Happy St. Nicholas Day!

As is tradition in many European countries, St. Nicholas leaves coins and treats for children on Dec. 6. He is the legendary forerunner of our modern-day Santa Claus. He was the Bishop of Myra (now part of Turkey) and had a reputation for secret gift-giving, such as putting coins in the shoes of those who left them out for him. He is the patron saint of children (but also students, sailors, archers, pawnbrokers and thieves!).

Last year on this date, I made Speculaas Koekjes (Dutch Spice Cookies) but I had to make a slice-and-bake version because I didn't have a cookie mold in the shape of Sinterklaas. 

I still don't. I really thought I'd find one in my shoe this morning, or even in my stocking for Christmas last year but the only shoes that were filled last night were Charlie's! Even though my family has never celebrated St. Nicholas Day, my love for cookies led me to this holiday and its traditions (and my son was more than happy to join). 

I guess I will have to get a mold or stamp myself. They are making a comeback, from the searches I've done. There are many on eBay, vintage and new, made of everything from wood or ceramic to metal or even silicone. I much prefer the look of the old ones; but the new ones might be easier to use. This calls for more research. The mold/stamp above is from Rycraft, a family-owened business that produces terra cotta stamps in a variety of designs. Again, I'm going with traditional — St. Nicholas all the way!

Between decorating the tree for another upcoming holiday, and baking 5 dozen Cinnamon Swirl Cookies Tuesday, I didn't have much energy left for cookie baking Wednesday but I managed to get two doughs made and stashed in the fridge. I'm going to make Sugar Cookie Cutouts this weekend (it's a looooong process) and I baked Grandma Baker's Overnight Cookies yesterday.

Overnights are SO easy. It only takes a few minutes to whip up the dough, which is made from simple ingredients everyone is bound to have on hand (brown sugar, eggs, butter, flour, baking soda). They also call for cream of tartar, a funny spice that usually winds up near the back of my spice cabinet because it's not that much in demand. Technically known as potassium hydrogen tartrate, its a white owner that is most commonly used to add stability to egg whites. In this recipe, it keeps the sugar from crystallizing and gives the dough a creamy texture.

I added pecans to half the dough because Charlie really likes these cookies but he doesn't like nuts. I shaped the dough into logs, sealed them in plastic wrap, and put them in my trusty paper towel tubes before placing them in the fridge — overnight. Since I was finished for the evening, Charlie and I had a Christmas video marathon: "Frosty the Snowman," "Frosty Returns" and "It's Christmastime Again, Charlie Brown."

The next morning was a breeze — just slice, bake, slice, bake — it was all very assembly-line-ish. I topped both varieties with sugar crystals to make them a bit more special for the holidays.

This year I halved the recipe and still wound up with 3 dozen of each type! That is one family-sized recipe Grandma Baker used. Since I'm shooting for 20 different cookies this year to celebrate the 20th anniversary of Our Cookie Journal, I'm mostly sticking to single batches. Naturally, there will be exceptions (Chocolate Chip Cookies, for sure!).

So, I hope you will have a Happy St. Nicholas Day and bake some Speculaas, or try my Grandma Baker's Overnight Cookies, which I have named Cookie No. 3 of 20 in the 20-cookie celebration of the cookie diary's anniversary.

His and hers: Mine have pecans (left) and his don't.

I'm so Chexcited!

 I was so Chexcited about getting a care package from Mom that I was tracking it with Parcel, a great iPhone app that lets you follow the trail of parcels you send and/or receive. After Mom mailed it from Louisville, Ky., Nov. 22, she gave me the tracking number. Using the app, I knew it was in Chicago the next day; reached the UK International Hub on Thanksgiving Day; and on to the Oxford Depot Friday. So I knew that Mark (or somebody with Parcel Force) would bring what I had dubbed "Chex box" on Friday.

