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Mini bretzel - Alsatian Christmas cookies
Mini bretzel - Alsatian Christmas cookies
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These Alsatian Christmas cookies are shaped as mini bretzels and topped with a sweet glazing. The glaze can be made with any taste you prefere. It is common to make these cookies long in advance before Christmas, as early as in November. This has to do with that the cookies are usally placed in a tin box with a baking paper.

Ingredient List for 12 servings:
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500 gr Flour
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200 gr Soft butter
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2 Eggs
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130 gr Sugar
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8 gr Vanilla sugar
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150 gr Icing sugar
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1 tablespoon Flavored liquid
Oven temperature:
180 degrees Celsius
Instructions:
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Whip the eggs and the sugar together to a fluffy foam.
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Add the soft butter, and then the flour. Work everything to a dough. Let it rest for 1 hour.
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Preheat the oven at 180 degrees Celsius.
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Roll out the dough on a baking paper with flour on it.
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Use a cake form formed as a mini bretzel to press on the dough, Take away the rest of the dough. Repete this procedure as long as you have dough left.
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Mix together the liquid and the icing sugar.
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Place the cookies in the middle of the oven for 15 minutes.
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Take out the cookies and brush them with the glazing. Let the cookies cool down in room temperature.
A selection of recipes from the same country.
This recipe is from France , Alsace.
This is a traditional homemade roast beef from the region Alsace in France. The dish is served together with Alsatian pasta called Spätzele. To get the meat really tender, let the meat soak in the marinade over the night before the dish will be served. The portions are usually very big in this part of the country so you will not be hungry after a dinner like this.
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
A typical cheesy dish to eat in the winter, made of potatoes, bacon, reblochon or a camembert cheese, and onions. To spice up the dish you can pour some white wine in the dish, and then serve the same wine to the dinner.
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