Appendix 10-D
Christmas Cookie Recipes

Früchtebrot (Fruit Bread)

3 eggs

125 grams dried apricots
125 grams sugar125 grams hazelnuts
2 tsp. rum flavor extract60 grams almonds
125 grams dried plums1 tsp. baking powder
butter to grease loaf pan

  1. Preheat oven to 180° C or 350° F.
  2. Cream eggs and sugar, then mix in oats, baking powder, and rum flavor.
  3. Chop remaining ingredients coarsely and mix into dough.
  4. Sprinkle greased loaf pan with oats and pour in dough.
  5. Bake on bottom rack about 90 minutes (time may vary).
Tip: Flatten top of dough so fruitpieces which are sticking out don't burn. After cooling completely you can wrap in aluminum foil and keep for a long time.


125 grams butter

250 grams quick oats
125 grams sugar50 grams almonds finely chopped
1 egg separated1 Tbsp. baking powder
1 additional egg yolkgrated lemon rind

  1. Preheat oven to 180° C or 350° F.
  2. Cream together sugar, butter, and 1 egg yolk.
  3. Stir in oats, almonds, baking powder, and lemon rind, mixing well.
  4. Fold in stiff egg whites.
  5. Roll out dough not too thick.
  6. Cut out cookies with a round cutter, put on a greased cookie sheet, and brush with beaten second egg yolk. Place cookie sheet on middle rack and bake about 15 minutes.


250 grams flour

1 Tbsp. baking powder
125 grams sugar100 grams butter
1 pkg. vanillin sugar (1 tsp. vanilla flavor)
1 eggcondensed milk

  1. Mix all ingredients except condensed milk into a dough and cool in refirgerator for 2 hours.
  2. Preheat oven to 180° C or 350° F.
  3. Roll out dough about 1 centimeter thick and cut out cookies.
  4. Brushs with condensed milk and bake about 15 minutes (time may vary).

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Created: 31 August 1997, JAF
Last Updated: 31 August 1997, JAF