Cookies That Makes Memories

There is nothing better than memories of Christmas with my family. We split Christmas dinner, and well Thanksgiving too, between my house and my aunt’s house. No matter what it was always an occasion that we could remember. There is a lot of different dishes that was part of the dinner but for me the big one was Cathedral Cookies. My mom only made them for Christmas, and sometimes for Thanksgiving.

It makes my heart soar when I think bout those days, and I am saddened that those days are long past. The family is still close, but we are now all spread out between California and Arizona. When I make them, it is a reminder of those times. My mom sent me the recipe last Christmas and I made them. Sometimes, I make them into edibles and so I make them a little more often. It is my favorite recipe out of all the ones I have.

They are not hard to make but you do have to watch the temperature, it is recommended that you have a double boiler. If your temperature is too high, it will burn so putting the stove (if it is electric) on a lower setting probably around four or five. I have not ever tried to make this on a gas stove. This is the recipe.

CATHEDRAL COOKIES

1 cup of butter or margarine, softened’

1 cup of brown sugar (packed)

2 eggs

2 cups of all-purpose flower

½ teaspoon of salt

2 bars (ounces each) sweet cooking chocolate

½ cup butter or margarine

2 cups of powdered sugar (you can use Splenda and put it into a blender to make it powdered sugar for those who cannot have sweets. The chocolate is not too bad as far as the amount of sugar in it)

2 eggs slightly beaten

1 package, 10 ½ ounces colored mini marshmallows

1 cup chopped pecans (optional)

Heat the oven to 350 degrees. Mix 1 cup of butter, the brown sugar and 2 eggs. Stir in the flour and salt. Press into an ungreased oblong pan (13x9x2 inches) Bake it for 25 minutes than let it cool.

After it cools make the chocolate

Heat chocolate and ½ cup of butter in a 3-quart saucepan over low heat, stirring constantly until the chocolate is completely melted. Remove from heat, stir in the powdered sugar and 2 eggs. Beat until smooth. Stir in marshmallows and pecans (the pecans are optional). Spread over cookie base Refrigerate at least 2 hours (overnight is optimal) Cut into bar about 2x21/2 inches. Store covered with aluminum foil. Makes 32 bars.

NOTE: Unbleached flour can be used in this recipe.

High Altitudes (over 3500 feet) No adjustments are necessary

The other cookies that bring back some good memories are oatmeal raisin cookies, my mom made those and the best part of making those cookies was being able to lick out the bowl when it was my turn. It was one of those things that brings back the being in my parents’ house in Santa Monica and helping my mom make them. This is such a simple recipe and sometimes I even eat a few for breakfast on occasion.

Chewy Oatmeal Cookies

½ cup butter, softened.

½ cup applesauce

1 cup brown sugar

½ cup white sugar

2 eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

3 cups rolled oats

½ cup chopped walnuts (optional)

½ cup of Raisins

½ cup of semisweet chocolate Chips

Preheat the oven to 350 degrees (grease the cookie sheet)

In a large bowl, cream together the butter, applesauce, brown sugar, and white sugar. Add the eggs one at a time beating them well with each addition. (I mix the dry ingredients in a separate bowl) Then gradually stir in the vanilla. Combine the flour, salt, then gradually stir into the creamed mixture. Finally stir in the oats, raisins, nuts (optional), and chocolate chips.

Use a medium ice cream spoon to drop them onto the greased cookie sheet.

Bake for 8-10 minutes in your preheated oven. Allow them to cool on a baking rack and let them cool completely. These are also good warm.

I hope that you enjoy these recipies and they may be able to become part of your holiday meal.