I couldn't wait for the package because I wanted to make Chex Party Mix so much! I even measured out the rest of the ingredients, got out the roasting pan, and I had the 1-cup measurer lying on the counter in wait — let's get this Chex Mix party started, right? I had a loaf of Pumpkin Bread from Thanksgiving enrobed in foil and tied with raffia at the door for whoever brought my treasure box. Finally, Mark came about 5 p.m. and as soon as we gladly exchanged our packages, I was off to mix my cereal squares together for the first official holiday batch of glorious Chex Mix. Yes, I love it that much. It's — yes, I'm going to say it — Chextreme how much I love it.

We were nibbling on it as it dried on paper towels. We snacked on it later while we watched "A Charlie Brown Christmas" and "The Grinch Who Stole Christmas" on the ol' VCR. We must have had it for breakfast too because it is gone! And there are only two of us eating it. This madness must stop! But it's Chriiiiiiiistmas!! So, I made another batch and we will have to just go easy on it, I told my son.

I was tempted to finish up the cereals and make another batch but I thought it would last longer if I didn't. I did, however, measure out all the dry ingredients, with seasonings separate, so I can whip up a batch as soon as is necessary!

I found some great snowflake-shaped pretzels at Sainsbury's and I used pecans and cashews. I also add a 1/4 teaspoon of celery salt to mine, as was traditional when my Grandma Baker made it when I was a kid. She also used Cheerios and called it "Nuts and Bolts." Lisa and I used to add Bugles but I don't anymore.

I have always complained that the three boxes of cereal should be the same size (or at the least, do a special promo for Christmas). You can just about get three batches out of three boxes but the wheat is always light. That's nine cups each, but you only get seven cups of wheat. So, I make one regular batch, then the next two have two cups of wheat each, and an extra cup of corn/rice to make up for the loss. I know I'll get one more care package from Mom before Christmas. And it will have three boxes of Chex cereal in it. But next year, I'm going to start with four (an extra wheat), so I have enough wheat to make every batch Chexceptional.

2012 - Slice and Bake — and Partake

After a shopping trip to Oxford, I came home and baked Grandma Baker's Overnight Cookies two ways. Charlie doesn't like nuts and mine have pecans; I made two dozen each.

I made the dough yesterday and left it to rest in the fridge in paper towel tubes. The rolls hold their shape better when I slice them that way. (Also, I turn the roll as I slice, so that one side doesn't get flattened in the process.)

I decided at the last minute to try sprinkling them with sanding sugar . It's an improvement in taste and looks. I also followed my own advice from last year too and used more pecans (in mine!).

The dough for Cinnamon Swirl Cookies was ready to be worked today too. I had two rectangles in the fridge. These are rolled out to larger rectangles, then topped with a filling of cinnamon, sugar, pecans and orange zest. I debated whether I wanted to zest or not and kept it in the end.

The dough was a bit fiddly, so I kept some of the scraps handy for repairs! After I spread out the filling, I rolled the rectangles into logs, patched and sealed them, popped them into paper towel tubes and refrigerated for an hour or so (while I baked Overnights).

They were superb! Especially warm and fresh from the oven. They're better than Snickerdoodles because you get a blast of cinnamon in every single bite. The filling is sweet and soft and buttery; the cookies tender and chewy. I'll have to test them again when they're cooled and ready to be put away.

*They tasted great about an hour later. And they tasted great even later when I packed them up for the freezer. These are definitely going on the list for next year's Christmas cookies.

2012 - Lemon Cookies Popping With Flavor

I always like to have a citrus cookie to balance out the Christmas cookie tray, so I decided to try Lemon Poppy Seed Cookies from Martha Stewart's "Cookies" book this year. These were great to make today because they can go straight into the oven (unlike cookies that need refrigerating first). So while I was baking these, I made the doughs for Grandma Baker's Overnight Cookies and Martha's Cinnamon Swirls. The Overnights are roll cookies that will be sliced and baked; and the Swirls dough is a rectangle that will be filled, rolled and sliced tomorrow.

Naturally, there are poppy seeds in the dough of the Lemon Poppy Seed Cookies. But you also sprinkle poppy seeds on the top of each cookie. However, once they came out of the oven and cooled, the seeds didn't really stay put. So, when I make these again, I will have to remember to gently press down on the seeds. Otherwise, they're tangy and sweet and the seeds provide a nice crunch.

