate their favorite season of the year earlier and earlier. This year, though, my boy already started with his favorite Christmas songs in August, and we have watched Christmas movies since September. I know the movie “Kevin alone at home” by heart now ;-).

Fairy Kisses are my favorite unique christmas cookie recipe

But what I love the most about that most beloved festive holiday season is the smell of freshly baked Christmas cookies. All those wonderful spices and smells flowing through the house—that’s what Christmas is all about for me. I could forget myself in my kitchen, kneading up festive yeasty deliciousness, preparing all the different doughs for at least 20 different Christmas cookie recipes. Yes, I’m definitely a carb lover. And no, I don’t care. Not during my favourite season ;-).

Fairy Kisses Cookies – what to expect from my favorite Christmas cookies recipe

First of all, I didn’t invent that Christmas cookie recipe or the name. I found it in a baking magazine about 16 years ago—yes, I’m already that old ;-).

So what is that cookie all about:

That tiny, beautiful, gorgeous cookie has a simple sugar cookie recipe base. Then there is that super delicious “Toffifee” candy, which is sweet and delicious already on its own. And finally, all that goodness is topped with an airy Pavlova-like meringue.

That cookie gets baked for about 15 min; that’s when the oven works its magic ;-). The heat melts that candy, and the caramel and chocolate become that super ooey gooey mess, and that meringue becomes that crisp and airy top but is still a little chewy inside.

When I want to be super fancy, I’m dusting the cookies with some edible gold dust.

And?!? Hope you are drooling right now!

Fairy Kisses are on my Christmas cookies baking list every year and every year I have to bake at least about 2 batches of them. It’s one of my favourite holiday recipes and it sweetens up the waiting for my family and I until Christmas eve .

Sweet fairy kisses and warm cookie hugs

Nina

Update: The cookies may seem undercooked when they come right out of the oven. The sugar cookie base isn’t crisp but very soft, but that’s alright. When that candy melts, it seeps a little bit into the sugar cookie dough, making the cookie chewy and not crisp. The cookies have a chewy base and a crispy meringue cloud.

If you are looking for more delicious Christmas cookies, I’ve got you covered:

• “Eisenbahner” Railroad Cookies – a folksy Austrian Christmas cookie recipe with almond paste and orange jam
• Nutty triangles – crispy shortcrust base, fruity apricot jam, a sweet nutty filling, and a little bit of dark chocolate
• Boozy chocolate cake moon cookies
• Bailey’s hazelnut chocolate shortbread cookies
• Austrian Vanillekipferl (Vanilla Crescents)
• Antonia’s all-time favorite Christmas Cookies Collection
• Speculoos Gingerbread Cookies with brown butter maple glaze
• Rudolph Reindeer gingerbread cupcakes

Fairy Kiss Cookies – a unique Christmas cookie recipe

4 from 330 votes

Recipe by Nina Course: cookies, DessertCuisine: American, austrian

Servings

48

cookies

Prep time

45

minutes

Cooking time

15

minutes

Calories

69

kcal

resting time

10

minutes

Fairy Kiss Cookies is a super delicious and unique

Christmas Cookie recipe. It can’t be missed on the Santa Cookie plate. It’s my family’s favorite Christmas Cookie recipe.

It has a crisp sugar cookie base with a Toffee Candy in the middle and a light and airy meringue on top. It’s a gooey gooey deliciousness with an airy and crips top. *Ingredients available in grams and US measurements

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Ingredients

• Sugar Cookie dough

• 300 g 300 All-purpose flour Us: 1 cup + 3/4 cup +2Tsp

• 1 tsp 1 baking powder

• 100 g 100 cold butter cut into small cubes/ Us: 7 tbsp or a little less than a stick of butter

• 1 1 egg

• 50 ml 50 heavy cream in US: 3 tbsp + 1 tsp

• 120 g 120 sugar Us: 1/2 cup 1,5 tbsp

• 48 pieces 48 Toffifee candy

• Meringue

• 4 4 egg whites large, about 160g

• 180 g 180 white sugar Us: 1/2 cup + 1/3 tbsp

• 2 tsp 2 white vinegar

• 1 1/3 tbsp 1 1/3 corn starch

Directions

• Sugar Cookie dough
• In a medium bowl, cut the cold butter cubes into the flour until the butter cubes are pea-sized crumbs.
• Add all the rest of the ingredients to the flour and assemble everything into a dough ball.
• Wrap it in plastic wrap and let it rest for 30 minutes.
• While the dough is resting, prepare the meringue.
• Roll out the dough until less than 0.5 cm thick and cut out small round disks a little larger in diameter than the Toffifee Candy.
• Put the disks on a baking sheet with about 5cm of space on all sides and put the Toffifee Candy with the flat side on top.

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• Meringue
• Preheat the oven to a 150°Celsius fan, which is about 300 degrees Fahrenheit.
• Beat the egg whites in a bowl of a standing mixer until soft peaks form.
• Gradually add the sugar and beat very well until the mixture is glossy and stiff.
• Sift the corn flour over the egg whites mixture and add the vinegar.
• Fold everything under carefully but thoroughly.
• Fill the mass into a piping bag with an extra large round or open star tip.
• Carefully pipe the meringue on top of the Toffifee Candy. Stay this way and let the meringue cover the whole candy. With the tip of a knife, carefully push down the meringue on the side so that it touches the dough.

  • 

• Repeat with all the other cookies.
• Place the baking sheets into the oven. Not more than 2 and bake for 5 min at 150° Celsius (300° F)
• Turn the heat down to 130 degrees Celsius ( 265 degrees Fahrenheit) and bake the cookie sheets for about 15 minutes. Then, turn off the oven open the oven door just a bit and let the baking sheet sit in the oven for another 10 minutes.
• Carefully take out the baking sheets and let cool completely.

Nutrition Facts

• Calories: 69kcal
• Carbohydrates: 11g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 9mg
• Sodium: 22mg
• Potassium: 22mg
• Fiber: 1g
• Sugar: 6g
• Vitamin A: 72IU
• Calcium: 8mg
• Iron: 1mg

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The post Fairy Kisses – a unique Christmas Cookie recipe appeared first on Two Sisters Living Life.

