German Christmas cookies

One of the really wonderful things about working with an international mission is having co-workers from all over the world. See this post HERE. One of those extra blessings is getting great recipes to try...especially at the Holidays.

I usually start baking in October and November for our busy December. We can't get most of the holiday cookies and candies that are spilling off the store shelves here in America, so if we want it, we bake-make it.

Not only will we want-need treats for our family to enjoy at Christmas, but with all the special Christmas church parties and outreaches (not to mention making something to give our neighbors with a Christmas tract and invitation) we easily fill our small extra freezer with an assortment of cookies and breads to share with others.

Here is one of my favorite Christmas cookies that freezes well. I got the recipe from my dear German friend, Dorothea. She often decorates them with nuts, in more European style or with colored sugar or sprinkles in more American style.

They are less sweet than regular sugar cookies, for a nice change, and are great treat with a hot cup of tea. I like that the ingredients are simple and few! I made some the other day and couldn't resist using the cute, autumn sprinkes I found at the store here in the States. The kids like the orange sprinkled pumpkins best I think...and so do I. German Christmas cookies

3 1/2 - 4 cups of flour

1 cup of sugar

1 cup of butter or margarine

(I like real butter best!)

2 eggs

1 teaspoon vanilla

Mix all ingredients above. Add flour little by little and knead with your hands until it is easy to handle. Roll out on floured surface and cut in simple shapes . Transfer to cookie sheet. Brush each cookie with a little beaten egg yolk. Then decorate with nuts or sprinkles.

Bake about 9-12 minutes at 350 F (or 190 C) but take the cookies out of the oven when they just start to turn brown around the edges for a softer cookie.