After mixing up the buttery, lemony dough, I combined sugar with loads of lemon zest to make a luscious coating for the dough balls to roll around in. Then the balls go on a cookie sheet, where they're flattened with a glass.

I haven't made the Cinnamon Swirls yet but I have high hopes. A Snickerdoodle just doesn't cut it with me — they're too mild. I've complained here before about not getting enough cinnamon taste and I've tried about a dozen variations (including another pinwheel sort and a crescent-shaped variety). We'll see tomorrow.

I decided to go with just a half-batch of Grandma Baker's Overnight Cookies too — they make SO many. "That's why your grandma liked them," Mom said. My dad was one of six kids and they lived (and worked) on a farm, so you could never have too many cookies. But even though I give them away and can eat my fair share, six dozen Overnights will be plenty!

2007 - Let It Dough!

I hauled out my nutcracker oven mitt (that Mom gave me one Christmas) and my Christmas tree spatula (that I wheedled out of Mom a few years ago) and all my cookie cutters and cranked out the Sugar Cookies that Charlie requested. There were about 9 1/2 dozen, but 2 1/2 dozen were mini trees, so it's more like 8 dozen.

I made Charlie's trees; and snowmen, bells, candy canes, stars, mini trees, and, as an afterthought, angels. I set these aside (on new trays that I bought last year) to be frosted tomorrow.

My lovely assistant, Charlie, with the Checkerboard Cookies. 

Then I made the dough and "logs" for Checkerboard Cookies. That takes about an hour! It's really fiddly and you have to be dedicated to want to bake these. The doughs — black and white — are rolled to measure, then cut into strips. The strips are then used to build the cookies, using an egg wash to help them stick together. Charlie and I both really like the taste of these light, buttery cookies, and I love the way they look on the tray.

When Charlie got home, he requested Grandma Baker's Overnight Cookies, so we made a half-batch (he got some math practice!). We listened to Christmas music while we mixed, just like Lisa and I always did. He always pulls his little stool up to the counter to help. At one point, ihe accidentally lifted the mixer arm and dough and flour flew all over the kitchen! We both froze; then he started singing, "Let it dough, let it dough, let it dough!" We both exploded with laughter! We put the four logs into the fridge (no paper towel tubes — I want them flat on one side like Grandma's always were). We made two logs with pecans (me) and two without (Charlie).

I also mixed up some of Lisa's Snicker Doodles. I'm bored with those Snickerdoodle Pinwheels — they look great, but they don't taste that great. So, I honored Lisa by trying her favorite Snicker Doodle recipe, which she kindly copied into the diary the first year she made them. I refrigerated the dough for tomorrow, when I'll be back at it again.

2006 - Slice and Bake — and Freeze Before I Eat Them All!

Since both the doughs I made yesterday went into the fridge overnight as logs, I was a slice-and-bake fiend today (Dec. 6). I baked the Lime Meltaways, a yearly favorite, giving them all a coat of powdered sugar, and broke only ONE. It's a new Christmas baking record! I also ate two; and packed away 15 1/2 dozen. My freezer is bulging!

I also baked Grandma Baker's Overnight Cookies today and yielded a whopping 15 dozen. I can't see myself ever doubling this recipe. I wasn't sure if I'd like them but they were scrumptious! "They make a nice lunchbox cookie," as Mom would say! I'm glad I made them — I think they were a hit and they could make a repeat performance in coming Christmases.

While the Overnights were baking, I decided to give the old Snickerdoodle Pinwheels one more shot. I vowed last year that I wouldn't make them again but I love the way they look. So, I decided to give them another bash but this time I'll increase the amount of cinnamon-sugar mixture. I'm hoping that will do the trick and you can finally taste the cinnamon — a problem I have with most Snicker Doodle recipes. We'll see!

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 Meltaways again. 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

4 eggs

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!

With nuts, for meeee!

I shared this recipe with the Foodtastic Friday Feelin' at Not Your Ordinary Recipes. 

2004 - The Sweet Smell of Nostalgia

I was going to make another batch of Christmas cupcakes for Charlie's little classmates, but the lady who runs the Montessori school said I shouldn't because they would have enough to carry home from their Christmas party. I do that every time: I ask! If I don't ask, they can't say "no," right? Next time, I'll just show up with my Tupperware carrier tray of baked goods and who's going to resist? But for now, we'll just make another batch for ourselves!

