Open Thread

Flashback Monday OT: Christmas Cookies

This may make a better lunchtime poll than an OT, but it’s a flashback, so I’m sticking with it. This weekend I made five dozen sugar cookies and went to a cookie exchange. 

It was fun, and I brought home delicious cookies, but I’m still going to have to bake one more kind. I’m going to have to bake M&M “Christmas” cookies with red and green M&Ms. Why, you may ask?

Because my mother always makes them. It’s not quite the holidays without M&M cookies. My earliest memory of them is when I was about 10, but I’m sure she made them before that.

What food do you HAVE to have around the holidays? You can tell me. And, if you want, you can totally hijack this thread and talk about something else entirely.

11 replies on “Flashback Monday OT: Christmas Cookies”

Here is the chocolate covered cherry recipe (which is my favorite of the ones I posted and also the only one I have handy at the moment):


Chocolate-Covered Cherry Cookies

1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c (1 stick) margarine (or, BUTTER!), softened
1 c granulated sugar
1 egg
1 1/2 tsp vanilla
2 (10 oz) jars maraschino cherries (about 48) (so says the recipe anyway. You need as many cherries as cookies basically. But if you run out you can just put chocolate on top, I’ve done this and it’s still tasty. If you don’t care for cherries, just chocolate is the way to go too.)
1 c. semi-sweet chocolate chips
1/2 c. sweetened condensed milk

In a large bowl, stir together flour, cocoa powder, salt, baking powder, and baking soda. In a separate large bowl, cream together butter and sugar. Add egg and vanilla, beat well. Gradually add dry ingredients to creamed mixture, beat until well blended. (This gets really stiff so be prepared.) Shape dough into 1-inch balls. Place on ungreased cookie sheet. Press down center of dough with thumb. Drain cherries, reserving juice (you only need 4 tsps, or a bit more to taste, so you don’t need to save ALL the juice, though). Place a cherry in the center of each cookie. In a small saucepan, combine chips and condensed milk; heat until chocolate is melted. Stir in 4 tsps of cherry juice. Spoon frosting over each cherry, swirling to cover. Frosting may be thinned with more cherry juice if necessary. Bake at 350 for 10 minutes or until done. This made slightly over 2 dozen last time, so you might want to double the recipe.

Are any of you ladies willing to share your recipes? I love to bake, but all my cookies come out sub-par. I get the feeling that I just haven’t found the one recipe that will transform my cookies from blah to bling. (Although I do make a mean Betty Crocker sugar cookie from their mix!)

My great-grandmother was still kicking around until I was well into middle school and she used to make these beautiful little german cookies with icing and jimmies on top. My grandmother took over the duties and used to invite the kids over every year to make them at Christmas. She’s not doing so well mentally these days, so I’m going to make the cookies this year.

Honestly, I feel a little sad just contemplating doing it.

They are not “Christmas-y,” but I always associate my mom’s “martian cookies” with Christmas season, the only time she had time to bake for fun. Zucchini, butterscotch, and oatmeal are a surprisingly perfect combination. I also make a mean sugar cookie with sour cream. I will be using my free time to perfect it this year, and invest in decorating tools so they are presentable.

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