We all have recipes for special foods that evoke memories of bygone kitchens and baking sessions with beloved family members. I kept track of our Christmas sessions for the past 20 years and I'm sharing it here. I also sprinkle in other cookie-related content and my current cookie obsession along the way.
Monday, 18 February 2013
2006 - Overnight (Cookies) Sensation
SIGH! For some reason, I couldn't get motivated this year! I was as sick as a dog the day after Thanksgiving, so that didn't help. And I've been very busy with Charlie and all his school-related activities. But his last day of school is Friday and I needed to get moving so we can give cookies as gifts to his teachers. Sooooo, right after I got home from walking Charlie to school, I got busy!
While waiting for the butter to soften, I whipped up another batch of Pumpkin Bread. I wound up with seven mini loaves. I froze all but one, which I intend to eat for breakfast!
I was still undecided what to even make this year. I didn't want to make all the same things again. And since the oven was in use for the Pumpkin Bread, I thought I'd try Lisa's Festive Fudge. It's an Eagle Brand (condensed milk) recipe that she gave me last year. It was easy and quick — I made one pan of chocolate fudge and one pan of chocolate-pecan fudge. Of course, I sampled a square from each batch (two hours of chilling later) and deemed it dee-lish! I tinned it all up and put it in the fridge. Yield: 2 pounds.
After that, I decided to go with Lime Meltawaysagain. They're easy enough, being slice-and-bakes, so I mixed up the dough, wrapped the logs in parchment, and put them in paper-towel tubes in the fridge. I made a double batch of four logs, which I'll slice and bake tomorrow.
Then I called Mom to ask her about Grandma Baker's Overnight Cookies. As kids, we never liked them as much as her other cookies. I remember Dad loved them and ate them by the handful. But Mom couldn't find her recipe, so I called Aunt Judy in Ohio. She easily found the recipe and quickly rattled off the ingredients. She couldn't say how long to bake them though and said, "Can't you tell when they're done?" I had to laugh! Of course I can but my OCD kicked in and I needed her to say!
I started them in my stand mixer but had to switch to an enormous bowl — it's a gigantic recipe! Aunt Judy remembered that Dad didn't like nuts (and neither does Charlie) but I do, so I added pecans to half the dough. I got five hefty logs from it. By that time, Charlie was home and writing his Christmas cards at the table, so I called it a night.
Without nuts for Charlie (and most kids).
Grandma Baker's Overnight Cookies
4 c brown sugar
1 c butter
6 c flour
1 Tbsp soda
1 Tbsp cream of tartar
1 c nuts
In a large bowl, sift together flour, soda and cream of tartar. In a HUGE bowl, combine brown sugar and butter and blend well. Add eggs and combine until well-mixed. Stir in nuts.
Form dough into loaves or logs and wrap in parchment paper. Chill overnight.
Slice and bake cookies at 375 degrees Fahrenheit for 8 to 10 minutes (rotating cookie sheet midway). Makes about 15 dozen!