Meanwhile, I made a batch of Nestle's Toll House Chocolate Chip Cookies. In fact, I'm eating one (or three) right now! Charlie was gobbling them up too, which is funny because he prefers Choc-Oat-Chip Cookies. He must not be able to taste the pecans. They are irresistibly good, though. I got 6 1/2 dozen — I hope that will be enough.

As the kitchen filled with the aroma of chocolate chip cookies, my head filled with memories. Naturally, I thought of Lisa because we've cranked out so many ensemble. I miss having her help and her company. The work is definitely lighter and the cookies twice as tasty, I'm sure!

And I thought of Dad and how he could scarf down a half dozen easily with one cup of coffee. Of course, we had to make his Chocolate Chip Cookies without nuts. I almost want to make Whoopie Pies because of him. I could almost hear him say from the living room, "Bring me a coupla Whoops, Knutie!" 

Grandma Baker in her groovy kitchen of the
1950s. My memories are from the '60s.

And the first bite of one of those moreish sandwich cookies takes me right back to Grandma Baker's kitchen at the old farm house. I'm sure all the grandkids loved that kitchen as much as I did! There was a revolving Lazy Susan in a corner cabinet and a drawer that was actually a flour bin. There was a big chest freezer in the garage, right off the kitchen, where all the cookies were stashed. I made many a trip out there for another bag of cookies to fill a tray. Grandma served those cookies when we arrived, with sandwiches for lunch, after supper, during a card game — all the time!

No doubt she has played a huge role in our love for cookies! And Mom, too, of course. One of my earliest memories is of her casually drawing a smiley-faced cookie on a yellow canister with a green marker pen. Bing Crosby was singing "White Christmas" on the radio as she filled that canister with Chocolate Chip Cookies.

Back to the present: Mom sent us a Christmas care package, including presents and grocery goodies about 10 days ago and it's still not here on Dec. 10. She paid extra to send it express mail too. Lisa is sending me more Wheat Chex so I can make another batch of Chex Party Mix.

Lisa got her care package of cookies from me today! I was on the phone with her when she opened them. What fun! And Danielle told me that she liked the "Hedgehogs" when I talked to her later on the phone. I gave Charlie's teachers a loaf of Pumpkin Bread each, so I'll have to whip up another batch. I have to get busy and bake more cookies too!

2004 - Christmas Crackers!

Crackers play an important role in English Christmas
celebrations. They contain a prize, a joke and a crown.

Lisa and I still fill each other's Christmas stockings and I managed to finish the shopping for that yesterday. I had the stuffers packed perfectly inside a box when I realized that I forgot to pack the Christmas crackers! Christmas crackers aren't part of American celebrations, so I'd never really heard of them until I moved here. They're fun and corny, so I knew she'd appreciate them. They're festively wrapped cylinders that you pull with a friend or family member until someone wins by yanking and keeping the bulk of the cracker, which contains the prize. Prizes are usually small, inexpensive tokens; a joke and paper crown are also inside, adding to the fun.

So, I got out a bigger box, then there was extra room! So, I baked Grandma Baker's Criss-Cross Cookies. I wound up with 4 1/3 dozen and I put two dozen in a plastic zip-lock bag (complete with Christmas design), which I wrapped in bubble wrap. I put the other two dozen in the freezer and ate one while it was still warm — ah, the privileges of being the cook!

I finished squeezing in the last of the presents and the box is ready to be mailed Monday morning. I'm sweating the international postage. Lots more baking yet to do — 21 days till Christmas. I can't help missing being in Louisville this December. I won't get to see Lisa's tree, or Mom's. And I won't be able to give the kiddos their gifts myself. And most of all, Charlie won't be there to share Christmas with his extended family. I'll be sure and get back there next December! And I'll probably take a few cookies with me.

