Christmas Cookies Remembered

25 November, 2007 (08:31)


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RECIPES: Pheobe Udy’s Gingersnaps, Cake Mix Cookies

By Rae Udy

Don’t you love getting a surprise package in the mail? Last week my Aunt Elma Farber from Las Vegas sent me a cookbook I never knew existed.
The slim volume was published in 1953 by neighbors and church members of Fielding, Utah. Simply called, “Favorite Recipes”, I was delighted to find several recipes from my fraternal grandmother and many other relatives.
With the News-Journal’s Christmas cookie contest happening next week I thought Grandma Phoebe’s Gingersnaps recipe would be great timing. These rich and spicy cookies bring back many childhood holiday memories for me.
Grandma Udy was an outstanding cook who loved the sweets. She was known for her taffy, cookies and cakes but she always made sure nutrition was an important part of any meal. “If you eat well, you deserve a little dessert,” was her motto.
The little volume holds recipes for all the classics: Peanut Butter, Oatmeal and Raisin Cookies. The recipes all contain the same tried and true ingredients we still use today.
Cookies haven’t changed much in 50 plus years but how we make them has. There are cookie mixes ready to just add water or frozen or refrigerated cookies just waiting to be baked.
Hey, there’s nothing wrong with saving time and effort. In fact, my standby cookie recipe involves a cake mix. Cake Mix Cookies is a recipe I found on the side of a Duncan Hines cake mix. The fun part of this recipe is you can use any flavor of cake mix, but look for one with vegetable shortening in place of lard.
In the mood for chocolate cookies? Start with a fudge cake mix. Want some light and crisp cookies? A yellow cake or white cake mix is a great beginning. Add nuts, chunky peanut butter, chocolate chips, raisins or oatmeal to the batter for a variety of cookies.
Good luck to all the cookie bakers in next weeks contest.

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Posted in Vegetarian Desserts, Vegetarian Holiday Menus, Vegetarian Kids Recipes

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