This recipe includes the flavors walnut/hazelnut and almond/pumpkin seeds. These cookies are easy and quick to make.

Savor the Season: Decadent German-Austrian Nut Corner Cookies for Your Ultimate Christmas Delight!

Let’s transform our kitchens into aromatic wonderlands, exploring Austrian cookies and an array of Christmas recipes that make for delightful food and Christmas gifts. From our ovens to the hearts of loved ones, let’s embrace the magic of Christmas baking ideas that go beyond the ordinary.

Join me in this culinary adventure, and together, let’s celebrate the holidays with the irresistible charm of German-Austrian Nut Corners – a timeless delight for the festive season.

Are you looking for more delicious cookie recipes?

• Fairy Kisses – a unique Christmas Cookie recipe
• Vanilla Crescents
• Speculoos Gingerbread Cookies
• Boozy Chocolate Cake Moon Cookies
• Baileys Hazelnut Chocolate Shortbread Cookies

Nutty Corners- Why I love this classic Austrian Holiday Cookie recipe.

• First of all, I love the combination of different flavors. Nuts, the fruity flavor of the apricot jam, dark chocolate.
• It’s an easy recipe. The most difficult steps about this CHRISTMAS COOKIE recipe are fitting the dough evenly into the baking tray and cutting the cookies. No biggie at all, right?!??
• You get 80 cookies in a short time. That’s the most amazing thing ever. It’s almost as quick as simple cut-out cookies.
• You can vary the flavors by using different kinds of Nuts, differently flavored jams, or different kinds of chocolates for the glaze.
• Lastly, they taste sooooooo good and can be kept up to 3 weeks when stored in a cool place.

German Nussecken- 5 important steps about this cookie recipe

• Spread the dough evenly onto the baking tray. I’m using a knife to get even edges.
• Let the filling cool completely. It should only be slightly warm to the touch.
• Cut the cookies while they’re still warm. The best way to cut the dough into triangles is to lay the sheet on the kitchen counter. It’s difficult to cut it when it’s still in the baking tray.
• The jam has to be without fruit pieces. A fine sieved one.
• The glaze: Don’t leave the crumps in it. Take them out before you dip the next cookie corner into it. Otherwise, you won’t be able to dip all the cookies into it.

At Last….

You can vary the flavor of the recipe by combining different nuts. My 2 favorite flavor Combos are:

• Ground walnuts & chopped hazelnuts
• Ground almonds & chopped pumpkin seeds
• Another great way to change the flavor is to use another jam. I think of orange jam or black current jam.
• Chocolate glaze. If you don’t like the not-so-sweet taste of dark chocolate, try milk chocolate or white chocolate.

These “Nussecken” – Nutty corners are perfect as a homemade edible gift. Everybody loves cookies, especially when they are as good and unique as these. I promise you that you will be loved beyond measure, especially by your family. One last tip: put some fitted baking paper between the layers of cookies if you stack them into the cookie box. They best enjoy cold right out of the fridge. At least, that’s the way I like them best. I can still hear the chocolate cover break when biting into it.

If you make these amazing cookies and fall in love with all the flavors immediately, please say “Hi” and leave me some kind words and a 5-star rating. Don’t forget to tag us on Instagram. What I love the most is hearing from you.

Sweet cookie hugs

Nina

Easy nutty triangles – a classic Austrian Christmas cookie recipe

5 from 66 votes

Recipe by Nina Course: christmas cookies, christmas desserts, snacksCuisine: austrian

Servings

80

pieces

Prep time

30

minutes

Cooking time

20

minutes

Calories

171

kcal

resting time

30

minutes

This is my favorite CHRISTMAS COOKIE recipe ever. A crispy shortcrust base is topped with apricot jam and a sweet nutty filling,

and the ends are dipped in dark chocolate. Sooo good. You can vary the flavor by combining different nuts for a different flavor.

This recipe includes the flavors walnut-hazelnut and almond-pumpkin seeds. These cookies are easy and fast to make.

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Ingredients

• Dough

• 450 g 450 all-purpose flour

• 2 tsp 2 baking powder

• 150 g 150 white sugar

• 1 tbsp 1 vanilla sugar

• 1 pinch 1 salt

• 1 1 egg large, room temperature

• 280 g 280 butter cold, cut into cubes

• 1.5 tbsp 1.5 water cold

• 8 tbsp 8 apricot jam

• Filling

• 300 g 300 butter

• 150 g 150 brown sugar

• 120 g 120 white sugar

• 2 tbsp 2 vanilla sugar

• 6 tbsp 6 water

• 300 g 300 walnuts coarsed, but no walnut flour

• 300 g 300 hazelnuts roasted and chopped

• Chocolate glaze

• 300 g 300 dark chocolate

• 160 g 160 butter

Directions

• Dough
• In a bowl of a stand mixer mix together all dry ingredients.
• Add the butter and mix everything with the paddle attachment until the butter is incorporated into the dry ingredients. The butter and dry ingredients will look like a finely flaky mixture.
• Add the other ingredients and mix until it almost comes together as a dough.
• Knead everything into a dough with your hands, form it into a disk, wrap plastic foil around it, and let it rest in the fridge for about 30 minutes.
• Prepare a baking tray with baking paper.
• Roll out the dough and fit it on the baking tray.
• Smear 4 tbsp of apricot jam onto the rolled-out dough.

  • 

• Pour the filling onto the dough and spread it evenly.

  • 

• Smear the rest of the apricot jam on top with a kitchen brush.

  • 

• Preheat the oven to 200 degrees Celsius (390F) top- and bottom heat.
• Bake the tray for about 15-20 minutes in the bottom third of the oven.
• Take out the tray and let it cool until only warm to the touch.
• Cut into 5×5 squares and part those squares in 2 again diagonally.

  • 

• Dip the 2 long ends of the triangles into the chocolate glaze and let them cool completely before storing them in cookie boxes.

