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.

  • 

• 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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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.