It took me forever to figure out what I was going to make for this year’s Great Food Blogger Cookie Swap. Last year I made Heidesand mit Meersalz, a delicious German shortbread cookie. This year I was all ready to make chocolate biscotti because, honestly, I’d never eaten biscotti before. Then at the last minute I found a recipe on Backen macht glücklich. The photos looked too good to pass up. So it was decided. This year I was going to make Weihnachtsbusserl (Christmas Kisses).
The cookies are kind of plain but because of all the butter, they are very rich. So it’s important to put something extra tasty inside. I used a dark chocolate hazelnut spread that isn’t Nutella. I think not using Nutella made it far less sweet and far more enjoyable. The cookies are really only as heavy as what you put inside them so think twice.
A dozen each of these cookies were sent to three fellow bloggers: Neufangled Desserts, Mom’s Test Kitchen, and thefoodette. I received wonderful feedback from Mark at Neufangled Desserts, so thank you!
Weihnachtsbusserl (Christmas Kisses)
- 170 g softened butter
- 75 g powdered sugar
- citrus zest
- 1 medium sized egg
- 250 g flour
- Marmelade, Nutella, or something similar for the filling
- Preheat the oven to 180.
- For the batter, beat the butter and powdered sugar until fluffy. Stir in the egg until combined then add the flour and the zest.
- With a star-tipped pastry bag or a cookie press, pipe the batter onto baking sheets with parchment paper. The cookies should be about hazelnut sized.
- Bake the cookies for 17 minutes or until they’re light brown. Let cool. Sandwich cookies together with desired filling.