How To make Hartshorn German Christmas Cookies
2 c Sugar
1/2 ts Salt
1 1/8 c Shortening
2 Eggs
1 c Milk
1 tb Hartshorn ***
1/2 c Boiling water
2 ts Vanilla
Flour to stiffen 1 oz Anise seeds
* Hartshorn can be obtained at your pharmacy. It is ammonium crystals 1. Mix sugar, salt, shortening, eggs,and milk. 2. In a separate bowl, dissolve the Hartshorn in the boiling water. Make sure it is completely dissolved. 3. Add vanilla and anise seeds to the sugar mixture.
4. Add hartshorn mixture to sugar mixture.
5. Add enough flour to the sugar mixture to stiffen
and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with
cookie cutters. 7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes.
This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great!
How To make Hartshorn German Christmas Cookies's Videos
A Brief History on Pastry Molds | Springerle, Lebkuchen, and More!
A brief history on pastry molds known as Gebäckmodel for holiday cookies such as lebkuchen, springerle, speculaas, and more.
See the first German recipe (from 1688) for springerle cookies that has been translated into English.
In modern times, springerle cookies have anise seed. But, in history, did this recipe call for aniseed?
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Troll-Yule : A Norwegian Folk Tale Adventure
Eat and drink yule with the trolls of Leeffell Pike as they descend on the poor people of Hemmingsthwaite.
Original texts (in Norwegian):
...
Appendix I : Names of places in Mulldale
Farms
Hemmingsthwaite : Original Norwegian name: Hemmerstveit. The first element comes from the mans-name Heming, probably the original settler. -thwaite/-tveit is a clearing/meadow.
Shuthwaite : Original Norwegian name: Skottveit. The first element means something that springs out or up from the ground. A hill or a waterfall.
Caldacre : Original Norwegian name: Kallok. Cold field.
Seatland : Original Norwegian name: Fjosland. The element 'seat' from old norse 'sætr', common element in Cumbrian toponymy.
Netherhill : Original Norwegian name: Nedre haugan.
Upper hill : Original Norwegian name: Øvre haugan.
The Ridge : Original Norwegian name: Brekke.
Mountains
Goathowe : Original Norwegian name: Geitenatten. Lit. the mountain of goats.
Leeffell Pike : Original Norwegian name: Lauvnetten. Lit. the mountain of leaves.
Stove Fell : Original Norwegian name: Stogufjell. Lit. the mountain with a dwelling on it. The English word 'stove' coming from Proto-Germanic *stubō (“room, living room, heated room”), just like the Norwegian word 'stogu' (which still means the same thing).
Steelysfell : Original Norwegian name: Stålesnut. Lit. Ståle's (man's name) mountain.
Other
Mulldale : Original Norwegian name: Morgedal. Old Norse Mǫlgudalr, the valley with the river Molga, where Mǫl = bank of pebbles.
Thelsmark : Original Norwegian name: Telemark. Mark (borderland/uncharted, but claimed territory) of the Thelir.
Appendix II : Traditional Norwegian Christmas foods and their existence in the late 1500s
Sourcream Porridge : Rømmegrøt
Lye fish : Lutefisk
Fresh charr : Røye. Old books on traditions in Morgedal tell of the importance of getting fresh charr from Møsstrond for Christmas.
Graved salmon with mustard sauce : Gravlaks med sennepssaus. Mustard sauce might be anachronistic. Mustard was in use by the 1500s but I don't know whether it was used as a sauce for this dish yet.
Lamb ribs, salted, dried and soaked to perfection : Pinnekjøtt. While the dish is probably very old indeed, it would not have been a Christmas dish for long by this time, as eating meat on Christmas eve became legal with the reformation just 50-70 years before. Smoking the meat is common in coastal regions (where our protagonist is from), but not inland (where Hemmerstveit is).
Medister cakes : Medisterkaker. These are anachronistic and became popular in the 1800s, when both cast iron stoves and meat grinders had become common.
Medister sausage : Medisterpølse. Earliest mention in a Swedish cook book from the 1500s.
Smoked sausage : Røkt kjøttpølse.
Lingonberry jam : Tyttebærsyltetøy.
Red cabbage : Rødkål.
Mashed swede : Kålrabistappe. The first mention of a swede (as in swedish turnip) is from a Swedish cookbook from 1620.
Flatbread soaked in broth with syrup : Kjøttmølje. In catholic times, the fast demanded that no meat was eaten during advent, up unto Christmas Day. The meat was prepared on Christmas Eve, and flatbreat soaked in the broth from the meat was allowed during the fast.
Coldtable : Koldtbord. Popular among the merchant and upper classes during the 1500s and gain widespread popularity among the rest of the population by the 1600s.
Brawn : Sylte
Cured ham : Spekeskinke
Roast beef : Roastbiff
Swine steak : Svinestek
Rice cream : Riskrem
Cloudberry cream : Multekrem
Caramel pudding : Karamellpudding
Seven sorts of cookies : Sju slag. The Christmas cookies tradition first appears in the 1800s, and there's little material to go on when investigating further back, though we know the age of some.
Serina cookies : Serinakaker. Late 1800s.
Krum cakes : Krumkaker. These, as well as Goro, waffles and other cakes made in cast iron forms are known to have been prevalent at the time.
Jew's cookies : Jødekaker. Recipe brought to Northern Europe by Sephardic Crypto-Jews in the 1600s.
Sand cakes : Sandkaker. Ca. 1845.
Goro cookies : Goro. See Krum cakes.
Syrup collars : Sirupssnipper
Pepper nuts : Peppernøtter. Known to exist at the time. The original recipe was without salt of Hartshorn and where hard as nuts.
Poor man's pastries : Fattigmann. Came to Norway in late 1700s.
Cake doughnuts : Hjortetakk. Came to Norway from Germany after the 1700s.
Crispy spiced gingerbread cookies : Pepperkaker. Came to Norway in the 1600s.
...
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German American Christmas Traditions | Deutschheim State Historic Site
Join Linda Walker Stevens at Deutschheim State Historic Site in Hermann, Missouri, as she shares early German American Christmas traditions.
This video is part of a series called #OldFashionedChristmas, where we showcase holiday traditions of people living during the time periods featured in some of our historic sites.
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German Anise Christmas Cookies | Springerle
Recipe:
For the dough:
All the ingredients have to be at room temperature
2 eggs
200g (7oz) icing sugar
1 tablespoon of vanilla sugar
1 pinch of salt
220 (7.7oz) - 250 (8.8oz) all-purpose flour
1/8 teaspoon of ammonium carbonate (hirschhornsalz)
1 teaspoon of dry anise seeds
Flour for dusting
Cornstarch for powdering
Anise seeds for sprinkling
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