The recipe for these Christmas cookies comes from the bakery Rischart in Munich. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.
NOTE: This recipe has been adjusted from the version that ran in the print edition of SAVEUR. The quantity of sugar has been increased by ¼ cup, the eggs have been adjusted from 2 yolks to 2 whole eggs, the size of the cookies have been decreased, and the baking time has been increased.