Plätzchen-season starts NOW!
Last year I completely failed at posting my „Plätzchen“ recipes in time, so I didn’t do it at all. But this year I started early enough, so you maybe you want to try one or two of my favorites.

This recipe is originally from a baking powder or vanillin sugar sachet. I collected a lot of these and stored them in my recipe book. The book smells very good now. And it also happened, that I tried some of these recipes. This one is a regular for me, and usually the first cookie recipe I bake for christmas.

















Last year my cocoa was out, so I topped it up with carob. One of these ingredients I HAD TO BUY, but never know, what to do with it exactly. The cookies are delicious one way or the other, with the cocoa-carob mix I suggest or only with cocoa, so feel free to do it the way you want.


  • 125 g butter oder margarine
  •  250 g flour (type 405 or 550)
  • 1 tsp baking powder
  • 15 g cocoa
  • 15 g carob or cocoa
  • 1oo g sugar + ca. 3 Tbsp extra
  • 1 packet vanilla sugar
  • 2 Tbsp rhum
  • 3 Tbsp water

Luisen-DreieckePlace the cold butter/margarine in a mixing bowl and top with the dry ingredients (flour, sugar, cocoa/carob, baking powder) and cut with a knife the butter/margarine into small pieces, while mixing in the dry ingredients.
Now add the liquid ingredients and knead either with your hands ot the dough attachement on your food processor, until everything is incorporated. I usually have to knead a little bit with my hands in the end to get the best results.

Let the dough sit in the fridge for 30 min, while you preheat you oven to 190°C.

Roll your dough into one or two sausages with 3 cm diameter, and either kepp them that way or do it the way I do nowadays, and create a gigantic triangle-sausage. Roll in the 3 Tbsp of sugar, using more if you need.
Cut the sausage into 7 mm slices and put on a lined baking sheet. Bake for 10 minutes.
That’s it. Delish.




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