Yes, and if you took a tablespoon of whole ones, and then grind them up, not only would it be a lot less, but the flavor is also greatly released. I would have used a teaspoon at the most of ground, JMO though.
My great grandmother was from Germany and she made a cookie she called an apee but it had eggs and sour cream and anise in them. She used the embossed rolling pin for hers. I loved them but hadn't thought about them in years. Thanks for the memories and the history of the cookies. I'll be searching through the old family recipes this weekend trying to find Oma's recipe 😀
My pPennsylvania Dutch great aunt made Springerlie. A German anise cookie with an embossed rolling pin. Dang! I love those! I’ll have to dig out mu springerlie rolling pin and make some!
I used to make APs when I was a Civil War reenactor. They were always a hit with the “soldiers”. And, they never failed to make the house smell amazing! (My recipe used milk instead of wine, though.)
These cookies sound like they're really interesting. I'd probably opt for the orange over the rose, too. As an aside, your hair is absolutely gorgeous!
New subscriber here. So interesting! Love this kind of thing; I read cookbooks the way other folks read novels. My husband is a big Townsend fan...he's building an outdoor kitchen inspired by him. So *"Go nutmeg!"* I would have guessed AP stood for anise platzchen. Love your retro, hon vibe. Beautiful!! Merry Christmas to you and Laurence!
Lawrence is hilarious, "smells like soap", LOL! His faces are cracking me up!!! Oh and love the cookies, your's do sound much better! thanks for sharing!
Another Pennsylvanian here. We always went to Amish country in the days leading up to Christmas and shopped at the Amish run shops. I have never heard of these.
I am from this area originally and had many German neighbors, but I have never heard of this cookie. What was popular in the Pennsylvania Dutch community is Shoo Fly Pie made with molasses and a crumb topping. It is so delicious.
Wow! I love these! I bought the book, and will be trying them. As a note, dip your cookie press into powdered sugar (add a bit of spice to hide the white) and it won't stick. Works with biscuit cutters, too.
Actually she should have cut the butter in properly until the whole mixture is like wet sand. There's a tool for it although I don't know the English name for it. Pastry cutter? The process of cutter the butter in makes for a different texture, a bit like pastry crust.
@@CologneCarter I grew up learning to use to knives to cut butter into flour. I never encountered a pastry cutter until quiet the adult. I've tried and prefer the two knives method.
It depends on whether the butter is meant to cold. For instance, with biscuits and pie crust, you cut in cold butter and stir in refrigerated cold milk. It makes a difference in the final product.
one reason you don't see dairy and eggs as much in older recipes (especially around items for Christmas) is that milk and eggs were seasonal items. You could sometimes get lucky and find the rare egg in the hen house in winter, but calves were born in spring, so milk wasn't available until then.
Somewhere I have a recipe for springerlie from my great-grandmother (from Germany). I also have a set of original wooden cookie molds/presses! Oh wow, now I need to find these! My Dad used to tell me about eating them as a child!
The Springerle recipe I have from my grandmother has eggs, powdered sugar, beaten together (grandma beat them by hand for almost an hour until my aunts convinced her to use and electric mixer in the late 40's) You fold in flour and baking soda and a little salt and after that add anise extract, no other liquid. You use springerle molds or a embossed rolling pin to form the cookies and let them sit out over night before baking them. No butter at all in the cookies.
I am from Winston-Salem NC and my ancestors were Moravians. I grew up eating Moravian cookies. There is also a lighted Moravian Star that is a tradition to hang on the front porch at Christmas.
My mother was born in W-S and we always had Moravian Ginger Cookies every Chrisgmas. I have the Old Salem Cookbook handed down to me, but I make them from my mother's handwritten recipe.
I'm from and still live in PA, and I've never heard of APs. I'm from a largely Pennsylvania German heritage and cookie baking for the holidays is a must. Just never had anything remotely approaching a mulled wine and spice cookie. :) For a traditional cookie, we'd usually have a soft molasses cookie (to DIE for) or a spicy oatmeal raisin cookie. Rosemaries, a date/coconut/Rice Krispies confection, were one of my first generation American-German grandmother's favorites.
I have an ancient recipe for Apees that is very different than these. It has sour cream. They are very tender. Your version looks wonderful. Stay safe and healthy out there! Thank you for sharing a part of your day with us.
Hi, Louisianan here. Enjoyed your video. My grandmothers were born in 1901 and 1910. They used to make what they called "spice cookies" and also "anise cookies" at Christmastime. My great-grandmother spent some formative years in Pennsylvania at a boarding school, studying to become a "housekeeper" and she may have brought something very similar to the AP or apies cookies into our family cooking. The recipe you made here seems very familiar, including all the spices and the rosewater. However, I don't remember either of them using wine. Perhaps they used white wine and that's why the cookies didn't take on that dark purple color? I've always loved rosewater in cooking, especially my mother's delicate rosewater pudding, similar to flan but without the caramelization. My mama also made a simple rice pudding with rosewater. I also love rose scent in candles, soap, and a room spray I use on my fresh sheets. I guess I'm on-board with the idea that if we can enjoy oranges and lemons in all these situations, why not roses, too?
