Cooky Cookies


| 12/3/2015 11:23:00 AM


Connie Moorecookies on table

If you have any visions of sugar plums dancing in your head, get rid of them right now. December may be that culinary month of sugar and spice but the fact is if you wanted sugar plums for your holidays, you should have started months ago.

Webster says sugar plums are small sweetmeats made of sugar and flavorings. Dating back to the 1600s, the confection was made of fresh plums or apricots slowly boiled and dried in sugar repeatedly. So much sugar that, in a modern day recipe Sharon Cohen posted on Gode Cookery, she could only say one of the ingredients was, “lots of white granulated sugar (unfortunately I cannot be more exact).” She also gives a warning about the attraction of ants during the three day process.

Sweetmeats have come a long way. Today we have cookies. And whether you spell them with a “y” or an “ie” or a “Pillsbury” as in ready-to-bake dough, December is filled with all the sugar and spice anyone could ever dream of.

Here are a few old recipes, given more for the fun of reading than baking and a few tried and true ones which should satisfy any sweet tooth.



By the way, the best sugar cookies I ever ate were made with chicken fat and so this first look includes instructions how to get the goose fat that laid the golden cookie.

ConnieMoore
12/6/2015 3:24:58 PM

Thanks NebraskaDave. We bake lots of cookies year round. The photo is a table of 24 kinds that I baked for a program I used to do for organizations-Our Heritage Kitchen. I really enjoyed hearing everyone's comments about how those cookies brought back memories. Have a peaceful December and look forward to Spring. Connie At Home in Ohio


NebraskaDave
12/6/2015 9:46:48 AM

Connie, I'm not much for sweets but I do make some exceptions during the Christmas season. Apple pie is about as sweet as I get during the rest of the year. ***** Have a great cookie baking day.






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