My daughter-in-law, Lisa, called and said that Thursday night was cookie baking time with the four granddaughters. “Whoopie,” I cheered. “Count me in!” It wouldn’t be Christmas without Christmas cookies.
Little Fingers in the Dough
I remember helping my mother mix, roll, cut, shape, decorate and bake for the annual cookie haul. Mostly, I licked the spoons and ran my little fingers around the mixing bowls for the very last bit of the sugary batter.
Back then, my favorites were heavily decorated spritz cookies, that you squeezed from a metal press and topped with colorful sprinkles. But with the passing of years, my taste have changed. I now lean more toward bourbon balls, lavender-laced cookies, fruitcake bars (I know, I’m the only one still left who eats these), or anything with a hint of Ghirardelli chocolate.
Cookie baking is best done with kids, relatives, or friends. But if that doesn’t work out, there’s always Missouri Bakery on The Hill, where standing in line with others to buy dozens of cookies has become a holiday tradition.