MY FAVORITE HOLIDAY COOKIES

Here is my second entry into Anna Banana Kruchten CRS CRB, Phoenix Broker and Carol Williams December Challenge

Each year I love to share home baked Christmas cookies which come from my grandmother and our German heritage.  I don't think I cared for them as much then when I was a child but I have really developed a taste for them.  The two cookies that I made are Peffernüsse cookies and Springerle cookies.  I made them in our Florida house and brought them to my sister for Thanksgiving then loaded all the cookies up in the car and brought back up to New York.

I have made a number of cookie gift containers below.  The Pfeffernüsse are on the right.  They are very spicy cookies and their flavor sharpens with age.  The Springerle are white anise-flavored cookies made in squares with designs.  I use a special rolling pin for that.

These cookies will be part of our Christmas table.  Here are the recipes.

Pfeffernüsse

1/2 cup molasses
1/4 cup honey
1/2 cup unsalted butter
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cardamom
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground black pepper (freshly ground is best)
1/2 teaspoon table salt
2 eggs, lightly beaten
2 teaspoons anise extract
1 cup confectioners’ sugar for dusting

1. In a heavy bottomed, nonreactive, 1 to 1-1/2 quart pot, combine the molasses, honey, and butter.  Place the pot over low heat, stirring often until the butter has melted, all the ingredients are completely combined, and the mixture is creamy.  Do not boil.  Remove the pot from the heat, pour the mixture into a large bowl, and set aside and allow the mixture to cool to room temperature.  Stir in the beaten eggs and the anise extract.
2. While the mixture is cooling, sift together the flour, white sugar, brown sugar, cinnamon, baking soda, cardamom, allspice, nutmeg, cloves, ginger, black pepper, and salt in a separate bowl.  When the molasses mixture has reached room temperature, stir in the beaten eggs and the anise extract.  With a large wooden spoon, gradually stir in the sifted dry ingredients until everything is thoroughly combined (the dough will be a stiff dough by this point).  Chill the dough in the refrigerator for a minimum of 2 hours.
3. After the dough has chilled, preheat the oven to 325 degrees Fahrenheit.  Grease several baking sheets.  Roll the dough into small balls (about 1/2-inch in diameter).  Place the balls on the greased baking sheets, spacing them at least 1 inch apart, as they will spread slightly.
4. Bake the cookies in the preheated oven for 12 to 15 minutes, until the cookies have lost their shiny look and are slightly firm to the touch (but still soft).  The cookies may have some small cracks as well.  Using a thin spatula to remove the cookies from the baking sheet, move them to a rack to cool.  Once the cookies have cooled completely, roll each cookie in sifted confectioners’ sugar to coat thoroughly.  Store in an airtight container with wax paper between the layers at room temperature.  Allow the cookies to “age” at least 24 hours before serving (a few days to a week is even better).  If desired, roll cookies in confectioners’ sugar to coat them once more before serving.

Springerle

4 large eggs
2 cups granulated sugar
1 1/2 tablespoons butter, room temperature
1 teaspoons  baking powder
1/2 teaspoon anise oil or 1 teaspoon anise extract
4 cups all-purpose flour

Line cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking. Avoid insulated cookie sheets as they will cause the Springerle cookies to brown during baking.

In a large mixing bowl, beat eggs on high speed of your electric mixer until light and fluffy. Add sugar, butter, and baking powder; beat at high speed for 15 minutes, scraping sides of bowl occasionally. Beat in anise oil or extract. Gradually beat in flour until well mixed.

Lightly flour your springerle rolling pin; set aside.

On a lightly floured board, knead the dough a few time (the dough will be sticky at first, so knead in just enough flour to make it manageable. Using a standard Rolling Pin, roll into a rectangle about 1/2-inch thick (be carful not to roll the dough too thin).

Using your floured Springerle Rolling Pin, roll slowly and firmly over the previously rolled dough to make a clear design.

Using a sharp knife, cut cookies apart and trim off outside edges. Place cookies on your prepared cookie sheets.

Roll out scraps of dough and repeat. NOTE: Be sure to flour the rolling pin and board before each pressing. This will insure the dough will not stick.
Place cookies on your prepared cookie sheets. Let cookies stand, uncovered, overnight to dry. NOTE: Drying preserves the image during baking.

When ready to bake:
Preheat oven to 350 degrees F. Place oven rack in middle of oven.
Bake one (1) baking sheet at a time only. Bake approximately 10 minutes until slightly golden on bottoms, but white on top. Remove from oven and transfer cookies to wire cooling rack to cool (let cookies stand overnight to completely dry before storing).

Storage: Keep cookies in a tight container for 2 or 3 weeks before using to achieve the best flavor.

Yields: The number of cookies this recipe yields depends on the size and thickness of your Springerle cookies.