Recipe for Kris Kringle Cookies | Almanac.com

Kris Kringle Cookies

Marian Tietz Anderson, Fredonia, New York
Print Friendly and PDF

My grandparents came from Germany. I don’t remember getting lots of Christmas gifts as a child. I’d get a small paper box of hard candy and a religious story from Sunday School, but only after reciting my “piece” at Christmas Eve service. Arriving home, we had our Christmas with our gift not gifts, as some of today’s children receive. Best of all — and what we really had been waiting for — were Mother’s Kris Kringle Cookies. There were rabbits, chickens, stars — lots of different cutouts to choose from — all frosted and decorated with colored sugar. So hard to choose, but made with so much love. — Marian Tietz Anderson, Fredonia, New York

1 cup shortening
1-1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon soda dissolved in the sour cream
2 teaspoons baking powder
3-3/4 cups sifted flour
1 tablespoon anise seed

Cream shortening and sugar. Beat in eggs and sour cream/soda mixture. Add dry ingredients and mix well. Chill dough overnight. Roll about 1/4 inch thick on floured board and cut out cookies. Bake at 375 degrees until done.

No content available.