Syrup cookies, according to old tradition

Ingredients for 1 servings:

• 1,000 g flour
• 375 g butter
• 500 g sugar
• 375 g syrup
• 125 ml sour cream, (preferably less)
• 2 lemon(s), grated peel of untreated fruit
• 70 g candied lemon, very finely chopped
• 70 g candied orange peel, very finely chopped
• 125 g ground almonds
• 10 g potash

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 1 hour 30 minutes

Grandma’s beloved Christmas cookies

Heat the syrup in a fairly small saucepan, then add the sugar. Dissolve the potash with a little water and stir it into the syrup in the pan (be careful, the mixture will foam!). Cream the butter until light and fluffy (at least 10 minutes!), then add a little flour and the syrup and stir in. Knead the remaining ingredients together with the remaining flour. Let the dough rest for at least a day, preferably two! Roll out the dough to the thickness of a knife’s back (adding more flour if necessary) and cut out using various cutters. When rolled out thinly, the dough yields about 500 cookies, with a total finished weight of about 2300 g. Baking: Convection oven at about 170°C, oven at 190°C, 2nd rack; baking time: 5 minutes. Store in tins to keep the cookies nice and soft. Be sure to bake them in early/mid-December, so they have time to fully develop their fantastic aroma! A wonderful recipe that even the kids will love helping with. TIP: Rolling the dough out between sheets of cling film eliminates the need for a single gram of flour, and the savory flavor is fully preserved.