I do like rose flavoured things. I have a cookbook with all recipes with rose in them, and the book is printed in pink ink. Some of the recipes are probably quite old, by American and Canadian standards. My mother who was born in 1921 remembered her mother baking cakes flavoured with rosewater. I have just found you today and I really enjoy your verbal essay.
He is brave. If I had a wife like that, I would encourage her to send them to a competition, or the county fair, but I would not eat any. If she gave me one and expected me to eat it, I would cleverly crumble into napkin, and dispose of it just as cleverly into the garbage.
In Hermann, Missouri you can find them around the holidays. The historical society building has samples as well as stamp molds and traditional recipe books if things haven't changed too much since I was there last.
Isnt Hermann, MO a lovely place? My paternal grandmother was from a little town just south of there and we enjoyed eating the German cuisine and the adorable ambiance of the town. And, yes, it really looks like the Rhine Valley. That's what attracted the settlers there in the mid 1800s.
I think I'd like the rose cookies, because I love rose tea. That scent reminds me of my great grandmother, Bessie, who wore rose scented lotion, but I don't feel like I'm drinking lotion when I drink the tea. XD She used to make molasses cookies when I'd go visit her. So many wonderful memories when I watch your videos.
My grandmother and her sisters would make AP cakes, which sounds like the same recipe you are using for the cookies. They were about 5 inches in diameter and were more like a big fat cookie than a cake. We are in PA, and my grandmother and her family were from Germany.
I love Rose-Flavored desserts! It is a common flavor used in the Middle East and North Africa. Turkish Delights are my favorite Rosy treat, but I also enjoy Rose tea, and Rose cookies. I've never been one to stick to same-old, same-old flavors. Unusual flavor combinations keep things interesting.
If it is from Europe , especially Germany it's more than possible it calls for caraway. Here in central Europe it is still widely used in cooking in general, not only in exotic spicy cookies ;)
So, I am from eastern PA and my mother (now myself and my sister) make/made these, but it was written as “apees”. Ours were thin, and white/yellow made as a sugar cookie with dough that requires some cream cheese and sour cream, and then refrigeration. You then roll them out, and cut them out in shapes with cookie cutters... Santas, Trees, Rabbits, Snowmen, etc. They are also called cut out cookies... I am from the Allentown area north of Philly.
Just a thought - when an old recipe calls for a "glass" of wine, the glasses were a lot smaller than our modern ones, more like 4-5 oz than the 8 you allowed.
I grew up in South Central PA and this is the first I've known of AP cookies, but this may be solely because we called them something else in Harrisburg. A tradition in many families, including ours, was to have an array of homemade cookie varieties available after Christmas dinner. By array, I literally mean upwards of 40 unique types, some of which originated from 19th Century recipes that may have come to our area from Philly. Unfortunately, I'll have to wait until next year (hopefully) but I'll be curious to see if I spot something like the AP cookie. Each are handmade and at least one came to mind as I watched, so it's quite possible they've been part of the array without standing out from the crowd. As such, I've probably had AP cookies but just knew them as....another unique, old fashioned cookie we get to enjoy but once a year. There are some I've never seen in any bakery or store that we look forward to each year (but this one, alas). Thanks for this video, as I enjoyed watching you explain the history of cookies as you demonstrated the recipe.
Thank you so much for the detailed response. Also, all those cookies--what a great Christmas tradition! I can imagine that you're correct. You may have encountered them many times over the years without knowing their names. The other thing that muddles things further is the extraordinary variation in Apee (Eepie, AP, etc.) cookie recipes over the years, possibly rendering the original recipe completely unrecognizable. Anyway, I'm glad you enjoyed it!
Agreed. Was going to ask myself. If the recipe gave measurements for all the other ingredients, then the sugar measurement had to be in there too. Also no where was it mentioned that it called for powdered sugar, so why was regular sugar not used?
What an interesting video! And Laurence with his eyes expressing his thoughts, or lack thereof, always makes me chuckle! Does he say or do something that causes you to laugh on every day of the week that ends in a Y?
My grandmother use to make anise cookies, and I have had to make them at Christmas for the tribe, but never cared for them. I do actually have one of the stamping rolling pins that a client gave me. The recipe didn’t have wine though, at some point I’ll have to check this one out!
Apparently Lawrence's mom washed his mouth out with rose scented soap. What a naughty boy. Love your comment regarding the nutmeg and the Townsends! This was great and I'm glad Lawrence linked your channel. PS your skin is so beautiful. I'm old but jealous anyway.
