Creating delicious memories

By LISA L. BELL

Christmas cookies – whether you’re baking them, sharing them or eating them, they make for wonderful memories.

For JoAnn Johnson of Boardman, baking Christmas cookies brings back memories of Christmases past and creates new memories for children, grandchildren and great grandchildren.

We all keep certain holiday memories dear. Whether you make Christmas cookies with your grandmother, mother, aunt or sister, or whomever it might have been, it’s going to be a memorable experience.

According to Johnson, she learned to make stained glass cookies from her sister, Lillian, who was 12 years older. It is not only the fact that she loves the taste of the cookies, which are much like a traditional fruit cake, but the memories of making them with her sister, that make them her favorite Christmas cookie.

“It looks really festive on a cookie tray,” said Johnson.

As her own children grew, she began making Christmas cookies with them.

“When they were little, we made cutout cookies with them,” she said.” Their favorites were the Rudolph cookies.”

For Johnson, making Christmas cookies bring back memories of putting cinnamon candies on Rudolph’s nose, school Christmas parties and church functions. Every Christmas, a new memory is made whether it is for her or her children, her grandchildren or great-grandchildren.

She explained that her granddaughter, Karly, loves helping her make Reese’s peanut butter cookies. “It was her favorite thing to do when I would baby sit her during the holidays,” said Johnson. “She just loved it.”

Also, they have always been a favorite of her granddaughter, Ashley Albrecht. “She ate them all through her first pregnancy,” said Johnson. “I made them a lot for her during that time.”

Her eldest granddaughter Marcy enjoys helping her make No-Fuss Truffles. ”She has loved helping me with that since she was very young,” she said.

Because of her sister’s love for cooking, Johnson also learned to love cooking and plans to pass it on and create many more memories with friends and family.

Stained Glass Fruitcake Cookies

1 (14-ounce) can Eagle Brand Milk

1 pound mixed candied fruit

11‚Ñ2 cup seedless raisins

2 cups chopped dates

3 cups chopped walnuts

Mix all ingredients together very well. Bake in small greased muffin tins or drop on greased cookie sheet. Bake at 250 degrees for 35 minutes. Let cool in pan. Place in Christmas mini-cupcake papers.

Reese’s Peanut Butter Cookies

1 package Pillsbury cookie dough (any flavor, but we like peanut butter)

1 bag mini Reese’s Peanut Butter Cups

Slice dough in 10-12 slices – then cut in fourths. Place in mini muffin tins lined with paper muffin cups. Bake at 375 degrees for 5-7 minutes. Take out of oven and place unwrapped mini Reese’s cups in center of dough immediately.

No Fuss Truffles

(Plan ahead – needs to freeze)

2 (10- to 12-ounce) packages milk chocolate or butterscotch chips

1 (8-ounce) container Cool Whip

11‚Ñ4 cups ground almonds, graham cracker crumbs or finely chopped salted peanuts

In microwave-safe bowl, heat chips at 70 percent power for 1 minute. Stir. Microwave at full power for an additional 10-20 seconds longer, until melted, stirring occasionally. Cool to room temperature, about 30 minutes. Fold in whipped topping and drop by teaspoon on wax paper-lined cookie sheets. Freeze or refrigerate for 11‚Ñ2 hours, until firm. Shape into ball, roll in crumbs or peanuts. Refrigerate or freeze in airtight container. If frozen, remove from freezer for 30 minutes before serving.

Recipes from area cookbooks

Angel Drops

2 egg whites

1‚Ñ4 teaspoon salt

1 teaspoon vanilla

3‚Ñ4 cup sugar

1‚Ñ2 cup chopped dates

1 cup chopped nuts

1‚Ñ2 cup red and green cherries

1 tablespoon flour

Beat egg whites with salt and vanilla until soft peaks are formed; gradually add sugar until stiff peaks form. Coat fruit in flour and fold into egg white mixture. Drop by spoonfuls onto greased cookie sheet, 2 inches apart. Bake at 350 degrees for 10-12 minutes.

Recipe contributed by Ann Stanislaw to the “St. Christine Cookbook,” published in 1967.

Pizzelles

21‚Ñ2 cups flour

21‚Ñ2 teaspoons baking powder

3‚Ñ4 cup oil

1 teaspoon vanilla or anise flavoring

Pinch of salt

6 eggs

3‚Ñ4 cup sugar

Sift flour and baking powder, beat eggs until foamy. Add sugar to eggs and beat. Add shortening and flavoring to eggs. Add flour to egg mixture and mix well.

Drop by teaspoon onto heated waffle iron. Bake approximately 1‚Ñ2 minute on each side or until golden brown. Yields about 5 dozen.

Recipe contributed by Nancy Carrozzino to “St. Christine Cookbook,” published in 1967.

Sugar and Spice Cookies

3‚Ñ4 cup shortening

1 cup sugar

1 egg

1‚Ñ4 cup molasses

2 cups flour

2 teaspoons baking soda

3‚Ñ4 teaspoon cloves

1‚Ñ4 teaspoon salt

1 teaspoon cinnamon

3‚Ñ4 teaspoon ginger

Mix together shortening, sugar, egg and molasses. Sift flour, baking soda, cloves, salt, cinnamon and ginger. Form into balls the size of walnuts. Place on greased baking sheet. Bake at 375 degrees for 71‚Ñ2 minutes. Roll in confectioner’s sugar while warm. Recipe contributed by Mary Castick to “Flavors from the Seventh Ward,” published in1997.