Uta’s Holiday Cookies


1 1/2 cups flour
2/3 cup butter
1/2 cup powdered sugar
1/2 cup fine white sugar and mix with
3 Tbsp. vanilla sugar**
1/2 cup ground hazelnuts or almonds
1 egg


Sift the flour into a large bowl. Cut the cold butter into the flour. Add the 1/2 cup of powdered sugar, ground nuts, and egg. Dampen hands with cold water and knead mixture into dough. Chill for 1/2 hour. Roll chunks of the chilled dough between your palms to form 1/2-inch thick ropes. Cut and form crescents and place on baking sheet. Bake at 325° F for 10 to 15 minutes or until the tops are lightly golden brown. Roll the crescents in fine white sugar/vanilla sugar mixture while still hot. Roll the crescents in this mixture while they are still hot.

** If vanilla sugar is unavailable where you live, you can make your own by placing a vanilla bean and 1 lb. of granulated sugar in an airtight container for 1 week.


3 egg whites
pinch of salt
1 cup + 2 Tbsp. sugar
2 1/2 cups almonds, ground (with skin)
2 tsp. cinnamon
1/2 Tbsp. lemon juice
2 cups powdered sugar, for rolling

Beat egg whites together with salt until stiff. Slowly add sugar and beat until stiff but not dry. Set aside about 1/2 cup of the sugar and egg white mixture. Add to the remaining mixture the ground almonds, cinnamon, and lemon juice. Form into a ball and allow to chill for 1 hour. Remove 2 cups of dough from the refrigerator. Spread a 1/4-inch layer of powdered sugar over the work surface and roll the ball in the sugar until covered. Roll into a flat disk about 1/4-inch thick. The dough will have a sticky consistency; continue to add powdered sugar as needed to make the mass workable. Use a star-shaped cookie cutter, or other forms if desired, and place cut shapes on a baking sheet covered with baking paper. With a pastry brush, brush a small amount of the reserved egg white mixture onto the top of each cookie. Bake at 300° F for 25 minutes.


1/2 lb whole spelt flour
1/2 lb rye flour 
2 eggs
8 oz sugar
8 oz butter
5 oz ground almonds
2 tbsp cocoa
1 tbsp cinnamon
1/2 tsp. cloves
2 tsp. baking powder
1/2 package candied orange peel
1/2 package candied lemon peel
2 tbsp rum

Dark chocolate for glaze
Put all ingredients together in a mixing bowl and work into a ball of dough. Turn out onto a board and form 1-inch thick rolls. Place on cookie sheet lined with baking paper. Bake for 15 – 20 minutes. Cut into slices or other shapes while still hot and glaze with melted chocolate.


3 1/4 cup flour
1 1/4 cup of granulated sugar
2 cups ground almonds
1 teaspoon vanilla
1 cup of butter
10 ounce jar of raspberry jam
Baking paper

Preheat oven to 350 degrees. Mix one cup of sugar, melted butter, almonds, and vanilla. Slowly stir in flour one teaspoon at a time. Knead dough very well. Roll dough into about 1/8″ thickness. Cut the dough with a cookie cutter until all the dough is used. Place cookies onto cookie sheet lined with baking paper and bake for 15-20 minutes or until a light golden brown. While still warm spread jam between two cookies and roll in sugar. Allow to cool.

Jul Horses

8 oz honey
1 1/2 cups brown sugar
1/4 cup butter
1 TBSP cinnamon
1/2 tsp cloves
1/2 tsp baking soda
1 lb whole spelt flour
4 eggs

Egg white
Powdered sugar

Warm honey in a pot, add sugar and honey and stir until all melted. Add cinnamon and cloves and take off heat. Cool slightly. Put flour into large mixing bowl and work in honey mixture and eggs. Cover bowl with a cloth and leave at room temperature for at least 4 hours. Turn out onto a wooden board, sprinkled with flour and roll out about ¼ inch. Cut out cookies and place on cookie sheets covered with baking paper. Bake at 350F for 12 to 15 minutes or until a beautiful golden brown. Cool on a wire rack. For the frosting, whip egg white until stiff, adding powdered sugar until very stiff. Place into a small ziplock bag. Cut a corner off the ziplock and use this as your piping tool. Leftover keep well in the fridge.


1 pound powdered sugar, sifted
4 eggs
4 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Whole anise seeds

Beat the eggs with an electric mixer for 10 minutes. Gradually beat in the sugar. Sift together the flour, baking powder and salt. Gradually add the dry ingredients along with the lemon zest and a 1/2 teaspoon of the anise seeds to the egg mixture. Mix well. Cover tightly and chill 4-5 hours. Divide the dough into fourths. Roll 1/4″ thick, dust lightly with flour and press with springerle mold*. Cut the individual cookies apart with a cutter wheel. Place them on a lightly floured surface, cover with a towel and let stand to dry overnight. Grease baking sheets and sprinkle them with anise seeds. Brush the excess flour from the cookies, place them on the sheets and bake at 250F for 25 to 30 minutes. Store in an airtight container.

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