..... making these little spice filled house and tree ornaments, instead of doing some more pressing things like writing my Christmas cards. But they really are addictive and I love how my sewing room smells.
Then I made one more tea box for the charity fair which went off to a good start as a lot of my things were snapped up right away. I was planning to recycled whatever wasn't sold as Christmas gifts, but apparently there's nothing left to recycle!
I've made more Christmas cookies too and I'm sharing another of our favourites:
Spitzbuebe which means "Rascals" in Swiss German (don't ask me why they are called that)
250 g (8 oz) butter
125 g (4 oz) powdered sugar
1 pinch salt
1 tsp vanilla
2 Tbsp water
350 g (2 cups plus 3 Tbsp) flour
1/2 cup of red current jelly
Cream butter and powdered sugar until light and fluffy. Add vanilla, pinch of salt and water and mix well. Add the flour and bring together into a dough. Refrigerate for at least half an hour.
Roll out very thin (2 mm, 1/8 of an inch) and cut out circles. For half the cookie circles cut small holes or stars. Refrigerate again for half an hour, so the cookies will keep their shape.
Bake 8 to 10 min in the middle of the preheated oven (200 C, 400 F).
Cool on a wire rack, then assemble cookies with red current jelly. Keep in an airtight container in a cool place
Enjoy
Vreni xx
I've also been playing with gift tags; aren't they cute? Sort of like mini post cards. I made the fabric stamps the same way as I did for my Christmas cards.
Spitzbuebe which means "Rascals" in Swiss German (don't ask me why they are called that)
250 g (8 oz) butter
125 g (4 oz) powdered sugar
1 pinch salt
1 tsp vanilla
2 Tbsp water
350 g (2 cups plus 3 Tbsp) flour
1/2 cup of red current jelly
Cream butter and powdered sugar until light and fluffy. Add vanilla, pinch of salt and water and mix well. Add the flour and bring together into a dough. Refrigerate for at least half an hour.
Roll out very thin (2 mm, 1/8 of an inch) and cut out circles. For half the cookie circles cut small holes or stars. Refrigerate again for half an hour, so the cookies will keep their shape.
Bake 8 to 10 min in the middle of the preheated oven (200 C, 400 F).
Cool on a wire rack, then assemble cookies with red current jelly. Keep in an airtight container in a cool place
Enjoy
Vreni xx
9 comments:
Deine Geschenkanhänger und der Baumschmuck ist aber auch wieder schön. Einerseits ist es ja super dass den Leuten Deine Sachen auch so gut gefallen, aber andererseits auch schade dass Du jetzt nicht mehr zum Verschenken übrig hast. Und meine Spitzbuebe hab ich auch schon fertig!
Die sind ein MUSS!
LG
KATRIN W.
Liebe Vreni,
was für tolle Ornamente und erst die Anhänger. Das sieht alles so schön aus. Dann auch noch die Teebox, ich komm aus dem Staunen gar nicht raus. Tolle Bilder.
Liebe Grüßle,
Sylvia
Good to hear your beautiful creations sold like hot cookies at the Charity Bazar! It would have been a bit strange if that wasn't the case, isn't it? XH
Oooh Yum -- your cookies look wonderful Vreni! It looks like you're having great fun making Christmas goodies -- I'm glad to hear your fair went well!
You've been very busy. I can almost smell the Christmas spice!
Your mini ornaments are so cute.
Lovely post Vreni and those biscuits look yummy.
Oh I do love the little ornaments a lot. We call cookies biscuits here, they look so delicious, thanks for sharing the recipe.
Hallo Vreni,
schöne Dinge! Die Zimt-Stangen-Bäume stehen bei mir auch noch auf der To-Do-Liste.
LG Doris
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