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.