This is my nod to missing all the German Christmas markets as we are in the States this year for the holidays.
The plan is be be back there for Christmas next year and I can't wait. I am already planning out all the Markets I would like to visit but as of yet haven't.
Prep Time: 40 minutes
Bake Time: 10 minutes
Steep/Chill Time: 60 minutes
Yield: 2 dozen cookiesIngredients:
For the Glühwein Jelly Filling:
- 3/4 cup red wine
- 1star anise
- 1 inch of a cinnamon stick
- 2 whole cloves
- 1/2 teaspoon fresh orange zest
- 1/2 teaspoon fresh lemon zest
- 1 package of plain gelatin
- 1/3 cup white granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1+1/2 cups all-purpose flour
- 1 cup hazelnut flour
- 1/2 cup white granulated sugar
- 3/4 cup (one and one half sticks) unsalted butter
- 1 tablespoon vanilla sugar or 1 teaspoon pure vanilla extract
- 1 large egg
Make the Mulled Wine Jelly Filling:
- Heat the red wine in a small saucepan. When the wine has come to a boil, add the star anise, cinnamon stick, whole cloves, lemon and orange zest. Lower the heat and let simmer for 5 minutes.
- Remove from the heat and let the spices steep into the wine for a half hour.
- Place the gelatin and 4 tablespoons of cold water in a small dish to dissolve it.
- Strain out the spices and pour the spiced wine back into the saucepan.
- Over a medium flame, stir in the gelatin, 1/3 cup of white granulated sugar and the freshly squeezed lemon juice. Cook for 5 minutes stirring constantly until the mixture thickens.
- Remove from heat, set aside and let cool completely.
- In a separate bowl whisk together the all-purpose and hazelnut flours. Set aside.
- Cream together the unsalted butter, white granulated sugar and vanilla sugar or extract.
- Beat in the egg until just combined.
- Add the flour mixture a bit at a time until just combined.
- When dough comes together, pat into a ball, wrap in plastic cling film and refrigerate for 30 minutes.
- Preheat oven to 350 degrees C. Line two baking sheets with parchment paper.
- Roll out the dough and use two different sized star cookie cutters to create shapes. Use the larger star cookie to cut out all the cookies. On half of those large stars, use the smaller star cookie to cut a star-shaped opening in the middle of the cookie.
- Place on parchment paper. Taking care to place the whole star cookies on one sheet and the cutout cookies on another.
- They will have two different baking times which is why you don't want to combine the shapes on one baking tray.
- Bake the solid star cookies for 8-10 minutes or until the edges of the cookies just start to brown. Bake the cutout star cookies for 6-8 minutes or until the edges of the cookies just start to brown. Remove from oven, transfer to a wire rack to cool completely.
- If the mulled wine jelly has hardened too much to make it difficult to spread. slowly warm it up over a very low flame until it softens a bit.
- Sprinkle a layer of powdered sugar on a small flat plate.
- Use a small pastry knife to spread the mulled wine jelly on the solid star shaped cookie.
- Take a cutout star cookie and flip it upside down onto the plate with the powdered sugar. Rub it on the plate until the underside is covered with powdered sugar.
- Shake off the excess and place the cutout, powdered sugar side up, on top of the jelly spread cookie. Repeat until all the cookies have been married.
- Place on a serving platter and serve.