2003 - Divvy Up the Loot

What a day! I started rolling out the Sugar Cookies at noon and the last tray came out of the oven at 7 p.m.! We're loaded with cookies now! I decided to divvy them up as I went and  here are the results:

(Wait - I made bells, trees, candy canes, snowmen, stars and holly leaves; then mini trees out of the leftover dough.)

Lisa: 1 dozen each + 1 dozen little trees and 1 1/2 dozen + 1 of assorted.

Me: 1 dozen each + 1 1/2 dozen little trees + 2 dozen assorted.

Mom: 2 each (for her cookie tray).

Michael: 1/2 dozen each (except holly leaves).

Grand total: 20 1/2 dozen!

When I finished, I had dinner, then whipped up another batch of Criss-Cross dough for myself. I'll bake those tomorrow  — after the Limeys.

2003 - A Serious Start

Yesterday, Nov. 15, I had a faux Thanksgiving dinner for Neil and his cousin's family because Charlie and I are going to Grandma's for Thanksgiving. We had all the fixings and they love coming round for my American holiday feast. They especially like the "Candied Yams," except they're really sweet potatoes, of course, covered in butter, brown sugar and marshmallows.

While I was at it, I made another batch of Pumpkin Bread. I must have filled the mini loaf pans differently, though, because this time I wound up with six mini loaves. I guess I was feeling generous.

Today, I got a serious start on my baking. Here's what I'm making — doubles of everything, of course, to split with Lisa: Sugar Cookies, Lime Meltaways, Peach Kolacky, Nestle's Toll House Original Chocolate Chip Cookies, Dunkable Brownies, Grandma Baker's Criss-Cross Cookies, Vanilla-Bean Butter Cookies, Snickerdoodle Pinwheels and Moravian Spice Cookies. I think we just might make it through the holidays!

I made two batches each of Martha Stewart's Sugar Cookies and two batches each of her Lime Meltaways. The doughs are all wrapped in parchment paper and tucked in the fridge until tomorrow, when I get down to the baking side of it.

Meanwhile, I called Lisa, who was busy making Pumpkin Bread. She forgot the oil and water in the first batch! Oh dear! But she followed up that mishap with two perfect batches. I'm awaiting her email to hear how it went. April was helping (could that explain the boo-boo?). Because Charlie was helping me, which explains why I kept leaving out various quantities of flour — 3/4 cup the first time and 1 cup the second time! I could tell by the unused (and therefore un-floured) measuring cups. All is right, though, and I have confidence that my Limeys will be perfect.

After I talked to Lisa, I made a quick batch of Grandma Baker's Criss-Cross Cookies. I yielded 5 3/4 dozen. They're going in a freezer bag for Lisa (minus some for Mom). I'll bake mine tomorrow. While I was making these, Charlie pointed to some on the cookie sheet, waiting to go into the oven, and said: "Charlie want a fresh one." HA HA! Eating cookie dough must be an inherent trait.

I bought two new cookie sheets (£10.95 each!) and I cannot believe it — the suckers are too big for my stupid, puny oven! RATS! Good thing I have parchment paper for the old ones (which I ruined making Kolacky last year without parchment paper!).

2002 - Let's Roll!

I made Grandma Baker's Criss-Cross Cookies (peanut butter) because I prefer it to the "Joy of Cooking" recipe. The recipe calls for the dough to be chilled, though, and I'm not sure it needs it. It made the dough crumbly and harder to roll into balls. I think it's better to roll the balls, roll them in sugar, make the criss-crosses, then refrigerate the tray while another tray is baking.

Charlie's tricycle on Christmas morning.

They turned out beautifully. Once again, with my oven, rotation was the key. I wound up with six dozen (plus two) and Charlie ate one fresh from the oven when he woke from his nap. I froze all but two singles. Then I went straight into the Lime Meltaways. I love the way they smell - when I'm making and again when I'm baking. All I did today was mix the dough and shape it into rolls. I'll bake them tomorrow.

I took a break to put together the tricycle we got Charlie for Christmas. It's a beaut! It's blue chrome, has a bucket in the back and a long handle for me to push him around - I love it and cannot wait for Christmas morn! We walked to the bookstore to get a Christmas present for my brother Frank.

