The Christmas Cookie Club

Who doesn't love the holiday season, with all its trimmings and traditions and recipes that have been handed down for generations?  Christmas has always been special in my family, probably because it is my mother's favorite time of year.  Over time, I had come to carry on the Christmas cookie tradition.  I would literally go on a cookie baking blitz for two days straight- standing in my kitchen meticulously baking family favorites and some new cookies while watching classic Christmas movies or listening to Christmas carols. I worked hard to create the ultimate cookie platter that I would bring to our family celebration. 

As time went on, it became more of a hassle with a grown family and a demanding career, but I remained diligent about making cookies each year. Then one day, my friend Beth Longo suggested that I hold a Cookie Swap.  New to the concept, I thought it was worth giving it a try.  Making only one type of cookie had to be easier than making six different kinds, right? The first year, there were five of us, and then with each year, the event grew exponentially.  Now, seven years later, the event doubles as my annual holiday party that includes husbands, a variety of hors d'oeurves, Christmas carols, libations, a Yankee re-gift swap, and a prize for Best in Show.  We try to add something new each year to keep it fun and interesting.  And in the spirit of giving, we have started donating a cookie platter to a local charity. 

I just finished reading The Christmas Cookie Club http://www.barnesandnoble.com/w/christmas-cookie-club-ann-pearlman/1100366880 by Ann Pearlman, a wonderful tribute to this annual tradition as well as a story about how intricately twelve women's lives are woven together and the common bonds that they share.  In addition to a story that any woman can relate to (at least on some level), it includes cookie recipes and histories behind some classic cookie ingredients.  I wouldn't consider myself the ultimate Cookie Bitch as Marnie did, but like her, I have set some standards for the event: no pre-packaged cookies, you must include the recipe to share, bring a re-gift and a sense of humor.

So, thank you Beth, for being the inspiration for my annual cookie tradition and for helping me bring the Brown Spice Cookies back to life each year!  Ok, I admit, these require a little bit of work, but well worth the effort :) In honor of the first anniversary of my blog, I give you a few of my family favorites:


Aunt Josie's Brown Spice Cookies

1 3/4 c. flour
1 3/4 c. sugar
1/8 c. Hershey's cocoa
1 1/2 t. baking powder
3/4 t. baking soda
1/4 t. cinnamon
1/4 t. cloves
1/4 t. allspice
1/8 lb. chopped walnuts
1/8 lb. chopped pecans
1/8 lb. chopped dates
1/8 lb. raisins
8 oz. warm coffee
1/4 lb. melted Crisco
1/4 t. vanilla
1/4 t. lemon extract

Mix all ingredients together and roll into tight, 1 1/2" balls.  Bake at 400 for 10 min.  Frost entire cookie by immersing them in 1/2 lb. confectioners' sugar, 1/4 c. milk, 1/2 t. vanilla.  Let dry on wax paper, then turn over and frost bottom.


Mom's Anise Cookies

5 1/2 c. flour
3/4 c. butter, cubed
1/2 c. milk
1/4 c. melted and cooled Crisco
1 1/2 c. sugar
1 T. baking powder
4 eggs
1 T. anise extract
Confectioners' sugar

Mix flour and butter with your hands until mixture resembles crumbs. Stir in sugar and baking powder.  In small bowl, beat eggs with milk and anise.  Add Crisco and flour. Knead 2 min. on floured surface.  Refrigerate 2 hrs. Roll into 1" balls and bake at 350 for 20 min. Glaze with confectioners' sugar, milk and anise.  Sprinkle with decorative sugar.  Makes 5 dozen.


Bruce's Butter Cookies

1 c. butter, softened
1/2 c. sugar
1 egg
3 t. vanilla
3 c. flour
1/2 t. baking powder

Mix first 4 ingredients in mixer.  Sift in flour and baking powder and mix until dough becomes one large ball.  Refrigerate 1 hr.  Roll out to 1/4" thick and use varied cutters.  Bake at 425 for about 10 min until just cooked.  These should not get golden brown.  Frost with: 1 stick melted butter, room temperature; 1/2 c. coffee and 1 pkg. confectioners' sugar.  Tint with food coloring.  Makes 2 1/2 dozen.