Here Comes Santa Claus Sugar Cookies©



Fig. 1, Alma's Santa Claus Sugar Cookies
courtesy of http://TheLittleRoundTable.com
©2010 C Fagerlin

Do you remember gazing at the sky on Christmas Eve hoping to spy Santa and his sleigh heading for your house? Did you lie in bed and listen for the sound of sleigh bells while falling to sleep? Is there anything more exciting to a small child than waking before the break of dawn on Christmas morning, anxious to see whether Santa made his annual visit? Just the memory of creeping softly down the stairs and checking the cookie plate to see if Santa ate his cookies before spying the pile of presents that Santa left beneath the tree takes me back to my childhood! He came! He came! It was almost a sure thing, even though there was that last bit of doubt the night before because I didn't always do as I was told, or clean my room like I was supposed to do. But Santa came—every year for eight seemingly long years, until that day when I learned that Santa was not a real person at all.

As a parent, I remember watching from around the corner, or another room to see the looks of wonder on my children's and later, my grandchildren's faces when they spied the abundance of treasures carefully placed under the tree. Once again Santa visited our home, and the magic lived on. Regardless of your personal view concerning the commercialization of the holiday, there is nothing like the look of amazement on the face of a child Christmas morning. It's just too bad that myth eventually comes to an end in every child's life. I specifically remember where I was when I learned that Santa Claus didn't really exist. I believe that is one memory that stayed with me because of its shock effect. At least it was a shock to me.

Every Saturday during the fall and spring my oldest Sister and I, together with one of her friends, attended the "Little Women's Club" at our local YMCA. The program ran from about 9 a.m. until about 2 p.m. and was for "little women." I was eight at the time and my Sister was 11, so it was probably intended for girls 8-12. There were many activities included in that several hour period, including gymnastics, swimming, lunch, an indoor sport like basketball, kickball, or 4-square, and cooking. Because my family only had one vehicle at the time, we walked from our home to the Y in the morning, and walked to my Grandparents' home after the program. My Grandfather always took us home from there. We went to my Grandparents' home each week because they lived half a mile from the Y, and our home was two and a half miles away. At the end of all the activity of the day, we were exhausted by the time we finished, and walking that half a mile on some of those Saturdays was a big enough struggle.

Fig. 2, 3-Dimensional Christmas Cookie
Cutters available at
http://www.grammascutters.com

On this particular day, I can remember walking on the sidewalk, trying not to step on the cracks (or I'd break my Mother's back!), and my Sister and her friend were in front of me talking lowly to each other like they always did. There was only room for two across on the sidewalk, so I was relegated as usual to bringing up the rear. The sun was shining brightly, the sky was a clear bright blue, and the air was cool. Fall had arrived a few weeks earlier, and it was a typical beautiful Indian summer day in Northwest Ohio. I was kind of off in my own world, probably thinking about what pastries Grandma would have for us when we arrived (it was Saturday after all, Grandma Lasak's baking day). I was also half eavesdropping on my Sister's conversation, which I usually did, a little irritated as I was that I was always left out of the conversation. My Sister's friend asked her what my Parents were getting her for Christmas. My Sister turned around swiftly and caught my eyes then looked back at her friend and shook her head. "She doesn't still believe in Santa Claus does she?" my Sister's friend asked incredulously in a stage-whisper. I felt like I'd been punched in the stomach. The way she asked the question made it sound like I was a moron. Or worse yet, still a baby. Trying to maintain some sense of dignity, I quickly answered, "No! I know Santa Claus isn't real!" And that was it. I can't remember the conversation for the remainder of the walk. I just remember the feeling of having lost something. A little piece of innocence, perhaps? It made me wonder how many other things that I believed existed, really didn't.

