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DECEMBER 21, 2008
Making Cookies
My oldest daughter Jill has taken the reins as the official cookie maker in our family. It's possible she learned to bake on the strings of my apron, but her expertise has far surpassed mine in adulthood. For several years she has made our Christmas cookies while I assist. My assistance comes mostly in the form of footing the bill for the ingredients, washing the numerous bowls and cookie sheets and sampling the end product for quality control. Through the years she has made the traditional holiday cookies like spritz, snowballs, and cut-out Santa sugar cookies, but our family truly enjoys plain ol' regular everyday fare. Each of us has our favorite cookie. Her partner, Dave, likes White Chocolate Macadamia, her son, Justin, Thumb Prints (red jelly please), sister, Stacy, opts for Peanut Butter Kiss, her dad, Chocolate Chip (not too many chips), and as for me, I love Cranberry Oatmeal. She accommodates all our wishes and still usually manages to try something new each year. One year it was big, soft ginger, another, iced pumpkin and once, rum raisin, which has since become a favorite. This year, because she's going to school, we decided to reduce the quantity and variety of cookies made and mom (me) was enlisted once again to lend a helping hand. So this past Saturday, while my husband plowed the 10” of snow from our driveway, we fired up the oven and baked several batches of cookies for our Christmas celebration. We measured, we mixed, we greased the cookie sheets, we rolled, we dropped, we timed and burned a few fingers along the way. Most of all though, we laughed, we talked and shared a pleasant day together, mother and daughter. Brownie Alpine Biscotti 1 package fudge brownie mix (13 inch x 9 inch size)
Cool on wire racks, If desired, sprinkle with sliced almonds and drizzle with chocolate. Let stand until chocolate is completely set. Store in a Ziploc® Container. Yield 2 ½ dozen Taste of Home Holiday Recipe Card Collection – December 2008 |
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