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Christtoertli

12/15/2016

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Und hier bringe ich Euch noch ein uralters Familienrezept, die feinen Christtoertli. 
Man kann sie aber auch mit anderen Fuellungen oder Zuckerguss machen, so kann man aus einem Rezept gleich mehrere verschiedene Plaetzchen machen. 
Meine sind mit Hagenbutten Marmelade gefuellt und mit einem Zuckerguss bedeckt, aber versucht doch einfach auch mal eine Fuellung aus Marzipan und einem Kirsch-Zuckerguss, oder aber eine Aprikosen Marmeladen Fuellung und ein Rum-Zuckerguss. 
​Schmecken tun alle!
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Fuer ca 30 Stueck:
300 g Mehl
1 gestrichener TL Backpulver
100 g Zucker
1 TL Vanillezucker
​150 g kalte Butter in Stuecken
1 Ei

Alle Zutaten schnell zu einem glatten Teig zusammen kneten. In Frischhaltefolie gepackt mindestens 1 Stunde im Kuehlschrank durchkuehlen lassen.
Den Teig nochmals kurz durchkneten, damit er bearbeitbar wird und dann ca 3mm dick auswallen.
Kleine Rondellen ausstechen und auf einem Backblech verteilen.
Im Ofen bei 180 C Grad ca 10-12 Minuten backen.
Die Rondellen ganz erkalten lassen.

Guss:
200 g Puderzucker
3-4 EL Zitronensaft
(oder 3 EL Rum oder Kirsch)

Die Zutaten gut verruehren.

Immer zwei Rondellen nebeneinander legen, eines davon wenden. Mit einem Teeloeffel die Hagenbutten Marmelade (oder andere, oder verknetete Marzipanmasse auswallen und auch kleine Rondellen ausstechen und zwischen die Plaetzchen legen) auf den umgedrehten Rondellen verstreichen, das andere Plaetzchen darauf legen.
​Den Zuckerguss darueber geben und mit einem Zuckerstern oder einer Nuss dekorieren. 
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Christtoertli - Swiss Christmas Cookies


Here I bring you a very old family recipe for the Christtoertli. They are Swiss traditional Christmas Cookies. 
You can actually change the taste to your liking. Use other ingredients for the filling or change the sugar topping. So you can make more than one kind of cookie with just one recipe.
I filled mine with a jam made of rose hips and used a lemony sugar topping. But you could fill them with marzepan and use a Kirsch Schnapps instead of lemon. Or use apricot jam and a rhum sugar topping. 
All of them taste wonderful!

​
For approx. 30 Pieces:
300 g Flour
1 tsp Baking Powder
100 g Sugar
1 tsp Vanilla Sugar
​150 g cold Butter cut into pieces
1 Egg

Knead the ingredients together into a dough. Put into cling-foil and let rest in the fridge for 1 hour. 
KNead the dough again so it can be rolled out. Roll out to a 3 mm thickness. Cut small rondels and put them onto a baking tray. 
Bake in the oven at 180 C for 10-12 minutes.
Let them cool completely. 

Topping:
200 g Icing Sugar
3-4 tbsp Lemon Juice
(or 3 tbsp Rhum or Kirsch)

Mix all ingredients well together.

Put two cookies next to each other and turn one over. With a teaspoon put some of the rose hip jam (or other jam, or knead some marzepan and roll it out, cut rondels the same size as the cookies and put it between the two cookies) onto the turned cookie and cover with the second one. 
Now brush with the sugar topping. 
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