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Wednesday, 29 November 2017 13:20

Share the joy: Submit your family favorite cookie recipes

Written by  Heidi Springer

I have fond memories of my grandma’s baking. She emigrated from Germany and brought with her wonderful recipes and practiced skill.

Once I was old enough to become her apprentice, I started to help her make many of her specialties. Then, when I was in high school and my grandma’s health started to fail — most notably her memory — I scrambled to quiz my grandma on her recipes. All of the ones I had taken for granted since childhood — coffee kuchen, holiday cookie recipes and other holiday dinner traditions — were suddenly very important for me to document. They weren’t just recipes; they were treasured memories.

Sadly, while I managed to capture some of those recipes from my memory of my time spent with grandma and my mom’s suggestions, many of them disappeared with her memory loss.
I think for many of us there are these recipe memories that we cherish. Our community is made up of many different cultures, all with their special traditions and flavors. Let’s share those with each other and help preserve our recipe memories and start to create new ones.

Please submit your favorite family holiday cookie recipes via email to This email address is being protected from spambots. You need JavaScript enabled to view it. or by mail or in person at 220B E. Commerce Court, Elkhorn, WI 53121 by Dec. 8. We will publish a selection of your recipes in our Dec. 17 papers.

Here’s a little inspiration to get you started with holiday baking:

Glazed Pfeffernuesse

Makes about 10 dozen

1 ¼ cups butter, softened
1 ¼ cups packed brown sugar
¾ cup molasses
½ cup water
1 teaspoon anise extract
6 cups cake flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground mace
1/8 teaspoon pepper
1/8 teaspoon ground cardamom
2 cups finely chopped nuts

Glaze:
1 cup confectioners sugar
3 tablespoons 2 percent milk
¼ teaspoon vanilla extract
Additional confectioners sugar

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and extract. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for one hour.

Roll dough into 1-inch balls. Place 2 inches apart on greased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until golden.

Meanwhile, in a shallow bowl, combine the confectioners sugar, milk and vanilla. Place additional confectioners sugar in another shallow bowl. Remove cookies to wire racks; cool five minutes. Dip tops of warm cookies in glaze and allow excess to drip off; dip in confectioners sugar. Cool completely on wire racks. Store in an airtight container.

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