This is a great recipe. Yes, the dough is VERY sticky-but a lot of German cookie recipes are very sticky. They remind me a lot of the lebkucken and gingerbread cookies we buy from the german deli every winter-which are the best in my opinion. One way to prevent them from sticking on the bottom is to place them on rice paper or wafers, called Back-oblaten. I didn't have to bake them as long as recommended. It took 7-8 min. I then melted some semisweet chocolate and drizzled the tops of them when they were cool. They do taste better after a 2-3 days in a sealed container but are still great right out of the oven. Definately will make again.
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This is a great recipe. Yes, the dough is VERY sticky-but a lot of German cookie recipes are...