The great part about this story is that every year Santa still visits my home, albeit a few days before his usual Christmas Eve arrival, and in the form of a cookie. Children get almost as excited about these cookies as about Santa himself. They have been an anticipated part of my holiday baking repertoire since the first year I made them with my Mother-in-Law, Alma. Alma had the special cookie cutters that these cookies require in order to achieve the 3-dimensional figure that makes them unique. (See Fig. 2) The cookie cutters are available at http://www.grammascutters.com/index.php/aunt-chicks-merry-xmas-cookie-cutter-set and are worth purchasing if you plan to make these on a regular basis. You can buy Santa individually or as part of a 4-cutter set (also includes a 3-dimensional star, stocking, and tree as seen in Fig. 3; and no, I am NOT receiving any remuneration for recommending them). The dough is pressed into the cutter and is "molded" providing the cookie with depth and dimension. (See Fig. 2) I took them to my sons' school Christmas parties every year; and the next year I was asked by the teachers whether the boys would be bringing them again. They are more work than your basic decorated sugar cookie, but they’re well worth it. The Santa is decorated in several stages, beginning with placing halved raisins in the eyes before baking, then painting and sugaring the hat red, cheeks and mouth. The moustache, beard, and eyebrows are iced with white icing, and finally coconut is added to the beard and eyebrows, if desired.


Fig. 3, 3-dimensional Christmas Cookie Cutters
courtesy of http://www.grammascutters.com
©2010 C Fagerlin

Since making these for the first time in 1972, this recipe has become my cut-out sugar cookie of choice. They can be mixed together in just a few minutes with a stand mixer, and they are very easy to roll and cut. Try this recipe for any occasion where cut-out sugar cookies are called for, such as Halloween, Valentine’s Day, St. Patrick’s Day, or Easter. It is a delicious cookie simply sprinkled with colored sugars, glazed or iced and decorated.² When my boys were little they loved to help in the making and decorating of these cookies, as my Grandchildren love to today. At Christmastime every year, my Grandchildren look forward to baking and decorating these cookies. It is a wonderful holiday project that brings forth the artist in even the most cynical of Scrooges! You can use them as Hostess gifts, gifts for your children's teachers, or hang them like ornaments on the tree. No matter how old your children are today, they will still love these cookies. In fact, my 40-year old Son just asked me last week when I was going to make the "Santa Claus" cookies. Bring Santa back into your holiday treats. You won't be sorry! Merry Christmas!
  ©2012 Here Comes Santa Claus Sugar Cookies by Kathy

Alma's Santa Claus Sugar Cookies

Fig. 4, Alma's Santa Claus Cut-Out Sugar Cookies
courtesy of http://TheLittleRoundTable.com
©2010 C Fagerlin

Yield: 3 dozen cookies

Prep Time: 20 minutes + chilling (at least 4 hours)
Bake Time: 8-10 minutes

Decorating Time: Varies

Ingredients

1 cup butter

1-1/2 cups sugar
3 large eggs (make sure they're LARGE or it may alter the resulting dough)
1 tsp. vanilla extract
½ tsp. almond extract
4-1/2 cups flour
1 tsp. baking soda

1 tsp. baking powder
½ tsp. salt
Raisins, snipped in half for the eyes (if desired)

Directions

For the Cookies

1. Cream together the butter and sugar until it becomes light and fluffy.

2. Add eggs one at a time, blending well after each addition.

3. Add extracts and blend to incorporate.

4. Combine flour, baking soda, baking powder and salt and slowly add to the butter and egg mixture. 

5. Mix just until all the flour is incorporated.

6. Remove from bowl and shape into a log. Wrap the log in waxed paper and refrigerate 4 hours to overnight. 

7. Heat oven to 350° F.

8. On a lightly floured surface with a floured rolling pin, roll the dough out to ¼ to 3/8 inch thickness. 

9. Flour the inside of the cutter¹ and place the cutter on the dough, pressing down firmly with your fingers. Make sure all the edges are cut.

10. Gently pick up the cutter with cut dough, or if it you are having trouble lifting the cutter and dough, run a thin spatula under the dough and lift. 

11. Using your thumb, on the back of the cutter roll the edges of the dough toward the center and firmly press the dough into the nooks and crannies of the cutter to capture the 3-dimensional features of the cutter.

12. Tap the cutter in your hand or on a table (gently) and the dough will release from the cutter. If the dough does not release easily, you have not floured the cutter enough.

13. Place the cookie on ungreased cookie sheets and flour the cutter again before you cut out another cookie.

14. Leave at least an inch between each cookie on the baking sheet as they will spread just a little during the baking process.

15. Place the halved raisins in each crease for the eyes and press in gently.

16. Bake for 8 to 10 minutes, or until a light brown. You don't want them to get too brown, but you want them done, so monitor your baking time on the first few batches. You will know they are done by the way they smell (you will see what I mean once you have baked a few batches).