Ive never seen butter cut with scissors. Lol! i disagree with powdered being equal with whole seeds. Seeds slowly impart over a month scent, and you just put a ton through it, it will be too caraway now. In addition, this sounds like a variation on Springerle, which is left out overnight after pressed in a mold so it will dry and not spread. The bottoms of the cookies have the anise seeds under them, never mixed in and not powdered. You can poke a hole in top to hang in window for decoration or on tree. You do not eat them same day, they must sit a long time sealed, like we do gingersnaps. No, it is not the same thing as star anise.
Yes! I'm Pennsylvania Dutch too. It does seem to be something like Springerle. Not my favorite cookie though. I love the soft " sugar cookies" my mom and grandmother made. I've never seen anything like those cookies anywhere else. The closest thing would be the black and white cookie famous in New York, but with sugar on top instead of icing.
Cute cups! The recipe does sound very interesting. I have never heard of the Apee either. I think, as I usually do with a new to me recipe. I will try the original first and then try with the orange water or maybe some grated orange peel? Thanks for the video and Happy Christmas!!
Can you give me the full title of that cookbook please? My parents had a Betty Crocker cookbook that was either from the late 70's or the early 80's, and I lost it. As it was my dad's go to, I'd like to replace it, but can't find it. Maybe if I had the correct title, I'd be able get it for him.
I volunteered for years at a site pre-Revolutionary War, we used to refer to cookies as little cakes as that is what I was told when being trained for the site is what they called them. We also used to make them in a Dutch oven or bread oven. Shortbread style cookies where the most common style we would make, it really was very easy probably all the butter helped. Love learning little bits of history.
I used to work at a bakery, one of my favorite cookies, seasonal, that Ray made, was the pfeffernusse. This looks really similar in the seasoning and spices. Is there any connection between the two? and, thank you...I am marking this for later (not sure how much of the wine will actually make it to the dough, though)
I was born in PA and grew up in the suburbs of Philadelphia, and I’ve never heard of these cookies. Btw, middle eastern markets typically carry rose water and orange blossom water.
I’m from Pennsylvania. My ancestors were part of the Pennsylvania Dutch Community and I have never heard of these cookies. Just shoe-fly pie, scrapple, and pork and sour kraut on New Year’s Day. I also remember these gross pickled eggs that were dyed purple from beet juice that my Great Grandma served at Easter, but I’m not sure if that’s a Pennsylvania Dutch thing or just something my family did.
I have a friend who makes a family recipe she calls a wine biscuit, that sounds quite similar to these. Hers are shaped into a crescent, and are just slightly sweet as opposed to cloyingly so. It was fun watching you make and taste-test them. 😊
Interesting!! I have a comment about Rose Water. My German sister brought a recipe for Marzipan with her when she lived with me and my family for a year. Oddly enough (at least I thought so at the time), the recipe called for rose water. We got it at the pharmacy in the drug store in my small town in rural western United States. An odd place to buy an ingredient for food, don't you think?! I do not remember thinking the marzipan smelled like soap, though. 🤣 I need to get that recipe from her! I would like to try this cookie recipe, but would substitute the wine with juice or milk. 😊
Don't live on the E. Coast and I've only heard about AP's and I've always been interested thanks for making them ☺️ oh and I love rose water so this is right up my alley Merry Christmas, Happy Holidays and all that jazz 🎄❤️🙏
I live in Germany and I have several stamps and rolling pins to shape the cookies. I love the cookies that are frosted and sold during Octoberfest. The German cookies are really good!
The Greeks make a wine cookie that is also infested with fennel. Because I hate fennel, I’ve never tried them but you can get them in Chicago’s Greektown. When I bake with orange flavors, I use Boyajian orange oil. It’s much better than extract and tastes much more like oranges.
Hi. Fairly new here but have watched Lost in the Pond about a year. I have a question about the wet towel under your cutting surface. (regardless of type) I never saw the original comments about doing that so I assume it is because the cutting surface slips while cutting? I bought a small roll of that rubbery foam drawer/shelf liner. You know, with the holes? I cut it to fit whatever I don't want to slide. Plates, laptop etc. I love how a 3" or 4" piece makes the best jar opener. You probably already know this but just thought it might help someone. I grew up in South Jersey & never heard of this type of cookie. Interesting. Personally, I love me a nice soft molasses cookie. With or without raisins or date pieces. Pass on icings. Not needed. But my fav must be a true Scottish shortbread one. 👍
I’m from Pennsylvania.... I am a devout cookie baker and eater and I have never heard of these 🤣🤣🤣 Loved the video and the history you offered ! ❤️❤️❤️
Tarah dear, since you’re in Chicago, you should try Green River (Lime) Soda. It’s especially popular around St Patricks’s day in March. But should be available year ‘round at Jewel.
