BAKED IN TRADITION FAVORITE RECIPES OF AREA RESIDENTS BY KENT LOWER
It wouldn’t be the holidays without sweet treats. Part of the fun of baking delicious pies, cakes, cookies, and candies is the tradition of sharing favorite family recipes with neighbors and friends. Last fall, the Town of Wake Forest invited residents to share recipes for their favorite holiday treats, which they compiled into a digital cookbook, “Favorite Holiday Treats.” This fall, I am excited to feature a few of these wonderful desserts with you, so you and your family
W
can enjoy them as much as those who shared them do. hile there were many great recipes from which to choose, these stood out to me … not only because I know how much you’ll enjoy each mouthwatering morsel, but also because of the love and tradition behind them.
little, so take them out to cool. Finally, create a thick liquid glaze while the cookies cool by mixing the powdered sugar and water. Glaze the Mailänderli and you’re done!
CHEWY SNICKERDOODLE COOKIE BARS by Serena Weisner “When the quarantine hit back in March 2020, our small family of three stayed inside and socially-distanced to protect ourselves, friends, neighbors, and family. Soon, we were lonely and needed something to look forward to each week as the days dragged on. My son, Nash, loves to video chat with his Nana and Poppy who live in Georgia, so we decided to start a ‘Nana and Nash’ baking afternoon every Wednesday. Each week they alternated selecting an easy, yummy recipe to bake – emphasis on easy – Nash in our kitchen in Wake Forest, and Nana in hers. They would call
MAILÄNDERLI SWISS COOKIES (PICTURED)
by Amélie Wanner “This recipe is from Switzerland. My grandmother bakes them every year for Christmas and I love them. I love cooking and baking, and I am curious and creative!” – ½ cup butter (soft) – 1 egg – ⅝ cup sugar – 1 pinch of salt – 2 cups flour – ¾ cups powdered sugar – 1 to 1½ tablespoons water Preheat the oven to 390 degrees F. Stir the softened butter until peaks form; add egg, sugar, and salt, and stir until you get a light mixture. Add the flour and knead the dough until it is no longer sticky. Cover the ball of dough with cling film and cool the dough for 15 minutes in the refrigerator. Now you can put the dough on a floured surface; roll out the dough ¼ inch thick and cut with a cookie cutter (Amélie uses a star-shaped cookie cutter with a diameter of 1¼ inch). Bake for 10 minutes. The Mailänderli are still soft and have a light color after 10 minutes, but they will harden a 42
CIRCA Magazine
| October • November • December 2021
|
circamagazine.com
