Ingredients with Measurements:
- 1 cup mashed potatoes
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup quetschekuche (plum) jam
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
Special equipment needed:
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the mashed potatoes and egg to the bowl and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet.
7. Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
8. Fill each indentation with a small spoonful of quetschekuche (plum) jam.
9. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown.
10. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 17g
Protein: 2g
Substitutions for ingredients:
- Sweet potato or butternut squash can be substituted for mashed potatoes.
- Any type of jam can be used in place of quetschekuche (plum) jam.
Variations:
- Add chopped nuts or dried fruit to the cookie dough for added texture.
- Use different types of jam for different flavor combinations.
Tips and tricks:
- Be sure to use room temperature butter for easier mixing.
- Don't overmix the dough, as this can lead to tough cookies.
- Use a cookie scoop or spoon to ensure even cookie sizes.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat the cookies in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Garnish with fresh fruit or whipped cream for added flavor and presentation.
Pairings:
Pair with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad for a balanced snack.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough.
Food safety advice:
Be sure to wash your hands and all utensils thoroughly before preparing the recipe.
Food history:
Grumbeerupp un Quetschekuche Cookies are a traditional German cookie recipe that originated in the Rhineland-Palatinate region.
Flavor profiles:
These cookies have a sweet and slightly tangy flavor from the quetschekuche (plum) jam, with warm spices like cinnamon, nutmeg, and allspice.
Serving suggestions:
Serve these cookies as a sweet snack or dessert, or bring them to a holiday gathering for a festive treat.
Related Categories
Cooking Method: N/A
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Region: Luxembourg
Taste: Sweet, Nutty, Fruity, Spicy, Caramelized