Schneeflöckchen/Snowflake Cookies

Mom, Kate and I have been baking Christmas cookies together as long as I can remember. My favorites were always ones called Snowflakes (Schneeflöckchen in German), so it was my duty each year to bake the Snowflakes. Mom and I had our baking day last Monday and not even two weeks later, Alex and I have polished off quite a bit of them, including all of the Snowflakes. So I made more. I misplaced my recipe from mom, but a quick Google search resulted in this awesome blog: Islaborg. This is a little different from the recipe mom has since her schooling and the yield is slightly lower, but the taste is perfect. Islaborg does a good job explaining why they're called Snowflakes: not because of their looks, but because of their melt-in-your-mouth quality. These cookies truly are addicting- enjoy!



1/2 c flour
1 1/4 c cornstarch
1/2 c + 1 t powdered sugar
3/4 c butter, softened
1 t vanilla sugar (or 1/4 t extract)*

1. Combine sugar, butter and vanilla to a slightly fluffy paste.
2. Sift in flour and cornstarch and and knead to a smooth dough.
3. Wrap the dough in tinfoil and let it rest in the fridge for about 30 minutes.
4. Preheat oven to 350 degrees F. Lightly grease a baking sheet or place a sheet of baking paper on it.
5. Take the dough out, unwrap and use approximately 1 tbs of dough to form a small ball, place on baking sheet and continue with the rest of dough until you've filled the baking sheet. These cookies will spread a little when they bake, so leave some room in between cookies.
6. Use a fork dipped in powdered sugar to flatten the cookies, this will create a pattern that is characteristic for Snowflake cookies.
7. Bake for 12-15 minutes. Make sure they don't brown, they're supposed to be white and somewhat flaky.
8. Let cool and store in an airtight container in a cool place.

*Cookies are supposed to be white, using vanilla extract over vanilla sugar will slightly color the cookies.

Cranberry Sauce

Hope everyone had a fantastic Thanksgiving! I know I did! =) Here's a recipe for my favorite part of the traditional Thanksgiving meal: Cranberry Sauce. I've been using this Alton Brown recipe for a couple years, spicing* it up a little myself. It's classic and perfect and sooo easy! Enjoy!

1/4 c freshly squeezed orange juice
1/4 c 100% cranberry juice, not cocktail
1 c honey
1 pound fresh cranberries, approximately 4 cups

1. Wash the cranberries and discard any soft or wrinkled ones.
2. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
3. Add cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. (Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.) Remove from the heat and allow to cool for 5 minutes.
4. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
5. Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

*I add what's called "German Christmas Spice" to my mix, but it's basically just a mix of cinnamon, cardamon, clove, etc. You can be creative and add what you wish. Watch the video of Alton Brown making this recipe using the link above for ideas!

I don't usually make this recipe in a mold. This year I started canning a batch or two, which came out pretty well if I do say so myself! I typically just place the sauce in a container and stir it up to serve in a nicer bowl.

Also, if you prefer a smooth sauce, once you remove it from the heat, just run the whole batch through a strainer. This will remove any peels and pulp.