McClellan: It isn’t Christmas without cookies

Published 5:25 am Tuesday, December 17, 2024

Are you a little confused about trees — not just the gorgeous lighted and decorated ones, but the ones that are ablaze with fall colors?

In driving around Longview, I was almost positive that the calendar should be saying October rather than mid-December. However, it’s not, so I remembered that I needed to get in high gear with Christmas doings.

I have not made lots of different Christmas cookies for gift trays in several years. I am determined to do this for Christmas week this year for friends. If I tell you, then a commitment will be made, and friends will remind me of my pledge.

The recipes I am sharing are those that came through all the years and mostly from schools where I taught. I like the combination of different flavors, shapes and colors on cookie trays. Years ago when my dear friend and catering partner Mary Hall was cookie-making by the hundreds, we enjoyed making assortments for gifts and parties.

The first recipe I am sharing with you comes from my earliest years of teaching in Pasadena, Texas.

Chocolate-covered Cherries Cookies

1 cup butter, softened to room temp.

3/4 cup powdered sugar

1 teaspoon vanilla

1 teaspoon almond flavoring

2 1/4 cup flour

1/2 teaspoon salt

1/4 cup finely chopped pecans

1/2 cup chopped maraschino cherries

Mix butter and sugar until creamy. Add flavorings and remaining ingredients. Mix well. Shape into small balls the size of a nickel. Bake on ungreased cookies sheets at 350 degrees for 15-17 minutes until slightly brown.

Cool, and dip and swirl the tops into chocolate frosting, store-bought or homemade:

1/2 stick butter, softened

3 1/2 tablespoon evaporated milk

1 teaspoon vanilla

2 1/2 to 3 1/2 cups powdered sugar

4 tablespoons cocoa

Mix well with electric mix. Add enough powdered sugar for soft consistency. Remaining frosting may be frozen for later use on cakes or brownies.

This recipe comes from one of the Houston papers that we read faithfully. The Houston morning and afternoon papers each had recipe columns. I got many good recipes from these columns. When we moved to Longview, I found that the Longview paper did not have a local food column. Well, that’s how I got started almost 55 years ago.

Rum Raisin Cookies

1 cup butter, softened to room temperature

1 1/2 cups powdered sugar

2 tablespoons rum

1 tablespoon vanilla

1 cup raisins, finely chopped

3 cups flour

1 teaspoons salt

2 1/2 tablespoons cream or evaporated milk

Cream butter and powdered sugar until light and fluffy. Add rum and vanilla. Stir in raisins. Add flour and salt. Add cream and mix well. Roll into balls using level tablespoons.

Arrange 1 inch apart on ungreased cookie sheets. Bake at 350 degrees for 12-15 minutes until cookies set and are only slightly brown. Cool on wire racks, and frost with the following frosting:

2 cups powdered sugar

1 teaspoon rum flavoring

1 teaspoon vanilla extract

3 1/2 tablespoons evaporated milk or cream

Mix until creamy consistency. Makes about 3 1/2 dozen cookies

Mom’s Snowballs (like Sand Tarts)

1 pound butter, softened to room temperature

1 cup powdered sugar

4 cups flour

1 1/2 cups finely chopped pecans or walnuts

2 teaspoons vanilla extract

Mix butter and powdered sugar until creamy. Add flour 1 cup at a time. Add nuts and vanilla. Roll dough into 4 rolls, about 10 inches long. Chill for several hours. Slice into 1/2-inch slices.

Place on ungreased cookie sheet. Bake at 250 degrees for 30-40 minutes. Cool. Sift lightly with powdered sugar.