The Bizarre Belsnickel: Pennsylvania Dutch Cookies
Important note here: If you’re like me and you’re-well- an idiot (no offense it’s probably just me) you should know that before you read all this, Dutch is not Dutch. It’s Deutsch. Meaning, German.
So ummm if you are Pennsylvania Dutch, you are not Dutch, you are German. I mean unless you are Dutch.
Anyways I thought my whole life we were Dutch, and in fairness, I mean, come on. COME ON! Look at the spelling!!!
Anyhow if you are wondering why I have written Dutch but reference Germany it’s because they are the same. Now the New York Dutch… no no no I won’t sully the waters here. Ok let’s get on with the show…
Folks! How in the world have I forgotten about good old Belsnickel?! I mean, do you even watch The Office if you don’t immediately think of the amazing episode where Dwight dressed up as his favorite holiday, ummm character? Belsnickel, meaning ‘fur’ and ‘St. Nick’ (a furry Saint Nick?) is rooted in Southwestern German folklore and popular among Pennsylvania Dutch (my momma’s side of the family).
In Pennsylvania Dutch communities, Belsnickel is a cherished part of cultural heritage, embodying a unique blend of old-world traditions and local American influences. His role is akin to that of a forebearer of Christmas, visiting homes a few weeks before the holiday. Unlike Santa, his appearance is distinctive and somewhat unnerving. Typically portrayed as a disheveled, hermit-like figure, he dons tattered, fur-lined robes, sometimes wearing a mask with a long tongue (sound familiar?). His presence is both mysterious and foreboding, a stark contrast to the typical holiday cheer.
His character is dual-natured and he rewards good children with candies and nuts, while the misbehaved ones might receive a gentle rap from his switch or a lump of coal. This duality serves as a reminder of the season's emphasis on reflection, repentance, and reward.
The tradition of Belsnickel has seen a resurgence in recent years, partly due to popular culture references, most notably in American television. This renewed interest has brought Belsnickel into the limelight, allowing a new generation to explore and appreciate this complex figure.
In modern celebrations, Belsnickel's visits are often re-enacted in community events and family gatherings, especially in regions with strong Germanic or Pennsylvania Dutch heritage. These re-enactments are not only a nod to tradition but also serve as a fun and educational way to connect with cultural roots.
Folks, I think the point here is that Germany is scary AF. The deeper I dive into what scares us the more I find that it’s truly all summed up by saying, Germany. There’s something about those harsh cruel European winters and a type of stoicism that has created some of the most horrific fairy tales and folklore, and you know what? I am so here for it.
Lebkuchen
What is Lebkuchen?
Recipe from the 1952 edition of The Pennsylvania Dutchman.
There's a certain magic in revisiting the culinary traditions of yesteryears. Among these, the Pennsylvania Dutch Lebkuchen stands out - a cookie that encapsulates the essence of heritage, warmth, and the joy of the season.
Lebkuchen, often compared to gingerbread, finds its roots in Germanic culinary traditions. Brought to the American shores by German immigrants, this spiced cookie evolved in Pennsylvania Dutch communities, adapting to local ingredients and tastes. Unlike its European counterpart, the Pennsylvania Dutch version boasts a unique blend of spices and a heartier texture, making it a distinct holiday treat.
The making of Lebkuchen is as much an art as it is a tradition. The dough, rich with molasses, honey, and an aromatic blend of cinnamon, cloves, allspice, and nutmeg, speaks of a time when these spices were treasured commodities. The addition of orange zest adds a bright note, balancing the deep, warm flavors.
The key to perfect Lebkuchen lies in the balance of flavors and the texture of the dough. The dough should be chilled thoroughly - a step that not only makes it easier to handle but also allows the flavors to meld and deepen. Rolled to just the right thickness, these cookies bake into a soft, slightly chewy treat with crisp edges, the ideal canvas for a dusting of powdered sugar.
But Lebkuchen is more than just a sum of its ingredients. In Pennsylvania Dutch communities, these cookies are a testament to resilience and a celebration of heritage. They're often made in large batches, meant to be shared with family and neighbors, embodying the spirit of community and togetherness.