I worked for McCormick for a few years. Whole nutmeg was a very used spice in the 17th, 18th centuries. It just stored well. Was a spice they knew well also. Living in Germany for 7 years, there were a lot of cookies with flavors Americans have never really been exposed to in their holiday treats. Had to laugh, Laurence looked like he wanted a dog that would eat anything by his side. 🤣
I believe that a tablespoon of GROUND caraway seeds is much more in volume than a tablespoon of plain caraway seeds (potency wise).
Yes, and if you took a tablespoon of whole ones, and then grind them up, not only would it be a lot less, but the flavor is also greatly released. I would have used a teaspoon at the most of ground, JMO though.
I love the boot cups!! They are so cute. Where did you find them?
@@lydiadillard4417 Right here. We go every year and have ended up with a bunch of them!: www.christkindlmarket.com/shop/
@@OldFashionedAF Thanks love the mugs. Will look into getting some. I collect mugs/coffee cups!
Yes, 1 teaspoon per tablespoon of whole seeds.
My great grandmother was from Germany and she made a cookie she called an apee but it had eggs and sour cream and anise in them. She used the embossed rolling pin for hers. I loved them but hadn't thought about them in years. Thanks for the memories and the history of the cookies. I'll be searching through the old family recipes this weekend trying to find Oma's recipe 😀
My pPennsylvania Dutch great aunt made Springerlie. A German anise cookie with an embossed rolling pin. Dang! I love those! I’ll have to dig out mu springerlie rolling pin and make some!
Like my moms/my recipie... We roll them out with regular rolling pin though, and then use cookie cutters
Hello 👋
Townsends will appreciate the nutmeg!
Ha love that. Gotta love John.
I thought the same thing. And these would be in the time frame of the 18th century.
Hehe truth! My youngest son calls nutmeg “Townsends” 😂
Please explain the Townsend’s thing? It’s my last name so I’m curious
@@occheermommy look up Townsend on TH-cam. John is amazing is and a kind soul who teaches 18th century cooking and history. He uses nutmeg a lot.
I used to make APs when I was a Civil War reenactor. They were always a hit with the “soldiers”. And, they never failed to make the house smell amazing! (My recipe used milk instead of wine, though.)
Ah temperance movement variation!
These cookies sound like they're really interesting. I'd probably opt for the orange over the rose, too. As an aside, your hair is absolutely gorgeous!
Hello 👋
Love both of you. You’re content is so interesting and I like it when you have Lawrence on here periodically. His sardonic wit is priceless.
New subscriber here.
So interesting! Love this kind of thing; I read cookbooks the way other folks read novels.
My husband is a big Townsend fan...he's building an outdoor kitchen inspired by him. So *"Go nutmeg!"*
I would have guessed AP stood for anise platzchen.
Love your retro, hon vibe. Beautiful!!
Merry Christmas to you and Laurence!
Very Interesting...adorable cups/mugs at the end and Laurence's expressions were hilarious to me..😂
Btw.. you look stunning in this video Tarah.
Aww, thank you so much, Beth!
When making historic recipes, a glass of wine is generally taken to be 3.5 ounces.
Hello
Nutmeg is a hallucinogen. Italians still make cookies with wine. Sounds good to me!🎄
Lawrence is hilarious, "smells like soap", LOL! His faces are cracking me up!!! Oh and love the cookies, your's do sound much better! thanks for sharing!
Loved hearing the history behind this cookie. Never heard of a cookie with wine, so interesting!
Neither had I before making this video!
I just watched a video on a certain Italian cookie that's made with wine. It was on one of the Roku apps that has all Christmas stuff.
I've seen/tried them at our international coffee house event, in the past
@@bigred9428 Oooh, gonna have to check that out! Thanks!
Old Fashioned AF ,
I just looked, and they are called Sweet Taralli Cookies. The app is ChristmasFlix.
Another Pennsylvanian here. We always went to Amish country in the days leading up to Christmas and shopped at the Amish run shops. I have never heard of these.
I am from this area originally and had many German neighbors, but I have never heard of this cookie. What was popular in the Pennsylvania Dutch community is
Shoo Fly Pie made with molasses and a crumb topping. It is so delicious.
Actually I wonder if this cookie is an earlier version of what is a Snickerdoodle. A spice cookie very popular in the Philly/Lancaster area.
Wow! I love these! I bought the book, and will be trying them. As a note, dip your cookie press into powdered sugar (add a bit of spice to hide the white) and it won't stick. Works with biscuit cutters, too.
Hello
I would use a pastry blender.
I concur! A must have kitchen tool!
Wouldn't it be easier/better to cream the butter and sugar before adding to the flour and spices?