  • 

• The cookies are best stored in the fridge. If you stack them, put some baking paper between the layers.
• The cookies can be kept in the fridge for up to 3 weeks.
• Enjoy and have a lovely Christmas Time with your family.
• Filling
• In a medium-sized heavy-bottom pan, bring the butter, sugars, and water to a boil under constant whisking.
• When everything is a homogenous liquid mass, turn off the heat and add the ground walnuts and chopped hazelnuts. Let cool completely.
• Chocolate glaze
• MELT chopped chocolate and butter over a double boiler or slowly in the microwave, being sure not to overheat.
• After the chocolate is melted and mixed with the butter into a shiny glaze, start dipping the ends of the triangles into it. If the cookies crumble a little bit, remove those crumbs from the glaze before dipping in the next cookie.

Equipment

• baking tray 40cmx35cm

Notes

• Another delicious flavor-alternative is using ground almonds and finely chopped pumpkin seeds together instead of walnuts and hazelnuts.  You can put both flavors on 1 baking tray, too. Just use it for every flavor half the ingredients amount. This
• means :
• Filling 1
• 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground walnuts, 150g finely chopped hazelnuts
• filling 2
• 150g Butter, 75g sugar, 75g brown sugar, 1 tbsp vanilla sugar, 3 tbsp water, 150g ground almonds, 150g finely chopped pumpkin seeds
•  

Nutrition Facts

• Calories: 171kcal
• Carbohydrates: 13g
• Protein: 2g
• Fat: 13g
• Saturated Fat: 5g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 20mg
• Sodium: 64mg
• Potassium: 82mg
• Fiber: 1g
• Sugar: 7g
• Vitamin A: 222IU
• Vitamin C: 1mg
• Calcium: 19mg
• Iron: 1mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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More Christmas Cookie Recipes:

• Fairy Kisses – a unique Christmas Cookie recipe
• “Eisenbahner ” Railroad Cookies – a Folksy unique Christmas cookie recipe from Austria with almond paste and jam filling
• Easy Christmas Sugar Cookies Recipe with Easy Icing for unique Angel Wings Cookies
• Boozy Chocolate Cake Moon Cookies
• Speculoos Gingerbread Cookies with Brown Butter Maple Glaze
• Baileys Hazelnut Chocolate Shortbread Cookies

This Recipe is for you if you are looking for:

• nut corner cookies recipe
• Christmas cookies recipes
• Austrian cookies recipe
• Nussecken recipe
• German Nut corner Cookies
• Best Christmas Cookie Recipes

The post Nussecken: Authentic Austrian Nut Corner Cookies : Elevate Your Christmas Baking appeared first on Two Sisters Living Life.

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What are Eisenbahner – “Railroad” Christmas cookies

Every year at Christmas I take it upon myself to try a new Christmas cookie recipe, simply to be able to surprise my loved ones with something new in the Christmas cookie jar.

This year, I have chosen a traditional Christmas cookie recipe from my grandmother and made it my own “Homemade holiday cookies with a twist” . Eisenbahner in Englisch “Railroad” Cookies. The recipe originates in Austria and Germany, but unfortunately, I couldn’t find any more facts about the recipe.

Railroad cookies consist of a crispy shortbread base, left and right; an incredibly delicious almond paste is sprayed in a strip that looks like train tracks. After baking, the center is still filled with a delicious jam, and the cookies are cut.
Now, the cookies sound super elaborate, but they are not. The cookies are baked in long “railroad” rails and cut into individual cookies. So you get a lot of cookies made quickly and with little effort. Great, right?!?

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“Railroad” Christmas cookies but my way.

Originally, railroaders were made with a light shortbread base and a fruity berry jam smeared on top. But…. I prefer something more chocolatey and love the combination of chocolate and orange. That’s why I have a chocolate shortcrust pastry and take an aromatic sweet-tart orange marmalade as a jam. Simply incredibly ingenious in taste

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Some thoughts and tips on this vintage Christmas cookie recipe

• Firstly, please use cold butter for the shortbread.
• I grease the work surface and the dough roller well to make it easier to move the dough strips.
• The jam must be warmed in the microwave and then stirred with a spoon until smooth.
• I pipe the almond mixture on immediately after the 1st baking of the dough strips.
• If you have shortbread left over just cut out a few cookies
• Instead of orange marmalade I love to use raspberry or currant jam both harmonizes with the chocolate shortbread also quite wonderful.
• The cookies can be stored in the refrigerator or in a cool place up to 3 weeks.

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Hopefully, I could convince you with my enthusiasm and rapture to try my recipe for “Railroad” Christmas cookies this year. It’s a unique holiday cookie flavor combination.

Lastly if you make these Railroad Christmas treats, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

Sweet hugs

Nina

Are you looking for more delicious and easy cookie recipes? Here are some more recipes to create the best holiday cookies plate ever.

• Fairy Kisses – a unique Christmas Cookie recipe
• Vanilla Crescents
• Speculoos Gingerbread Cookies
• Boozy Chocolate Cake Moon Cookies
• Baileys Hazelnut Chocolate Shortbread Cookies
• Nutty Triangles

Christmas cookies, Christmas cookies recipes, Christmas cookies ideas, Christmas cookies easy , Christmas cookies chocolate , Almond paste , Chocolate jam , Christmas cookies, Cookie recipes , Eisenbahner, Chocolate cookies, Austrian Christmas recipe, Almond paste  , Xmas cookies recipes, Xmas cookies recipes easy , Easy christmas baking, Xmas cookies photography

Railroad Christmas Cookies – a folksy Austrian Christmas Cookie Recipe

5 from 44 votes

Recipe by Nina Course: christmas cookies, DessertCuisine: austrian

Servings

80

cookies

Prep time

40

minutes

Cooking time

25

minutes

Calories

57

kcal

resting time

15

minutes

These are delicious, easy Austrian Christmas cookies. These cookies are made of a crisp chocolate short pastry dough. The side tracks are made of a marzipan egg white sugar paste and filled in the middle with a tangy orange marmalade. One batch contain 80 cookies and the recipe is done in about 90 minutes.

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Ingredients

• Chocolate short pastry dough

• 240 g 240 flour all purpose

• 160 g 160 butter unsalted, cut into small cubes

• 80 g 80 sugar

• 2 tbsp 2 cocoa powder unsweetened ,for example bensdorp

• 1 pinch 1 salt

• 1/2 tsp 1/2 baking powder

• 1 1 egg yolk

• 1 tbsp 1 vanilla sugar

• 1 tbsp 1 water optional, if you feel that the dough is dry and crumbly add 1 or 2 tbsp to the dough .

