Christmas Cookie Traditions and Recipes

Is there a better representation of Christmas desserts than a plate full of Christmas cookies? When I was growing up, my mother, (who had a mouth full of sweet teeth that she passed on to me) would begin baking Christmas cookies the first week of December and keep baking 'til a few days before Christmas. As soon as we walked out the door to go to school, she would pull out all the ingredients to make a wonderful variety of cookies: Kris Kringles, Russian Teacakes, Date Rollups, Oatmeal Raisin, Rosettes. She would carefully wrap them up and layer them in her vintage plaid Skotch Kooler 'til it overflowed. The week of Christmas, she would make plates of the cookies we hadn't found and pass them out to friends. What wonderful memories!  

My favorite cookie has the humble name of "Sliced Nut Cookie" and the recipe came from my Grandmother Sherwin. That name cannot begin to describe the rich marriage of brown sugar, spices, butter and nuts. These cookies are great because they freeze in rolls and you slice and bake them when needed, so you have warm, fresh cookies in about 15 minutes. 

Whether you bake your own cookies or stop at The Coffee Pot Bakery to pick some up, may you have a Christmas filled with Christ and memories of good food, family, and fun. 


Sliced Nut Cookies

Mix well:
1 C. White Sugar
1 C. Brown Sugar
1.5 C. Melted, cooled butter
3 eggs

Sift together and add to butter mixture:
4.5 C. Flour
2 t. Soda
1 t. Salt
1 t. Cinnamon
1/2 t. Each. Cloves and Nutmeg 

Mix well and add 1 C. chopped nuts (pecans or walnuts)

Shape into 1.5" rolls , wrap in plastic wrap and freeze. Slice and bake at 375º for 8-10 minutes or just until beginning to turn golden brown.