17. Remove cookies from baking sheets onto cooling racks. Cool cookies completely before icing and decorating. In the meantime, prepare the decorations. 

Icing

8 Tbsp. (1 stick) Butter

4 cups Confectioners' Sugar
4 Tbsp. Water, or enough to make icing easy to spread, but not runny
1 tsp. Vanilla Extract OR Almond Extract OR a combination of both

Decorations

Red Food Coloring
Red Decorating
1 Egg White mixed with a few drops of water & food coloring of choice OR clear corn syrup to be used as "glue" to hold the colored sugar in place
Fine tip paint brush (used only for cookies)
Small paint brushes (used only for cookies)
Coconut for beard

Directions

1. Make sure the cookies are cooled completely before beginning the icing and decorating process.

2. Place a small bowl of clear corn syrup or the egg white/water mixture at your decorating area. Pour the red colored sugar into a small bowl.

3. Using a fine tip paint brush, "paint" the chosen form of "glue" in circles on the cheeks, the nose and the crease of the mouth.

4. Hold the cookie over the bowl and spoon the sugar over the facial features to which you have just applied the glue. Holding the cookie face down, gently tap the back of the cookie face to remove the excess sugar. You can also use a DRY paintbrush (children's small art brushes that are only used for cookies) to brush off any remaining sugar crystals.

5. Repeat with the remaining Santa cookies. Keep the cookies in the oven with the light on to maintain their crispness and to dry them between the applying the sugar and the icing. While they are drying, make the icing.

6. Mix together the butter, confectioners' sugar, almond extract and enough water to make a spreadable, not runny icing.

7. When the sugar and glue have dried completely, ice the whiskers and eyebrows and moustache with white icing. (If the glue and sugar have not completely dried, you will get red sugar in the icing resulting in pink whiskers & beard!)

8. Apply fresh coconut to the still-moist icing for Santa's beard and eyebrows, if desired.

9. Cool completely before storing loosely between doubled layers of waxed paper to prevent squashing the cookies.³

¹If you very lightly sift flour on top of the rolled cookie dough before you begin cutting, you will reduce the number of times the cutter has to be floured.

² If you are decorating the other cookies make from the 4-cutter set, choose various colored sugars for the different features of the cookie and place each color in a separate bowl. Use separate glue for each color as well. Complete each sugar color and dry in the oven before another color. Use the same method, i.e., holding the cookie over the bowl and spooning sugar over the area to be covered. Then remove the excess by gently taping the back of the cookie face to remove the excess sugar. You can also use a DRY paintbrush (children's small art brushes that are only used for cookies) to brush off any remaining sugar crystals.

³ If you find that I've forgotten to add something about either the recipe, the cutters, or the decorations, just leave me a message in the Comments section of this post, and I'll reply!

 

©2012 Here Comes Santa Claus Sugar Cookies by Kathy Striggow

©2012 Alma's Santa Claus Sugar Cookies by Kathy Striggow

Cut That Out! Annie's Danish Brown Sugar Cut-Out Cookies (Sirups Kager)©

One of the many benefits of marrying is that you suddenly become a part of an entire new family. Now to some, this may not seem like a benefit. But in my case, I loved the fact that I now had in-laws, including not only my husband's parents but a brother and two grandmothers as well. I had no brothers of my own so I was thrilled at the fact that I had gained a male sibling. And I already knew him because he and my sister were in the same class in high school, so I didn't have to go through that awkward getting-to-know you stage that comes once you are absorbed into your spouse's family. When we were first married, he was away at school in another state, so we didn't see him all that often. But he did come home occasionally, and always for the holidays. When he was home for Christmas break, he joined in the cookie baking process, which was a good thing because he was instrumental in the particular cookie recipe that I'm going to share with you today. My husband and his father were working so they could offer us no assistance for the particular task that was required. After receiving his degree from Michigan State University's Hotel, Restaurant and Institutional College in 1975, my Brother-in-Law went on to graduate from culinary school at Johnson & Wales in Rhode Island. He then launched a successful career as a Restaurateur, owning restaurants all over the country. I'm going to devote an article to him at another time, but let me just say that we were fortunate he had a real interest in the culinary arts, and that he enjoyed assisting us in the baking process.