• Almond paste tracks filling

• 200 g 200 almond paste also known as marzipan, cooled in the fridge for 1 hour

• 15 g 15 butter room temperature

• 1 1 egg white

• 20 g 20 powdered sugar

• 1 tbsp 1 ground almonds

• 400 g 400 orange jam fine cut, for the filling

Directions

• Chocolate short pastry dough
• In a bowl of a stand mixer with the paddle attachment on mix together the flour and butter until everything looks like ground nuts .
• Add all the other ingredients and mix until the dough comes together.
• If the dough is dry and crumbly add 1 tbsp and mix again . Add another if the dough still feels crumbly and won't come together.
• Form the dough into a ball and wrap it with cling fling and put it for 10 minutes into the fridge.
• Method 1
• After the resting time form a log.
• Dust your surface lightly with flour that the dough will not stick to the surface when rolled out. Dust your rolling pin as well.
• Now roll the lock into a rectangle 36cm x 35cm
• Cut 4 stripes lengths wise .
• Transfer the dough stripes with the help of a spatula or dough card carefully onto a backing tray prepared with baking paper.
• If the dough stripes tear don't worry just stick them together. Use a dough card to bring the stripes back into a rectangular form if necessary.
• You might need to use 2 baking trays to bake all 4 stripes.
• Bake the chocolate short pastry stripes for 10 minutes at 175C fan (350F)
• Method 2
• Take the chocolate dough out of the fridge and cut into 4 equal parts .
• Roll every part into a log about 30 cm long.
• Lightly dust a parchment paper with flour put 2-3 logs onto the parchment paper. Leave some space between the logs and roll them into rectangular stripes which are 35 cm long and 8cm wide.
• Repeat that process with the other logs.
• Bake the stripes for 10 minutes at 175C Fan (350F)
• Almond paste filling
• First crate the almond paste with a rough grater.

  • 

• Then mix in a mixing bowl of a stand mixer with the whisk attached the egg white with the sugar until stiff and glossy .
• Now whisk in another bowl the grated almond paste, ground almonds and the butter together.
• Add half of the stiff egg white mixture and fold it into the almond butter batter .
• Add the rest of the egg white mixture and fold it in again.
• Fill the batter into a piping bag with a 1cm (0,25 inch) open star piping tip (Number 19 or 20)

  • 

• When the chocolate cookie dough stripes are baked for 10 minutes let them slightly cool and then start piping the tracks.
• Pipe two tracks on each side of every chocolate cookie stripe and bake again for 10 more minutes.

  • 

• Jam filling
• When the baking time is almost over pour the orange jam into a bowl and reheat it for 1-2 minutes in your microwave. The orange jam should be at body temperature . Stir the jam with a spoon until smooth.
• Take the baking trays out of the oven and fill the middle of every strip with the orange jam.

  • 

• Let the train track stripes sit for about 10 minutes and then cut them into train track cookie slices. Every cookie should be about 1,5cm large (thats about 0,6 inch).

  • 

• Transfer the cookies onto a cooling rack and let them cool completely .
• When the cookies are cooled you can store them into airtight cookie boxes but make sure to put a piece of baking parchment between the cookies before you add the cookies on top of each other.
• Store the cookies in your fridge. They will stay good and delicious for up to 3 weeks.
• Have a lovely christmas time with your family and I hope you love those cookies as much as we do.

Nutrition Facts

• Calories: 57kcal
• Carbohydrates: 8g
• Protein: 1g
• Fat: 3g
• Saturated Fat: 1g
• Polyunsaturated Fat: 0.2g
• Monounsaturated Fat: 1g
• Trans Fat: 0.1g
• Cholesterol: 7mg
• Sodium: 18mg
• Potassium: 19mg
• Fiber: 0.3g
• Sugar: 5g
• Vitamin A: 61IU
• Vitamin C: 0.2mg
• Calcium: 9mg
• Iron: 0.2mg

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The post “Eisenbahner ” Railroad Cookies – a Folksy unique Christmas cookie recipe from Austria with almond paste and jam filling appeared first on Two Sisters Living Life.

These sinisterly scrumptious pastries are a breeze to make and a delight to devour. Packed with your favorite seasonal flavors and wrapped in flaky puff pastry, they’re perfect for little monsters and grown-up goblins alike.

In this step-by-step guide, I’ll walk you through creating these creepy yet oh-so-delicious treats. With these classic pumpkin-shaped Jack O’Lantern pies, you’ll find the perfect puff pastry potion to conjure up Halloween magic.

So, gather your ingredients, and let’s embark on a culinary adventure that’s equal parts spooky and delicious! Whether you’re a kitchen wizard or a newbie cauldron-stirrer, my Halloween hand pies will surely make your Halloween festivities bewitchingly good. Let’s get started!

Quick and easy Halloween puff pastry hand pies

Firstly, we start with the ingredients for my festive pumpkin-shaped Halloween hand pies.

• Ready-to-use puff pastry sheets. I bought mine at a local store.
• Filling: I filled my Halloween hand pies with strawberry jam and Nutella. Of course, you can fill these puff pastry treats with whatever your heart desires.
• 1 beaten Egg for the egg wash
• Some water for the hand pie edges. The water makes your spooky pastry treats ‘ bottom and upper parts stick together.
• 2 tbsp of brown sugar to sprinkle on top.

Wow! That’s it, guys; these are all the ingredients for these fun Halloween treats. And because you only need a handful of ingredients, these are the perfect easy Halloween treats for kids to make at home.

Step-by-step Halloween hand pies tutorial

• First, I’ll gather my spooky cookie cutters. In my case, a pumpkin-shaped cookie cutter and tiny cutters to create a spooky Jack O’Lantern face. I’ve got all my cutters from Amazon.
• Secondly, roll out the puff pastry sheets on a floured surface. I bought ready-to-use puff pastry sheets and cut out pumpkin-shaped cookies. Make sure to cut out an even number of cookies.
• Take the wasted dough, form it into a ball, and roll it out again to get more cookies.
• Take half of the cookies and cut out spooky faces with special cookie cutters or a sharp knife.

