Summer of Second Chances - Andrea Hurst Page 0,129

from wide side to point. Pinch and press sides down to hold in filling. Place point-side down on cookie sheet lined with parchment. Bake at 375 degrees until just starting to turn golden, approximately 15 minutes. Be sure to keep an eye on it. Take off pan before any sugar that may have oozed out hardens. Wrapped patties can be frozen for up to 4 weeks without tasting stale. Wrap tightly in a plastic bag; they freeze well for about 4-6 weeks.

Light Fruit Cookies

by Valerie Hildebrand

My family and I come from Flin Flon, a northern Manitoba town. Before they both passed on, this was my grandma and mom’s favorite cookie. It’s also my favorite and it wouldn’t be Christmas without it. At the age of 10, my mom handed me this recipe and said, “Valerie, from now on, you are the official Christmas cookie baker,” and I took the prestigious role with honor and pride. I store the cookies in my mom’s old cookie tin that was passed on to me.

Makes about 6 dozen.

½ cup butter

½ soft softening

½ cup brown sugar

½ cup white sugar

1 egg

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup coconut

½ cup chopped dates

¼ cup chopped red maraschino cherries

¼ cup chopped green maraschino cherries

1 teaspoon vanilla

2 cup quick oats

Preheat oven to 325 degrees. Grease baking sheet.

Cream the butter and shortening until fluffy. Add brown and white sugars and cream together well. Add vanilla. Beat egg lightly and add to the sugar and shortening. Blend well. Add flour, sifted with the baking soda and salt. Mix in coconut, dates, and cherries. Add oats and blend with other ingredients. Drop by spoonfuls or roll into balls, flatten, and place on baking sheet. Bake at 325 degrees for approximately 23 minutes. Yields approximately 6 dozen, but I always double this recipe since they freeze well.

Church Windows Cookies

by Dawn Smith

This is a recipe my grandmother made every Christmas and was known for making many delicious treats. She and my aunt would spend a few days at my house for the holidays when I was growing up. On Christmas Eve, we set up the card table to display all her goodies, with her Church Window Cookies taking center stage. My brother, sister, and I loved them so much she would be sure to make an extra-large batch for us. This was the beginning of our big Christmas Eve celebration tradition, when we would eat the delicious cookies while watching Christmas movies on the television and had our Family Game Night. A few years later, Grandma became ill and was not able to do much anymore and sadly passed away. Our Christmas tradition wasn’t the same without her. After sharing with my son about the tradition, he talked me into making the Church Windows Cookies for Christmas. Now we make them together for the holidays and can share stories and memories about my grandmother.

½ cup unsalted butter

1 (12 ounce package) semisweet chocolate chips

1 (14 ounce package) coconut flakes

1 cup chopped walnuts

1 (10.5 ounce) bag colored miniature marshmallows

Melt butter and chocolate chips in a saucepan over low heat, stirring frequently to avoid burning. Once the chocolate is melted, let it cool slightly before adding in the marshmallows and walnuts. Once the marshmallows and walnuts are mixed into the chocolate, let the mixture cool. On a piece of wax paper, shape the chocolate into one long roll or shorter rolls, depending upon preference. Cover the roll (or rolls) with coconut. Wrap in wax paper and refrigerate until firm. Slice into ½ inch slices.

Date Cookies

by Roselyn Stingley

My mom always made date cookies for Christmas. She did all the mixing of the cookies and cooking the date filling down. My job was cutting the dough with coffee cups and making a small hole for the date filling with a smaller cutter. I know my mom would have been proud years later when I made date cookies.

2 cups brown sugar

4 cups flour

1 cup butter

1 teaspoon baking soda

¼ teaspoon salt

3 eggs

Mix together and set in fridge overnight. Roll cookie dough on lightly floured surface. Cut dough with coffee cup into two pieces, one for the top and one for the bottom layer. Make a small hole on the top layer for the date filling to show through.

Date Filling:

1 cup dates

1 ½ cups brown sugar

1 ½ cups water

2 teaspoon flour

Cook mixture until thick, stirring occasionally. Cool. Preheat oven to 400 degrees. Spread date filling on bottom half of cookie, then place the top piece of cookie on top of