For Kipferl usually you form a ball first and roll it between you palms press a little bit as well. That motion forms like a sausage. You bend it and voila a Kipferl is formed. Kipferl is a synonym for Hörnchen

Judging by the highspeed of your integration progress, I am sure that next year you'll be doing your Christmas Plätzchen video in German. You guys are amazing. So very loveable.❤

A little tip for coating your Vanillekipferl: put the icing sugar and Vanille Zucker in a big Ziploc bag. Dump a few Kipferl in there, close it up and give it a little shake. Fun for the kids and you can coat multiple Plätzchen at the same time, so it's faster and you will get it done while they are still warm. You will also need less. I really love Vanillekipferl, Zimtsterne, Engelsaugen and Lebkuchen(häuser). My favourite Plätzchen are less traditional, though: Schokominztaler. Dark chocolate cookies with AfterEight and white mint chocolate coating. LOOOOOOOVE THEM!

Almonds were traditionally grown in Spain, Italy and along the Levantine coast and traded to Germany. The year's harvest usually reached Germany just in time for the big Christmas markets, so they were available for seasonal baking. Same goes for hazelnuts and walnuts: they all are high-energy food that's available in winter, so it goes into christmas cookies. Really fresh food was rare - My grandma tells me she got ONE orange on her Bunter Teller for St. Nicholas's Eve and she brought it to school to show it to her friends.

Put the vanilla peel (?) in a jar, fill it up with sugar and wait a few day. Now you have your own vanilla sugar

Today its St.Barbara. This is a traditionell day in German Christmas time. You cut branches of cherry or almond trees, all fruits but those are most comment. Its legendary, when the blossoms come out at christmas, so your house, your family have luck and health the whole next year. 🌸💮

Now you are officially "germanized", you did very well in everything, including having the mess all around 😊. Another Tipp for next weekend: Spritzgebäck! One dough with lots of variation to firm, top or dip into chocolate coverings 😋

If I may give you a tip - what you want to do with the Zimtsterne is to whisk the egg whites until they're stiff enough so you can manipulate their shape (but not so hard that you could cut them). Then you put a layer of the foamy egg whites on top of your rolled-out dough, afterwards you use the cookie cutter and bake the Zimtsterne at low to medium heat. That way they're safer to eat as the egg whites are cooked and they get their traditional white coating. Anyway, I really enjoyed the video and would've loved to taste the cookies. 🤤

Yes, the baked cookies need to rest for a few days in an airtight container, so they can develop their flavors properly and get a little softer. If still dry, add a small/thin slice of apple inside the container. The cookies will "soak" up the moisture from the apple. I do that sometimes when I bake Pfeffernuesse.

Tip how to make your own Vanille Zucker once you've scrapped the seeds out of the pod... Get a 250 grams jam jar, cut up the pod into 3-4 pieces, add it to the jar and fill up the jar up to 2/3 with plain sugar, screw the lid on and store for at least 4 weeks, shake the jar occasionally. The pod will release its flavour into the sugar, perfect for baking and desserts. And you can then use the dried pod pieces to flavour hot milk by simmering them in the milk. Nothing gets wasted. Also yes all Weihnachtsplätzchen need to mature a few days to really be perfect, they get Mürbe in the cookie jar and develop their full taste.

Hi Sara, hi McFall family 🙋‍♂. Normally, I would never watch anyone baking christmas cookies. But when it`s you, who presents her family`s baking trials and baking skills, I even watch till the end. And please be sure, watching generally and till the end, is a BIG BIG compliment and reward for you 😉😉😊😊👍👍👍.

May I say that your baking was great! Who needs technical perfection when the kids are involved like that? Winner of the best job award was you though. The preparation, the supervision, the filming, the completion of the project, the (unseen) kitchen clean up ... masterful!

It's fascinating how relaxed mum and dad remain during the whole kitchen action. Regarding shelf life: The cookies would not have survived an hour when I was a child (six siblings). My compliments to Ella for her perseverance, to Sara and Kevin for their patience.

"In der Weihnachtsbäckerei Gibt es manche Leckerei Zwischen Mehl und Milch Macht so mancher Knilch Eine riesengroße Kleckerei ...." Von Rolf Zuchoswki Wunderschön, einfach klasse.

