Holiday recipes from the Sauffice

The best part of the holidays? The food, of course. Whether new or old, each family has its own traditions, a bevy of delicious dishes that lure them into the kitchen for hours on end each winter. In our 2010 holiday guide, we gave you a brief look at what's in the oven at several bakeries around town this time of year, from the Danish kringles at Pastries of Denmark to the Gallette des rois from La Bonne Bouchée to the pannetone at Missouri Baking Co. Now, we're showing you how we Saucers celebrate the holiday season. Editor Katie O'Connor welcomes the holiday season with her father's springerle, an anise-flavorered German cookie. In senior editor Stacy Schultz's house, the festival of lights arrives when her aunt Lynda's Hannuakah hamantaschen are on the table. And in publisher Allyson Mace's grandmother's kitchen, the race is on for a piece of the mini mincemeat pies as soon as they're removed from the oven each holiday season. For more of what makes our holidays great – and how you can add these simple sweets to your holiday baking traditions – visit the Recipes section of SauceMagazine.com.