Today, as we explore diverse culinary heritages, the Pennsylvania Dutch Lebkuchen offers more than just a taste of nostalgia. In each bite, there's a story - of families gathered in warm kitchens, of laughter and conversation, of traditions passed down through generations.
As you bite into a Lebkuchen this holiday season, take a moment to savor not just the sweet and spicy flavors but also the history and culture it represents. This isn't just a cookie; it's a piece of culinary heritage, a reminder of the enduring power of food to connect us to our past and to each other.
Lebkuchen
Ingredients
Instructions
- 4 tbsp powdered sugar
- 1/2 tsp vanilla
- a few drops of Rum extract (optional)
- 1.5-2oz [35-60g] dark chocolate
- 1/4 tsp oil
- Combine the ground spices in a small bowl or jar.
- Cover and set aside.
- This recipe makes a little more spice mix than you need for these cookies. Feel free to add more spice mix to the cookies if you'd like a stronger flavor.
- Wash oranges and lemons.
- Zest the citrus using a microplane.
- Heat water and sugar in a small saucepan over medium high heat.
- Add zest and stir.
- Bring to a low boil and simmer for 10 minutes.
- Strain out the liquid and let the candied zest cool in a small bowl.
- Cover with plastic wrap and store in the fridge until you're ready to use it.
- This recipe will likely make a little more candied zest than you need for these cookies. Feel free to add more if you'd like a stronger flavor.
- Use a food processor to grind the almonds and hazelnuts until they're like crumbs. (But be careful that you don't grind so long that they turn into nut butter! It's ok if you have some larger nut chunks.They don't all have to be the same size.) Set ground nuts aside.
- Add the brown sugar, Lebkuchen Spice Mix, baking powder, and salt to a mixing bowl (or the food processor or the bowl of a stand mixer). Mix with a whisk or spoon until combined
- Add the candied zest and mix again.
- Add the nuts and mix.
- Add the spice mix and stir.
- And then add the honey and mix again.
- Whisk the eggs in a small bowl, then add the eggs to the dough and mix again.
- If using Egg Replacer mix according to package instructions. Be sure to allow 5 minutes for the powder to hydrate and gel. Trust me on this one folks!
- The dough should be pretty thick at this point.
- At this stage you can cover the dough with plastic wrap and let it chill in the fridge for 12 to 24 hours. Or you bake your cookies right away.
- When you're ready to bake your cookies, pre-head your oven to 325F/160C.
- Place the Oblaten wafers on a lined baking tray (if using).
- If using the 70mm size, spoon 2 tablespoons dough onto the middle of each wafer. If your dough immediately flattens out and spills out over the wafer, add more ground nuts (try grinding another 1/4 to 1/2 cup).
- Ideally you want the baked cookies to cover the entire wafer while keeping a domed shape. You can use lightly damp fingers to gently spread the dough towards the edge of the Oblaten. I just barely spread the dough towards the edges.
- For the cookies you want to eat plain (no glaze), you can press almonds into the dough at this stage. I totally forgot to do that so my plain cookies are very plain (still tasty, though)!
- Bake the cookies for 20-22 minutes or until the edges are browned. Let the cookies cool on a wire rack.
- Add powdered sugar, water, vanilla extract, and rum extract (optional) to a small bowl and mix until there are no lumps. Adjust powdered sugar and water as needed. The sugar glaze in the recipe below should be enough to glaze half of the cookies, so double it if you want to use it for all of the cookies.
- Chop the dark chocolate and add a bit of oil (vegetable, coconut, etc). Slowly melt the chocolate in the microwave on 15-20 second intervals or in a double boiler on stove (or place a glass bowl over a saucepan that has simmering water it in). Stir frequently. When 3/4 of the chocolate has melted, simply keep stirring to melt the rest. If you want all of your cookies to have a chocolate glaze, double the recipe.
- Use a pastry brush to apply the sugar or chocolate glaze to the top of the cookies. You can also dip the cookies in the glaze (I found it easiest to use the pastry brush).
- Add almonds (whole blanched, slivered or sliced) to decorate the top of the cookies before glaze sets.
- Let the glaze dry on the cookies for 12-24 hours. Store in an airtight container with wax paper between layers of cookies. They'll keep for at least a couple weeks, longer in the freezer.