Good job and lot of fun. with the Zimtsterne I have some improvement ideas: put ALL THE EGG WHITES and ALL THE POUDERSHUGER together and make the egg snow. Than you take a part of the snow aside and mix the rest with almonds and cinnamon ect.. When you have the stars on your baking tray you coat the raw stars with the egg snow. Than bake it. Otherwise you have raw egg on your cakes. 😉 Extra tip. Prepare the trays with the cinnamon stars and let it dry over night on a cool place and bake it the next day. That gives you the perfect white crush on the stars. more improvements: - give your flavour and powder sugar through a sieve to avoid clumps -roll the vanilla kipferl between your hands to get nice and neaty forms

As a father of 3, I love seeing how loving you are with your children! Have a wonderful Advent season.

Just a little tipp you have to be really fast with mixing the cookie dough „Mürbteig“. If you are kneading it for too long and it gets too warm the gluten will change. That happens really fast and they are not getting as flaky and crunchy as they are supposed to be :)

My favourite German Christmas cookies are.. 1) Spekulatius 2) Sandtaler or Heidesand (which are like melt-in-your-mouth shortbread) 3) Vanillekipferl I am sure you will love Heidesand if you love Vanillekipferl. Fun vlog. Love how the kids really enjoyed getting their hands dirty😊.

how sweet is that!? ella says BRANDL with a wonderfullbavarian touch in her pronouncatiom.cant`t stop smiling! go ahead Ella

I simply loved watching your video first thing this morning today! You did such a wonderful job and the video turned out so well and fun (Grayson made me laugh so hard with the Vanillekipferl logs hahah). We said the very same thing, it's quite ambitious to make 3 kinds of Plätzchen when filming, we were so tired after that day but you couldn't have done it any better and it's such a fun video! Zimtwaffeln are also so popular in Germany, we might need to get a so-called Waffeleisen next year. Sending lots of love.xxo

When we were little, we would build a gingerbread house and decorate it with lots of icing and stick sweets on it as an Adventskalender. Each day, we were allowed to pick one sweet from that house and eat it. We were always fans of Schwarz-Weiß-Gebäck and now we love Kanelbullar-cookies (cookies that are rolled up like Zimtschnecken). Love Vanillekipferl, but the vanilla takes some days to really develop I find and they do not last that long with us XD We like to make our own Vanillezucker by putting the empty Vanilleschote in sugar and store it like that.

Das Wichtigste ist, nach dem Teig kneten sind die Finger und Hände sauber. 😉 Kleiner Scherz. Vanillekipferl sind immer gut. Ich mag auch Zimtsterne und Heidesand.

Sara, as Kevin said: homemade cookies are the best, I just can agree. Well, my mum always started early in december to make a bunch of varieties. That time it was to expensive to buy and there were not much in the stores for a family of 7. Anyway, she baked very much and had to hide from us kids even from my father. He was lucky to find them anyway and so she had to do again just days before the 24th so we got some on a plate. She also made lots of Spritzgebäck using a Fleischwolf with different metall pastry syringe attachment. We helped to put some chocalte on them and all different kind of sweets. Just search on youtube with "Spritzgebäck Fleischwolf" and you will get more ideas. I wish you a nice pre-christmas season

Oh that look so wonderful. Baking Weihnachtsplätzchen with my mum are one of my fondest childhood memories. Our homemade cookies were always divine and, when my sister and I got older, we developed a kind of challenge with trying out new recipes. I think one year, my mum and I made over twenty different cookies! I always miss my family during Christmas season. But I try to keep the memories alive by making the cookies I remember from home each year. Your children will cherish these memories, Sara!

Half-way through with egg whites means: It should be white and fluffy already, but still creamy. Other than when it is finished and you can turn the bowl around without it falling out it will pour out easily at that stage. So, you put the powdered sugar in much too early. ^^

for the Zimststerne. If you beat 2 more egg whites with a bit of sugar till they are stif and then paint it on the Zimtesterne befor baking. They get a nice crunchy baiser top. For the linzer Plätzchen or Spitzbuben (as they are called in Bavaria) warm up the jam and it is easier to spread on the cookies. and put the powederd sugar on top after putting top and bottom together

I love Ella's technique--so vigorous! I'm in the US and of German origin (mostly). My family made Vanillekipfer (English name maybe Almond Crescents,), Linzer Plätzchen and I believe German gingerbread. Dad would buy pfeffernuse. Last year I saw Chef John making Pfeffernuse and it is a very simple recipe. It uses a powered sugar (and lemon juice) glaze and better (IMO) than the straight powered sugar and nicer to eat. They are little spice cookies. They are easy too (kind of the one bowl thing). I have no baking skills. (Btw I have vanilla bean paste--this is great stuff).