Simple Halloween puff pastry ideas for a crowd

• Take the other pumpkin-shaped cookies and fill them with Nutella or jam.
• Moisten the edges of the filled cookies, put the spooky Jack O’Lantern cookies on top, and seal the edges by pressing them with a fork.
• Brush each hand pie with the beaten egg for a golden finish and sprinkle with brown sugar.
• Preheat your oven to 375°F (190°C). Place the hand pies on a baking sheet lined with parchment paper and bake for 10-15 minutes or until they are golden brown.
• Voilá! Your homemade hand pies are ready.
• Your Halloween Puff Pastry Hand Pies are now ready to impress your party guests or delight your little goblins. Serve them as a delightful dessert or spooky snack for your Halloween celebration!

These Halloween Puff Pastry Hand Pies are not only a breeze to make but also a scream-worthy addition to your Halloween festivities. With their flaky puff pastry and delicious filling, they’re sure to be a hit with monsters of all ages. So, gather your ingredients, and let your inner witch or wizard shine as you whip up these easy and spooky treats. Happy Halloween!

Your family and friends will fall in love with these crispy, delicious Jack O’lantern-shaped puff pastry hand pies immediately, promised! Did you make this recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that .

XOXO Nina

Are you looking for another Halloween dessert? Give these pretty little bewitched pumpkin cupcakes a try.

The post Halloween Puff Pastry Hand Pies: Easy and Spooky Treats for Your Monster Bash appeared first on Two Sisters Living Life.

This recipe for boozy chocolate cake moon cookies belongs to my all-time favorite Christmas Cookie recipes. These cherry-rum slices are wonderfully juicy and have a really nice rum aroma.

If you are interested in other Christmas Cookie recipes visit our blog post Antonias favorite Christmas Cookies collection.

How to make my favorite boozy chocolate cake moon cookies:

In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine. 

Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.

After baking spread 70ml of the rum evenly on top of the warm cake. 

For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.

How to best cut the half moon cookies

Using a round cutter or a glas (with thin glas walls) ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Boozy Chocolate Cake Moon Cookies

5 from 11 votes

Recipe by Antonia Course: christmas cookies, festive dessertsCuisine: austrian

Servings

100

pieces

Prep time

40

minutes

Cooking time

12

minutes

Calories

40

kcal

This is a delicious recipe for boozy chocolate cake moon cookies! They have an addicting cake like texture with a cherry rum glaze! Dusted with edible glitter to sparkle!

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Ingredients

• 160 g 160 butter unsalted, soft

• 100 g 100 brown sugar

• 60 g 60 granulated sugar

• 1 pinch 1 salt

• 2 tsp 2 lemon zested

• 4 4 eggs

• 50 g 50 ground almonds

• 150 g 150 All Purpose flour

• 2 tbsp 2 dutch processed cocoa powder

• 140 ml 140 rum Mautner Kirschlikör Rum

• 250 g 250 confectioners sugar

• edible glitter powder

Directions

• Preheat the oven to 180 degrees and grease and line a baking sheet with baking paper.
• In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine.
• Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.
• After baking spread 70ml of the rum evenly on top of the warm cake.
• For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.
• Cut out half moons with a round cutter or glas ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.
• Set aside to dry. Store rum crescents in airtight plastic boxes, so they will last a good two weeks.

Nutrition Facts

• Calories: 40kcal
• Carbohydrates: 5g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 11mg
• Sodium: 15mg
• Potassium: 12mg
• Fiber: 1g
• Sugar: 4g
• Vitamin A: 49IU
• Vitamin C: 1mg
• Calcium: 4mg
• Iron: 1mg

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It’s beginning to look a lot like Christmas! This is my favorite time of the year with all the delicious treats and cookies!

If you are searching for more cookie recipes visit my blog post Antonias all time favorite Christmas cookie Collection.

If you are searching for really special and unique Christmas cookies visit our recipe for fairy kisses, they are truly magical.

Searching for a boozy Christmas Cookie recipe than these baileys hazelnut chocolate shortbread cookies or my boozy chocolate cake moon cookies made with cherry rum!

Speculoos gingerbread cookies with brown butter maple glaze

How to make these speculoos gingerbread cookies:

First you need to make the spice blend, consisting of ground ginger, ground cardamom, Spekulatius spice (from stayspiced.com; or see recipe notes for substitute), salt and pepper with a stone mortar and pestle until everything is extra fine.

Add flour, sugar, baking powder and cocoa powder. In a measuring cup combine honey, maple syrup and oil. Add the liquid ingredients to the dry ingredients either by hand or stand mixer with the paddle attachment until dough holds together. If necessary add 1-2 tbsp water to bind the dough. Knead into a smooth ball. If it’s too sticky to touch add a small amount of flour. Press into a disc, wrap in cling foil and leave in the fridge for at least 4 hours or overnight. It’s easier to work with the dough after a longer resting time.

On a lightly floured surface, roll out the dough to 1/3 inch (8mm) if you are using an embossed rolling bin and cookie stamps. If your are just using recular cookie cutter you can roll out the dough thinner. Put the cut out cookies onto prepared baking sheets (lined with parchment paper) and leave between each a 1cm (1/2inch) gap.

If using an embossed rolling pin or a cookie stamp I would recommend drying the cookies for 12-24 hours (or freeze them for 1-2hours, I’ve read that should help too) It helps the pattern to stay while baking and not to melt away.

If not using an embossed rolling pin or cookie stamp, you can bake the cookies right away.

Preheat the oven to 150°C. Bake the cookies for 12 minutes, rotating the sheets halfway through.

Important tips for working with embossed rolling pins and cookie stamps:

• You need you brush flour onto the embossed rolling pins before each roll.
• The cookies need to rest for at least 12 hours before baking. I’ve read that freezing them for 1-2 hours helps too, but haven’t tried it yet. This will help to harden the cookie and  helps the pattern to stay while baking and not to melt away. Cookie recipes which call for granulated sugar will need to dry because they expand more while baking than recipes which use confectioners sugar
• Be sure to press firmly to get a really defined design.