Actually she should have cut the butter in properly until the whole mixture is like wet sand. There's a tool for it although I don't know the English name for it. Pastry cutter? The process of cutter the butter in makes for a different texture, a bit like pastry crust.
@@CologneCarter I grew up learning to use to knives to cut butter into flour. I never encountered a pastry cutter until quiet the adult. I've tried and prefer the two knives method.
It depends on whether the butter is meant to cold. For instance, with biscuits and pie crust, you cut in cold butter and stir in refrigerated cold milk. It makes a difference in the final product.
I think ground carroway vs whole seeds is a huge difference in the amount. 3 spoons seed equals less ground.
I recently substituted St Germain for orange blossom water in a recipe, which turned out quite well!
Nice dear 👍🌹🌹
Hello
If you freeze your butter and grate it in, it will make it easier to mix and give them a better crumb.
one reason you don't see dairy and eggs as much in older recipes (especially around items for Christmas) is that milk and eggs were seasonal items. You could sometimes get lucky and find the rare egg in the hen house in winter, but calves were born in spring, so milk wasn't available until then.
I live in southwestern PA and have never heard of these cookies.
Hello 👋
But wouldn’t the measurement be very different if they were referring to whole Caraway versus Ground Caraway?
Yup
Loved the way Hubby was just watching the cookie while she talked
I make these cookies but mine are made with turned cider (and is a 1755 recipe)
That sounds like a delicious twist!
Will you post the recipe, please?
@ Deanna Crownover Is turned cider similar to vinegar?
It could be turned hard or turned vinegar, I’d say hard cider.
@@JulieShock yes. It's the same recipe using hard cider.
We call them "Springerlie" and are usually found in bakeries (edit and they are white in color)'
Yes! I believe that's the cookie that they were supposedly derived from. Good to know they're still sold!
There *do* seem to be some similarities with Springerle.
Somewhere I have a recipe for springerlie from my great-grandmother (from Germany). I also have a set of original wooden cookie molds/presses! Oh wow, now I need to find these! My Dad used to tell me about eating them as a child!
The Springerle recipe I have from my grandmother has eggs, powdered sugar, beaten together (grandma beat them by hand for almost an hour until my aunts convinced her to use and electric mixer in the late 40's) You fold in flour and baking soda and a little salt and after that add anise extract, no other liquid. You use springerle molds or a embossed rolling pin to form the cookies and let them sit out over night before baking them. No butter at all in the cookies.
@@rosanneclouston9847 No ash?
I am from Winston-Salem NC and my ancestors were Moravians. I grew up eating Moravian cookies. There is also a lighted Moravian Star that is a tradition to hang on the front porch at Christmas.
Ooh, interesting. Thank you for sharing, Susan!
There is a historic Moravian village called Old Salem within Winston-Salem.
I live near the first Moravian village in Ohio named Schoenbrunn and I also hang a Moravian star.
My mother was born in W-S and we always had Moravian Ginger Cookies every Chrisgmas. I have the Old Salem Cookbook handed down to me, but I make them from my mother's handwritten recipe.
@@BeeSmith what was her family's last name?
Love this! I bought rosewater and orangeblossom water recently and have been figuring out what to do with them.
WOW that's nice of you dear. You look so beautiful and sweet 🥰🌹🌹🌹❤️🎉
Hello
I love your darker hair. It makes your skin look radiant and really accentuates your cheekbones.
I'm from and still live in PA, and I've never heard of APs. I'm from a largely Pennsylvania German heritage and cookie baking for the holidays is a must. Just never had anything remotely approaching a mulled wine and spice cookie. :) For a traditional cookie, we'd usually have a soft molasses cookie (to DIE for) or a spicy oatmeal raisin cookie. Rosemaries, a date/coconut/Rice Krispies confection, were one of my first generation American-German grandmother's favorites.
Townsends' would approve of this recipe. A whole nutmeg!! (Cue 17th century angels singing)
It took FOREVER to grate down!
@@OldFashionedAF 😆
This whole video was fascinating. I loved the history of the cookie and they look delicious 😋.
Glad you enjoyed it, Carol!
Hello 👋
I have an ancient recipe for Apees that is very different than these. It has sour cream. They are very tender. Your version looks wonderful. Stay safe and healthy out there! Thank you for sharing a part of your day with us.
Holy crow! That's a lot of caraway! : o I really appreciate that you show your process, instead of just saying what to do. Thanks so much!
Thanks for watching!
In the 50s my mother made hand lotion by combining glycerine and rose water, both of which were purchased at the pharmacy.
This is interesting. Thanks!
Hello
Wine in a cookie? Oh yes, I can get behind that!
I live near PA Dutch country but never heard of these until now. Around here, the go to cookie seems to be the Snickerdoodle, which I love.
