Curious Christmas cakes (European Christmas cookies)

Those who make their own Christmas goodies will find the recipes given here favorites.

4 classic European Christmas cookies from 1911 (2)

4 classic European Christmas cookies from 1911

Peppernuts cookies (Pfeffernusse)

Beat 4 eggs 15 minutes. Add one pound-powdered sugar and beat 15 minutes more. Add the juice and grated rind of 1 lemon, and 1/2 teaspoon each of cloves, nutmeg and cinnamon. Stir in one cup flour and 1-1/2 teaspoons baking powder. Add flour until it is the right consistency to roll.

Cut with small cutters, and bake in a moderate oven on buttered tins.

Belgraber Brod

Fold 1 pound powdered sugar into the stiffly-beaten whites of 8 eggs. Add 1 pound chopped almonds, 2 ounces citron, 2 ounces lemon peel, 1 dessertspoon cinnamon, 1/2 dessertspoon cloves. Let the batter stand 2 hours. Put equal parts of flour and powdered sugar on the molding board. Work in just enough to make the dough keep its shape in baking.

Form into small pieces and bake in a slow oven.

Basler Leckerli

Heat 1 pound honey, and add 1 wineglass brandy. Then add 8 ounces almonds, 8 ounces citron, 4 ounces orange peel. Stir in 1 pound sugar, 1 teaspoon cloves, 1 small nutmeg ground. Add gradually 2-1/2 pounds flour, keeping the mixture heated. Stir well, roll out and cut into small squares. Bake in floured tins in a moderate oven.

Ice while hot with 1/2 pound sugar boiled with a little water to make a thick syrup.

Rolled oat macaroons recipe

To 1-1/4 cups rolled oats add 1 egg and 2 tablespoons each of cream, milk and water. After the oats have soaked up the moisture, add 1 cup powdered sugar, 1 teaspoon ground cinnamon and 1 tablespoon melted butter. Add 2 teaspoons baking powder and enough whole wheat flour to make a stiff batter.

Make into balls the size of a walnut and bake in a moderate oven.


About this story

Source publication: The Day Book (Chicago, Ill.)

Source publication date: December 13, 1911

Filed under: 1910s, Dessert recipes, Vintage Christmas

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