12 Dec

Cookies!

Thank you for all the Lebkuchen help. I think I’ve narrowed it down to a Hamburger Braune Kuchen recipe from Katrin, a “Lutheran” Lebkuchen recipe from Gerrie, or a Lebkuchen Wiener Art recipe from Regine. The last one is definitely not the one I’m looking for, but Regine says it is sehr leckere and that’s good enough for me. Perhaps I will make all three and have a Lebkuchen taste test at my Advents party next week.

In return, I’d like to share two cookie recipes from my family. They’ve been a part of holiday celebrations for as long as I can remember. I don’t know the origin or these two recipes, but I’m pretty sure that they are from the WWII era because they use shortening instead of butter. When I was growing up we always used shortening in our Toll House Cookies too, because that was the recipe my mom had grown up with. Now I use half butter and half shortening. The shortening substitution makes me think about what we are willing to sacrifice for what we want or need — I think that we too often want it all but are not willing to pay (literally or figuratively) to get it.

OK, off the soapbox and back into the kitchen. Both these recipes make a few dozen but double nicely for more cookies.

Lemon Pecan Dainties

2/3 cup shortening
1 cup sugar
1 egg
1 tsp grated lemon zest
1 Tbsp lemon juice
2 cups flour
1 tsp baking powder
3/4 cup chopped pecans

Cream shortening and sugar. Add egg, lemon zest, and juice. Sift together the dry ingredients and add to wet mixture. Mix in the nuts. Shape into two rolls, about 2″ in diameter, wrap in wax or parchment paper and chill for several hours. Unwrap and slice rolls about 1/4″. Place rounds on a cookie sheet and bake at 350° F for 12 minutes or until barely golden on the edges.

Gingersnaps

3/4 cups shortening
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups flour
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp cloves

Cream  shortening, sugar, molasses and egg. Add remaining (dry) ingredients. Form dough into walnut sized balls. Roll in granulated sugar. Bake at 350° F for 12 minutes.

6 thoughts on “Cookies!

  1. No matter where I am at Christmas time, I still make those two recipes. They are from the classic Better Homes & Gardens cookbook. I had never thought about shortening vs butter in baking, I just used what the recipe called for. I have four of that cookbook each from a different era. The one from WWII has substitutions for food rationing. it is interesting to look through that one as well as compare the same recipe through the years.

  2. I need some ginger snaps to go with my ginger snappish tea!! Growing up, if we needed shortening or baking it would be lard. In fact, there is no better pie crust than one made with lard.

  3. Now…about that cookie recipe from Art’s sister that Lisa says “is sooo good, they must have crack in them”… any chance of getting your hands on that?

    I haven’t done one bit of baking this year, got all into homemade Christmas cards. Looks like I’ll be picking up the ingredients for your gingersnap recipe tho, they are our favorite.

  4. Are the gingersnaps chewy or crispy? They look like the ones my Gram used to make. We also made the gingerbread recipe from the Little House on the Prarie series. Yum!!!

  5. I think I’ll try out the lemon pecans right now. The gingersnaps are an old standby. Come Friday night and nothing is quite right, I’ll go with those.

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