Mmmmm, cookies. I didn’t grow up with the tradition of Christmas cookies but I’m very happy to be part of it now. Baking of Christmas cookies starts as soon as humanly possible and the prep begins in mid-November when Matt stocks up on sugar, flour, and cookie spices. (He also picked up some colored sugar this year, for use by a certain blonde little girl.) Most of the cookies stay with us, but we share with anyone that comes over during the season. Making ten different kinds in a season is not at all surprising.
So far, we’ve only made three cookie recipes, all were new to us:
- Butter cookies (Galettes bretonnes) from The Country Cooking of France by Anne Willan
- Cinnamon stars (Zimtsterne) from The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton
- Decorator’s dream cookies from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook by King Arthur Flour
The butter cookies, unfortunately, have little flavor and are quite dry (so, would not recommend). The cinnamon starts are tasty but very German with not much sugar (recommend, if you like semi-sweet cookies). The sugar cookies are quite excellent – easy to roll out and cut and are quite tasty. They even aren’t too sweet when you add sugar decoration.
Do you make cookies for the holidays? Do you hand them out to others to keep them all for yourself?