← Back to Search Results
European, German
Christmas Decorations

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

I like these as spiced and peppery as German Lebkuchen and decorated only in white and silver or gold. I tend, also, to limit myself to bells, angels, and stars, but if you want to go bolder and brighter, you should. And if you want these to be milder and therefore more likely to please young children, use the smaller amount of pepper. But keeping them peppery is also a good way of keeping them hanging on the tree. . . .

Of all Christmas rituals up for adoption, making these is probably the most satisfying one.

Ingredients

For the cookies:

  • 2 cups all purpose flour
  • Pinch of salt
  • 1 teaspoon baking powder
  • 1 teaspoon mixed ground spice
  • 1-2 teaspoons freshly ground pepper
  • Scant ½ cup unsalted butter
  • Scant ½ cup dark brown sugar
  • 2 large eggs beaten with
  • 4 tablespoons honey

For the icing and trimmings:

  • 2 cups confectioners’ sugar, sifted
  • 3 tablespoons boiling water
  • Gold or silver balls or sprinkles

Equipment:

  • Set of Christmas cutters
  • 2 baking sheets, lined with parchment or wax paper or nonstick
  • Florists’ ribbon for hanging

Directions

Combine the flour, salt, baking powder, mixed spice, and pepper in the processor. With the motor on, add the butter and sugar, then, slowly, the eggs and honey, though don’t use all of this liquid if the pastry has come together before it’s used up. Form two discs and put one, covered in plastic wrap or in a freezer bag, into the refrigerator while you get started on the other. Preheat oven to 325°F.

Dust a surface with flour, roll out the disc, also floured, to about 15 inches and cut out your Christmas decorations. Re-roll and cut out some more, setting aside the residue from this first disc, well covered, while you get on with rolling out the second. When you’ve got both sets of leftover clumps of dough, roll out and cut out again and keep doing so till all the dough’s used up. Now take a small piping tip and use the pointy end to cut out a hole just below the top of each cookie (through which ribbon can later be threaded to hang them).

Arrange on the baking sheets and cook for about 20 minutes: it’s hard to see when they’re cooked, but you can feel; if the underside is no longer doughy, they’re ready.

Transfer them to cool on a wire rack. Make up ordinary glace icing by mixing approximately 3 tablespoons of boiling water with the sifted confectioners’ sugar and stir till you’ve got a thin, glossy glaze. Ice the cold decorations using a teaspoon (the tip for dripping, the back for smoothing) and scatter sparkles or sprinkles as you like.


© 2001 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe, yield will depend on size of cookie cutter. Nutritional information does not include gold or silver balls or sprinkles.

3487kcal (174%)
978mg (41%)
612g
8g
105g (161%)
0g
62g (309%)
28g
6g
667mg (222%)
412g
40g
91mg
678mg
917mcg RAE (31%)
1mg (2%)
507mg (51%)
16mg (91%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
big-fat-cookies Big Fat Cookies
by Elinor Klivans
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
mom-a-licious Mom-a-Licious
by Domenica Catelli
food-to-live-by Food to Live By
by Myra Goodman
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?