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Norm Benner German Cookies




Source of Recipe


Buddy Cookbook


List of Ingredients




Makes about 10 to 12 dozen for the Holidays

1/2 pound citron
1/4 pound lemon peel
1/4 pound orange peel
2 cups mixed nuts, unsalted

Grind fruit and nuts together, using an old hand grinder. Set aside.

Use a large mixing bowl (I use the largest Tupperware bowl, the Wonder Bowl) and a heavy duty hand mixer with bread hooks.

1 pound butter
2 pounds sugar (6 cups)
Fruit and nut mixture
2 large or 3 small eggs
1 tablespoon Rosewater (found in health food stores)
1 tablespoon vanilla
1 teaspoon cardamon seed, ground
1 teaspoon cream of tartar
1 teaspoon baking soda (scant)
1 tablespoon cinnamon
1 cup red wine (I use Burgundy or Port)
6 to 10 cups flour

Cream sugar and butter together. Add eggs and beat until smooth. Add fruit and nut mixture and all of the rest of the ingredients in order. Add flour, a small amount at a time, until quite stiff.
Cover bowl and store in refrigerator several days.
Take out a small portion at a time to warm to room temperature.
Work a small amount of the dough with your hands until able to roll out on a floured board. Roll to about 1/4 inch thick and cut with cookie cutters of your choice.
Place on ungreased cookie sheet (air bake are great) and bake at 350º until slightly brown around the edges. Bake for about 10 to 12 minutes. Do not overbake!
Cool and store in air-tight containers (I use Tupperware). Layer with towels that are sprinkled with the wine used in the cookie. Store for at least 2 weeks before frosting. Longer is better.
Baked cookies are good several months later.


Recipe