We recently had the pleasure of once again collaborating with the amazing Lena Fuchs, as we thought it was the perfect time for some cozy Christmas cooking inspiration! Lena, the talented food-blogger, invited us into her kitchen, where she was baking Christmas cookies with her little daughter for the very first time.
For these warm baking sessions, Lena and her daughter wore their softest pieces from minimalisma. Lena has trusted our clothing since her daughter was born, appreciating that the garments grow with her, feel so soft against her skin, are high-quality, and are produced fairly and sustainably.
Lena created a beautiful, sustainable "Mommy & Me" partner look:
- Mom's Look: Gerda Frill Blouse (Cotton-Silk) and Tea Leggings Pants (Wool-Silk) in harmonious rosy tones.
- Daughter's Look: Beauty Body Antique Rose and an incredibly soft Cashmere set.
Our materials, like wool-silk and cashmere, ensure both warmth and comfort, making them perfect for festive moments and all your family's cozy Christmas looks.
➡️ Shop their look or discover our Holiday Essentials:
Lena's Recipe: Linzer Cookies with Gingerbread Spice
Want to bring this magic into your own kitchen? Lena is sharing her delightful recipe for Linzer Cookies with Gingerbread Spice and Cherry Jam! These cookies are more than just treats; they are memories of warm moments and the love we share.
Yields 40–50 pieces
Ingredients:
- 270 g spelt flour
- 30 g ground almonds
- 200 g cold butter, cubed
- 100 g powdered sugar
- 1 tsp gingerbread spice (e.g., Sonnentor)
- 1 tsp cocoa powder
- Zest of one organic lemon
- 1 egg
- 150 g cherry jam or jam of choice
- Powdered sugar for dusting
Instructions:
1. Knead the cold cubed butter, sugar, egg, lemon zest, gingerbread spice, cocoa, almonds, and flour into a smooth dough.
2. Wrap the dough in cling film and chill for at least 1 hour.
3. Preheat the oven to 180°C circulating air (fan-assisted).
4. Roll out the dough on a floured surface to 3–4 mm thickness. Cut out cookies using cutters—half of them need a small hole in the middle to act as the "lids."
5. Place on a baking sheet lined with parchment paper and bake for 10–12 minutes until lightly browned.
6. Allow them to cool completely. Heat the jam slightly with a little lemon juice, then spread it onto a cookie base. Top with a lid (the cookie with the hole). Dust with powdered sugar.
We are so grateful to Lena for sharing these lovely moments with us!
➡️ Find this and many more inspiring recipes on Lena's blog.