New Cookie Traditions at Christmas

For 30 years, my dad and I baked cookies for the people we loved. From the mailman to the church pastor, to friends old and new—this simple tradition meant everything to us.

When my dad passed away early this spring, I found myself wondering what would become of it. The thought of the holidays without him felt especially heavy, and I wasn’t sure how—or if—the tradition could continue.

I finally brought it up at Thanksgiving, gently offering my mom a few ideas for a new tradition we might create together. Without hesitation, she looked at me and said, with quiet confidence, “We will continue to make cookies. That’s what we do.”

She had only one caveat: from now on, she gets to choose the cookies.

Agreed.

So this year, I invite you to share in my new tradition with my mom. May you enjoy a batch of Date Balls, Vanishing Oatmeal Cherry Cookies, and Crisco Irresistible Peanut Butter Chewy Cookies—made with love, memory, and a tradition that lives on.

• 1/2 cup plus 6 tbsp butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt (optional)
• 3 cups Quaker Oats 
• 1 cup chopped candied cherries
  

Heat oven to 350°F.

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

Add eggs and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Add oats and cherries; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown.

Cool 1 minute on cookie sheets; remove to wire rack.

Cool completely.

Store tightly covered.


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1 1/4 C. firmly packed brown sugar

3/4 C. creamy or crunchy peanut butter

1/2 C. Crisco® All-Vegetable Shortening

1 large egg

3 Tbsps. milk

1 tsp. Spice Islands® Pure Vanilla Extract

1 3/4 C. all-purpose flour

3/4 tsp. Clabber Girl® Baking Soda

1/2 tsp. salt

Directions

1. HEAT oven to 375°F.
2. BEAT brown sugar, peanut butter, shortening, egg, milk and vanilla in large bowl with mixer on high speed until smooth.
3. STIR flour, baking soda and salt in small bowl until blended. Gradually add to creamed mixture, beating just until blended. Roll into 36 (1 ¹/₂-inch) balls. Place 2 inches apart on baking sheet. Flatten slightly with fork in a criss-cross pattern.
4. BAKE 7 to 8 minutes or until set and lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

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• 2 eggs, beaten
• 1 cup white sugar 
• 1 cup chopped dates
• 1 teaspoon vanilla extract
• 1 tablespoon butter 
• 3 cups crispy rice cereal
• 1 cup flaked coconut

Directions

1. In a medium saucepan over medium heat, combine the eggs sugar and dates. Bring to a boil, stirring occasionally, and boil for 5 minutes. Remove from heat and stir in the butter and vanilla. Mix in crispy rice cereal. Butter hands and roll the mixture into walnut sized balls. Roll the balls in coconut. Serve.