The two major players in this story are my Mother-in-Law Alma, and her Mother, Annie. Because my husband and I had known each other for several years before we began dating, I had gotten to know both Alma and Annie even before we married. I was very fortunate in acquiring both of them as they were both very gracious, loving women who enjoyed all the simple things in life. Annie lived out in the country which at that time meant that the area had not yet been sectioned off into subdivisions. Her home was on the corner of the "Workhouse" property. There was a pig farm down the road, a creek for fishing across the street and corn fields surrounding her half-acre of land. The rest of the surrounding land was owned by the county in Northwest Ohio where we lived. The "Workhouse" was a county correctional facility for criminals who had six months or less to serve and were non-violent offenders, so it wasn't like Annie had Charles Manson in her back yard trying to escape.

Annie's husband, Priff (his real name was Walter), had passed on about two years before my husband and I met, so I never knew him. But from what I understand, he was as fun-loving as Annie. Priff worked as the over-night supervisor at the Workhouse, which was convenient given the location of their property. The house itself had formerly been a one-room schoolhouse. It was converted to a home but still maintained some of the characteristics of a schoolhouse. This was fitting because before Annie married, she was a school teacher in Southern Ohio. She used to laugh when she told about the circumstances under which she and Priff decided to marry. Apparently, it was not a long-planned event like weddings are today. Annie said that her students came to school one day and saw the sign that she had posted on the door which read, "School closed. Went to get married." Since at that time school teachers couldn't be married women, that day ended Annie's teaching career. After their marriage, she and Priff moved to Northwestern Ohio where Priff took the job at the Workhouse, and they bought the schoolhouse where Annie continued to live until her death in 1983.

As I understand, Annie was originally from Logansport, Indiana. Her family was of German heritage (Knapp) and although I never heard her speak German, the family Bible that she had was in German. That Bible, like all the old-time family Bibles, had the names of all the Knapp family members recorded, dating back into the 1700s. The dates of family marriages, births, offspring, and deaths were kept in the Bible. The Bible reported that Annie was born on February 29, 1896—the leap year day. When I met her, she claimed she was only 17-1/2 years old! That was because she would not celebrate her birthday on any other day than February 29^th; not March 1^st, not February 28^th, only February 29^th. And when she did celebrate, she celebrated! There was always a big party honoring her, and as she grew older the parties just got bigger. Annie loved a good party. In fact, try as I may, I cannot envision Annie with any other expression on her face than smiling or laughing. That was the kind of person she was and everyone that met her, loved her.

My Mother-in-Law and her Mother were very close. I suppose one reason was because Alma was the only girl in her family, and she had the only Grandchildren. Looking back, it seems like we spent either Saturday or Sunday each week out in the country at Annie's for picnics, dinners, or both. We'd spend the entire day, and sometimes stay overnight. Annie was a wonderful cook, and the house always had the aroma of something baking in the oven or cooking on the stove. For as good a cook as Annie was, and as much cooking and baking as she did, she still had the old-fashioned zinc-lined "ice box" and cast iron sink that she had gotten early in her marriage. Although time and again my in-laws would try to talk her into a more modern kitchen and updated refrigerator, she refused. With that old ice box, the cast-iron zinc sink, and leftover remnants from the schoolhouse, the home maintained a nostalgic charm. Hanging over the door between the kitchen and dining room there was a sign that read, "No Dancing." I can see that sign as clearly in my mind today as if I were standing there reading it, and it still makes me smile because one thing Annie liked to do was dance!

 

Annie also loved to bake, and she was an expert. She had a Lodi Apple Tree in her back yard, and because she made the most scrumptious apple pies, we all called her "Apple Annie." That is a story in and of itself, and I am going to save that for an article in July. That is when the Lodi Apple Tree bears its fruit.  When those first apples of the season were ready and we visited, Annie's kitchen emitted the heavenly aroma of apples and cinnamon which hit you you even before you parked your car in the driveway. She also made the most beautiful and delicious sour cream Sugar Cookies. If you can believe this, and I saw it time and again so I know it's true, she used an empty coffee can as her cookie cutter for those cookies. Because they spread a little during baking, they reached about 7-inches in diameter! They were as flaky and tender as you can imagine; not too sweet and not crispy, but soft. They melted in your mouth. What I wouldn't give to have one of those cookies today. Alma and I used to wonder how Annie was able to get them so tender and soft. We used the same recipe as Annie, but I have never been able to exactly duplicate the tenderness of those sugar cookies. Alma made a pretty close second to her Mother's, and they were pretty hard to differentiate, but Annie's had that extra something.

