Wenn es ums Backen von Plätzchen geht, gibt es eine Regel, die unbedingt zu beachten ist: je mehr Teig, desto besser! Denn mit nur einem Teig lassen sich gleich drei verschiedene Plätzchensorten zaubern, die nicht nur lecker, sondern auch einfach und schnell zubereitet sind. Ein Plätzchenteller mit diesen drei Varianten wird garantiert zum Blickfang auf jeder Kaffeetafel.

1 Teig - 3 Plätzchen / lecker, einfach und schnell verschiedene Kekse backen /Plätzchenteller

The holiday season is upon us, and what better way to celebrate than by baking Christmas cookies? In this video, the host shares her amazing recipe for a cookie dough that yields six different variations. She had actually created this recipe eleven months ago and stumbled upon it while surfing her computer files. The three variations she shares are almond cookies, jam thumbprint cookies, and gingerbread-walnut cookies.

To begin, the host makes the short pastry by blending room temperature butter with sugar, salt, and vanilla extract using a stand mixer. She then adds eggs and flour to get a super smooth and creamy dough. The dough needs to chill for an hour before using. For almond cookies, the host kneads ground almonds into the dough and rolls it out to a thickness of 3-4mm. She cuts longish strips and places them on the baking sheet, making sure they do not bake into each other. After baking for 6-8 minutes at 180°C, the cookies are ready to be served. To give them an extra kick, the host adds sliced almonds. These cookies are deliciously tender and flavorful.

The second variation is jam thumbprint cookies, which are traditionally made with currant jam or jelly. The host rolls the dough into small balls and uses the back of a cooking spoon to make a well in the center. She then fills the well with strawberry jam and bakes the cookies for 12 minutes at 180°C. These cookies are soft and chewy, with the jam providing a sweet and tangy flavor.

For the final variation, the host kneads gingerbread spice into the dough and cuts out round circles using a piping bag tip. After baking for 3-4 minutes, she places a walnut on top of each cookie and drizzles melted milk chocolate over them. The gingerbread-walnut cookies are crunchy, nutty, and have a distinct gingerbread flavor.

This Christmas cookie recipe is a delight for anyone who enjoys baking. The host’s demonstration is clear and easy to follow, making it accessible even for beginners. The variations in the cookies provide something for everyone’s taste buds. The recipe can be easily replicated, and with the holiday season around the corner, it’s the perfect treat to share with friends and family. So, put on an apron, preheat your oven, and let the holiday baking commence!
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