After supper, I whipped up a batch of Sugar Cookies (from Martha Stewart's 2001 Holiday issue). That dough is in the fridge too. I'll bake those tomorrow too, but frost them another day. Only 13 days till Charlie and I go see Grandma!

Cookie Platter 2012

Here is one of the cookie trays I'm giving away for Christmas this year.
Clockwise from top left: Dutch Spice Cookies, Brownie Thins, Glazed Lime Cookies,
Dunkable Brownies, Vanilla-Bean Butter Cookies, Snickerdoodle Pinwheels,
Nestle's Original Toll House Chocolate Chip Cookies,
Grandma Baker's Overnight Cookies, Lemon Poppy Seed Cookies,
Sugar Cookie Cutouts and Pumpkin Muffins.

Note: I haven't written about the cookies without links yet. When I do
mention them in "Our Cookie Journal," I will add the links.

2000 - Cookie Crazy

I think I finished this year's baking on Sunday, Nov. 26 (unless I make some coffee-flavored cookies for Neil before he gets here Thursday from England). The Moravian Spice Cookies urned out really nice. They were a lot different from anything I've ever baked. I came up with about 18 dozen very thin cookies. Their aroma alone was worth all the effort.

Rolling the dough was a bit tricky for me. It kept tearing at the edges. And, as I said previously, Mom insisted on keeping the "scraps" to put on her ice cream. I baked them for 10 minutes total, instead of 14 as Martha advised.

Then I went ahead and made Dunkable Brownies, which are always fantastic (unless you mix together the wrong recipe, like I did earlier in the week!). A double batch produced about seven dozen of these glorious mounds. They are super good and very easy to make. I started today at noon and finished at 7:30 at night. This could be my last U.S. baking session but, since I'm pregnant this year, Mom decided to make a contribution. She was only going to make some PeeBees and some Coconut Macaroons but she went cookie crazy too! We'll need to set out two cookie trays to showcase everything.

She started with Peanut Butter Criss-Cross Cookies, using Grandma Baker's recipe. (Though she'll say she actually started the baking season with Pumpkin Bread.) She made four dozen medium-sized goldies that are dee-lish. I'll be using this recipe from now on (instead of "Joy of Cooking's") because they have a superior texture.

Next, she made Lemon-Honey Drop Cookies - except she converted it to orange. She got the recipe from the December issue of "Cooking Light" magazine. Also, she used orange marmalade in the glaze instead of orange zest. Yield: six dozen, and proclaimed a tasty success.

On the same day, she made Raspberry Strippers from the same magazine. However, we agreed that even though they came from "Cooking Light," there was not much light about either recipe. "These were so easy," se said. "You just divide the dough and roll it out into logs then use the handle of a wooden spoon to make long dents along each log to fill with jam." You get about two dozen per batch, so she doubled the recipe. Also, she used strawberry-rhubarb preserves (you could use any kind you want). They're worth making again.

Then Mom came down with the flu and couldn't bake or do much else for about a week, poor thing. When she recovered, she made Pineapple Cookies (maybe from Aunt Judy's recipe box, she said). She had to add extra flour because she found the dough to be more like batter. She glazed them with an icing made with confectioner's sugar, pineapple juice, brown sugar and maraschino cherries. I didn't much like them but I'll save the recipe, just in case. She wound up with nearly four dozen.

She made quite a contribution and our first tray, which we set out tonight (Dec. 8), looks very tempting and delicious. It also included some Sugar Cookies that Lisa baked. She started making bells and trees but switched to simple rounds when the dough wouldn't cooperate. She used only white frosting but a variety of colored sprinkles. They were just as good as always.

Parchment paper was my greatest discovery this year. The silpat is OK, especially for the Moravians, but the paper made everything SO much easier.

*******************************************************************************************

Lisa wrote this year:

12-14-00

Magic Cookie Bars are a magically easy creation. Three 13 x 9-inch pans (one for you, one for me, one for the Meijer HBC Christmas Party).

Festive Fudge - So easy to prepare but my arm and shoulder still hurt from the stirring. Yield: two 8-inch pans=4 pounds. [This link is an Eagle Brand PDF recipe book; it includes the Magic Cookie Bars, above, and many other recipes worth perusing.]

