December 6, 1954 Christmas Cookies Part 1 Ye Old-Fashioned Pfeffernusse, Springerle, Hermit Drop Cookies

Ye Old-Fashioned Pfeffernusse

4c. Flour

1t. Cloves

1T. Cinnamon

1/4 t. Black pepper

1t. Nutmeg

1/2 t. Salt

1t. Soda

1t. Anise seed

1T. Cardamom seed

2T Shortning 

2 1/2 c. Powdered sugar

5 Eggs, separated

Grated rind of 1lemon

1/4 pound of finely chopped candied orange peel

1/2 pound finely chopped citron

Sift flour, measure; add salt, soda, sift again. Add anise seed and cardamom seed. Cream shortening; add sugar gradually and continue to beat until light. Add egg yolks and blend well. Add dry ingredients, then lemon rind and fruit. Beat egg whites until stiff but not dry; fold in.  Chill in refrigerator for 1 hour; shape into small balls and place on a linen cloth. Let stand UNCOVERED over night. In the morning brush with a thin confectioners frosting and place on an ungreased  baking sheet.  Bake at 350 degrees for 15 to 20 minutes. Makes 9 dozen.

These cookies keep a long time.  They are better for aging which makes them soft. Keep in an airtight tin.  A piece of apple in the tin helps to soften these cookies. These cookies can be made now for Christmas.

Springerle

A German Christmas Cookie -- a relative of sponge cake

4 c. Flour

2 t. Baking powder

4 eggs, well beaten

2 c. Sugar

2t. Boiling water

2 T. Anise seed

Grated rind 1 lemon

Sift flour, measure, resift with baking powder. To well beaten eggs add sugar, beat until very thick. Pour boiling water over anise seed, add to the egg mixture. Stir in flour, chill.  Rollin a lightly floured pastry cloth or board to 1/4 inch thickness; roll again with springerle roller to make designs. Cut cookies at marked outlines, place on an ungreased cookie sheet.  Let stand 6 to 8 hours at room temperature. Bake at 375 degrees for 12 to 15 minutes. These cookies should be watched carefully so they do not brown, just a hint of yellow is all that should be allowed. Makes 4 dozen cookies.

Note:  Christmas wouldn't be Christmas in many homes without Springerle. This snow-white cookie with its cameo like embossed designs is fascinating to those who have never seen it. It is inexpensive to make and improves with age. The name means to spring--to rise up--and it certainly does, as high in proportion as does sponge cake to which it is related. Traditionalists say that Springerle should never be soft in side since they are meant to be dunked. I like them soft and mellow inside, store them as for Pfeffernusse.

Springerdale boards or rolling pins are available at most department stores.

Hermit Drop Cookies

(A "good keeper" 3 to 4 weeks)

1 c. Butter

2 c. Brown sugar

3 eggs
3 1/2 c. Flour
1 t. Baking powder
1 t. Soda
1 t. Cinnamon
1/2 t. Cloves
1/2 t. Nutmeg
1/2 t. Allspice
1/4 c. Brer Rabbit molasses
1 t. Lemon juice
1 t. Vanilla
1 c. Chopped dates
1/2 c. Quartered red candied cherries
1/2 c. Quartered green candied cherries
1/2 c. Candied pineapple
1/4 c. Citron
2 c. Chopped nuts

Cream butter until light and fluffy, add eggs one at a time, beat for 3 to 4 minutes.  Sift together dry ingredients. Combine honey, lemon juice  and vanilla. Add alternately with dry ingredients to first mixture. Fold in fruits and nuts. Drop  by teaspoonfuls onto a greased cookie sheet. Bake 350 degrees for 15 minutes. Makes 10 dozen.

Editor's notes:

Springerdale boards or rolling pins are available online and in specialty cooking stores.  The major department stores Trudy was referring to no longer exist.  The ingredient error in Hermit Drop Cookies is Trudy's.  I don't know which, honey or molasses, should be used.