Vanilla Sticks

Gluten Free Christmas Cookies - Vanilla Sticks

While whipping up a batch of pecan Mexican wedding cookies last weekend, Michael and I were both reminded of the holiday treats we’d bake with our grandmothers as children. As kids, we both preferred anything sugary, sprinkled or iced, but this year, our rediscovery of certain nut-based cookies (sometimes with that glorious icing) has us beaming with holiday cheer. As I recounted these holiday baking memories with my mother, she reminded me of a family recipe she loved baking as a young girl with her grandmother – vanilla sticks.

While they may not win any awards for the best looking holiday treats, these chewy almond cookies are so good and dangerously easy to make. The meringue icing adds a sweet crunchiness, and could definitely be used on any number of cookie bases, and the fact that they’re gluten free is just another bonus, making them a fantastic cookie to add to your holiday repertoire if you’re baking for a wide array of friends. We hope you enjoy them as much as we do did!

Vanilla Sticks

1 lb. shelled almonds
1/2 tsp. vanilla
4 egg whites
1 lb. powdered sugar, plus more for rolling
small handful of flour (gluten-free or all-purpose) for rolling

Grind almonds to a fine consistency using a food processor and set aside. Beat egg whites on high to a stiff froth, about 10 minutes. Add powdered sugar and vanilla to the egg whites and beat for another 15 minutes on medium-high. Set half of this sugar-egg mixture aside and mix the other half with the ground almonds, rolling out on a flour-powdered sugar mixture. Cut dough into 1″x3″ strips and lay on a greased cookie sheet. Ice each strip with the sugar-egg mixture and bake at 325 for 12-15 minutes.

If you’re really wanting to treat yourself, enjoy these with a holiday milk punch – it’s what we refer to as grown-up milk & cookies! Adulthood, for the win.

Gluten Free Christmas Cookies - Vanilla Sticks

Gluten Free Christmas Cookies - Vanilla Sticks

Gluten Free Christmas Cookies - Vanilla Sticks

Gluten Free Christmas Cookies - Vanilla Sticks

All photos taken by Meredith Perdue for Map & Menu.

8 thoughts on “Vanilla Sticks

  1. Do you know the history behind this recipe? We have a very similar recipe in my family. A (now closed) German bakery in Columbus, Ohio used to make these, the 70+ yr old owner said it was her mother’s recipe, making it come from around the 30’s or 40’s. A “lost recipe” article in one of the America’s Test Kitchen franchise publications was asking for the recipe, saying they grew up eating these “holiday cookies” in the 50’s. A few old newspaper articles, all from Ohio in the 1940’s-1960’s list these cookies as being from German grandmothers/neighbors. None of my German acquaintances have ever heard of anything like this in Germany. I’m very interested in the origin of these as it seems to be such a rare recipe. Your site is one of two that I have found any mention of these wonderful little cookies.

    1. Originally from Columbus as well. My mother used to get them in the 60s/70s from Resch’s in German Village before her passing. They made German, French and European pastries. So this recipe could be from one of the three. They sold the business to Thurns and Planks family on S High Street ran it until they sold it out to a another bakery. It was close to the book loft. Resch’s was the best bakery ever. There’s one on Livingston Avenue, not sure if they have them or if its the original owner (family). The address is 4061 E Livingston Ave Columbus, OH 43227. Either in Whitehall or close to it. Its in a little strip mall. I always got Resch’s bakery mixed up with another one on 4th Street (I think Juergens). Hopefully some of the info will help, we used to live about 10 min away from it and would go there after Church (St Mary’s)

  2. What a wonderful back story on these cookies! I, too, am from Columbus and grew up in the 50s enjoying these cookies and Reische’s Bakery treats. I’ve lived in Oregon in for decades and came upon this site and was looking for clarification on my mother’s recipe card. I plan to make these tomorrow with my grandson who carries the baking tradition in my family.

  3. I have been attempting to master this recipe for 4 years now. I always fail. I cannot get the dough to the right consistency to roll out and cut well. While they always taste great, they look like terrible blobs of mis-shapen cookies.

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