Cookie Memories

 

As usual I’ve grown quite nostalgic as we spend time baking Christmas cookies. When I retyped all my recipes a few years ago I typed the following Scripture at the bottom of each card:

I thank my God every time I remember you. Philippians 1:3

I had long been in the habit of praying for the person who gave me the recipe each time I used it, but this prompted me to thank God for them each time, too. So, if you want me to pray for you, just send me your favorite recipe!

Anyway, as we’ve worked our way through our Christmas favorites I’ve also spent time remembering and praying for family members and friends who have not only shared our  life, but our recipes too.

The following one is everyone’s favorite. It was originally my Mother’s recipe. She has been dead for 25 years now – none of my children even met her, so when I talk about her and how she loved baking and cooking I feel like I’m passing on part of their heritage to them. Of course, Grandma didn’t have a microwave, so this was a bit more complicated for her to make.

 

WREATHES – GRANDMA SYLVIA DARKOW – PHYLLIS SATHER
1/4 cup butter
1/2 tsp. vanilla
40 large or 4 cups mini marshmallows
3 1/2 cups corn flakes
1/4 tsp. green food coloring
Cinnamon candies
Melt butter in microwave, then add marshmallows and cook in microwave until melted. Add food coloring, vanilla, and slightly crushed corn flakes. Form into wreaths on wax paper, using water to keep
it from sticking to your fingers. Decorate with cinnamon candies,
using toothpick and corn syrup to make them stick.

The next recipe is from my mother-in-law, who has also gone home to be with the Lord. I still remember the day when she taught me how to make these old Scandinavian cookies. We spent the afternoon in sunny Arizona making Christmas cookies as she told me about her mother and how she taught her how to make them.

 

 

Sandbakkel

1 cup shortening (use half butter if desired)
1 cup sugar
1 egg
1 tsp. almond extract
2 ½ cups flour

Cream shortening, add sugar, egg, extract and flour. Makes a very stiff dough. Roll into cherry sized balls. Spread in Sandbakkel forms. Bake at 375 degrees for 15 minutes. Let cool before removing from forms.

This one really isn’t a Christmas cookie at all – but we changed it a bit and made it into one and it quickly became one of our favorites. It’s right out of Betty Crocker’s cook book. It’s the most labor intensive cookie we make, but its melt in your mouth goodness makes it well worth the effort. There are also a lot of steps little cooks can help with if you don’t mind imperfections – like those three pricks with a fork…

CREAM WAFFERS – BETTY CROCKER – PHYLLIS SATHER
1 cup soft butter       1/3 cup whipping cream
2 cups flour            Granulated sugar
Creamy filling (below)

Mix thoroughly butter, cream, and flour. Cover and chill. I usually triple this recipe for Christmas. Use Bosch with dough hook as dough gets stiff.

Roll out 1/3 inch thick. Cut into 1 1/2 inch rounds (or stars, hearts, etc.). Dip both sides in sugar.  Place on ungreased cookie sheet. Prick with fork 3 times. Bake at 375 degrees for 7 – 9 minutes or just until set but not brown. Put in pairs with creamy filling.

 Creamy filling:

Cream 1/4 cup soft butter or margarine, 3/4 cup confectioners sugar and 1 tsp. vanilla. Tint with red or green food coloring. I’ve also used
ready-made cream cheese or regular frosting.

I’ll stop there for today so I can get back to the kitchen for a bit. If you enjoy these, I’ll try to post a few more.

Finding Joy in the Journey,
Phyllis

Phyllis Sather
Proclaiming God’s Faithfulness at:
http://www.Phyllis-Sather.com

© 2007 Phyllis Sather
All rights reserved

Contact me at: Phyllis@Phyllis-Sather.com