Christmas cookies
Why do we associate baking with Christmas? Something to ponder… I asked Siri to look it up for me and it gave me some very interesting history of the Christmas cookie tradition, but it was way too much to write here. If you want a fun history lessons, I suggest you do some cookie research.
I bake cookies because I love sweets, it also warms the house and fills it with sweet aromas which I find comforting. I also find cookies addictive, so I freeze them in small batches soon after they’ve cooled so I’m not tempted to eat them all in one sitting. I will admit that I love raw cookie dough. I like to pretend there are no calories in it before it’s baked. (It’s my fantasy and I’m sticking to it!)
I’m going to share a couple cookie recipes that came from my mother-in-law. The first one is usually referred to by family as “Houin Christmas Cookies”. I must admit I haven’t made these in many years. Thankfully, several of my sisters-in-law and nieces make them and I have several opportunities to enjoy them without the work. We may not be gathering as usual this year but I’m hoping for a drop off. (Is anyone reading this???)
HOUIN CHRISTMAS COOKIES: Dark Mixture: 3 cups flour; 1 tsp. soda; ¼ tsp. salt; ½ tsp. cinnamon; ½ tsp. cloves; 1 cup shortening; 1 ½ cup dark brown sugar; 2 eggs; 1 cup finely chopped nuts; 1 cup raisins. Sift together flour, soda, salt and the spices. Cream shortening with dark brown sugar. Add eggs and beat well. Stir in dry ingredients, nuts, and raisins. Light Mixture: 2 cup flour; ½ tsp. salt; ¼ tsp. soda; ½ cup shortening; ¾ cup sugar; 1 egg; 1 tsp. vanilla; 2 tbsp. water; ¼ cup chopped candied cherries. Sift together flour, salt, and soda. Cream shortening and sugar; add egg, vanilla and water. Mix well. Blend in dry ingredients. Stir in cherries. Pack half of dark mixture into a waxed paper lined, straight sided 9x13 pan. Add all light dough to make a second layer. Top with remaining dark dough. Pack firmly. Refrigerate at least 24 hours. Cut dough lengthwise in halves or thirds then slice in ¼ inch slices Bake on ungreased cookie sheet in hot over (400°) for 8-10 minutes. Remove immediately.
The next recipe is one that I haven’t made yet, but plan to. It was given to me last summer by one of Kenny’s cousins who said she makes them every year. My mother-in-law passed away 8 years after we were married, and I don’t remember ever having these cookies. When Kenny read the recipe, he said he remembers them. I’m guessing they weren’t as popular because of the coconut, but they sound yummy to me. When
Sharon wrote out the recipe for me, she just titled it “Aunt Mary’s Cookies”.
AUNT MARY’S COOKIES: 1 cup shortening; 1 cup brown sugar; 1 cup white sugar; 2 eggs; 1 tsp. vanilla; 2 cup flour; 1 tsp. salt; 1 tsp. baking powder; 1 tsp. soda; 2 cups Wheaties; 2 cups rolled oats; 1 cup coconut; 1 cup nuts. Cream shortening; add brown and white sugar and beat well. Add unbeaten eggs and vanilla. Mix well. Add flour and dry ingredients. Fold in cereals, coconut and nuts. Bake 350° approximately 10 minutes until they start browning and are still soft.
Happy baking! Isn’t it amazing how the sights, smells and tastes can bring back some wonderful warm memories?
REMINDER: The “12 Days of Christmas Shopping” to benefit Operation: Quiet Comfort continues until December 15th. Call 574-9361424 or email janh@operationquietcomfort.com to schedule your “personal shopping appointment”. (Maybe there will be cookies!)