The recipe for these Christmas cookies come 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 modified from the version that ran in the print edition of SAVEUR. We have decreased the quantity of milk to 1 tbs., and increased the quantity of flour to ½ cup. We've also adjusted the yield from 1 dozen down to 8-10 cookies.