Best 3 German Heart Cookies Recipes

GERMAN GINGERBREAD HEARTS (MARKT LEBKUCHENHERZEN)

Steps:

• Gather the ingredients.
• Bring the butter, honey, sugar, cocoa powder and gingerbread spice mix to a boil in a medium-sized saucepan.
• Boil for several minutes until the sugar dissolves, then remove from heat and cool slightly.
• Sift the flour with the baking powder and salt into a bowl.
• Make a depression in the bowl and add the egg, then pour the honey mixture over the flour and mix on low speed until a ball of dough can be formed.
• The ball of dough might still be shaggy but will form a smooth dough as it cools down, so do not add extra flour.
• Wrap the ball of dough in plastic wrap and put in a safe place at room temperature for 4 to 48 hours.(This dough should rest overnight before baking for best results.)
• Heat the oven to 350 F.
• Roll out half the dough to 1/2-inch thickness on a lightly floured board.
• Use a large, heart-shaped cookie cutter or your own template to cut out large, heart shaped cookies.
• If you want to hang these hearts from a ribbon, create 1 or 2 holes about 3/4-inch below the rim of the cookie before you bake it.
• Repeat with the rest of cookie dough. This dough does not reroll well, so take care to roll it into the right size the first time.
• Place the cookies on a parchment-lined cookie sheet and bake 20 to 25 minutes, or until the cookies are set in the middle and lightly browned on the bottom. Bake the trimmed scraps to use for practice decorating.
• Let the cookies cool completely on the baking sheet. They will harden as they cool. Although they are edible, this dough is most often used to make decorative cookies that are hung on the wall or around the recipient's neck and are seldom eaten.
• Use tinted royal icing to decorate the cookies. You only need about half of the recipe, but you will want to practice decorating with your baked scraps, and you might want to use several colors, so make the whole batch.
• Tint some of the icing in a separate bowl using normal food coloring. if the icing is not completely tinted you can create swirls of lighter and darker colors as you pipe it.
• Place the icing in a decorator bag with a leaf tip attached to make the border. Use a writing tip for the words. Find out more about filling and using pastry bags here .
• Decorate as you like. It is traditional to write cute sayings in the center and give the cookies to people you like.

LINZER HEART COOKIES

Steps:

• Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.
• Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.
• In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.
• Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.
• Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.
• Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.

OLD GERMAN HONEY COOKIES

Steps:

• In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
• Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
• Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).