For centuries, Christmas cookies were the only gift. The lords got them from their vassals, the children from their parents and godfathers as a reminder of the gifts of the Bethlehem shepherds.
Stollen and Striezel, prune bread and doughnuts were the typical Christmas treats in Austria. When the Christmas tree was introduced in the 19th century, people would hang them to the branches.
The pastry also helped calm down the evil spirits that raged around the house in the "Rauhnächten", the hard winter nights: Holy Night, New Year's night and Epiphany. People would spread flour or crumbs on the roof, thus feeding the wind. The family that made the best pastries was the most likely to turn the demons friendly.
(Source: Mehlspeisen aus Österreich by Eva Bakos)
Vanilla croissants
250 grs flour, 200 grs butter, 40 grs sugar, 1 pack Vanilla sugar, 2 egg yolks, 140 grs ground almonds, 150 grs icing sugar + 1 pack of vanilla sugar for sprinkling.
Mix flour, sliced butter, sugar, vanilla sugar, almonds and egg yolks. Knead thoroughly. Form little croissants and bake till barely brown. Roll in vanilla icing sugar when still warm.
2 1/2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground mace, 1/4 teaspoon ground cardamom, 3/4 cup ground blanched almonds, 1/2 cup butter, 1 cup cottage cheese, 1 egg, 1/2 teaspoon vanilla, 1/4 teaspoon almond extract, 2 tablespoons rum, 1/2 cup each dried currants and golden raisins, 1/4 cup chopped candied lemon peel, 3 tablespoons melted butter, 2 tablespoons vanilla sugar
In a large bowl, mix flour, the 3/4 cup sugar, baking powder, salt, mace, cardamom and almonds. Cut the 1/2 cup of butter until mixture resembles coarse crumbs.
Whirl cottage cheese in a blender until smooth (or push it through a wire strainer). In a small bowl, stir together cottage cheese, egg, vanilla, almond extract, rum, currants, raisins, and lemon peel; stir into flour mixture until blended. Shape dough into a ball, place on a bloured board and knead until smooth (1 - 2 minutes).
Roll out dough to form an oval about 81/2 by 10 inches. With rolling pin, lightly crease dough just off center, parallel to 10-inch side. Brush dough with 1 tablespoon of the melted butter. Fold smaller section over larger. Place on an ungreased baking sheet lined with brown paper.
Bake in a 350° oven until crust is well browned and a wooden pick inserted in center comes out clean (about 45 minutes). Brush remaining 2 tablespoons melted butter lightly over loaf; sprinkle with vanilla sugar.