Mom and I are going to a Christmas party today. Between us, we’ve missed about five in the short time we’ve been incapacitated.
I’m WAY behind on my holiday baking, too, which is not entirely a bad thing. First, by not getting started until late, our #2 daughter’s chickens started laying again and we know have real eggs for our springerle, which will be beautiful and golden now instead of anemic from the pale factory yolks. And now there’s a chance that some of the baking will actually still be around at Christmas instead of having been gobbled up before the Solstice.
Here is my springerle recipe:
2 tsp grated lemon peel
3 cups all-purpose flour
1/4 tsp salt
1 1/2 cups granulated sugar
1/2 tsp vanilla extract
3/4 tsp baking powder
Granulated sugar or flour for rolling dough
1 Tb anise seed, crushed
In large mixing bowl, beat eggs until light and fluffy; gradually beat in 1 1/2 cups sugar until mixture is pale yellow and thick. Stir in lemon peel and vanilla. Sift together 3 cups flour, baking powder and salt; blend into egg mixture. Dough should be smooth, not sticky; if necessary, add more flour. Cover and chill dough 2 or more hours. (I don’t do it this long, but this is what the recipe says. If the dough is too limp to roll nicely, chill it. Otherwise, chill it just till it’s cold.) Sprinkle board lightly with sugar or flour (I use sugar.). Roll dough 1/2-inch thick. Make designs on dough with springerle roller or molds, pressing hard to get a good imprint.
Cut dough into squares. Sprinkle anise seed over greased cookie sheets. Place cookies on cookie sheets; set aside, uncovered, for at least 12 hours to dry. Preheat oven to 325 degrees. Bake cookies 15 to 20 minutes, or until edges are pale gold (not brown). Cool on wire racks. Store in airtight container.
Makes about 2 dozen cookies. The thinner you roll them, the harder they get and the more cookies this makes. They’re supposed to get hard, at least on the outside. They’re for dunking in coffee.
Oh boy, oh boy!
writing prompt: If your main character could have only one holiday baked treat, what would it be and why?