The cookies that I've chosen for today are Traditional Danish Brown Sugar Christmas Cut-Out Cookies. We made these the first time I joined Alma and Annie for Christmas Cookie baking in 1972. These cookies are the complete opposite of Annie's sour cream Sugar Cookies. When you first bake them they are hard and crispy. It is only after they are iced and sealed for at least a week that they soften up. For forty years I thought they were a German cookie, but I couldn't locate a German recipe that mirrored the ingredients. My oldest sister has a much broader knowledge of International Pastries than I do. She and her family have been extremely fortunate to have lived in several European countries, including Italy, Austria and Poland. When I asked her if she was familiar with a German brown sugar cookie and gave her the other ingredients, she suggested that they might be Brune Kager.

With that lead and a little more research, I found that they are slight variation of Sirups Kager, a Danish Christmas Cut-Out Cookie, "as brown as a reindeer." I wish I had thought to ask Annie about the origin of the recipe as I am not aware of any Danish heritage on that side of the family. But sadly, at time I wasn't thinking about the origin of the recipe, only its exquisite taste. Brune Kager, unlike Sirups Kager, calls for molasses and honey, similar to Lebkuchen. Sirups Kager do not. Their sweetness comes from corn syrup and brown sugar. Annie's recipe calls for finely ground pecans, but most recipes for Sirups Kager that I have seen do not call for nuts of any type. Annie's recipe does not call for butter, but other recipes do. And while hers calls for an egg, other recipes do not. So aside from there being an egg in Annie's and butter in others, there is really not much difference at all. Because some of my Grandchildren do not like nuts of any kind, I make some with and some without nuts. Try them both ways and see which way you like them. I'm going to give you both recipes for this cookie. One is Annie's, the other is the recipe that calls for butter and no egg. I have tried them both, and must confess that I really can't really tell the difference. I prefer Annie's recipe, but I'm sure it's because I used to make them with her, and I have warm memories of the experience that led to the end product. But you decide. Either way, you may have a new Christmas Cookie that you can add to your holiday baking repertoire.

Do not fear. This is a simple recipe. The most difficult thing about the cookies is mixing them. At least it used to be. When I first began making the cookies (at a time before Kitchen-Aid and Viking stand mixers with paddles and other attachments), incorporating the last of the flour by hand required that you have some pretty good biceps. When I made them that first time, Annie could no longer do the mixing, Alma had difficulty, and because I am not what you'd call the most muscular person, we had to enlist the assistance of my Brother-in-Law. Today it's not a problem. For one thing, I don't make as many and don't need to try to incorporate 7 or 8 cups of flour into the already stiff dough. For another, we have better kitchen equipment. So don't let the mixing scare you off.

The other characteristic that is unusual is that when they are first baked they are hard as rocks! But take my word, once they are iced and stored in air-tight containers, they will mellow and become soft and chewy. Make sure you ice them right away and get them stored and they will not disappoint you. Another interesting fact is that these cookies will keep for months, as long as you store them in air-tight containers. They are an excellent choice for sending overseas as gifts to our troops, or to relatives in distant locations who miss the taste of home and holiday sweets. I hope you will give these a try. They are a nice diversion from the standard Christmas Cut-Out Sugar Cookie. I know both Annie and Alma would be so pleased that their recipe is still being shared and enjoyed!