I’m so impressed: Three different loads of Plätzchen, with three kids and filming at the same time! That‘s a supermom feat! Ella is instinctively assuming the role small children have played for generations. And never mind: 200C in the oven kills anything. 🎉

This brings back memories of cookie baking with my kids lol so much fun 🤣🤣

What an ambitious plan to make three different recipes of german christmas cookies in one day together with all of your children! This must have been really a lot of work. Ella seems to be a little sweet tooth. In German we would call her a "Naschkatze" (= Nibble Cat). MerryChristmas!

Some other favourites: Kokosmakronen, Berliner Brot, Nussecken, Butterplätzchen, Spekulatius. I also like Pepparkakor - they are Swedish, but very much in the same spirit as German Plätzchen. Honestly, it very much depends on personal preference. Do you like moist cookies or crumbly cookies, spices, nuts or chocolate, plain or with icing and sprinkles … There’s a cookie for everyone 😊

So nice, your kids are lucky! 🤩The cookies look great, the Vanillekipfer could maybe do with a bit more Kipferl form, so they look more like a "Kipferl" 😁

Why there are Mushrooms? These are "Glückspilze" you will find them esp on New Years Presents with Pigs (Glücksschweon) and chimney sweeps witch all stands for Good Luck.

We always bake it with the jam in between, it becomes a bit caramellized but fresh also looks tasty. You did a wonderful job with the first baking session. I'd like to taste them

As a chef i can only say: great job again. Another type of very typical german christmas cookies i bet all of you would devour would be Kokosmakronen. Easy to make and looks aint that important but they taste amazing!

Nice to look, thank you. It is heart-warming for me as a divorced father who can't have his kids on christmas. 😊

This was so cozy 🥰🎄❄️ It felt like I was invited to make cookies with your family and I loved it! I loved seeing the entire process, and Ella did such a good job! ✨ Now I’ll just have to make them myself because they turned out so beautiful, I can almost smell them through the screen 🤤

Keksebacken at the McFall's. It's nice to see how much fun your kids had. And Ella can be proud of her German knowledge.

👋👋👋 We have 3 recipes, we like best in our family. First "Plätzchen": 100g soft butter, 150g sugar, 1 egg, a pinch of salt, (a bit grated lemmon peel), 300g flour mix well, than let rest the dough cool for 1/2 hour, cut out, bake (170°C), glaze with a frosting fom lemon juice and icing sugar and decorate with sprinkles; Second "Nutpiles": 250g grated Almonds or /and hazelnuts, grated lemmon peel, grated orange peel, 150g sugar, cinammon, salt, 3 well beaten egg whites, mix well and take it on baking wafers, bake (150°C); Third "Chocky rocks": 250g soft butter, 150g sugar, 2 eggs, salt, 350 g flour, 1 teespoon baking powder, mix well, add 150g raisins (small if you have), 200g chopped chocolate (or more when you dont like raisins), 100 - 150 g corn flakes, form walnut like balls and bake (180°C)

When I was younger we (well, mostly my mom 😉) used to make almost a dozen different types of cookies every year. Unfortunately, each member of the family had their own favorites and some of the cookies were nobody's favorite. Because of that, several years ago my mom got frustrated that she put in all that effort and then half of the cookies weren't eaten. So, over time she reduced it down to only one type of cookies that everyone in our family likes, called Rosinenhöckchen. In recent years, she then got a new challenge since my father has become gluten-free, She has tried several ways to adapt the recipe to that, with mixed results. I will actually go over to them this afternoon and try her latest attempt. 😄 Your cookies look delicious. 🤩

Came here to watch your newest "adventure" while taking a rest between making my own batches of cookies. How patient you are, Sarah; I remember helping our Austrian auntie make Vanillekipferl in the USA. We kids got to roll the dough into long thin "thick strings" and then she'd cut these and form them into crescents. we tried to help there too but she was more careful, and they wouldn't break. When they came out of the oven, still hot! we'd roll the Kipferl in the vanilla confectioners sugar. Not many would be left over for uncle and company, if we had our way, so auntie kept snatching them up. When our daughter was Ella's age she helped Oma make them.

