Leaf to root – nose to tail – Cookie Dough to Frosting: We use all of the Christmas cookies and leave nothing behind!
You probably already have a stomach ache from too many cookies, otherwise, you wouldn’t be reading this. Yes, admittedly: vanilla crescents, coffee biscuits, and chocolate sticks – they were all irresistibly delicious! But now it’s simple enough, the body craves greens and not cookies anymore. Throwing away cookies is out of the question! All the effort, work, money, and love you put into baking cookies can’t just go down the drain!
I freeze cookies. This actually works! And by the end of February at the latest, I’ll be looking forward to Linzer Radon and Schokostangerln again. Here are tips and tricks for freezing cookies.
Old biscuits recombined
If you don’t quite trust this method, there are also ways to elegantly wrap leftover cookies in desserts.
Our top 5 cookies:
Gingerbread tiramisu is probably the classic cookie leftover recipe! Works like a classic tiramisu, but uses gingerbread instead of biscuits.
Gingerbread strudel – old, dry Christmas cookies reanimated with juicy pieces of apple and sour cream!
Speculoos Parfait
Everything tastes better with cookies! Refine fruit salads, curd cream, or ice cream with biscuit crumble! To do this, place the biscuits of your choice in a freezer bag, crush them a little with the rolling pin, melt 2 tablespoons of butter in a saucepan, and stir in the biscuit crumbs.
Our absolute favorite: Classic New York Cheesecake! A little tip: Vanilla crescents are particularly good as a cake base!
So give your leftover Christmas cookies a new lease of life in the New Year!
