History Behind Your Favorite Holiday Cookies

Baking cookies is a longstanding holiday tradition for many families.  But you may not realize just how far back some holiday cookie traditions go.  The tradition of baking cookies and giving them as gifts dates as far back as the Middle Ages during celebrations to mark the winter solstice.  During medieval times ingredients such as cinnamon, nutmeg, and dried fruits became more widespread but were still too expensive for the common person to use in everyday baking.  Baking cookies for winter solstice festivities became a ritual, and the baked treats were easily given as gifts to friends and neighbors.  Holiday cookie traditions have evolved over the centuries, but the simple joy of sharing cookies with loved ones around the holidays remains. 

Here is a brief history behind some of your favorite holiday cookies.

Spritz Cookies
You may not know them by their name, but you’ve most likely had spritz cookies around the holidays.  Spritz cookies are traditional butter cookies that have been shaped into holiday shapes such as Christmas trees or wreaths and decorated with toppings.  Spritz cookies originated in Scandinavian countries.  They get their name from the German term spritzen which means “to squirt,” as the dough is squirted through a cookie press to form the different holiday shapes. 

Gingerbread Men
This traditional holiday cookie is said to have originated during the reign of Queen Elizabeth I.  The classic, spicy gingerbread cookie is made with ginger, cinnamon, nutmeg, mace, and molasses.  However, it wasn’t until Queen Elizabeth requested the cookies be made into shapes of foreign dignitaries, that the tradition of making tiny gingerbread men cookies began.  To this day, it’s hard to imagine the holidays without gingerbread cookies decorated as little gingerbread men and women. Of course the traditional has also expanded to ginger bread houses as well.

Lebkuchen
Also known as pfefferkuchen, this is a traditional German Christmas cookie that resembles gingerbread. It is believed the tradition goes as far back to the Egyptians, Greeks & Romans. Honey was thought to be a gift from the gods and that is had healing powers. Main ingredients including honey, lots of spices (coriander, cloves, ginger, cardamon, allspice( & nuts (can be a mix of almond, hazelnuts, walnuts). Some versions also include candied fruit. If you are in the mood to try and make these delicious cooking, we are sharing a recipe below.

Ingredients

Cookies:

• ½ C (118 ml) honey
• ½ C (118 ml) molasses
• ¾ C (151 g) brown sugar
• 1 lg egg
• 1 T (15 g) lemon juice
• 1 tsp (3 g) lemon zest
• 2¾ C (340 g) flour, plus flour for dusting
• ½ tsp (2 g) baking soda
• 1 tsp (2½ g) each ground cinnamon, cloves, allspice & nutmeg
• ⅓ C (80 g) candied citron, diced
• ⅓ C (40 g) hazelnuts, chopped

Icing:

• 1 C (192 g) sugar
• ¼ C (59 ml) water or milk
• ½ tsp (2.5 ml) vanilla extract
• ½ C (65 g) confectioners’ sugar

Garnish:

• Sliced almonds
• Candied citron or ginger
• Melted chocolate

Directions

In a medium saucepan, bring honey and molasses to a boil. Remove from heat; stir in brown sugar, egg, lemon juice and zest. In a large bowl, combine flour, baking soda and all spices, and stir in molasses mix, citron and hazelnuts. Cover; chill overnight.

Preheat oven to 350°F (167°C). Line baking sheets with parchment paper. On a floured, hard surface roll out a small amount of chilled dough to ¼-inch (6-mm) thick. If dough is sticky, use more flour. Cut dough in 2-inch (5-cm) rounds; transfer to prepared baking sheets. Bake 10-12 minutes. Meanwhile, make icing by heating sugar and liquids in a small saucepan (do not boil). Remove from heat; stir in confectioners’ sugar. If icing crystallizes, reheat and add water or milk. Transfer cookies to rack and while still hot, brush with icing and decorate with almonds, citron or ginger; or, let cool completely and drizzle with melted chocolate. Store in sealed container.

• Prep time: 15 minutes.
• Cook time: 10-12 minutes.
• Makes 12 servings.

Coconut Macaroons
Not to be confused with French macarons, coconut macaroons are a traditional Passover cookie.  The original macaroons were made by Italian monks with almond paste, and get their name from the Italian word for paste, maccarone.  Macaroons became a popular treat for Passover because they are not made with any leavening ingredients, making them Kosher. It was unclear how far back they go, but there is record of coconut macaroons making their way to France by 1533.

Sugar Cookies
Sugar cookies are simple, yet delicious.  While sugar cookies are found year-round, they are especially popular with families leaving out cookies and a glass of milk for Santa Claus.  Sweet, chewy sugar cookies originated in Nazareth, Pennsylvania in the 18th century by German Protestant settlers and became known as Nazareth sugar cookies.  The humble sugar cookie is made with sugar, flour, butter, eggs, and vanilla and can be served plain or with icing and toppings. 

Linzer Tarts
The decadent Linzer tart gets its name from the Linzer torte pastry that originated in Linz, Austria since 1653.  Linzer tarts are made with ingredients including ground almonds, butter, cinnamon, and lemon zest and filled with fruit preserves.  Black currants are typically used as the filling in Europe, while raspberry jam is the more common filling for Linzer tarts in the United States. 

Viennese Crescents
Also known as Austrian kipfels, these crescent shaped cookies originated in 1683 as a celebration of victory over the Ottomans siege of Vienna. You can find them bakeries throughout Vienna, often paired with a cup of coffee. This particular recipe calls for almonds, but you can substitute walnuts, hazelnuts or pecans—all equally delicious! Below is a recipe for you to try.

Ingredients

• 1 C (230 g) butter, softened plus extra for greasing
• ½ C (96 g) granulated sugar
• 1 tsp (5 g) vanilla extract
• 1 tsp (5 g) almond extract
• 3 lg egg yolks
• 1 C (85 g) ground almonds
• 1 C (125 g) all purpose flour
• Confectioners’ sugar for dusting

Directions

Preheat oven to 325°F (160°C). Grease baking sheets. Cream together butter and sugar until light and fluffy. Add extracts and egg yolks; beat until creamy. Add almonds; stir to combine. Gradually fold in flour until completely combined. Refrigerate dough at least 1 hour. Working with a quarter of dough at a time, divide into eighths and shape each into about a 1½-inch crescent; transfer to baking sheet. Bake 12-16 minutes or until firm to the touch but still pale. Remove from oven; dust with confectioners’ sugar while still hot. Cool; store airtight.

• Prep time: 1 hour 20 minutes.
• Cook time: 12-16 minutes.
• Makes about 32 cookies, depending on size

Pizelle
These thin, waffle like cookies are a deeply rooted Italian tradition. They are very light and delicate….think waffle cone but not as chewy. Pizze is the Italian word for flat & round, where “elle” at the end of the word means small. These cookies originated in the Abruzzo region of Italy. The base of the cookies are flour, eggs, sugar, butter or oil and then flavored with vanilla, lemon, chocolate or anise. They get their beautiful design from iron plates that have decorative patterns on them.

Other blogs that may interest you include Christmas meals around the world, what your hot chocolate topping says about you and New Year lucky foods.

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