Zimmetsterne (usually spelled Zimtsterne today) are a traditional German Christmas cookie. The name means “cinnamon stars;” although of course you can make them any shape, they are traditionally made with a star cutter.
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Tag: cookies
German New Year’s Cookies (Springerle)
Springerle are a type of traditional German cookie dating back at least to the 15th century. This particular recipe is from the 1861 American cookbook The Housekeeper’s Encyclopedia. Although the recipe is simply titled “German New Year’s Cookies,” several details such as the use of hartshorn, anise seed, wooden molds, and drying the cookies for 24 hours before baking clearly identify these as classic Springerle.
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Halloween Cookies
Ice box cookies, also known as refrigerator cookies, became popular in the 1930s as electric refrigerators appeared in more and more homes. The dough is formed into a roll, then chilled in the refrigerator. When it’s time to bake, the cookies can simply be sliced off the roll and popped into the oven.
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Oatmeal Macaroons
This super quick, super easy recipe comes from War Economy in Food, a recipe booklet published by the U.S. Food Administration during World War I. The macaroons use oats and corn syrup to reduce the amounts of wheat and sugar used. In addition to saving wheat and sugar, the recipe also saves on time and dishwashing – it only uses one bowl, and only takes about 20-25 minutes from start to finish!
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Sagamore Hill Sand Tarts
These cookies, most likely named for their sandy appearance, were a favorite of President Teddy Roosevelt. This recipe comes from his wife, Edith Roosevelt, who wrote it on the inside cover of one of her cookbooks. The Roosevelts would serve sand tarts to guests at Sagamore Hill, their beloved hunting trophy-encrusted home.
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Bohemian Christmas Cookies
These simple Christmas cookies may look ordinary, but they contain an unusual ingredient…hard-boiled egg yolks!
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Cocoa-nut Gingerbread
I found this cookie recipe in Eliza Acton’s 1845 book Modern Cookery, In All Its Branches (available from archive.org). I wanted to try it because a) I love gingerbread and b) the combination of ingredients (shredded coconut, rice flour) seemed unusual.
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History in the Making 