American Christmas cookies, like Americans themselves, have a fusion of cookie tastes and styles originating with the colonialists. With the complexity and aftereffect of many immigrant culinary contributions, and refined through many American kitchens.
Neolithic farmers used to bake food comprising of grain, water paste on hot stones about 10,000 years ago. It is thought that cookies are the descendants of this food.
It is Lebkuchen (gingerbread) that was the first cake/cookie to be traditionally related with Christmas. The spicy cookies spread all over Europe by 1500. Quickly, every house made or baked cookies which were either Lebkuchen or buttery Spritz Cookies. The people of Sweden preferred Papparkakor (spicy ginger and black-pepper), while the Norwegians took to the liking of Krumkake (thin lemon and cardamom-scented wafers). So it is seen that the cookies of one place was different in form and shape from another.
It is the Dutch who gave America the word Christmas Cookies. The word Cookie comes from the Dutch word Koeptje [koekje], meaning small cake. However, the word was first used by the people of the Persian Empire of the 7th century AD. The recipe books of the Renaissance period had many cookie recipes dealing. By the middle of the 19th century of the industrial revolution made it possible for cookies to be manufactured in factories.
There are hundreds upon hundreds of cookie recipes in the United States. Recipes that were brought with immigrants from Australia, Italy, Germany, Holland and more. Each of us has our favorite Christmas cookie.
Anzac Biscuit - This is an Australian army biscuit, also known as an Anzac Wafer or an Anzac Tile. Essentially a hardtack biscuit with a long shelf-life. The biscuits are very hard, and soldiers preferred to grind them up and use them as porridge. Today, they are known as Australia's National Biscuit.
Biscotti – In Italian, biscotti means, "twice cooked." The word biscotto is derived from bis (twice) and cotto (cooked). Biscotti is the generic term for cookies in Italian.
Chocolate Chip Cookie - The term "toll house" has become a part of the American language. 1937 - The first chocolate chip cookies was invented in 1937 by Ruth Graves Wakefield (1905-1977), of Whitman, Massachusetts, who ran the Toll House Restaurant. The term "toll house" has become a part of the American language.
Fortune Cookie – A tasty Chinese-American wafer cookie with a piece of paper inside with a “fortune” written on it. Historians think that the inspiration for Fortune Cookies come from the 12th and 13th centuries when Chinese soldiers slipped rice paper messages into mooncakes to help coordinate their defense against Mongolian invaders.
Springerle from Germany, are formed by imprinting designs on the dough, either by rolling a special decoratively carved rolling pin over it or by pressing the dough into a carved COOKIE MOLD
Ladyfingers- Oval-shaped cookies or cakes that are also known around the world as Boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits,Savoy biscuits (Savoiardi) and biscuits a la cuiller. The recipe, which has changed little in nine hundred years, dates from the House of Savoy in the eleventh century France.
Macaroon - A small round cookie that has a crisp crust and a soft interior. It may be made from almonds, though coconut is common in the U.S. They may also be flavored with coffee, chocolate, or spices. 1792 - They originated in an Italian Monastery around 1792.
Nazareth Sugar Cookie - Also called Amish Sugar Cookies. The recipe was perfected by the Moravians, Protestant settlers from Germany who made Nazareth their home during the mid-1700s.
Pizzelle - Pizzelle's come from Italy. Pizzelle are also known as Italian wafer cookies and there are various ways which to spell pizzelle such aspiazelle, piazella, pizzele and pizelle.
Snickerdoodles - Traditional snickerdoodles are coated with cinnamon sugar before being baked. Cookies as we know them in America were originally brought to the United States by our English, Scottish, and Dutch immigrants.
Springerle - These have been and still are traditional Christmas cookies in Bavaria and Austria for centuries. Springerle are white, anise-flavored cookies, made from a simple egg-flour-sugar dough.
Tuile - French for "tile." A tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin or a mold) while still hot from the oven.
Christmas Cookie Cookbooks:
· Rose's Christmas Cookies by Rose Levy Beranbaum
· Christmas Cookies (Favorite Brand Name Recipes) by Publications International
· FamilyFun's Cookies for Christmas: 50 recipes for You and Your Kids by Deanna F. Cook
· Cookies for Christmas by Jennifer Darling
· The Christmas Cookie Book by Lou Seibert Pappas
· Betty Crocker's Cooky Book (Facsimile Edition) by Betty Crocker
More Family fun ideas: