German’s are noted the world over for their small cakes. Cookies are as characteristic of different localities as the colloquial speech. A cookie is recognized by its name. For instance, it may be “Low German” in name. If it is there is little difficulty in placing its origin. And thus, no liberties must be taken with the names of the cakes, which are a part of the traditions of a locality.

Drinking coffee and eating little cakes in Germany is a friendly, leisurely form of entertainment. The author re calls drinking coffee with a cosmopolitan group one after* noon, where there was such brilliant conversation the food was forgotten for a time. The host and hostess, a professor and his wife, knew the art of entertaining people from many lands, and doing it so graciously that Englishman, Frenchman, Austrian, Scandnivian and American met on a common ground of equal interest in those cultural subjects which are discussed by people of all countries.

The author finally compelled herself to note the kinds of small cakes. They were tiny, rich, carefully made cakes much like the cakes of all northern European countries.

1. Mandel Schnitte

1/2 cup butter
11/2 cups flour sifted
1/3 cup sugar
1/3 cup sugar
2 tbsp. milk
3 egg yolks well beaten

Cream the butter and sugar together. Add the egg yolks and mix well. Add the flour and milk alternately and knead into a soft dough. Roll thin and line a shallow pan to a depth of one-half inch. Fill with the following mixture:

11/2 cups almonds blanched and chopped fine
3 egg whites beaten dry
1 cup sugar

Gradually add the sugar to the egg whites. Fold in the almonds. Fill the crust, sprinkle with sugar and bake at 350° F. for thirty minutes. Cool slightly and cut into strips one inch wide and three inches long.

2. Mandel Krauze

4 cups flour sifted
11/2 cups butter creamed
3 egg yolks beaten seven minutes
1 cup sugar

Add the sugar to the butter and mix well. Gradually add the eggs, beating all the time. Blend in the flour and knead into a smooth dough. Roll very thin, cut into small cakes, brush with egg white and sprinkle with sugar, cinnamon and ground blanched almonds. Bake at 350° F. to a light brown.

3. Mutze-Mandel

2 cups flour sifted
2/3 cup butter creamed
1 cup sugar
2 egg yolks unbeaten
1/2 lb. almonds blanched and ground

Add the eggs to the butter and mix well. Gradually add the sugar, then the flour and almonds. Shape into small balls and fry in hot fat to a golden brown.

4. Nuss Platzchen

1/2 lb. almonds blanched and ground
1/2 lb. powdered sugar sifted
2 egg whites beaten stiff

Add the sugar gradually to the egg whites and beat fifteen minutes. Add the almonds. Turn out on a well floured board and roll to one-half inch thickness. Cut in small star shapes and bake at 325° F. for about thirty minutes.

5. Mandel Platzchen

Sift together

3 cups flour
11/2 lbs. brown sugar
11/2 tsp. baking powder
1/2 lb. almonds blanched and ground
5 eggs unbeaten

Beat the eggs and sugar together until the eggs cease to be stringy. Add the almonds. Gradually add the flour and knead slightly. Roll to one-fourth inch thickness, cut into small cakes and bake at 350° F. until pale brown.

6. Mandel Stangen

Sift together:

2 cups flour
1 cup brown sugar
1 tbsp. baking powder
1 square chocolate grated
1/4 tsp. cinnamon
2 eggs beaten seven minutes
1/4 cup almonds blanched and ground
1/2 tsp. vanilla

Add the sugar gradually to the eggs and beat three minutes. Add the chocolate, then the flour and nuts. Press into a well-greased pan ten by ten inches and bake at 350° F. for thirty minutes. Cut into narrow strips while warm.

7. Mandel Kiichen

1 cup flour sifted
2 eggs unbeaten
1 cup sugar
1/2 tsp. vanilla
1 cup almonds chopped

Add the sugar gradually to the eggs and mix well. Add the vanilla, the nuts and flour and mix into a smooth dough. Shape into little balls and bake at 350° F. until light brown.

8. Kaffee Geback

Sift together:

4 cups flour
1 cup sugar
2 scant tsp. cream of tartar
1 cup butter creamed
2 eggs unbeaten

Add the sugar gradually to the butter and beat until creamy. Add the eggs, one at a time, and mix well. Gradually add the flour and knead into a smooth dough. Roll thin, brush with egg white and sprinkle with sugar and ground almonds. Bake at 350° F. until light brown, fifteen to twenty minutes.

8. Zucker Platzchen

Dissolve in:

1 tbsp. hot water
3 cups flour sifted
1 tsp. soda
2 cups brown sugar
1 tsp. cinnamon
3/4 cup butter creamed
2 eggs unbeaten

Add the sugar to the butter and cream ten minutes. Add the eggs, one at a time, and blend in well. Add the flour, the soda and cinnamon and knead into a smooth dough. Roll thin, cut into small cakes and bake at 400° F. until light brown.

9. Zimmt Sterne (Cinnamon Stars)

1 lb. almonds blanched and ground
6 egg whites beaten stiff
1 tsp. cinnamon
1 lb. powdered sugar sifted
1 lemon rind grated

Wipe a baking sheet over with paraffin.

Add the sugar and lemon rind gradually to the egg whites. Remove one-fourth of the mixture to put on the center of the cookies. To the remaining mixture add the almonds and cinnamon. Roll, using powdered sugar to prevent sticking. Cut with a star-shaped cutter, place a small portion of the first mixture in the center of each cookie and bake at 350° F. until light brown.

10. Weihnachts Kiichlein (Cookies for Christmas Tree Decoration)

Sift together:

3 cups flour
1/2 cup lard softened
1 tsp. baking powder
1 cup sugar
1/2 tsp. soda
1 cup strong cold coffee
1/2 tsp. salt
1 egg unbeaten

Add the sugar and egg to the fat and beat until light. Add the flour and coffee alternately and knead into a dough that will roll easily. Roll thin and cut into fancy shapes. Coat with chocolate or sprinkle with coarse sugar. Bake at 400° F. until light brown.

11. Anisplatzchen

Sift together:

11/4 cups flour
1 cup sugar
1/4 cup cornstarch
4 eggs unbeaten
2 tbsp. anise seed

Mix the sugar and eggs together in a granite saucepan, set in a basin of boiling water and beat until the mixture becomes thick. Remove from the fire and beat until cold. Gradually add the flour and anise seed. Drop into small cakes and bake at 350° F. until light brown.

12. Leb Kuchen

Mix together in a granite saucepan and bring to a slow boil. Set aside to cool.

13/4 cups honey
2 cups sugar

Sift together:

5 cups flour
3 eggs slightly beaten
1 tbsp. cinnamon dissolved in 1 tbsp. of water
1 tbsp. cloves

Mix With:
2 tsp soda
1 cup citron chopped

Gradually add the eggs, honey and soda to the flour. Knead into a smooth dough. Roll to one-fourth inch thick ness, cut into small round cookies and bake at 325° F. for twenty minutes or longer, if needed to make the cakes very hard. These cakes are supposed to be dipped into coffee when eaten.

13. Weise Pfefferniisse

Sift together:

3 cups flour
2 cups sugar
2 tsp. baking powder
4 eggs unbeaten
1 tsp. cloves
grated rind of 1 lemon
1 tbsp. cinnamon
1/2 tsp. nutmeg

Mix with:

1 cup thinly sliced citron

Gradually add the sugar to the eggs and beat ten minutes. Blend in the flour, adding more if needed to make a smooth dough. Roll thin, cut into small cookies and bake at 325° F. until light brown.

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