These authentic Hartshorn cookies are a cherished German holiday tradition, known for their delicate, crisp texture and distinctive licorice-anise aroma. The secret ingredient is hartshorn (ammonium carbonate), which dissolves during baking to create tiny air pockets, giving the cookies their signature lightness and intricate lace-like appearance. Made with simple ingredients like shortening, sugar, eggs, and milk, they offer a nostalgic taste of Christmas past. Perfect for festive cookie exchanges, holiday gift boxes, or sipping with coffee, these cookies bring a touch of European elegance to your seasonal baking. They are best enjoyed fresh but keep well in an airtight container for several days.
Hartshorn German Christmas Cookies
Description
These authentic Hartshorn cookies are a cherished German holiday tradition, known for their delicate, crisp texture and distinctive licorice-anise aroma. The secret ingredient is hartshorn (ammonium carbonate), which dissolves during baking to create tiny air pockets, giving the cookies their signature lightness and intricate lace-like appearance. Made with simple ingredients like shortening, sugar, eggs, and milk, they offer a nostalgic taste of Christmas past. Perfect for festive cookie exchanges, holiday gift boxes, or sipping with coffee, these cookies bring a touch of European elegance to your seasonal baking. They are best enjoyed fresh but keep well in an airtight container for several days.Ingredients
Directions
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In a large mixing bowl, cream together the sugar, salt, and shortening until light and fluffy.
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Beat in the eggs and milk until well combined and smooth.
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In a small heat-proof bowl, dissolve the hartshorn crystals completely in the boiling water.
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Stir the vanilla extract into the sugar mixture.
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Gradually pour the dissolved hartshorn mixture into the sugar mixture while stirring continuously.
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Slowly add flour to the mixture, stirring until a stiff, non-sticky dough forms (approximately 4-5 cups may be needed).
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Turn the dough out onto a lightly floured surface and knead briefly until smooth.
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Roll the dough out thinly on a floured surface and cut into shapes using cookie cutters.
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Place cookies on ungreased baking sheets and bake immediately at 325&# 194;°F (165ðC) for 10-15 minutes, or until edges are just barely golden.
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Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 100
- Amount Per Serving
- Calories 1165.4kcal
- % Daily Value *
- Total Fat 74.6g115%
- Saturated Fat 25.5g128%
- Cholesterol 94.5mg32%
- Sodium 2493.9mg104%
- Total Carbohydrate 124.9g42%
- Dietary Fiber 0.8g4%
- Sugars 123.6g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Hartshorn (ammonium carbonate) releases ammonia gas when heated, which gives these cookies their characteristic crisp texture and slight tang. It is essential to use it immediately after mixing as the leavening power dissipates quickly.
The recipe mentions adding anise seeds in the directions but does not list them in the ingredients. For traditional flavor, add 1-2 teaspoons of ground anise seeds or anise extract to the dough if desired.
Flour quantity can vary based on humidity and egg size. Add flour gradually to avoid a tough dough; the dough should be stiff but not dry.
These cookies are best baked in batches. Keep the remaining dough covered to prevent drying out while you bake the first batch.
Store in an airtight container at room temperature for up to one week. They may become slightly softer over time as the crispness fades.
