German Oreo Shortbread

Baking Christmas cookies is a customary activity of the season around the world. The tradition itself, can be sourced all the way back to the monasteries of the Middle Ages, when monks baked different sweets and breads in observance of this anticipated religious season.

Germany being a religious country, often the baking begins at the start of Advent (November 29th/20), or around the time of St. Nickolas Day and continues in preparation for Christmas. Many families still observe recipe traditions that go back several generations.

Germany’s ‘Weihnachtsplatzchen‘ is actually an umbrella term referring to authentic German Christmas biscuits more broadly and it encapsulates a number of festive treats. An all time favorite, the ‘melt-in-your-mouth’ cookie being one of them.

Twelve years ago (2008), Oreo cookies were all but unknown to Germany. The beloved black (or deep brown) and white, twistable sandwich cookies have been a staple in North American pantries for a century, but now have made inroads in Europe.

These German Oreo (melt-in-your-mouth) Shortbread cookies are a unique spin on the classic version.

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German Oreo Shortbread Cookies

Votes: 3
Rating: 4.67
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Course

dessert

Cuisine

American, German

Keyword

German Oreo cookies

Servings

COOKIES MetricUS Imperial

Ingredients

• 1 3/4 cup flour
• 1 cup cornstarch
• 1/2 cup Oreo cookies (filling removed), crushed OR Oreo crumbs
• 1/2 tsp cardamom
• 300 gm (1 1/2 cups) cold butter, cubed
• 3/4 cup powdered sugar, sifted
• 2 tsp pure vanilla (I prefer the pure Mexican vanilla)

Course dessert Cuisine American, German Keyword German Oreo cookies Servings COOKIES MetricUS Imperial Ingredients 1 3/4 cup flour 1 cup cornstarch 1/2 cup Oreo cookies (filling removed), crushed OR Oreo crumbs 1/2 tsp cardamom 300 gm (1 1/2 cups) cold butter, cubed 3/4 cup powdered sugar, sifted 2 tsp pure vanilla (I prefer the pure Mexican vanilla)

Votes: 3 Rating: 4.67 You: Rate this recipe!

Instructions

1. In a bowl, whisk together flour, cornstarch, Oreo crumbs (or cookies) & cardamom. Set aside.
2. In a large bowl, cream butter with powdered sugar; add vanilla & mix well. Add Oreo/flour mixture; mix only enough to blend. DO NOT overmix.
3. Between two sheets of parchment paper, roll dough into a 12-inch circle. Crimp edges by pressing edge of pastry with finger & then pinching together.
4. Using a 3-inch round cookie cutter, cut a circle in the center of dough. Cut round into 12-14 wedges, from circle to outer edges. Prick shortbread in a pattern with a fork. Slide a cookie sheet under the parchment that the cookie round is on & refrigerate for at least 30 minutes.
5. Preheat oven to 300 F.
6. Remove from refrigerator & decorate if you wish. Bake for about 18-22 minutes. When baked, recut wedges if necessary & cool on a wire rack before storing in an airtight container.