There are quite a few food associations of mine that are inexorably linked to the holidays: beef burgundy, Danish pastries, sand-tarts (elsewhere called Mexican wedding cookies or Russian tea cookies), and rum cake all come to mind. These gingerbread mini-muffins are certainly make the list as well. This recipe comes to me by way of my maternal grandmother. Grandma (or Mugsy, to everyone else) had a way with baking and was damn good at it (her pie crusts remain legendary), but honestly, she was such a force of sheer kindness and goodness in this world, that her prowess with the oven has been eclipsed in my mind by the warm and gooey feelings that I remember when I think of her. The recipes that she left behind are all that serve to jog my memory in the baking-department.
So I love when I come across memories that have been written down on her recipes. It’s plain that my mom has been eating these spiced delights on or around Christmas every year since she can remember — and thus, they’ve woven their way into most of my memories as well. Sadly, it had been several years since I made them myself, but I found myself with an excellent excuse to dust off tradition and make them again this year (as holiday pot-lucks are an ideal venue for mini-muffins). And even though The Bun won’t be eating them this year, it’ll be nice to know that I started baking them again the year she joined our family.
So here’s to passing a family tradition down to the next generation: perhaps these can find your way into your own family annals too!