For sticky dough like the Zimtsterne I use two sheets of kling foil and put the dough between it. Then roll it out

One of the best parts of baking these recipes are the tactile sensations as the dough comes together... I love that so much.

Hello, your cookies look good.👍😋 A tip for the Linz cookies. Put the jam in a small bowl, warm it slightly and stir it well until smooth. So it is easier to spread on the cookies. Kevin had a good idea with the apricot jam. With us there are both varieties jam

Wonderful in every sense of the matter. Liked the boys "kill" the dough 🙃. You did a great job guys . Enjoy 😋

One of my fondest childhood memories: Baking Christmas cookies with my Oma. Enjoy the Adventszeit the fullest and have a very merry Christmas, guys!

When I was a little boy, I used to help my mother bake the biscuits at Christmas. Often some of the dough ended up in my mouth because it tasted so deliciously of vanilla. I often made the dough myself according to her instructions.

I think you missed the most polupular one which might be "Spritzgebäck". It is not my fafourite, but I would always change some of our cookies for some Spritzgebäck from my sister. This year we would make green-tea-trufles, whiskey-truffles, some soft cardamom-caramell-candy, "Kulleraugen", Makronen with dries cherres and choclate" and some black&white cookies with nougat filling.Quite a list, but almost finished with just two more to go today ;)

Uh oh, Ella has counted the pets with her fingers *German*😯 style!

In my childhood the "Kokosmakronen" were always the ones, that got eaten the fastest! 🙂

I remember we used to get weihnachtsteller on christmas eve. It had typical christmas sweets like lebkuchen herzen, chocolate/caramel coins, marzipan, a chocolate Santa, different nuts, oranges and clementines

The Plätzchen look so good 😊👍 If you want an advise on how to pronounce "PläTZCHen", just say it the same way as you would say "it's huge". There you also have "ts" and "ch" in a row, so you already CAN say it, because you have it in your your language, too 😊 And if a word ends an -er, just pronounce it as an -a. So Zucker is acutually Zucka. But I think in this video you already did it really good 😃

baking christmas cookies is ALWAYS messy. In short time everything in the kitchen is covered in flour, dough, icing and sprinkles. I usually make just one sort where you have to roll out the dough. I love vanille kipferl. maybe I should make some this year. Your kid'S German is really good. I admire that.

Definitely put me in a Christmas spirit such a fun video :)

Great tip aboout natural christmas trees and how to preserve them: put them outside after christmas. In the cold they will stay green until early spring. What you were using is actually Vanillin-Zucker. It's sugar mixed with artificial vanilla aroma (vanillin). Vanille-Zucker has to contain actual vanilla pods/seeds. Here in Switzerland the most poular christmas cookies are Mailänderli, Basler Brunsli and Zimtsterne.

Love your channel, and real life chaos. Great mommy patience.Happy New Year!

I love you, sweet family. Have an awesome day together, with delicious cookies. 😘😘😘

