National Cookie Day on December 4th serves up a sweet treat. Bakers across the country warm up the ovens for holiday baking, and we enjoy giving tins of cookies to friends and family all season long.
We can thank the Dutch for more than windmills and tulips. The English word “cookie” is derived from the Dutch word koekie, meaning “little cake.”
Hard cookie-like wafers have existed for as long as baking has been documented. Not surprisingly, they traveled well, too. However, they were usually not sweet enough to be considered cookies by modern-day standards.
Jay Angler wrote:
I actually baked cookies tonight - #2 son came along and said, "make them bigger - small ones take too long to make, and I'll only eat two instead of one."
Anita Martin wrote:
Exactly the reason why I don't bake this year.
Germany has a huge tradition of Christmas cookies. We always had tin cans full of all the typical varieties and would eat them especially on the Advent weekends.
But they take long to prepare, and I was the only one making them - and then they just disappeared within minutes. I even tried hiding them in cupboards but my family detected them, like bloodhounds. Lots of work, zero appreciation, and I couldn't get the tradition of the Advent weekends established. So, why bother?
Which is a bit sad, but my kids are teenagers by now and could well do their own baking if they wanted.
I consider making a batch and sending off to elder relatives.
For the time being, I just make normal cookies (like chocolate chips cookies) that don't need that much time and which I don't mind if they disappear.
Mk Neal wrote:
Sometime after all us kids were at least in our teens, my mom decided she was done with Christmas cookies and if anyone want them made they would have to make them themselves. My dad was shocked at the very idea of not having a good five kinds of Christmas cookies, so he took up making them and for decades now he makes dozens and dozens of gingerbread, sugar cookies, chocolate crinkles, Norwegian kringla, and peanut butter kisses.
Yes - a cookie press will go a bit faster than rolling and cutting, but I find them messy and frustrating, *and* you've got to store the press all year for just a batch or two of cookies. It's the sort of tool that would be better purchased by a "tool-lending library" so a bunch of families can use it, and that way you can buy one that actually works as well. A quality one from a thrift store would at least hopefully be a reasonable price, but it it's too cheaply built, that may be why it was given away.
G Freden wrote:Anne, maybe you'll get lucky and find a press at a thrift store, like my mother.
Pearl Sutton wrote:Anita: I like jam cookies. Can you give us the recipe you use? I looked online, found some (in German) but they had 10 ingredients, don't think they are what you made...
I have made jam filled cookies with jalapeno or green chile jams :9
Spritzgebäck is a common pastry in Germany and served often during Christmas season, when parents commonly spend afternoons baking with their children for one or two weeks. Traditionally, parents bake Spritzgebäck using their own special recipes, which they pass down to their children.
When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. The German verb spritzen means to squirt in English. As the name implies, these cookies are made by extruding, or "squirting," the dough with a press fitted with patterned holes (a cookie press) or with a cake decorator, or pastry bag, to which a variety of nozzles may be fitted.
Anne Miller wrote:Anita, those are pretty!
I am surprised that you have not heard of Spritz. This is the US name for:
Anita Martin wrote:
(And I traded a gift bag of my assorted cookies with my neighbour who is a hobby chef and I got some ham smoked by himself, a cheese cream and marinated herring)
G Freden wrote:
Wow you got a good trade!