Barbara McClellan

This competition might have happened before, but I don’t remember it. No, this was not a game using any sort of ball, pompoms or expensive tickets. This is simply the glory of the autumn colors competing with the bright, sometime flamboyant colors of Christmas lights.

Yes, I love seeing them all but must admit that it was surprising to see them come out on the same day. The autumn leaves were later, and the Christmas decorations seem to be earlier than usual.

It bothers me a little that Christmas décor intrudes on Halloween and Thanksgiving just a bit. When I looked at the date as I was writing this column, I realized that we are just a little more than two weeks away from Christmas, I knew I needed to get into high gear with preparations for celebrations.

Several years ago when Mary Hall — my dear catering partner, life-long friend and one of the country’s finest organists — undertook several catering jobs that, had we been older with more common sense, we would not have attempted.

We had to make and furnish more than a thousand cookies for some event. As I recall, we called in all the forces we could muster — mainly our daughters. We all declared at that time that we would never make more than a dozen cookies at a time, Of course we did not stick to that promise.

Since cookie baking and sharing is a part of the holiday season, I am going to share some oldie recipes that might be new to you.

The first is Martha Rutherford’s cookie recipe that has become a tradition for her grandchildren make each Christmas. Each cookie baker has his/her monogramed apron.

There is a great-grandson now, and I am betting there is a 1-year old baker with his own apron at the baking session.

Martha’s Tea Cookies

2 sticks butter, softened

2 cups granulated sugar

3 eggs

4 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons flavoring, such as vanilla,

lemon, almond, etc.

Pre-heat oven to 350 degrees.

Cream butter and sugar and add eggs. Stir in flour with baking powder. Add flavoring. Mix well and chill for at least three hours. Roll out on lightly floured board, and cut out with floured cookie cutters. Place on lightly greased (or sprayed) cookie sheets. Bake for 10-15 minutes, depending on size and thickness of cookies. Do not let cookies brown, but only golden. Keep dough refrigerated that is not being rolled and cut at the moment. Makes about 48-60 cookies, depending on the size of cutters.

Lillian Etheredge sent this recipe several years ago. It continues to be my choice of almost all cookies. Now look at the recipe carefully. If you don’t like an ingredient in it, just go on to another recipe because this one is great like it is.

Lillian’s Russian Rocks

Preheat oven to 350 degrees.

1 1/2 cups dark brown sugar

1 cup butter, softened

2 eggs

1 ½ teaspoons vanilla

1/2 cup honey

3 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon ground allspice

1 teaspoon ground cloves

1/2 teaspoon soda

1 teaspoon baking powder

1/4 teaspoon salt

2 cups chopped walnuts

1 cup chopped dates

1 cup chopped raisins

Cream butter and sugar. Stir in eggs and beat well. Add honey and mix well. Stir in dry ingredients. Add nuts, dates and raisins. Drop by heaping teaspoon on greased cookie sheets. Bake 12-15 minutes until firm, not hard. Makes about 6 dozen cookies.

Note from last week: Sprinkle the cheese on top of the Breakfast Casserole before baking.