Next step making the brown butter maple glaze:

How to make brown butter? in a small pan melt the butter over medium heat. When melted turn the heat to medium high and cook until fragrant and golden. Be careful not to burn the butter, happens faster than you can think.

Speculoos gingerbread cookies with brown butter maple glaze

Combine the brown butter, icing sugar, maple syrup, vanilla extract and milk. I divided the glaze into two bowls to make one thinner for the cookies with the embossement and a thicker one. Brush or dab the speculoos gingerbread cookies with the glaze. Let cool completely on a wire rack.

Speculoos gingerbread cookies with brown butter maple glaze

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Speculoos Gingerbread Cookies with brown butter maple glaze

5 from 35 votes

Recipe by Antonia Course: christmas cookies, cookiesCuisine: American, dutch, german

Servings

30

Prep time

20

minutes

Cooking time

12

minutes

Calories

81

kcal

This is a simple and delicious recipe for speculoos gingerbread cookies! Topped with the most fingerlicking delicious brown butter maple glaze.

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Ingredients

• 1 tsp 1 ginger ground

• 1/4 tsp 1/4 cardamom ground

• 1 1/2 tsp 1 1/2 Spekulatius spice blend from stayspiced; for substitute read recipe notes

• 1/4 tsp 1/4 salt

• 1/2 tsp 1/2 five pepper blend ground

• 1 3/4 cup 1 3/4 all purpose flour

• 1/4 cup 1/4 white sugar

• 1/4 tsp 1/4 baking soda

• 1 tsp 1 cocoa powder

• 1/4 cup 1/4 vegetable oil

• 1/4 cup 1/4 maple syrup

• 1/4 cup 1/4 honey

• Brown butter glaze

• 1 tbsp 1 brown butter 15 g

• 2/3 cup 2/3 icing sugar 80 g (confectioners sugar)

• 1 tbsp 1 maple syrup

• 1/2 tsp 1/2 vanilla extract

• 1-3 tbsp 1-3 milk depends on the consistency

Directions

• Blend togehter ground ginger, cardamom, Spekulatius spice, salt and the pepper blend with a stone mortar and pestle, until everything is extra fine.
• Add flour, sugar, baking powder and cocoa powder.
• In a measuring cup combine honey, maple syrup and oil.
• Add the liquid ingredients to the dry ingredients either by hand or stand mixer with the paddle attachment until dough holds together. If necessary add 1-2 tbsp water to bind the dough. Knead into a smooth ball. If it's too sticky to touch add a small amount of flour. Press into a disc, wrap in cling foil and leave in the fridge for at least 4 hours or overnight. It's easier to work with the dough after a longer resting time.
• On a lightly floured surface, roll out the dough to 1/3 inch (8mm) if you are using an embossed rolling bin and cookie stamps. If your are just using recular cookie cutter you can roll out the dough thinner. Put the cut out cookies onto prepared baking sheets (lined with parchment paper) and leave between each a 1cm (1/2inch) gap.
• If using an embossed rolling pin or a cookie stamp I would recommend drying the cookies for 12-24 hours (or freeze them for 1-2hours, I’ve read that should help too) It helps the pattern to stay while baking and not to melt away.
• If not using an embossed rolling pin or cookie stamp than you can bake the cookies right away.
• Preheat the oven to 150°C. Bake the cookies for 12 minutes, rotating the sheets halfway through.
• Brown butter glaze
• For the brown butter: in a sauce pan over medium heat place your butter to melt. Once melted, kick the heat up to medium high and cook until fragrant and golden brown. Remove from heat, and transfer to a mixing bowl. Be careful not to burn the butter.
• Combine the brown butter, icing sugar, maple syrup, vanilla extract and milk. I divided the glaze into two bowls to make one thinner for the cookies with the embossement and a thicker one. Brush or dab the cookies with the glaze.
• Transfer to a wire rack to cool completely
• Store the cookies in an airtight container

Notes

• Substitute for Spekulatius spice blend:
• 3/4tsp cinnamon, ground
  1/4tsp anise seeds, ground
  1/tsp cloves, ground
  1/8tsp nutmeg, ground

Nutrition Facts

• Calories: 81kcal
• Carbohydrates: 15g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 2g
• Cholesterol: 1mg
• Sodium: 24mg
• Potassium: 21mg
• Fiber: 1g
• Sugar: 9g
• Vitamin A: 12IU
• Calcium: 8mg
• Iron: 1mg

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The post Speculoos Gingerbread Cookies with Brown Butter Maple Glaze appeared first on Two Sisters Living Life.

What are “gebackene Mäuse” ?!?

“Gebackene Mäuse” means translated baked mice . My fried little balls got their name because of their unique form and are very popular during the carnival season in Austria. Baked mice / donut holes are a smaller variation of our famous Austrian donuts which are also called “Krapfen” and are filled with apricot jam. Baked mice are more common on the countryside.

Traditional Austrian Donuts (Krapfen) are made of a soft yeast dough which is slightly sweetened.They then get formed into balls and afterwards fried in lard.

We have 2 dough variations in Austria on how baked mice( Austrian donut holes) get made.

The first is a classic soft yeast dough and the second is a batter made with curd cheese, flour, eggs and baking powder. Formed with 2 spoons into little dumplings and fried in oil.

Since my recipe takes only 30 minutes , my mice are made of the baking powder, curd cheese batter variation.

Austrian Donut holes with pumpkin and cardamom

Whenever we visited my grandma during the winter month she always welcomed us with baked mice. It was a tradition that we could only leave her when all the fried donut holes were gone. I mean the first batch was gone in under 15 minutes. Somehow she always managed to serve us a second batch at the end of our visit ?.

In honor of our grandma I wanted to recreate her baked mice but liked to add my personal touch to the recipe.

