A Classic Christmas Cookie with Pennsylvania Dutch Roots

December  1, 2015
Photo by James Ransom

We found this recipe in Amanda Hesser's copy of Gregg Gillespie's 1001 Cookie Recipes (a remarkably comprehensive and lovable book that survived the culling of her massive cookbook collection this fall).

Other recipes for this soft, almost biscuit-like cookie call for sour cream or buttermilk, which blogger Irvin Lin writes was a smart way for bakers in Pennsylvania Dutch country to use up soured milk. Though this version has neither, its straight-laced comforts are brightened by currants and a bit of lemon juice and zest, and a lashing of sweet glaze—which is all they need.

What's your favorite Christmas cookie? Do you have any Pennsylvania Dutch baking recipes in your own family? Tell us in the comments below!

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Smaug January 6, 2016
Shouldn't there be some vanilla in the vanilla icing?
Jan R. December 20, 2015
Hi, all you cookie lovers... Many years ago, when I made these, my family loved them. I used cinnamon, and vanilla, as my families tastes were simple.
Liz December 11, 2015
We make these cookies in my family! Ours go by the name "Jubilee Jumbles".