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[nverland]

Holiday Traditions of Luxembourg
"Frohliche Weihnachten"

From the beginning of December, streets and store windows in all major cities are richly illuminated and decorated. Christmas trees, in all their glitter, adorn public squares. Out-door Christmas markets throughout the country attract many shoppers. French is the official language, German is taught in schools, and English is also widely spoken. The majority of the population is Roman Catholic.

Most people in Luxembourg celebrate Christmas Eve with family and friends. Many attend Midnight Mass, after which the family gathers for supper consisting sometimes of a typical Luxembourg winter menu: black-pudding with mashed potatoes and apple sauce.

The Midnight Mass in the Benedictine Abbey of St. Maurice and St. Maure in Clervaux (a small picturesque Ardennes town) is of great renown and has been televised in recent years.

Clubs and associations also organize Christmas Eve and Christmas Day festivities. Some cities produce Nativity plays, with children as actors, others give concerts in the afternoon of December 25th. In some villages, these concerts are followed by a Christmas tree auction, the profits of which are given to charity organizations.

There is no Santa Claus in Luxembourg at Christmas time, however "St.Nicolas Day" is celebrated on December 6th. On evenings - one week - before this date, children put their slippers in front of their bed-room doors expecting them to be filled with a small gift by St. Nicolas during the night. On the eve of December 6th, children place a plate on the kitchen or dining-room table which St.Nicolas fills with sweets and gifts overnight. St. Nicolas also pays visits to children in schools.





Bailey’s Irish Cream Cookies


1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. Vanilla
1/2 cup Bailey's Irish Cream (+ 1 Tbs. For drizzle)
2-1/4 cups cake flour
1/2 tsp. Baking soda
1/2 tsp. Salt
6 oz. Semi-sweet chocolate chips
3/4 cup coconut
1/2 cup chopped pecans
1/4 cup powdered sugar

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish Cream. Combine flour, baking soda, and salt; add to creamed mixture a little at a time until thoroughly blended. Add chocolate chips, coconut and pecans. Drop by spoonful onto parchment lined cookie sheets. Bake at 375 for 8-12 minutes or until golden brown. Cool.

Drizzle:
Mix about 1/4 cup powdered sugar with 1 Tbs. Of Bailey's Irish Cream. Use spoon to lightly drizzle sugar mixture over cooled cookies.