German Filled Chocolate Cookies for the Holidays and Christmas

Christmas is the time for home made cookies. Here's a special recipe for German filled Chocolate cookies. You would use a Dr Oetker baking mix for these cookies or alternatives the Kathi shortcrust baking mix. Just use the baking mix and some fresh ingredients. The Dr Oetker recipe is suing Spekulatius season but you can add also pumpkin spices or extracts of vanilla, rum, or almond. Happy Baking!

Ingredients German Filled Chocolate Cookies  

For the Base Dough
1 baking mix Chocolate cookies
150 g soft butter
1 egg

Filling
150 g white baking chocolate
100ml heavy cream
Spekulatius seasoning or alternatively Pumpkin spice

Baking Instructions

- Cut the white chocolate into smaller pieces, set aside 3 tbsp.
- Bring heavy cream to a brief boil, add the chocolate and mix it until it has melted completely.
- Fill the cream into a bowl, place in fridge for 2 hours.
- Pre-heat oven to 340 F, convection 300 F.

- Use the backing mix per instructions: Combine content with butter and 1 egg, then knead until you get a smooth dough.
Roll the dough on a smooth surface sprinkled with flour, then with a cookie cutter cut out designs. Each one must be double, so 2 of each one.
- Layer a baking tray with parchment paper and place cookies on top.
- Bake for 12-14 min.
- Pull cookies with the paper from the tray onto a cooling rack. Let cool off.

- Remove filling from fridge and with a hand mixer on highest level mix until it's creamy.
- Fill into a plastic freezer bag.
- Cut off a tiny edge from the bag and squirt on each cookie a small amount - ONLY on half of the cookie. If you use too much it will overflow when you place the other cookie on top!
- Place the other cookie on top.
- Melt the 3 tbsp white chocolate in a double boiler and use to decorate the cookies with lines or dots. Fill into a freezer bag and cut of a very small edge of the bag.
Before placing cookies in a tin make sure the white chocolate is very firm (place them in fridge).

These cookies are good for 1 week when kept in the fridge. So it's the best to make them right before Christmas.

. .