German Chocolate Cake Cookies- Made using a dry cake mix. Easy but so messy in a chocolate-y way! Yield: four dozen.

Coconut Macaroons

Preheat oven to 325 degrees Fahrenheit.

2 egg whites

3/4 c sugar

dash salt

1 tsp vanilla

1/4 c all-purpose flour

1 pkg (7 oz.) shredded, sweetened coconut

Line 2 cookie sheets with foil or parchment paper.

In medium bowl, mix egg whites, sugar, salt and vanilla. Add flour and stir until well blended. Fold in coconut.

Drop by teaspoonfuls about 1-inch apart on prepared cookie sheets. Bake 15-20 minutes until edges are light brown. Cook on cookie sheets. Peel foil/paper from cookies. Makes about 28 cookies.

Grandma Baker's Criss-Cross Cookies

1 c peanut butter

1/2 c butter

1/2 c sugar

1/2 c brown sugar

1/2 tsp vanilla

1 egg

1 1/2 c flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

In a large bowl, sift together dry ingredients.

In mixer bowl, cream together peanut butter and butter. Add sugars gradually and cream together until light and fluffy. Add vanilla and eggs and beat well. Stir in flour mixture and mix thoroughly. Chill dough, at least one hour.

Shape dough into 1-inch balls and place about 2 inches apart on ungreased cookie sheets. Flatten with a fork in a criss-cross pattern. 

Bake in a moderate oven (375 degrees Fahrenheit) for 10 to 12 minutes.

Makes about 5 dozen cookies.

12/12/12 - Daily Dozen

Today is the last repeating date of the century. I don't know how you intend to celebrate but that date says one thing to me: dozens! So I'll be getting my "daily dozen" with a workout in the kitchen.

After celebrating National Brownie Day this past Saturday with three varieties of brownies, I've decided to go in the opposite direction with Vanilla-Bean Butter Cookies. I've made these before and they are so delicate and flavorful that I'm determined to have some for Christmas to balance out all the chocolate selections I've already cranked out. Just because they're vanilla, they're in no way a dime a dozen, though. The three vanilla beans called for in this recipe don't come cheap anywhere but the taste delivers delicious dividends. (All that alliteration was for my pal, Greg!)

Most people aren't going to be able to make these cookies today without a trip to the shops but there are plenty of cookie recipes out there that are simple to make and boast a list of ingredients that you probably have in your cupboard on any given day.

No-Bake Cookies, for instance, are always a hit and they're so easy to make that, as kids, my sister and I were likely to whip up a batch at the drop of a silpat. They're very kid-friendly and quick, and you're bound to have everything on hand right now.

Or you can try Grandma Baker's Criss-Cross Cookies. I assume everyone always has peanut butter on hand for both of these cookies. I've used a "Joy of Cooking" Peanut Butter Cookies recipe too but this one is my favorite and I always have the ingredients in my pantry. But it's six of one and half a dozen of the other, no matter which recipe you choose.

Chocolate-y, crinkly therapy?

Another suggestion for cookies to make with ingredients you probably have at the ready are Grammy's Chocolate Cookies. They're a snap to make and you're rewarded with chocolate discs that are slightly crisp on the outside and chewy on the inside. They were featured in Martha Stewart's "Cookies" cookbook and their aroma alone will make any day feel special.

Baking cookies can be therapeutic, which can be as good for your chakra as a string of repeating numbers. Anyway, there's always 12/21/12 for additional spiritual awakening. 

What's more, if you bake cookies, you'll have a delicious snack ready for the Concert for Sandy Relief, which will be broadcast worldwide at 7:30 p.m. EST. The star-studded benefit for victims of the massive storm that recently devastated the northeast United States. For more information on where you can watch and how you can contribute, visit the link above. 

So please join me in the kitchen today and mark this milestone date with a few dozen cookies!

