Crispy cookies
A classic in my Christmas baking for 30 years:
In the Christmas bakery
Is there some treat
Between flour and milk
Makes many a jerk
A huge blob
In the Christmas bakery
(Lyrics from In der Weihnachtsbäckerei © Musik Für Dich Rolf Zuckowski OHG)
Like this! That had to be done. And now for the recipe: with almost all my friends, these are their favorite cookies in my mix. Especially the Brazil nuts make the crunchy cookies something special. Therefore, the quantities in this recipe are also quite rich. But you can also just bake half.
Preparation time
1 hr.
Baking time
12-15 min.
Servings
approx. 110 cookies
(6 baking sheets)
Ingredients
- 400 g room warm butter
- 260 g sugar
- 3 vanilla beans
- 1 pinch salt
- 1 egg
- 450 g flour
- 2 level tsp baking powder
- 150 g chopped almonds
- 100 chopped hazelnuts
- 200 g Brazil nut kernels
- 150 g dark chocolate
- 150 g milk chocolate
- 1 pckg chocolate drops
- 60 g powdered sugar
Tip
If you can’t find Brazil nuts in your supermarket, just look in the health food store.
Preparation
Place butter in a mixing bowl. Scrape out the vanilla pods and add the pulp. Beat until creamy.
Add sugar and salt and beat for 1 minute until fluffy.
Add egg and beat for another 2 minutes.
Mix flour with baking powder and knead briefly.
Coarsely chop Brazil nut kernels and chocolate.
Mix nuts.
⅔ of the nut mixture and fold all the chocolate into the batter.
Preheat oven to 170°.
With the help of 2 teaspoons, place small mounds with a little space between them (they will still rise!) on a baking sheet lined with baking paper.
Sprinkle each cookie with a few nuts and a few chocolate drops.
Bake gradually (makes about 4 baking sheets) for 12-15 minutes.
Remove cookies and let cool briefly.
Place on a cake rack and dust with powdered sugar.
