The first bredeles date to the 14th c. These bite-size biscuits come in many different shapes, decorations, & flavors. Here's one of my favorites.

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. For, Strasbourg has been home to one of Europe's most beautiful Marché du Nöel since 1570. Her inhabitants are strong and resilient. With more than 300 vendors, miles of fairy lights, and the giant Great Christmas Tree in Kléber Square, Strasbourg has delighted millions for centuries with one of the best Christmas celebrations. 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. A favorite Alsatian Christmas treat are these delicious brioche bonhomme or "good man." Wonderful for breakfast with a cup of tea or coffee. SIMPLE BUTTER BREDELE INGREDIENTS 3 c. (375 gm) sifted flour 1 c. (200 gm) sugar 1 c. (250 gm) softened butter 1 sachet of vanilla sugar (Common ingredient in Europe but difficult to find in the U.S. Substitute 1/2 teaspoon pure vanilla extract.) Powdered sugar A bit of water or cream   Preheat oven to 375 (180 c.) degrees. 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 2-3 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. For 1/2 your cookies, cut out the center design. When baked and cool, spread jam on the full cookie half and top with the cut out half. Voilà! 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. Usually, just white Royal Icing and the occasional edible pearl. I have a small tip for one pastry bag and with a few simple loops and dots, I have a pretty cookie to share with friends. Don't make cookie decorating too difficult. You can visit www.bredele.fr for plenty of traditional Alsatian cookie recipes. (If needed, you can have your web browser translate the page from French to English.) I'm sure you'll find a new favorite to add to your cookie-making list. This time of year it's fun to partake in holiday sweets. After all, it's only once a year, and January with its thoughts of diet and healthy eating will be here soon enough. For now, turn on the oven this weekend and make a batch of your favorite cookies.   À bientôt, Karen 🇫🇷