Every Christmas, my mom fills up our kitchen with what seems like an endless supply of the most delectable homemade cookies. We each choose one type of cookie, and ever since I was a kid, she has lovingly rolled, cut, shaped, and baked each one as soon as the calendar flips from November to December. We usually end up with about six to eight different kinds – gingerbread, gingersnap, peanut butter blossoms, magic bars – and we don’t touch them until Christmas Eve. After Christmas Eve dinner (we celebrate with a variation on the Italian-style Feast of the Seven Fishes), we are finally able to dig in to the goods, enjoyed over cocoa, eggnog, and A Christmas Story. This is my favorite holiday tradition.
As I’ve gotten older, I’ve contributed my own creations to the cookie cache, though it is certainly a bit more an undertaking to bake dozens of cookies in my small New York City apartment and schlep them back home to my parents’ house in the countryside. This year, to avoid some of the schlepping (and also because the holidays sprung up on us so quickly this year, am I right?!), my mom and I made my personal favorite cookie together once I got to PA: frosted sour cream sugar cookies.
A couple of years ago, I bought the sweetest little sweater-shaped cookie cutter at the Amish Country store, and I just love using the piping bags to create “ugly sweater” decorations. It’s a fun–and delicious–way to be creative, and of course, spend some time with my mom as we laugh over our designs. Some of my favorites this year? A Charlie Brown sweater, Santa Claus jackets, and sweaters with little Christmas tress piped on top.
Of course we won’t be eating any until Christmas Eve, so after we finished decorating them, in they went into their sealed container, and I know they’ll be the first cookie I bite into while we wait for Ralphie to shoot his eye out 🙂