Vanilla-Bean Butter Cookies

1 c butter, softened

1 1/3 c powdered sugar

3 vanilla beans, split lengthwise

1 egg

1 tsp vanilla

2 1/2 c flour, sifted

1/4 tsp salt

colored dragees (optional)

sanding sugar  (optional)

In bowl of stand mixer, using the paddle attachment, combine butter and sugar. Scrape in vanilla seeds. Beat on high until fluffy, 2 to 3 minutes. Add egg and vanilla; beat to combine. Add flour and salt, beat on low till incorporated. Divide dough in half and flatten into disks. Wrap in plastic wrap and chill (at least 1 hour).

Preheat oven to 350 degrees Fahrenheit. On lightly floured surface, roll out disks to 1/4-inch thickness. Place dough on separate baking sheets and chill in freezer for 20 minutes.

Line baking sheets with parchment paper. Using 2-inch star-shaped cutter, cut out stars. Place a dragee in center of each star; sprinkle generously with sanding sugar. Freeze until firm, 10 to 20 minutes.

Bake until golden brown, rotating sheets halfway through, 18 to 22 minutes. Transfer to wire racks to cool completely.

Grandma Baker's Criss-Cross Cookies

1 c peanut butter

1/2 c butter

1/2 c sugar

1/2 c brown sugar

1/2 tsp vanilla

1 egg

1 1/2 c flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Cream together peanut butter and butter. Add sugars gradually and cream together until light and fluffy. Add vanilla and egg and beat well. In a separate bowl, sift together flour, baking soda, baking powder and salt. Add sifted ingredients to batter and mix thoroughly. Chill dough in refrigerator for at least one hour.

Shape dough into 1-inch balls and place about 2 inches apart on cookie sheet. Flatten with a fork in a criss-cross pattern. Bake in a moderate oven (350 degrees Fahrenheit) for 10 to 12 minutes. Makes about 5 dozen.

1998 - Judy, Judy, Judy!

Thursday was our last day of baking. We made 12 dozen Dunkable Brownies (don't mix double batches by hand, fools!). 

We also made 8 dozen Lime Meltaways, a recipe in Martha Stewart's Holiday magazine. We messed up one batch by somehow adding powdered sugar instead of corn starch! 

A week later, I drove Dad up to Bettsville, Ohio, to visit his relatives. We stayed at his sister, Judy's, house for a few days. He enjoyed it very much because he was surrounded with family and he enjoyed some of his favorite foods that he associated with home, including Sugar Pie and Rivels (a noodle and potato soup). Aunt Judy also had the traditional Baker favorites on her cookie platter: Chocolate Chip Cookies, Buckeyes, Whoopie Pies and more. He was extra tired, though, from all the medication he was on for his multiple myeloma.

One afternoon while he was napping, I brought out the Cookie Diary and a few of my cousins asked to read it. We flipped through the pages around the dining room table and had a few laughs. Aunt Judy copied her Buckeyes recipe into the diary for me and my cousin, Jill, added her recipe for No Bake Cookies. My sister and I had always called that School Fudge, and I didn't know what happened to my recipe so I was tickled to get Jill's version. And even though it wasn't a cookie recipe, I copied Aunt Judy's Sauerkraut Balls into the diary (there's that German heritage again!). I have yet to try them but they sounded yummy at the time.

Aunt Judy, Dad, Grandma Baker and Uncle Bobby, 1998.

It was a nice visit - Dad's last, as it turned out. And little did we know it would be his last Christmas as well.

Jill's No-Bake Cookies

2 c sugar
1 stick oleo (margarine)
4 T cocoa
1/2 c milk
1 tsp vanilla
1/2 c peanut butter
2 1/2 c oatmeal

Boil sugar, oleo, cocoa and milk for 1 1/2 minutes. Remove from heat. Stir in vanilla, peanut butter and oats. Drop by spoonfuls onto waxed paper.

Aunt Judy's Chocolate Peanut Butter Balls (Buckeyes)

1 stick margarine (1/2 c)
2 c peanut butter
3 c powdered sugar
1 12-oz package chocolate chips

Mix first three ingredients together and roll into small balls. Place in refrigerator to chill.

Melt chocolate in double boiler (or microwave for 1 to 1 1/2 minutes). Drop each peanut butter ball in chocolate to coat. Place on waxed paper to dry. Let cool and enjoy!