Posted by Suzanne Ferrell Nov 28 2012, 2:23 am
LOL! Okay, now I have the song from Fiddler On The Roof running through my head. However, for me, and I dare say some of you, tradition plays an important part of the holiday season.
Thanksgiving at my house always has Turkey with oyster stuffing, Southern style green beans, corn casserole courtesy of Paula Dean, my mother’s cranberry relish, and pumpkin pie. For the past few years my daughters have added their touch to the meal with Alison’s crunchy pecan-topped sweet potato casserole and Lyndsey’s caramel apple pie. Both are now a tradition.
As soon as Thanksgiving is over, I traditionally start my baking. First, and foremost, is the making of Buckeyes! (Peanut butter and confectioner’s sugar balls dipped in chocolate to resemble the Ohio State symbol, the Buckeye nut.) This has been a tradition with me since…I was a teenager. The recipe makes 9 dozen and between my kids, their friends, and my co-workers there isn’t a one of these left after Christmas!
The next traditional cookie is Chocolate Mint cookies! (That’s them over there.) Here’s the recipe:
CHOCOLATE MINT COOKIES
I received this recipe while working at THE Ohio State University’s L&D unit. It became an instant hit with my family and a staple of every Christmas celebration from that time on.
¾ cup butter
1 ½ cups firmly packed Dark Brown Sugar
2 TBS. Water
1 package semi sweet chocolate chips
2 large eggs
2 ½ cups all purpose flour
1 ¼ tsp. Baking soda
½ tsp. Salt
Directions:Green chocolate mint wafers, (Andes). About 1 pound.
1. Heat butter, sugar and water in a large heavy saucepan over low heat until butter is melted. Add chocolate chips, stirring until partially melted. Remove from heat and continue stirring until chocolate is completely melted. Pour into a large mixer bowl and let stand about 10 minutes until slightly cool.
2. With mister at medium speed, beat eggs in one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Refrigerate at least one hour.
3. Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Roll tsp of dough into balls, place about 2 inches apart on cookie sheets. Bake 12-13 minutes. Cookies will appear soft. DO NOT COOK ANY LONGER.
4. Remove from oven and immediately place mint on each hot cookie. Let soften, then swirl mint over cookies to frost. (You can use the tip of a spoon or a toothpick.) Transfer to wire racks to cool completely.
We also make chocolate chip cookies, replacing the chocolate chips with red and green candies. Peanut Blossom cookies, Coconut Jam Thumbprint cookies, Iced Cookie Cutter Sugar cookies, and if my husband has been especially good, Mexican Wedding Cake Cookies, just for him!
Today we started our baking and I had two little helpers with me. They help measure and mix. Then one of their jobs, (you can see them concentrating as they work) is to unwrap the mints that go on last. Hopefully, this will become a tradition they’ll pass on to their kids, too!
So, what is your favorite tradition for the holidays? Your favorite Christmas Cookie? Want to exchange recipes?
Posted in Cookie Exchange, cookies, Holidays, Suzanne Ferrell, Traditions