Hi, Louisianan here. Enjoyed your video. My grandmothers were born in 1901 and 1910. They used to make what they called "spice cookies" and also "anise cookies" at Christmastime. My great-grandmother spent some formative years in Pennsylvania at a boarding school, studying to become a "housekeeper" and she may have brought something very similar to the AP or apies cookies into our family cooking. The recipe you made here seems very familiar, including all the spices and the rosewater. However, I don't remember either of them using wine. Perhaps they used white wine and that's why the cookies didn't take on that dark purple color? I've always loved rosewater in cooking, especially my mother's delicate rosewater pudding, similar to flan but without the caramelization. My mama also made a simple rice pudding with rosewater. I also love rose scent in candles, soap, and a room spray I use on my fresh sheets. I guess I'm on-board with the idea that if we can enjoy oranges and lemons in all these situations, why not roses, too?
I do like rose flavoured things. I have a cookbook with all recipes with rose in them, and the book is printed in pink ink. Some of the recipes are probably quite old, by American and Canadian standards. My mother who was born in 1921 remembered her mother baking cakes flavoured with rosewater. I have just found you today and I really enjoy your verbal essay.
Knocking the boots seems to have changed Lawrence’s face of concern and apprehension to one of relief 😋😄
He is brave. If I had a wife like that, I would encourage her to send them to a competition, or the county fair, but I would not eat any. If she gave me one and expected me to eat it, I would cleverly crumble into napkin, and dispose of it just as cleverly into the garbage.
I bet these cookies are delicious- and love the history! 💛 Thank you! I’m looking forward each day to your Vlogmas videos - so enjoyable!
Happy holidays!
@@OldFashionedAF Thank you! Happy Holidays to You! 🎄😊
In Hermann, Missouri you can find them around the holidays. The historical society building has samples as well as stamp molds and traditional recipe books if things haven't changed too much since I was there last.
Isnt Hermann, MO a lovely place? My paternal grandmother was from a little town just south of there and we enjoyed eating the German cuisine and the adorable ambiance of the town. And, yes, it really looks like the Rhine Valley. That's what attracted the settlers there in the mid 1800s.
Get a pastry cutter to crumble mix the butter into the dry mix...or food processor
Estelle, I just found out you can freeze the butter and use a box grater to shred it into the flour. Pretty easily.
I think I'd like the rose cookies, because I love rose tea. That scent reminds me of my great grandmother, Bessie, who wore rose scented lotion, but I don't feel like I'm drinking lotion when I drink the tea. XD She used to make molasses cookies when I'd go visit her. So many wonderful memories when I watch your videos.
Alton Brown refers to rose water and extract as ‘eau’d old lady’.
Hello
Thank you for sharing this interesting recipe. Happy holidays ! 🤶🎄🎅
Happy holidays to you too!
Rosewater reminds me of the way my grandmother's bathroom used to smell.
My grandmother and her sisters would make AP cakes, which sounds like the same recipe you are using for the cookies. They were about 5 inches in diameter and were more like a big fat cookie than a cake. We are in PA, and my grandmother and her family were from Germany.
I love the shout out to Townsends in the description! Jon, are you watching?
I love Rose-Flavored desserts! It is a common flavor used in the Middle East and North Africa. Turkish Delights are my favorite Rosy treat, but I also enjoy Rose tea, and Rose cookies. I've never been one to stick to same-old, same-old flavors. Unusual flavor combinations keep things interesting.
Hello
Rose and pistachio together create a magical alchemy.
This video is fascinating! Not only do we get the recipe, but the history 🙂. I can't wait to make them for my family, thank you❣️
You are gorgeous! What a fun recipe! Love your channel
I've lived in PA for over 10 years and I've never heard off these!
I love elderberry soda! It smells like sweet perfume and it’s surprisingly delicious
So interesting. Thanks!
This recipe actually uses caraway? I'm wondering if it shouldn't be cardamom?
If it is from Europe , especially Germany it's more than possible it calls for caraway. Here in central Europe it is still widely used in cooking in general, not only in exotic spicy cookies ;)
Hello
So, I am from eastern PA and my mother (now myself and my sister) make/made these, but it was written as “apees”. Ours were thin, and white/yellow made as a sugar cookie with dough that requires some cream cheese and sour cream, and then refrigeration. You then roll them out, and cut them out in shapes with cookie cutters... Santas, Trees, Rabbits, Snowmen, etc. They are also called cut out cookies... I am from the Allentown area north of Philly.
My late dad would have loved these. Especially the ones flavored with the anise.
Malbec is my favorite. Gotta taste that barrel!
Just a thought - when an old recipe calls for a "glass" of wine, the glasses were a lot smaller than our modern ones, more like 4-5 oz than the 8 you allowed.
Try Springerly and a springerly press they are a shortbread because they are not levend.
