Yummy Things for Christmas!

The German baking tradition includes a number of seasonal products. Yet it is also true that they can be enjoyed at any time of year. For example, Lebkuchen are widely associated with Christmas, yet are popular year-round, especially in Nürnberg, where the most famous and popular Lebkuchen bakers are. Sometimes called Pfefferkuchen, it has been a favorite baked good in southern Germany for centuries. The northern part of modern Bavaria, called Franconia or Frankenland, seems to be the historical home of Lebkuchen. The earliest reliable written record of it dates to the 1290's, but it certainly existed earlier. In fact, the Egyptians seem to have had a similar honey-based cake. The use of various spices from distant lands is testimony of the extent of medieval trade.

The Springerle cookie has its home in southwestern Germany, in the region of Baden-Württemberg. Likewise dating to the middle ages, some recipes called for ground antlers instead of baking powder or baking soda. The ground antlers were an early leavening agent, used before refined powder and soda were available. Springerle are known for their designs: carved wooden blocks are used to press the cookies, which are then left to sit for a day or more before they are baked. Their anise flavor is distinctive. They are also known as Anisbrötli; the linguistic structure of this name indicates an extremely southern origin for the word, possible near or in Switzerland. Springerle are very light in color, white or ivory, having no brown sugar, molasses, or dark spices.

Pfeffernüsse also have a variety of names. Although some variants have a darker color from molasses or brown sugar, most versions of the recipe come out white. A very stiff dough, with lots of flour and little liquid, is left in a cool place overnight. Not as sweat as Lebkuchen, but mildly spicy, it is an ideal cookie for dipping into hot coffee. It is usually lightly dusted with confectioner's powdered sugar.