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.

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.

These Austrian Vanillekipferl are my all-time favorite Christmas cookies! They are traditional cookies from Austria. Everybody makes them for the Christmas season. And they only consists of few ingredients.

This recipe is kinda special since the crescents are made with whole grain flour and part brown sugar. The brown sugar is for the taste and gives them kinda caramel flavor and the sweetness comes from the powdered sugar.

This recipe will give you at least 100 pieces of vanilla crescents.

What means „Kipferl“?

The word Kipferl refers to anything which is crescent shaped. You will definitely find in every austrian bakery a pastry which is crescent shaped, like Brioche-Kipferl or Mohn-Kipferl.

But Vanillekipferl are only available during christmas time.

The word “Kipferl” can also be used as an endearment and stands for endearing fool. My lovely boyfriend always calls me Kipferl, which always makes me smile. Most of the time when I was “patschert”, Austrian word for clumsy, or when I forgot to do something?.

I hope you’ll enjoy these delicious “Vanille Kipferl” as much as my family and I do! They can’t be mist on any Christmas cookie plate!

Lots of <3 Antonia

If you enjoyed those delicious cookies maybe you’d like to have a look at our beautiful fairy kisses cookies .

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would to see you there!

Austrian Vanillekipferl (Vanilla Crescents)

5 from 1 vote

Recipe by Antonia Course: austrian recipe, christmas cookes, cookiesCuisine: austrian

Servings

100

pieces

Prep time

20

minutes

Cooking time

12

minutes

Calories

67

kcal

This cookie recipe is an austrian classic and everybody prepares them for christmas! This is a bit healthier version made with whole grain flour and brown sugar. These cookies are simple to made and only made with few ingredients.

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Ingredients

• 400 g 400 butter unsalted, cubed

• 200 g 200 almonds ground

• 500 g 500 whole grain flour

• 100 g 100 brown sugar

• 60 g 60 powdered sugar

• 2 tsp 2 vanilla extract

Directions

• Combine flour, powdered sugar, brown sugar, vanilla extract, ground almonds with the butter and form to a dough. Chill in the fridge for 1 hour.
• Preheat the oven to 175°C.
• On a lightly floured surface, roll level tablespoons of the dough into 3-inch ropes. Taper the ends slightly and form the ropes into crescents. Carefully transfer the crescents to the baking sheets, about 1/2 inch apart.
• Bake for 12-15 minutes until lightly golden.
• In a small bowl mix together 100g powdered sugar and vanilla from 2 vanilla beans. Roll the still warm cookies in the sugar and let cool completely.

Nutrition Facts

• Calories: 67kcal
• Carbohydrates: 5g
• Protein: 1g
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 9mg
• Sodium: 30mg
• Potassium: 35mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 100IU
• Calcium: 10mg
• Iron: 1mg

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The post Austrian Vanillekipferl (Vanilla Crescents) appeared first on Two Sisters Living Life.

These Baileys Hazelnut Chocolate Shortbread Cookies are holiday perfection. The baileys liquor and vanilla extract give these cookies such a great deep flavor and dipped in chocolate are they just pure deliciousness. I found the recipe a long time ago in a Christmas cookie feature from “bake from scratch” and I always keep old magazines and never throw them away.

How to make Baileys Hazelnut Chocolate Shortbread Cookies

Ingredients:

• 1/2 cup toasted, chopped hazelnuts (85g)
• 2/3 cup granulated sugar (133g)
• 3/4 cup unsalted butter (170g) plus 2 Tbsp (30g)
• 2 tablespoon baileys liquor
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 3/4 cup all-purpose flour
• 8 ounces (225g) chopped semisweet chocolate

1.In a food processor pulse hazelnuts and sugar until finely ground.

2. In a bowl of a stand mixer beat butter and hazelnut sugar until creamy 3-4 minutes. Add baileys, vanilla and salt and combine. Add flour and beat until combined and dough starts to come together. Turn out dough and shape into disk and wrap in plastic wrap and refrigerate for 45 minutes.

3. Preheat oven to 180°C and line 2 baking sheets with parchment paper.

4.On a lightly floured surface roll dough to 6mm(1/4inch) thickness. Using a cookie cutter dipped in flour, cut dough, retooling scraps as needed. Place on prepared pan and sprinkle with granulated sugar. Refrigerate for 20 minutes.

5.Bake until lightly golden and tops and edges are set, for 14-16 minutes, rotating pans after 8 minutes. Let cool on pans for 5 minutes and the let cool completely on wire racks.

6. Melt chocolate over simmering water until glossy and smooth. Dip half of each cookie into chocolate and sprinkle with silver sprinkles, if desired.

If you enjoyed that recipe maybe you wanna try our Nina Fairy Kisses Christmas Cookies, one of my favorites!

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Love, Antonia

The post Baileys Hazelnut Chocolate Shortbread Cookies appeared first on Two Sisters Living Life.