Around here, Christmas is not just a celebration of the birth of Christ. It is also a celebration of butter and sugar (to quote Joy the Baker.) I actually did not bake as much as I normally do this year – I’ll blame a few unavailable ingredients and a lack of time – but here is what I did make. (Incidentally, the lighting is a little off on all of these photos. I know one of the cardinal rules of food photography is to use natural light, but in December in Germany there just isn’t much chance of that.)
We used to call these Cyclops cookies. I think the more common name is Peanut Butter Blossoms.
My basic sugar cookies – dairy free and internationally famous.
Spritz. A family tradition.
Russian Tea Cakes (apparently Russians like pecans?)
Cracker Cookies. Saltines covered with a hot mess of sugar and butter, and slathered in chocolate.
Mrs. Nielsen’s Caramel Corn.
Fancy Sugar Cookies – decorated with Royal Icing. (This is step 1)
And these are the final products.
As is our tradition, we made and decorated Gingerbread Houses.
I also made Lemon Bread, but I wrote about that in a previous post. I am sorry that I did not make chocolate covered cherries, fudge, biscotti or tortellini cookies (not that we needed more sweets around here.) Maybe for Valentine’s Day.