Lets get to the important part – the RECIPE

“Baked mice” – fried Austrian Donut holes with pumpkin and cardamom

The ingredients

• 150g cream cheese – for all Austrian people you can use curd cheese too of course
• 40g milk
• 90 g brown sugar – I just love that caramel flavor
• 80g pumpkin puree, homemade or canned
• 1 egg
• 300g all purpose flour
• 2cl cointreau
• 1/4 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 8g baking powder
• oil for frying
• Powdered sugar for sprinkling

The Instruction

• Firstly I’m starting with creaming the cream cheese, milk and sugar until pale and fluffy in a bowl of my kitchen aid with a whisk attached.
• Secondly I’m adding the egg, the cointreau and pumpkin puree and beat for 2 more minutes until homogenous.
• In a small bowl I’m mixing together the dry ingredients.
• I’m adding these to the wet batter and mix them in with a spatula. I don’t want to over beat it.
• I let the batter rest for 10 minutes.
• After the batter has rested start with heating the oil in a deep frying pan to 185 degrees Celsius or about 365 degree Fahrenheit. Use a thermometer to control the heat of the oil.
• When the oil has the right temperature start forming little round dumplings with the help of 2 spoons. the spoon is about half full .
• Drop the formed dumplings into the hot oil and fry them for a couple of minutes on both sides until golden brown.
• Put the fried donut holes on paper kitchen towels and sprinkle them with powdered sugar before serving

Why you should give this delicious donut holes recipe a try

• Firstly I love easy recipes that don’t need many ingredients.
• Secondly everybody should try from time to time recipes from other cultures. Especially sweet ones right?!??
• I love treats that can be shared with many people therefore this baked mice recipe is perfect for that.
• My family loves it when our house is smelling of sugar and freshly baked good.
• They are whipped up in no time and if there are to many just freeze them for later.
• I like that they aren’t super sweet but crispy on the outside and soft and moist on the inside.
• And lastly I think that cardamom is an underrated spice and you’ll be surprised how tasty and full of flavor the donut holes are because of the cardamom and pumpkin.
• There can never be enough pumpkin recipes for me during fall season .

These Austrian “gebackene Mäuse” (donut holes) can be enjoyed for breakfast as well as to a cup of coffee in the afternoon or bring them to a friends party. They will be the first thing gone at the cake buffet. ?

Sweet warm cardamom hugs Nina

Maybe you would like to check out these delicious recipes too:

• Soft brioche babka with blueberry vanilla filling
• Fairy Kisses – the most airy cookies ever
• Antonia’s favorite apple pie

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

The post Baked Mice – fried Austrian no yeast donut holes with pumpkin and cardamom made in under 30 minutes appeared first on Two Sisters Living Life.

It’s the 7th week of self quarantine and we Austrian people are very lucky because we haven’t been hit very hard by the COVID-19 virus. The home improvement stores are already open again and with may 1st small business can open their doors again too. But why do I tell you this will you ask yourself? Well… all that time at home with nothing to do let me gain some weigh unfortunately . Thats why I started swiping the unhealthy food and treats with healthy treats and dishes. Therefore I needed a chocolatey sweet snack when my sweet tooth was calling me. Healthy brownie bliss balls were born.

Healthy chocolate brownie bliss balls with tahini and cardamom are my new favourite vegan, gluten free and dairy free treat

The chocolate bliss balls are my new favourite thing to snack on when my blood sugar is low or whenever I feel like I deserve some chocolate. What I love the most is the subtle flavour of cardamom, tahini and the tonka bean. These spices go so well with chocolate that I can’t believe I didn’t combine those flavours sooner.

Chocolatey brownie energy balls are the perfect healthy treat and so easy to make

For these vegan healthy treats you only need a blender and the ingredients of course. Even my kids love these little bites full of good ingredients.

• First you need nuts. To be honest you can use any nuts you have at home or prefer. I use a mix of cashews and other mixed nuts.
• Secondly I use pitted dates as a natural sweetener. I love the taste of them very much.
• The spices. Tonka bean and cardamom and a pinch of sea salt. When you don’t have these spices at home its all good just leave them out or use something else like cinnamon or vanilla extract.
• Nut butter. For my recipe I use of course tahini as one part and another nut butter like peanut butter or almond butter for example.
• At last the coconut milk. You can swipe the coconut milk for any other plant based milk of course.
• Unsweetened cocoa powder: the cocoa powder is for the chocolate flavour and to cover the bliss balls.

Please make sure to rate the recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Sweet healthy chocolatey hugs Nina <3

If you like the recipe you may wanna give Antonia’s back to school granola bars a try.

Vegan Brownie Bliss Balls with Tahini and Cardamon

5 from 11 votes

Recipe by Nina Course: Dessert, SnackCuisine: healthy, healthy snack

Servings

30

pieces

Prep time

30

minutes

Cooking time

0

minutes

Calories

66

kcal

Total time

1

hour 

These little healhty treats are the perfect sweet snack for the whole family. They are easy to make and the tahin and cardamom give them a unique and iresistible taste. It will be hard to stop snacking on them.

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Ingredients

• 1/2 cup 1/2 cashews

• 1/2 cup 1/2 mixed nuts

• 2 cups 2 dates pitted

• 1 tbsp 1 tahini

• 1 tbsp 1 nut butter peanut for example

• 1 tsp 1 cardamom

• 1 tsp 1 tonka bean grated, you can use vanilla extract instead too

• 3 tbsp 3 unsweetened cocoa powder

• 1/2 tsp 1/2 sea salt

• 2 tbsp 2 coconut milk

• 1 tbsp 1 dessicated coconut

• 1/2 cup 1/2 unsweetened cocoa powder for coating

Directions

• Soak the nuts for 2 hours in warm water.
• Drain the nuts and put them with all the other ingredients but the half cup of cocoa for coating, into a blender.
• Blend everything until smooth.
• Put the batter into a bowl cover it and let it rest for 1 hour in the fridge.
• Form little balls about the size of 1/2 a tbsp and roll them in the reserved unsweetened cocoa powder.
• You can keep the energy balls up to 2 weeks in an airtight container in your fridge.´
• Happy snacking <3.

Nutrition Facts

• Calories: 66kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 3g
• Saturated Fat: 1g
• Sodium: 41mg
• Potassium: 129mg
• Fiber: 2g
• Sugar: 6g
• Vitamin C: 1mg
• Calcium: 11mg
• Iron: 1mg

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No churn Lavender Blackberry ice cream funfetti cookie sandwich – say that 5 times fast

Phew! What a long name for a treat, right?!? What you’ll find here is not only one recipe. It’s 3 recipes made into one. Its a glorious recipe for your favourite new summer dessert. The best no churn Ice cream recipe, the best funfetti sugar cookies recipe and a flavourful lavender raspberry jam recipe. Which is the best too .

