Monday, December 13, 2010


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At my home we cooked and baked and crafted for weeks before December 24, Christmas Eve, that truly magical evening. Since the 1930s, Christian children have left cookies and milk for Santa Claus on Christmas Eve.  We certainly did, by the fireplace; at some point my mother found a wooden shoe, probably at a thrift shop or a church rummage sale, so we added a bunch of carrots for the reindeer, too. She told us it was a Norwegian tradition, and I always thought of Heidi high in the mountains nibbling Lintzer cookies and waiting for Santa, just like me.

Of course, cookies are great any time of year, especially if you are a child, and this holiday season brought to mind my Grammie Conn’s cookies.  She made them all year long and always had some stored in a tin, high on the shelf in the pantry. 

Going to Grammie’s house was fun for so many reasons, but there was nothing so exciting as coming through the door and being given the privilege of collecting the kitchen stool and carrying it to the back of the pantry, knowing a cold glass of milk would be waiting on the kitchen table to wash those cookies down with. I would happily help Grammie with all kinds of chores if I was going to be rewarded with cookies and milk.

This cookies smell and taste like thick ginger snaps. It takes two days to complete because of resting time in the refrigerator, but you can easily put together the batter one evening after work, and bake them the next. But they are such a treat and more than worth the effort.



2 cups Flour

2 tsp. Baking Soda

1 tsp. Salt

1 tsp. Cloves

1 tsp. Cinnamon

1 tsp. Ginger

1 Egg, beaten

¼ cup Sweet Butter

1 cup Sugar

¼ cup Molasses


Cream together butter and sugar. Add beaten egg and molasses. Mix well. Add dry ingredients and mix. Chill in refrigerator overnight. The mixture may seem a bit crumbly, but that’s all right. Hand roll chilled dough into walnut sized balls. Roll in sugar (optional, but delicious.) Place on cookie sheet and flatten slightly with spatula. Bake at 350 degrees for ten minutes. Let cool on cookie racks before packing into your special tin.

These cookies are crunchy on the outside, soft and chewy on the inside, best served simply with a tall, cold glass of milk. And trust me, they are good anytime of the year!

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