©2012 Cut That Out! Annie's Danish Brown Sugar Cut-Out Cookies (Sirups Kager) by Kathy Striggow

ANNIE'S SIRUPS KAGER

Yield: about 5 dozen cookies

Prep Time: 50 minutes (including icing)

Bake Time: 6-10 minutes

 

Ingredients 

For Cookies
 

1-1/8 cups Brown Sugar
1 cup light Corn Syrup
1 Egg, beaten
1 tsp. Baking Soda
1 Tbsp. Vinegar (white or cider)
½ tsp. cloves
1 tsp. cinnamon

3-3/4 to 4 cups All Purpose Flour, approximately

¾ cups Pecans, finely ground (optional)

For Icing

4 cups Confectioners' Sugar

4 Tbsp. water, or enough to make icing easy to spread, but not runny

1 tsp. Vanilla Extract OR Almond Extract, or a combination of both

Assorted food colorings, if desired

Decorative Sprinkles, Colored Sugars, Non-Pareils, etc., if desired

Directions

1. Preheat the oven to 400° F. Grease cookie sheets or spray with non-stick cooking spray.

2. Mix together the brown sugar, corn syrup and egg.

3. Stir the baking soda into the vinegar and add to the egg and sugar mixture.

4. Add the cloves and cinnamon and stir to incorporate.

5. Add the flour a little at a time, mixing well after each addition. If you are adding pecans, stir them in once you have mixed in about half the flour.

 

6.  Continue slowly adding the flour and mixing until a VERY stiff dough forms.

 

7. With a lightly floured rolling pin, roll the dough to 1/8 to 1/4-inch thickness on a lightly floured surface.

8. Cut with cookie cutters into desired shapes.

9. Bake on ungreased cookie sheets until lightly browned, about 6-10 minutes, depending on your oven. Because ovens vary, check the cookies to be sure they do not burn.  Do NOT overbake!

10. Remove to cooling racks and prepare icing.

11. For icing, combine the confectioners' sugar, water, and coloring if desired. Add water as necessary to make a spreadable, but not runny, icing.





12. When cookies are cooled, ice with the confectioners' sugar icing and decorate.

13. When icing has completely set, store in airtight containers in a cool place. Give them at least a few days to mellow before serving them.  The longer they are permitted to rest in an airtight container, the softer they will be.

 

14. The cookies may be stored for as long as two months if kept in an airtight  container in a cool place.

 

TRADITIONAL SIRUPS KAGER

Preparation Time:  45 minutes             

Chilling Time:  1 hour or overnight

Baking Time:   8-10 minutes

Yield:  About 5 dozen cookies

Ingredients

For Cookies

1 cup Butter (or Margarine), softened, not melted

1 cup Sugar

1 cup Dark Corn Syrup

2 tsp. Cinnamon

1 tsp. Ground Cloves

½ tsp. Baking Soda

1 Tsp. Vinegar (either white or cider)

3-3/4 to 4 cups Flour

For Icing
 

4 cups Confectioners' Sugar

4 Tbsp. water, or enough to make icing easy to spread, but not runny

1 tsp. Vanilla Extract OR Almond Extract, or a combination of both

Assorted food colorings, if desired

Decorative Sprinkles, Colored Sugars, Non-Pareils, etc., if desired

Directions
 

1.     Cream the butter, sugar and corn syrup. Stir in cinnamon and cloves.
 

2.       Stir the baking soda into the vinegar and add to the sugar-syrup mixture.
 

3.       Add in flour a little at a time, mixing well after each addition.  If you're going to add pecans or other nuts, add them after about half the flour has been added.
 

4.       Continue adding flour a little at a time, mixing well after each addition until a stiff dough forms.
 

5.       Cover dough and chill until hard.
 

6.        When ready to bake, preheat the oven to 400° F.
 

7.       Using a lightly floured rolling pin, roll dough to 1/8 to ¼-inch thickness on floured surface.   Cut with cookie cutters into desired shapes.
 

8.       Bake on ungreased cookie sheets until lightly browned, about 8 to 10 min.  Because ovens vary, watch to make sure that they do not burn.  Do NOT overbake!
 

9.       Remove to cooling racks and prepare icing.
 

10.     Combine the confectioners' sugar, water, extract(s) and coloring if desired.  Add water as necessary to make a spreadable, but not runny, icing.
 

11.    When cookies are cooled, ice with the confectioners' sugar icing and decorate.  
 

12.    When icing has completely set, store in airtight containers in a cool place.  Give them at least a few days to mellow before serving them.  The longer they are permitted to rest in an airtight container, the softer they will become.

©2012 Cut That Out! Annie's Danish Brown Sugar Cut-Out Cookies (Sirups Kager) by Kathy Striggow