No churn Lavender Blackberry ice cream – best ice cream recipe ever

Blackberries are my favourite summer fruits. I love their tart and juicy flavour. I can create so many different recipes with these summer berries. Therefore it’s a good thing that I’m the happy owner of a huge blackberry bush. For example my favourite blackberry recipe is delicious lavender blackberry jam which is part of my ice cream.

Above all a no churn ice cream recipes is beside nice cream the easiest way to make creamy ice cream without an ice cream maker. Thats why I decided to come up with my own ice cream flavour which will be a summer dessert stable this year for sure.

No churn ice cream recipes – main ingredients

the two main ingredients of no churn ice cream recipes are:

• Firstly chilled cream. Of course you can use a plant based alternative instead too.
• Secondly a can of condensed milk. I made my own coconut condensed milk. I can hardly get any condensed milk at all in Austria however coconut milk is something I always have at home.
• Furthermore the flavour. Instead of my blackberry jam you can use any other jam or blended fruit sauce you have at home. You can add other things too like nuts, shredded coconut or anything else.

Crispy funfetti sugar cookies – because sprinkles are always a good idea right?

The recipe yields about 20 medium sized cookies which therefore make 10 ice cream cookie sandwiches. The sugar cookie recipe contains less sugar but enough sprinkles to get the cookie party started.

For a vegan version just use a plant based butter and 2 flax seed eggs and they turn out as crispy and delicious as the normal version.

The things I love about that recipe:

• Firstly the creaminess is amazing. It can totally compete with a classic ice cream recipes.
• No churn ice cream literally means easy cheesy.
• The coconut flavour of the homemade coconut condensed milk is fantastic. I will never use again a store bought one for sure.
• Lavender and blackberries harmonise perfectly.
• The sugar cookies are super crisp even after filling them and freezing .
• Despite being an ice cream sandwich its a very fancy dessert and you can serve it at any bbq party.

Please make sure rate the recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

You may like our easy and delicious summer dessert recipe for grilled peaches with honey drizzle and ice cream.

Sweet ice cream hugs Nina

No churn Lavender- Blackberry ice cream sprinkle cookie sandwiches

0 from 0 votes

Recipe by Nina Course: Dessert, SnackCuisine: American

Servings

10

sandwiches

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

1

kcal

This is a delicious easy recipe for a no churn ice cream made with Blackberries, dried lavender and homemade cocount condensed milk. This delicious ice cream is sandwiched between delicious sprinke sugar cookies.

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Ingredients

• homemade coconut condensed milk

• 2 can 2 coconut milk each 400g

• 1 1/4 cups 1 1/4 sugar you can use white brown or even coconut sugar.

• Lavender blackberry jam

• 500 g 500 blackberries fresh or thawed

• 250 g 250 sugar white or jam sugar 2:1

• 1 tbsp 1 lemon juice freshly squeezed or 2g pectin

• 1 tsp 1 dried lavender or 1-3 drops lavender oil

• No churn lavender blackberry and coconut ice cream

• 400 g 400 condenses coconut milk you can use 1 can bought one too, or regular condensed milk

• 500 ml 500 cream or plant based cream

• 200 ml 200 lavender blackberry jam the one we made in the uper steps or any jam you like

• Sprinkles Sugar Cookies

• 250 g 250 butter

• 190 g 190 sugar white or brown

• 2 2 eggs large

• 240 g 240 all purpose flour

• 4 g 4 baking powder

• 1/4 tsp 1/4 salt

• 70 g 70 sprinkles reserve 2 tbsp for sprinkle the cookies before baking

Directions

• Homemade coconut condensed milk
• Put all ingredients in a medium sized pod and mix until sugar is dissolved.
• Heat on medium high until hot and it starts to bubble turn down to low and let it only simmer and slighty bubble for about 1,5 hours.
• The liquid should be reduced to half and became thick.
• Pour into a jar with lid and let it cool.
• Lavender Blackberry Jam
• Put sugar, dried lavender and blackberries in a medium sized pot mix together and bring to a bowl under occasional stirring.
• Add the lemon juice and the dried lavender and let the jam boil on medium heat for about 10 minutes until thickened.
• Blend the jam and and spread 1/2 tsp of jam on a cold plate and see if the jam is thick enough.
• Should the jam be to runny let it cook for another 5-7 minutes.
• When the jam is thick enough fill in glasses, screw the lids on top and let cool completely.
• No churn lavender blackberry ice cream
• Beat the chilled cream until stiff peaks form. But dont over beat it.
• Carefully mix half the coconut condensed milk under the beated cream.
• Mix the other half of the condensed milk with the cold blackberry jam and cautiously fold it under the rest of the better . Make sure that its not completley one homogenous mass.
• Fill the ice cream into a deep loaf pan, put some plastic wrap on top and freeze for at least 6 hours .
• Funfetti sugar cookies
• Mix the flour, salt and baking powder and put it aside.
• Beat the butter and the sugar for about 6-8 minutes until ligh pale.
• Add the eggs one after the other and mix each for a couple of minutes.
• Add the flour mixture and incorporate it for about 20 seconds.
• With a spatula mix the sprinkles under the dough. only 3 or 4 strokes.
• Cover the bowl and let it rest in the fridge for about 30 minutes.
• After the 30 minutes take the dough out of the fridge.
• Preheat your oven to 170°C or about 350°F .
• With a tablespoon form little balls (about 20 Cookies) and put them on a prepared baking sheet (baking paper). Each cookie is about 1,5 tbsp.Flatten a little.
• Sprinkle some of the left sprinkles on top and bake for 12-15 minutes
• Assembling the Ice cream Sanswiches
• Let the ice cream thaw for about 10 minutes before filling the cookies.
• Fill one cookie with about 1/4 cup of ice cream put the second cookie on top and press together until the ice cream is spreaded. Wrap in plastic foil and freeze again or eat at once
• Repeat with all cookies.
• Enjoy <3

Nutrition Facts

• Calories: 1kcal

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The post No churn Lavender Blackberry ice cream funfetti cookie sandwiches appeared first on Two Sisters Living Life.