These famous melt-in-the-mouth German-Austrian cookies are usually made with white flour, so we were intrigued when we ran across a German recipe for whole wheat crescents. The whole wheat flour gives the cookies a deeper, nuttier flavor. If it matters, they’re also higher in fiber than usual. These cookies should sit for at least a week to allow the flavor of the vanilla to develop. They’re worth the wait.
Christmas cookies
Scottish Shortbread
Traditional Scottish shortbread is plain and simple, but utterly delicious. Make it in a shortbread pan (mold) for a decorative cookie.
White Pfeffernuesse (Peppernuts)
Cream Cheese Sugar Cookies
Cream cheese gives sugar cookies a marvelous flavor. It also makes the dough softer and stickier. The dough needs to be cold when these are rolled out; if it begins to stick, return it to the refrigerator for a while.
This dough is used in Shining Star Cookies.
Lebkuchen Diamonds
Lebkuchen is a German honey cookie that is
traditionally served at Christmas. But
you can cut the dough in heart shapes for Valentine’s Day, or use an oval
cutter for Easter egg-shaped cookies.