It's bredele time in Strasbourg, France. The Christmas market in Strasbourg will reopen today. Our hearts break for those lives lost and those lives forever changed by the terrorist attack earlier this week.
But the tradition of coming together to enjoy the lights, the concerts, the vendors, and the sweet treats will continue. Her inhabitants are strong and resilient. Alsace is my ancestral home. The region that borders Germany along the Rhine River evokes "Christmas" in so many ways: the markets, the mulled wine, the Bonhomme or brioche-shaped people, and the delicious bredele cookies.
Last year, I enjoyed a wonderful week with family in Strasbourg making traditional cookies. I learned new recipes and tasted many little bites of buttery goodness. Prepared with simple but quality ingredients, each recipe is sure to delight you and your family.
Preheat oven to c. Roll out the dough and cut into different shapes. Place on parchment-lined cookie sheets and bake for 8 minutes. Looking for a golden brown color along the edges. Allow to set for minutes, then remove to cooling rack. Once cool, prepare a glaze with powdered sugar and few drops of lemon juice or water.
Decorate as desired. You can buy cookie cutters that include the same small shape for the opening. When baked and cool, spread jam on the full cookie half and top with the cut out half. You have a traditional Alsatian bredele. I also like to make a thicker sugar cookie with more flour and less butter. I don't fuss with lots of decorative colors or sprinkles these days.