I grew up in South Central PA and this is the first I've known of AP cookies, but this may be solely because we called them something else in Harrisburg. A tradition in many families, including ours, was to have an array of homemade cookie varieties available after Christmas dinner. By array, I literally mean upwards of 40 unique types, some of which originated from 19th Century recipes that may have come to our area from Philly.
Unfortunately, I'll have to wait until next year (hopefully) but I'll be curious to see if I spot something like the AP cookie. Each are handmade and at least one came to mind as I watched, so it's quite possible they've been part of the array without standing out from the crowd.
As such, I've probably had AP cookies but just knew them as....another unique, old fashioned cookie we get to enjoy but once a year. There are some I've never seen in any bakery or store that we look forward to each year (but this one, alas).
Thanks for this video, as I enjoyed watching you explain the history of cookies as you demonstrated the recipe.
Thank you so much for the detailed response. Also, all those cookies--what a great Christmas tradition! I can imagine that you're correct. You may have encountered them many times over the years without knowing their names. The other thing that muddles things further is the extraordinary variation in Apee (Eepie, AP, etc.) cookie recipes over the years, possibly rendering the original recipe completely unrecognizable. Anyway, I'm glad you enjoyed it!
I see you adding what looked like powered sugar, but you do not mention the amount. So how much powdered sugar is to be added?
I am glad I am not the only one who wondered.
Agreed. Was going to ask myself.
If the recipe gave measurements for all the other ingredients, then the sugar measurement had to be in there too. Also no where was it mentioned that it called for powdered sugar, so why was regular sugar not used?
An aside, you could use powdered sugar with spices in it to stamp them out to add an extra layer of flavor ; )
What an interesting video! And Laurence with his eyes expressing his thoughts, or lack thereof, always makes me chuckle! Does he say or do something that causes you to laugh on every day of the week that ends in a Y?
I'm wondering how drunk he is :)
My grandmother use to make anise cookies, and I have had to make them at Christmas for the tribe, but never cared for them. I do actually have one of the stamping rolling pins that a client gave me. The recipe didn’t have wine though, at some point I’ll have to check this one out!
I've lived in Pennsylvania my entire life, never even heard of these until I watched this video.
Apparently Lawrence's mom washed his mouth out with rose scented soap. What a naughty boy. Love your comment regarding the nutmeg and the Townsends! This was great and I'm glad Lawrence linked your channel. PS your skin is so beautiful. I'm old but jealous anyway.
I'm from PA and have never heard of these before
Hello
I live in NJ right across the Delaware river from PA. I can say for a fact that I’ve never had an AP ever there.
Did you send some of these to Jon Townsend?
So, Jon Townsend would give this a stamp of approval for the added whole ground nutmeg. 😉
Ive never seen butter cut with scissors. Lol!
i disagree with powdered being equal with whole seeds. Seeds slowly impart over a month scent, and you just put a ton through it, it will be too caraway now. In addition, this sounds like a variation on Springerle, which is left out overnight after pressed in a mold so it will dry and not spread. The bottoms of the cookies have the anise seeds under them, never mixed in and not powdered. You can poke a hole in top to hang in window for decoration or on tree. You do not eat them same day, they must sit a long time sealed, like we do gingersnaps. No, it is not the same thing as star anise.
Yes! I'm Pennsylvania Dutch too. It does seem to be something like Springerle. Not my favorite cookie though. I love the soft " sugar cookies" my mom and grandmother made. I've never seen anything like those cookies anywhere else. The closest thing would be the black and white cookie famous in New York, but with sugar on top instead of icing.
Cute cups! The recipe does sound very interesting. I have never heard of the Apee either. I think, as I usually do with a new to me recipe. I will try the original first and then try with the orange water or maybe some grated orange peel? Thanks for the video and Happy Christmas!!
Don't know these. We used to make Russian tea balls for Christmas 🎄 got the recipe out of an old Betty Crocker cookbook. 70's 🎅❄️
I love the tea cookies! I use my grandma's 1950's Betty Crocker cook book.
Can you give me the full title of that cookbook please? My parents had a Betty Crocker cookbook that was either from the late 70's or the early 80's, and I lost it. As it was my dad's go to, I'd like to replace it, but can't find it. Maybe if I had the correct title, I'd be able get it for him.
@@jacindacrous2249 I need to look at the book and I'll get back to you.
I volunteered for years at a site pre-Revolutionary War, we used to refer to cookies as little cakes as that is what I was told when being trained for the site is what they called them. We also used to make them in a Dutch oven or bread oven. Shortbread style cookies where the most common style we would make, it really was very easy probably all the butter helped. Love learning little bits of history.
