Schwowebredles

I had a migraine when I started to make these, and somehow misread the recipe. Duh. Three cups of flour instead of the necessary one-and-a-third later, I realized my error only after a few minutes of consternation when the powdery ingredients refused to form a ball for rolling out and cutting. I put the whole mess in the refrigerator overnight and then doubled the remaining ingredients the next morning, mixed them together and hoped for the best.

I got lucky. Although I baked them on migraine day two, and so managed to misread the recipe again and set the oven for 350F instead of 375F for most of them, still, they are very good.

Hailing from what was the Alsace-Lorraine region in northwestern Germany and is now the Alsace-Moselle region in northeastern France, les Schwowebredles are a traditional Christmas cookie with an interesting blend of monikers. I rather like the German Schwowebredles mixed with the French article les. But they are also known as petits gateaux, or sablés, de Noël alsaciens.

Whatever their name, they are spicy with lots of cinnamon, rich with toasted ground almond, and buttery crisp. Yum! And now we have a freezer half full of them.

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About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
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