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    You are in: Home / Recipes / Appenzell Honey Cakes (Swiss Cookies) Recipe
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    Appenzell Honey Cakes (Swiss Cookies)

    Appenzell Honey Cakes (Swiss Cookies). Photo by Muffin Goddess

    1/2 Photos of Appenzell Honey Cakes (Swiss Cookies)

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Debbie R.'s Note:

    From "The Swiss Cookbook". I haven't tried them yet. Times are guesses and do not include the one-hour chilling time.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Beat sugar, honey, egg, spices and Kirsch (or milk) until smooth and well blended.
    2. 2
      Sift the flour with the baking powder. Stir it into the egg mixture until a stiff dough forms.
    3. 3
      Knead lightly on a floured board. Cover the dough and let it rest one hour.
    4. 4
      Roll dough to 1/2-inch thickness. Cut into 3-inch rounds. Brush with a little additional milk.
    5. 5
      Bake at 325 for 15 - 20 minutes or until lightly browned.

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    Ratings & Reviews:

    • on June 30, 2011

      I'm so sorry, I feel terrible about this, but I really didn't like these. I'm not assigning stars, because it's possibly just my personal taste, but I found the cookies to be very gummy after baking. The dough smelled wonderful while I was making it, so I had high hopes for the finished cookies -- the kirsch is very strong while the dough is being made, but it mellows out once the cookies are baked. I thought that there was a lot of flour in this, and the dough was really stiff, but I also thought that the 1 hour of resting time might help out with that. When the hour was up, I wasn't able to roll it out, so I just kind of made a giant snake out of it and sliced the cookies instead. The dough just wasn't very pliable. I placed the slices in the pan, brushed them with milk and baked them for 15 minutes. They still looked exactly as they did when they went in, so I put them back in the oven for another 5 minutes. Some of the cookies started to brown a bit at that point, so I took them out. The flavor was very pleasant, but I just couldn't get past the texture. They kind of reminded me of those old-school fat-free snack cakes (like when Snackwell's first came out). I think the dough just needs some tweaking (more egg? more honey? some butter?), because the taste is already there, but the gumminess was definitely a problem for me. Maybe I just don't know how to appreciate these because I'm not Swiss? lol Made by a fellow Emerald City Shaker for ZWT7

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    Nutritional Facts for Appenzell Honey Cakes (Swiss Cookies)

    Serving Size: 1 (1015 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 49.0
     
    Calories from Fat 1
    93%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 2.6 mg
    0%
    Sodium 11.7 mg
    0%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 4.9 g
    19%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    kirsch

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