I used to work at a bakery, one of my favorite cookies, seasonal, that Ray made, was the pfeffernusse. This looks really similar in the seasoning and spices. Is there any connection between the two?
and, thank you...I am marking this for later (not sure how much of the wine will actually make it to the dough, though)
Lawrence in his cap and shirt reminds me of Grumpy Cat. "You know I am just tolerating this."
You look so pretty!
Thank you for all of this information.
I was born in PA and grew up in the suburbs of Philadelphia, and I’ve never heard of these cookies. Btw, middle eastern markets typically carry rose water and orange blossom water.
I’m from Pennsylvania. My ancestors were part of the Pennsylvania Dutch Community and I have never heard of these cookies. Just shoe-fly pie, scrapple, and pork and sour kraut on New Year’s Day. I also remember these gross pickled eggs that were dyed purple from beet juice that my Great Grandma served at Easter, but I’m not sure if that’s a Pennsylvania Dutch thing or just something my family did.
I grew up just north of PA Dutch heartland and the purple pickled eggs were a thing there, too. PA Germans, but Lutheran in our area.
Love pickled eggs and beets.
I have a friend who makes a family recipe she calls a wine biscuit, that sounds quite similar to these. Hers are shaped into a crescent, and are just slightly sweet as opposed to cloyingly so. It was fun watching you make and taste-test them. 😊
Anis Plätzchen. I love them. Our recepie is bit different. Love from Germany. Happy holidays...
Love your hair!
An entire nutmeg? Townsend would love this.
Interesting!! I have a comment about Rose Water. My German sister brought a recipe for Marzipan with her when she lived with me and my family for a year. Oddly enough (at least I thought so at the time), the recipe called for rose water. We got it at the pharmacy in the drug store in my small town in rural western United States. An odd place to buy an ingredient for food, don't you think?! I do not remember thinking the marzipan smelled like soap, though. 🤣 I need to get that recipe from her! I would like to try this cookie recipe, but would substitute the wine with juice or milk. 😊
Nice 👍🥰🌹🌹
Hello
Thank you for posting... I am on a mission to find one of those cookie press stamps. Such a good video!
Thanks for watching! These are the cookie stamps: amzn.to/3h3IAj3
@@OldFashionedAF Thank you so much for the link! Happy Holidays to you, and Lawrence, and your family!
I got mine on zulily..
Don't live on the E. Coast and I've only heard about AP's and I've always been interested thanks for making them ☺️ oh and I love rose water so this is right up my alley
Merry Christmas, Happy Holidays and all that jazz 🎄❤️🙏
I live in Germany and I have several stamps and rolling pins to shape the cookies. I love the cookies that are frosted and sold during Octoberfest. The German cookies are really good!
Hello
From Philly, never heard of them. I'm 60.
I live in Pennsylvania, & have never heard of these cookies. :/
Hello
Very interesting! Now I'm craving cookies so bad I've got to make them today! 😀
The Greeks make a wine cookie that is also infested with fennel. Because I hate fennel, I’ve never tried them but you can get them in Chicago’s Greektown. When I bake with orange flavors, I use Boyajian orange oil. It’s much better than extract and tastes much more like oranges.
Hi. Fairly new here but have watched Lost in the Pond about a year. I have a question about the wet towel under your cutting surface. (regardless of type) I never saw the original comments about doing that so I assume it is because the cutting surface slips while cutting? I bought a small roll of that rubbery foam drawer/shelf liner. You know, with the holes? I cut it to fit whatever I don't want to slide. Plates, laptop etc. I love how a 3" or 4" piece makes the best jar opener. You probably already know this but just thought it might help someone.
I grew up in South Jersey & never heard of this type of cookie. Interesting. Personally, I love me a nice soft molasses cookie. With or without raisins or date pieces. Pass on icings. Not needed. But my fav must be a true Scottish shortbread one. 👍
Hello
I’m from Pennsylvania.... I am a devout cookie baker and eater and I have never heard of these 🤣🤣🤣
Loved the video and the history you offered ! ❤️❤️❤️
so happy youre not bleached blond anymore, you look sooooo much better!
So interesting. I need to try these, with the orange blossom water. Thank you for the history lesson.
You should! And you're welcome!
Having grown up in western PA the land of wedding cookie tables..I have never heard of or have seen this cookie. It maybe regional to eastern PA!
Hello
Tarah dear, since you’re in Chicago, you should try Green River (Lime) Soda. It’s especially popular around St Patricks’s day in March. But should be available year ‘round at Jewel.
I'll check it out! ...If I ever leave the hole that is my house again! 😬
I worked for McCormick for a few years. Whole nutmeg was a very used spice in the 17th, 18th centuries. It just stored well. Was a spice they knew well also. Living in Germany for 7 years, there were a lot of cookies with flavors Americans have never really been exposed to in their holiday treats. Had to laugh, Laurence looked like he wanted a dog that would eat anything by his side. 🤣