Vanilla Sticks, Vanilla Strips,
Vanilla Streifen
This old German recipe is difficult to find. It was brought by the
German settlers who located around Columbus, Ohio. The
cookies should be made a few weeks ahead. The ripe cookies are
tender and crisp...a treasure.
These cookies were a speciality of my Aunt Lorna, who died in
2003 at age 102. I made many unsuccessful attempts to locate
the recipe after she died. Thanks to Danny Gilligan who finally
found her hand written recipe among his mother's recipes and
agreed to share it.
NOTE: The directions below are as she wrote them, but at some
point she changed the technique slightly by using a cookie press
to press the strips onto the greased cookie sheet. She then
pressed the "icing" mixture on top of the strips, before baking,
using the cookie press. She found this to be a much easier and
faster process.
Vanilla Streifen
This old German recipe is difficult to find. It was brought by the
German settlers who located around Columbus, Ohio. The
cookies should be made a few weeks ahead. The ripe cookies are
tender and crisp...a treasure.
These cookies were a speciality of my Aunt Lorna, who died in
2003 at age 102. I made many unsuccessful attempts to locate
the recipe after she died. Thanks to Danny Gilligan who finally
found her hand written recipe among his mother's recipes and
agreed to share it.
NOTE: The directions below are as she wrote them, but at some
point she changed the technique slightly by using a cookie press
to press the strips onto the greased cookie sheet. She then
pressed the "icing" mixture on top of the strips, before baking,
using the cookie press. She found this to be a much easier and
faster process.
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Old Fashioned Cookies
Family and vintage recipes
1 lb unblanched almonds ground into fine meal
4 egg whites
1 lb powdered sugar
1/4 t salt
1 1/2 t vanilla
Beat egg whites until they form a peak but are not dry.
Gradually add the sugar and salt. Beat until stiff. Divide mixture
in 2/3 and 1/3. Fold the ground nuts and vanilla into the 2/3
portion. The 1/3 portion becomes the icing mixture.
Roll out nutty mixture about 1/4-1/2 inch thick on pastry cloth
sprinkled with powdered sugar. Alternatively place waxed paper
on a surface and put the nutty mixture on the waxed paper.
Place a second sheet of waxed paper on top of the mixture and
roll out. Spread the 1/3 portion on top of rolled mixture. This
will form an icing for the cookies. Cut into 1"x 2 1/2" strips, let
rest for about 5 min, and bake on lightly greased cookie sheets
at 275 for 20 minutes. Cool on racks and store in covered tin
with a half an apple. Makes about 50 strips.
4 egg whites
1 lb powdered sugar
1/4 t salt
1 1/2 t vanilla
Beat egg whites until they form a peak but are not dry.
Gradually add the sugar and salt. Beat until stiff. Divide mixture
in 2/3 and 1/3. Fold the ground nuts and vanilla into the 2/3
portion. The 1/3 portion becomes the icing mixture.
Roll out nutty mixture about 1/4-1/2 inch thick on pastry cloth
sprinkled with powdered sugar. Alternatively place waxed paper
on a surface and put the nutty mixture on the waxed paper.
Place a second sheet of waxed paper on top of the mixture and
roll out. Spread the 1/3 portion on top of rolled mixture. This
will form an icing for the cookies. Cut into 1"x 2 1/2" strips, let
rest for about 5 min, and bake on lightly greased cookie sheets
at 275 for 20 minutes. Cool on racks and store in covered tin
with a half an apple. Makes about 50 strips.
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