Day 9 of “The 12 Days Of Christmas Music” & "Linzer Tarts"

Our hearts grow tender with childhood memories and love of kindred, and we are better throughout the year for having, in spirit, become a child again at Christmas-time. - Laura Ingalls Wilder

Welcome to Day 9 of “The 12 Days Of Christmas Music.” I hope that you enjoyed yesterday’s post, “Joy To The World.” Just to remind some of my readers that have just stopped by what I am doing, everyday for the next 3 days I will post a Christmas song, and share a holiday treat, a homemade gift idea, or just a favorite recipe that I think may go with that song, all leading up to “Christmas Day!” This has been an incredible year! I want to say thank you to my readers, as we prepare for the most joyous time of the year! (Don’t forget to come back tomorrow!)

Whether it is a solemn hymn, or a modern version of a Deck the Halls, Christmas music is an essential part of the holiday celebration. Did you know that Christmas originated in Italy, but it was also the birthplace of the first Christmas carol?  During the thirteenth century, Saint Francis of Assisi introduced the carol, which soon spread all across Europe. Saint Francis wrote a Christmas hymn in Latin, but there is no evidence that he composed carols in Italian. His companions the Franciscan Friars contributed a large number of Italian Christmas carols.

“Tu scendi dalle stelle” (You come down from the stars) is the most traditional Italian Christmas carol. Especially loved by little children. The lyrics and the melody were written in 1754 by a prominent Neapolitan priest, Alfonso Maria de Liguori. (Because of this carol, it is said that he became a Saint) It’s a kind of lullaby that describes the birth of baby Jesus, who, precisely, descends from the stars. In time, this carol became a central part of the Italian Christmas tradition. Here is a beautiful version of the most famous Italian Christmas carols: "Tu scendi dalle stelle" (You come down from the stars), with words translated into English:

Day 9: “Tu scendi dalle stelle”

English version:
From starry skies descending, Thou comest, glorious King, A manger low Thy bed, in winter's icy sting; O my dearest Child most holy, Shudd'ring, trembling in the cold! Great God, Thou lovest me! What suff'ring Thou didst bear, That I near Thee might be! Thou art the world's Creator, God's own and true Word, Yet here no robe, no fire For Thee, Divine Lord. Dearest, fairest, sweetest Infant, Dire this state of poverty. The more I care for Thee, Since Thou, o Love Divine, Will'st now so poor to be.

Italian version:
Tu scendi dalle stelle, O Re del Cielo, e vieni in una grotta, al freddo al gelo. O Bambino mio Divino Io ti vedo qui a tremar, O Dio Beato Ahi, quanto ti costò l'avermi amato! A te, che sei del mondo il Creatore, mancano panni e fuoco; O mio Signore! Caro eletto Pargoletto, Quanto questa povertà più mi innamora! Giacché ti fece amor povero ancora!

Every Christmas my family looks forward to my baking these cookies. They are called “Linzer Tarts.” Everyone loves them, and my nephew Nicholas, always says, “Aunt Dottie your Linzer Tarts are better than the bakery ones!” That is a wonderful compliment! The tarts are so good that they melt in your mouth. The butter in the cookie is so scrumptious and with the combo of the jam, no better marriage can be made. They make a beautiful presentation on a Christmas plate in the center of your dessert table! I am dedicating this recipe to my nephew Nick, who is one of my biggest fans….So everyone enjoy!

"Linzer Tarts"

Ingredients:
3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners' sugar, for dusting

Directions:
Preheat the oven to 350°F
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. (or Food Processor) Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. (Or Linzer Tart Cookie cutters) With 1/2 of the rounds, cut a hole from the middle of each round with a heart or circle shaped cutter. Place the cookies on an un-greased baking sheet and chill for 15 minutes.

Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread your favorite preserves on the flat side of each solid cookie. Dust the top of the cut out cookies with confectioners' sugar and press the flat sides together, with the preserves in the middle and the confectioners' sugar on the top. Yields:  25-30 cookies depending on the size of your cutouts


Till Next Time………………………………..........................

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