Name: Schwarzbrot Black Bread Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 24 cookies
Cuisine: Austrian
Ingredients: 1 cup rye flour; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup honey; 1 tsp vanilla extract; 1/2 cup chopped hazelnuts; Powdered sugar, for dusting

Instructions

In a medium bowl, whisk together the rye flour, all-purpose flour, cocoa powder, baking soda, cinnamon, cloves, nutmeg, and salt until well combined.
In a separate large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Add the honey and vanilla extract to the butter-sugar mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the chopped hazelnuts until evenly distributed.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld and the dough to firm up.
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
Use cookie cutters to cut out desired shapes - stars, Christmas trees, or circles work well for the holiday season.
Place the cookies on the prepared baking sheet, leaving space between each cookie for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until set.
Remove from the oven and let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, dust them with powdered sugar for a snowy finish.
Store the Schwarzbrot Black Bread Cookies in an airtight container at room temperature for up to one week.

Ingredients

Instructions

Nutrition Facts

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