Well done My Merry Messy Life!🍪🍪🍪 I love you guys! ❤❤❤

I am very happy for you that your first German Christmas bakery was such a great success! Well done! To give you a little background on the tradition of Christmas cookies, here is some information: While gingerbread has been known for 700 years, the cookie culture only developed in the 19th century, when cheap sugar could be extracted from local sugar beets. After that, cookies could also be baked in common households for special occasions. Tasty provisions such as jam or hazelnuts were combined with precious spices such as vanilla, cinnamon and expensive non-native ingredients such as almonds or coconut. All recipes reflect in their own way the gifts of the three kings, who represent Europe, Asia and Africa. Traditional recipes don't need any leavening agents, they just didn't exist yet. You knew "Hirschhornsalz"(ammonium bicarbonate) for gingerbread, but baking powder? Btw: Never throw away the scratched vanilla bean. Put them in a glass with sugar. Shake the jar from time to time, then you will get wonderful vanilla sugar. You don't need to remove it from the jar. It will not get bad, you can reuse the beans several times or add new ones to the mix, whenever you scratch one. It's a thousand times better than Vanillin sugar, which is artificially flavored (and unfortunately tastes artificial). But you can also buy real vanilla sugar. Just make sure that you don't buy vanillin sugar, but vanilla sugar. Vanillekipferl and Linzer cookies have their origins in Austria. Kipferl is the Austrian term for croissants and always are in the shape of a crescent. Linzer cookies have their origins in the city of Linz. which is located between Salzburg and Vienna. A German Christmas would lack something without Lebkuchen. Since especially kids do not favour candied peels, which are a staple in a lot of recepies, I always bake a kid-friendly Hazelnut-Lebkuchen. If you ever wish to bake them, here you go with the recepie: 100 g Marzipanrohmasse (marzipan paste) 200 g ground hazelnut kernels 100 grams of sugar a pinch of salt 50 g Preisselbeerkonfitüre (lingonberry or cranberry jam) 3 egg white (Cl. M) 2 teaspoons of gingerbread spice 1 teaspoon ground cinnamon just a trace of Hirschhornsalz (ammonium bicarbonate) 25 Backoblaten (Baking wafers) (5 cm Ø) 100 g bittersweet Kuvertüre (couverture) (70% cocoa) 100 g Schokoladenglasur (cake glaze) (dark) Roughly grate the marzipan. Mix the marzipan, hazelnuts, sugar, 1 pinch of salt, preisselberry jam, egg white, gingerbread spice, cinnamon and ammonium bicarbonate in a large bowl with the dough hook of a hand mixer for 5 minutes until smooth. Spread the wafers out on a baking sheet lined with parchment paper. Fill the gingerbread dough into a piping bag with a large nozzle (or disposable piping bag) or use a normal airtight bag and cut off a corner. You can also use a small cookie- or ice cream scoop or a tablespoon instead. Pipe or put thick dots onto the wafers. You can, but necessarily don't need to smooth out any imperfections with a wet finger. Bake the gingerbread in a preheated oven at 190 degrees (gas 2-3, fan oven 170 degrees) on the 2nd shelf from the bottom for 12-15 minutes. Leave to cool completely on a wire rack. Roughly chop the couverture and melt with the cake glaze in a warm water bath, stirring occasionally. Dip the hazelnut gingerbread upside down in the couverture, allow to drain slightly, place on parchment paper and allow to set. Store the hazelnut gingerbread in a dry and cool place between layers of baking paper in tin cans. Then they can be kept for about 4 weeks. To you and your entire family: Happy Holidays!

Beautyful magical video. Im in christmas mood now, thank you. I love Zimtsterne but if i do them by myself they never taste good, i dont know why. A video request from me would be a haul of an action store. As you know the germans love their Aldi stores and recently they love the action stores too. If you haven't been there yet, beware, addictive! The Christmas department is also worth seeing. I wish the hamster a speedy recovery.

When I was a child, i loved my Grandma,s Buttergebackenes

We traditionally make our Christmas cookies on 1st of November. Allerheiligen is a holiday here in NRW (varies in the different states, NRW is mostly Catholic so we get Allerheiligen off) so it's the perfect day to start baking as my sis, mom and me usually don't have to go to work :)

I enjoy all of your videos, and I like your kids acting with that baking, you do a good job, Sara (well, Kevin also) 👍😍

I am in Portugal right now. But soon I will start baking the marzipan-Aprikose Plätzchen, which I always was doing with my mum as a child 🙂

Thanks for giving me so much inspiration. I had done some Mürbeteig Plätzchen (shortbread dough) already few days ago and brought them into work, but on the weekend there will be a little Christmas gathering here in the housing estate and I now really feel like baking some more and bringing the biscuits along for that

so lovely ! ❤

My mom made hefekranz, a braided bread like a Christmas wreath, and springerle, anise flavored cookies, and spritz cookies, all delish! Great job!

this was fun to watch ^-^

Linzer Plätzchen (or Spitzbuben like we call them) are my favorites. Right after making them they are a bit dry (so always have a warme Schokolade, Kaffee or a Punsch nearby). After a couple of days in a closed Plätzchendose they become softer and won't fall apart anymore when picked up at the top. And indeed any type of jam or gelee fits these. We often also use Zwetschgenmarmelade, Quittengelee or schwarze Johannisbeergelee and so on. Have a great Adventszeit! ☃❄

What a lovely video. ❤️ As for my favourite Christmas cookies, it's probably Anisbögen. Slightly tangy and a melt in your mouth texture.

