Small pastries for the December cookie tins
This cookbook was a 1956 wedding gift to my mother. She's gone now, but her recipes aren't. Volume 14 covers the Kleingebäck (small pastries) chapter of Bayerisches Kochbuch, the cookies a Bavarian kitchen baked by the tinful for December. Eight are cookies: Pfeffernüsse left to dry overnight before baking, ladyfingers, sour cream cookies, lemon drops, jam-filled Spitzbuben, Linzer cookies, almond macaroons and Zimtsterne with their white glaze. The last two recipes are the book's master glazes, a cold-stirred powdered sugar glaze and a stovetop chocolate glaze, used on the cookies here and on the cakes in Vol. 13.
Each recipe has its original German name and number from the book, two headnote paragraphs, a historical note, US measurements with metric equivalents, a step-by-step method and a five-day meal grid built around the dish. Instant PDF download on Etsy. No physical book.
The ten recipes
- Pepper Nut Cookies (Pfeffernüsse)
- Ladyfingers (Löffelbiskuit)
- Sour Cream Cookies (Rahmplätzchen)
- Lemon Drop Cookies (Zitronenlaiberl)
- Jam Sandwich Cookies (Spitzbuben)
- Linzer Cookies (Linzer Plätzchen)
- Almond Macaroons (Echte Mandelmakronen)
- Cinnamon Stars (Zimtsterne)
- Master Powdered Sugar Glaze (Puderzuckerglasur kalt gerührt)
- Master Chocolate Glaze (Schokoladenglasur I)
Full recipes, with ingredients, method, historical headnotes and a week-of-meals grid, are in the Christmas Cookies, Vol. 14 PDF on Etsy. Instant PDF download. No physical book.
26th edition · Birken-Verlag, Munich · 1956
Originally given to Erna Paul as a wedding gift.
English edition by E. Paul.
Cover art and first-draft translations were made with AI tools; every recipe was then checked and edited by hand against the original 1956 pages.
