Last winter, I welcomed my daughter (who just turned 4) into a coveted club. She has made Lep cookies. Like many family traditions, these cookies are a sign of the past, unique to a specific heritage and a little weird.
For those of you who haven’t had the pleasure of eating a Lep cookie, they are heavy on molasses, are light on sugar, feature the ever-abundant walnuts (I’m from Missouri, remember) and grow tastier with age. They are sort of a cross between a dark snickerdoodle and a slice of fruitcake.
These cookies are a staple in my family during the holidays and the following months. You don’t just throw together this recipe on a whim — you need a kitchen full of willing participants. Each family has a slightly
different version of the recipe; my grandma always added gumdrops.
My grandma taught her children and grandchildren, including me, how to make Lep cookies. Now that I’m the one manning the mixer, I cherish the role they play in my heritage.
My research shows these cookies were brought by German and Swiss immigrants to mid-Missouri. They use just a little of the once scarce and expensive ingredient of sugar and were common for cookie exchanges and guests.
TIME TO PAUSE
Amid the bustle of the holiday season, take time to reflect on your special memories. Whether it’s a cherished recipe, a special prayer or annual competition, pause and enjoy the moment.
These traditions create a sense of belonging. They also are predictable, which we can all appreciate after the constant turmoil of the past two years. Memories stitch together families, long after they outgrow one roof.
From my family to yours, have a wonderful holiday season full of family, friends and good food. And if you need a new dessert to try, email me (sschafer@farmjournal.com), and I’ll zip over my Lep cookie recipe.
