Christmas Kiss Cookies

Great Food Blogger Cookie Swap 2013: Weihnachtsbusserl (Christmas Kisses)

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!

Box of Weihnachtsbusserl (Christmas Kisses)

Weihnachtsbusserl (Christmas Kisses)

(translated and adapted from Backen macht glücklich)


  • 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.

5 thoughts on “Great Food Blogger Cookie Swap 2013: Weihnachtsbusserl (Christmas Kisses)”

  1. Jaime @ Mom's Test Kitchen

    Your cookies were absolutely delicious Corrine! I could eat a whole batch of those butter cookies! My daughter loved the chocolate hazelnut insides!! 😉

  2. Love shortbread and must try this recipe. This was my first year participating in the Cookie Swap; I made Soft-Baked Gingersnap Molasses Cookies, 3 ways. Had great fun and enjoyed getting exposed to so many other passionate food bloggers.

    Happy holidays!

  3. Pingback: The 2013 Great Food Blogger Cookie Swap Round Up Part 2 | the little kitchen

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