for when having a christmas tree with real candles there is always a fire risk in all my decades of Christmas with the family (with real candles on the tree) i think we never had a single fire. or maybe one that was squashed really quickly. over the years we tried different ways of preparing for the worst and found one way that works remarkably well. spraying water vapor onto a fire is a VERY quick way to smother it RAPIDlY - while barely making a mess i recommend finding a can of some sort that can spray a fine mist, e.g. an empty bottle of some cleaning agent (well rinsed of cause) and i recommend giving it a try at a safely controlled fire fist (e.g. burn some wood in your BBQ grill and see how quickly/easily you can put it out this way) that said ... we never needed to use it so... best to have it (and know how it works, and how well it works), but not need it than the other way around 😛 with the risk covered here my experience of cooky making with the family its mostly a tradition we did as the whole family in my pre-teens and early teenage years. after that i simply wasn't interested anymore. my sister is still making them regularly though, with her family so... it varies quite a bit i recently revived the cooky tradition with my mom a bit ... but ... we only made the dough to eat directly. we prefer the raw dough to the baked version :-P enjoy the chrismas time and Christmas itself best wishes from me here in Karlsruhe. Baden Würtemberg

I'm drooling

Great Job! Another baking tipp for 2023: "Neujahrsbrezen" (it is dough with flour, butter and yeast) - they are best, when they are fresh. We eat them with butter and/or jam. On the next day I put them on the toaster, so they get crispy again 😉 In our family we bake them around New Year and eat them for coffee time instead of cake.

Dafür dass du keine Kochvideos machst ist das echt geil geworden! Habs exakt so nachgemacht wie du und die Plätzchen sind super geworden! By the Way...ich kann überhaupt nicht backen. Irgendwie gelingt mir das nicht aber dank deinem Video ist es mir gelungen! Vielen Dank und frohe Weihnachten dir und deiner Familie. Und den Hamstern^^

Well done, I admire your nerves Sara🫢next time roll the pieces of Vanillekipferl. Ella loves the camera and sticking her tongue out😉Happy Advent☃❄🎁

Wow, you really did a very good job 👍💪😋

Great to see you all having fun. Btw: I hope you did not throw the vanilla pod away. You can store it in some sugar, which flavours the sugar, you can cook them when making sweet pudding, flavour coffee with them and some even grind them in a blender and add the powder to desserts.

okay, the test worked fine, so now u can start the mass production for whole Christmas Time 👍

Watching for a 2nd time while baking my 2nd batch of Vanillekipfel this year, after my kids devoured the first in only two days 🤣 you did very well!

Hallo, habe euch mit Kirsten in Salzburg gesehen😊 Sie hat recht,ihr seit wirklich eine nette,süße Familie.

Ella has become so big. Nearly a Schulkind.

👋 from Knoxville. Great video! Great job! Yum!

Very great you tried to make it by your own.

All the best to the sick hamster ❤🐹❤

Very good! Always when i lived abroad, i tried to get some.

I usually make Vanillekipferl, Sugar Cookies, Kokosmakronen and Nussecken. For the Kokosmakronen you just fluff up egg white, mix that with Kokosraspeln and sugar and bake them until it gets crunchy on the outside. Great way to use the egg white from all the eggs you separated for the Vanillekipferl. The Nussecken have a base of Mürbeteig with ground hazelnuts, then a filling of apricot jam and on top a layer of crushed haselnuts with butter and sugar that becomes a haselnut caramel in the oven. You make it on a baking tray and cut in in squares then triangles when they are slightly cooled down. Traditionally you dip the two smaller corner in melted chocolat and let that dry.

Hahaha, wie Grayson koriegiert Mamas Ausprache! 🤣😍🥰🤩

Cookies made from almond flour tend to get chewy, dry and hard. Just store them in a container for a few days with a slice of whole grain bread in it too. The cookies will absorb the moisture from the slice of bread and become deliciously soft and tasty. Lovely video, by the way.

Lovely to watch and so well done. My favourites are "Nussmakronen", Zimtkarten and Bethmännchen. Especially the first are a little art, most people bake them with a too hight temperature, so they get brick hard. Doing them right, they are just soft and delicious. Oh, and Lebkuchen and and and... my mother did masterpieces, the most beautiful cookies you could see. I will bake in the last minute, else they are all gone until christmas....Yet, also so that they can rest some days. They are definitely getting better with some days spent in a tin. I also make own variations, hmmm. Now, my mouth is watering. I enjoyed your video - as always. You are just a great family.

