From a recipe that remains – and yet constantly changes. Part 15 of our Advent stories
There are things that are simply unthinkable. Christmas without a tree? Because of me. Without a crib: Okay, in a pinch. Without snow? Eh the rule. It can rain cats and dogs – it doesn’t matter. But Christmas without cookies according to grandma’s recipe? Totally unthinkable. As in practice, that would not have happened.
The recipe is a family recipe. How many generations has the recipe been around? I don’t know, we’ll be using it for at least the third time. It probably won’t last a generation without slight adjustments. My mother once converted the quantities to the efficiency of her kitchen appliance. And presumably the amount is “not too scarce” from her.
Trying out is what makes the experience. Cloves and cinnamon give the dough a certain color and smell, depending on the amount. At some point you will find out what the ideal dough has to look and smell like in order for the cookies to turn out well – if you don’t let them burn.
To cope with the worst Christmas cookie hunger, my mother made at least two kitchen machines from the dough. Which, by the way, tastes even better straight from the bowl than it was baked later, which has not infrequently led to minor skirmishes on the dough bowl.
When looking at the list of ingredients, one could assume that the recipe was originally a speculoos recipe. Probably for our ancestors the production of the Christmas cookies for the whole hungry baggage with the speculoos model was simply too time-consuming. With us, the dough was and is always either turned by the mincer (star-shaped and turned or as strips) or rolled out and cut out. That’s how we know it.
The most important thing about the recipe is not the very last trick in the recipe, the most skilful shape or the finest decoration, but that the cookies taste of home, of human warmth and motherly love – and a bit of tradition.
But the cookies don’t seem to arrive badly outside of the family either. We have already passed the recipe on to friends several times. Also among relatives who said, “XY, you still have that cookie recipe from Omma?” (Yes, the family story takes place in the Ruhr area). And that is why today it is also called “Spritzgebäck Omma Kurtenbach” – regardless of its actual path through time.
Christmas rituals
For some it is the goose on Christmas Eve, for others it has to be “Three Nuts for Cinderella” in the afternoon program. We all have certain stories, films or rituals that belong to Christmas – and without which our Advent season would only be half as festive. This year you will not only find the popular personal stories in the FR advent calendar, but also raffles every now and then. Good luck and in any case: Happy Holidays! FR
Shortbread biscuits Omma Kurtenbach
Ingredients (for a food processor):
200 g of sugar
250 g Butter
2 eggs (size M)
625 g flour
Cinnamon, cloves (to taste, not too short)
Nutmeg powder (a maximum of a knife point)
1/2 teaspoon deer horn salt
Preparation:
In the order in the food processor, flour little by little. In the end, you should have a heavy, firm dough. Chill overnight.
Process the next day as desired (preferably with a wolf, but also cut out).
Bake at 160 degrees, about 15 minutes, browning to taste.
