German Spice Cookies (Spekulatius) Recipe

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Seafood. For reasons linked to luck, Germans tend to avoid eating poultry on New Year's Eve. It is believed that poultry consumption on this day diminishes one's overall happiness in the year to come, as it flies away on the wings of the bird that was eaten. Carp is a common alternative here, most often eaten on Silvester.

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Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes. Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour.

German Spice Cookies (Spekulatius) Recipe

New Years cookies. New Years cookies are raisin fritters made for New Year's Day or any time.

Pin by Lana Pasto on Mennonite Recipes Food, Recipes, Mennonite recipes

Every New Year's Eve we make New Year's cookies, also called "Porzelchen" (High German) or "Niejoash koake" (Low German). These raisin fritters have been made by German Mennonites for many generations.

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Cream butter and icing sugar till light and fluffy. Sift in potato starch and flour into the butter. Cream to form a soft dough. If it is too soft to handle, add a little flour to it. Roll into small balls of 5-10g each. Arrange on a lined baking tray about 2 cm apart.

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2. Pfeffernusse. These hard-to-pronounce cookies have a gorgeous white coating made from powdered sugar, eggs, and honey. They're sweet, but the addition of cloves, all-spice, cinnamon, and white pepper make them sharply spicy and rich in flavor. 3.

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Fry the New Year's Cookies: Heat a pot of oil to 350°. Drop dough into hot oil with a tablespoon. Fill the surface of the oil with doughballs, but not so they stick together. Turn them when the bottom turns golden brown. When both sides are golden brown, remove from oil to a paper towel lined pan.

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Place the eggs in a stand mixer with the whisk attachment in place. Beat the eggs until foamy. Add the powdered sugar, a little at a time along with the vanilla sugar (or extract), anise oil and lemon zest (if using). Once all the powdered sugar has been added continue to beat the mixture for 10 minutes.

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Next mix together 1/2 cup of warm water, 1/2 teaspoon of sugar and 1 package of yeast (or 2 1/4 teaspoons). Let it sit until it gets foamy on top. Now in a mixing bowl, sift together 4 cups of flour with 2 rounded teaspoons of baking powder. Add 2 tablespoons of sugar, 3/4 teaspoons of salt, 4 tablespoons of melted butter, 4 eggs (already.

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Jan 1, 2015 - New Year's cookies, also called "Porzelchen" (High German) or "Niejoash koake" (Low German) are traditionally made on the day before New Year's in German Mennonite households. Njejoash koake were served at "Watchnight" services in the Mennonite.

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5. Springerle. Springerle is a crisp and chewy cookie flavored with star anise. Crunchy on the outside and soft and chewy on the inside, these guys are insanely addictive. " Springerle " is German for "little jumpers," and is named such for the jumping/rising behavior it displays while baking.

Sugar Free German Chocolate Cookies are a tasty treat. I like that this

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FileDanish butter cookies in container with wrappers, December 2009

Fold in the raisins. Cover and let rise for about 2 hours. Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). To prepare the glaze, mix the melted butter and 1 teaspoon warm water in a small bowl. Stir in the confectioners' sugar, cornstarch, cream, and vanilla. Drop the dough by rounded tablespoons into the hot oil.

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Jelly Doughnuts: After the New Years' celebrations, it is custom to bring out jelly doughnuts. The dough signifies a "rise" in your money for the following year. While enjoying food and desserts, it is common for Germans to watch the short play Dinner for One. The sketch features Miss Sophie, an upper-class Englishwoman celebrating her.

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Sprinkle the yeast and 1 teaspoon sugar over the warm water in a large bowl. Let the yeast mixture sit until it becomes foamy. Add the sugar, beaten eggs, melted cooled butter, warm milk and salt and stir together really well. Add the raisins and 4 cups of flour and beat hard with a wooden spoon.

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2. Add the flour to a large bowl, create a well in the center, crumble the yeast, and place in that well. Add some of the milk and mix with the yeast to dissolve it. Sprinkle flour from the edges on top of the milk mixture and cover the bowl with a kitchen towel. Let rest in a warm place for about 10 minutes.