Great video but special thanks for the bloopers. They are the best 🙂Liebe Grüße aus Slowenien.

wow, Supermom, three different types of cookies, plus kids, plus filming. Congrats. On the vanilla kipferl, you can start your own vanillezucker by taking a nice storage glass or other container to store sugar in, pour 1 kg of powder sugar inside, and then stick the opened and scraped out vanilla pods - the leftover sticks - into the sugar. It takes about a week, and you have the most wonderful homemade vanilla sugar for baking, or to coat your vanilla kipferl with, and you don't need those four packages anymore. This vanilla powder sugar comes in handy in a lot of desserts and baked goods over the winter, or even for a sweet touch in an otherwise healthy, but unsweetened cereal. You can also put a bit over some fruit salad in the summer, and it tastes wonderful. Also, if you want to try out real candles on a tree, make sure of a few little things beforehand: You need to have a tree that is suitable for that. So the branches need to be wide enough apart, that you can put candles on safely. You need to be able to put your hand between the burning candle and the branch above and not burn yourself. That is quite a distance, so you cannot have the typical 'full Xmas tree' for that. Also, have a bucket of water or two or a fire extinguisher somewhere close by, covered, but within easy reach. You rather want to mop up a wet floor, that deal with a burnt room or worse. Also, try out your candleholders on a table set with real branches first, so you know how it works, how strong the holders or your branches are, whether the candles are the right kind and weight for the holder, how to keep the holder straight, etc. With real candles you do need to establish strict ground rules with kids, while the candles are burning - where they can go and not go, who is allowed to blow them out and always only one or two at a time, not all at once, always blow out a candle first, then wetten your fingers and press the wick with the fingers, to ensure that it is properly extinguished - adults usually will help littles ones with that. Real candles on a tree is something that needs to be handled with care, but it is a wonderful experience to have, if the situation permits it. We used to have it that my father would light the candles, we would sing Xmas carols, and then maybe after 20-30 min, we would blow the candles out again, ....slowly, not all at once, as you cannot shake the tree too much. Our Bescherung (gift giving) would happen after all that, but that is because in Germany this all happens on Christmas Eve, rather than Xmas morning, so it is a bit different. During Advent, we typically would not have a tree up yet, and therefore also no burning candles on a tree. That was all left for 24.12. , and only then. Except if there were visitors within a few days of Christmas, then we kids would get a second round of it. But the candles were not burning just because it was dark outside. You do need to watch the situation with care, and therefore limit the time they are burning. Hope this helps keep everyone safe during this old-style tradition, if you try it out. Frohe Advents- und Weihnachtszeit!

You are a so cute family. Love to watch your Videos. Greets from Berlin.

17:50 We always had a fake tree, fake candles and it was wonderful. (My grandma had real candles back in the day and my ma still tells the story how the livingroom caught on fire :D)

Butterplätzchen are the ones with sprinkles and Co. in Germany. 😘

In our family it is tradition to bake 'Ausstech Plätzchen'. Some butter cookies, tip in dark chocolate. And my grandma always made 'Zimtwaffel'.

Guten Morgen! Schönen Adventssonntag! Plätzchen backen macht so viel Spaß!

Just back from the Christkindlmarkt in Nürnberg and I can continue my Sunday afternoon with Christmas theme content! Btw...my sister in Colorado just send pictures of her production run of home made Linzer Plätzchen My grandma used to make them as well,it stayed in the family

the thing with having a family and making christmas cookies here is, you have to keep the recipes of your favorites in one place where you find them the next year. because your family will want to have the same ones again. they will become a tradition in your family. you will of course try new recipes in addition every year and if everyone approves they get added to the regulars. so you better take notes which ones you loved and maybe what to improve next time! we had a bunch of classics that my mom made every year (she still does) plus a few new ones and christmas baking was always a daily thing over one or two weeks. it involved actual planning with a huge ingredients shopping list and i always found it very exciting as a kid. we kept them in tin boxes and made enough so you can put together a plate with a nice mixture every day until christmas for afternoon tea or after dinner.

Good job 🕯️🎄⛄🎁🙏 hope you like German cookies. And a coffee or tea

The Linzer Plätzchen definietely need 1-2 days of rest. They will soak up the moisture of the jam and get very tender ❤🤤