Libby Hires
Local Columnist.
It has happened once again. The timekeeper of Christmas (aka me) has let Christmas slip up on her again this year.
I don’t know what happened. The “ber” months started being the “blur” weeks and here I am staring at the middle of December. The clocks ticking, and I’m wondering if I’ve EVER been this far behind in shopping in my life. That’s right.
Me. The person that buys all year long for December 25th.
December is full of activities: sports, school, church, etc. These last weeks also mean holiday parties and family festivities. Throw in the pageants, plays, and going to see the neighborhood lights, many of you will have to squeak in some time in the kitchen to create some great goodies.
Christmas also means it’s time for cookie exchanges. Don’t forget! Santa will need a few for his ride Christmas Eve. If your kid needs to secure their place on the “Nice” list, you might need to get baking.
Here are a couple recipes to enjoy during the holidays and afterwards. Merry Christmas from my family to yours!
Ambrosia Cookies
1 cup butter, softened 1 cup firmly packed brown sugar (dark or light work well) 1 cup sugar 2 eggs 2 cups all-purpose flour 1 ½ cups uncooked old-fashioned oats 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup chopped dates 1 cup golden raisins 1 cup flaked coconut 1 cup chopped pecans 1 tsp. grated orange rind 1 tsp. grated lemon rind 1 tsp. vanilla extract ½ tsp. almond extract ½ tsp. orange extract Candied cherry halves
Directions: Preheat oven to 350 degrees. Cream butter in a large mixing bowl. Add sugar gradually, beating at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, oats, baking powder and soda, and salt into a separate bowl. Add flour mixture to cream mixture. Add remaining ingredients (except for cherries) and stir well.
Drop by rounded teaspoonfuls onto greased cookie sheets, about 2 inches apart. Slightly press a candied cherry half into each cookie. Bake for 14-16 minutes. Transfer to a cooling rack and allow to cool completely. Makes about 8 dozen cookies.
Oatmeal Lace Cookies
1 cup quick-cooking oatmeal 1 cup sugar 2 TBSP +1 tsp all-purpose flour ¼ tsp salt 1 egg, slightly beaten ½ cup butter, melted 2 tsp. vanilla extract Directions: Preheat oven to 350. Line 2 cookie sheets with parchment paper.
Combine dry ingredients in a medium sized mixing bowl. Stir in egg, butter, and vanilla. Drop by ½ teaspoonfuls about 3 inches apart onto the prepared cookie sheet. Bake for 6 to 8 minutes, until the edges are browned. Cool completely before removing from pan.
Makes about 6 dozen.