If there’s one word to describe my family’s Christmas cookie traditions, it’s “putzy.” The chocolate coated haystacks of chow mein noodles? Putzy. The cornflake wreaths with green marshmallow fluff and cinnamon candy ornaments? Putzy. The disks of dough that chill in my grandma’s fridge overnight? A way to make things less putzy. The Spritz cookies that break the press annually? My grandpa actually had a few different choice words for that one.
And what is all this putziness for? It is for the festive trays we assembled and distributed to neighbors and family friends. After all, sometimes it’s easier to take pains for others that we wouldn’t take for just ourselves.
I think a Christmas cookie tray says a lot about the family that makes it, which is why it’s so fun to see what others bring to the table. In our Tastemakers story, writer Mollee Francisco connects with Lunds & Byerlys content manager Katie Tomsche to learn more about Tomsche’s cookie tray traditions (and glean a few new recipes to boot).
In my family, the Kopiecki cookie production line has become more streamlined with time. Here’s a not-so-putzy classic we make to this day.
Swedish Ginger Snaps
- 3/4 cup butter
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1/2 tsp. salt
- pearl sugar
Mix together all ingredients except for the pearl sugar. Refrigerate the dough until chilled. Roll the dough into walnut sized balls. Roll one side of the dough balls in the pearl sugar. Arrange on cookie trays, pearl sugar side up. Bake at 375 F for 9–12 minutes.
Happy Holidays,
—Madeline Kopiecki
