Two Christmas Cookies

Here, just in time for the Holidays, are two of my favorite Christmas cookies, straight from the handwritten cookbook where my dear Grandmother, Jean, recorded them years ago.

Every year she would bake for months. She baked hundreds if not thousands of cookies of all shapes, sizes, colors and flavors. It is now up to those left to pick up her mantle and while we don’t produce quite her staggering volume of sweets, I think we do a pretty good job.


Mummum’s Magic Cookie Bars (makes about 2 dozen)

2 sticks butter, melted
2 cups gram cracker crumbs
14 oz can condensed milk
2 x 6 oz package semi sweet chocolate chips
7 oz shredded coconut
2 cups chopped walnuts

In a 7″x11″ pan layer the ingredients in order: melted better, cookie crumbs, chocolate chips, coconut, and nuts. Drizzle the condensed milk over the pan and then pat the mixture down gently.

Bake at 350F for 25-30 minutes or until slightly golden. Remove from the oven and allow to cool. Carefully, and forcefully, cut the cookies away from the pan. If the cookies are too soft to cut, you may want to put the tray in the refrigerator for 20 minutes or so to let them harden slightly.

Mexican Wedding Cakes (makes about 2 dozen)

3 stick butter, softened
3/4 cup sugar
1/2 tsp salt
3 tspn vanilla
3 cups flour
1.5 cups ground walnuts
1 cup confectioners sugar

In a large bowl cream the butter and sugar. Add the salt, vanilla, flour and nuts and mix until thoroughly combined. By hand, shape into small balls and place on a baking sheet.

Bake in a 325F oven for 12 minutes. Remove from the oven and set aside to cool.

When the cookies have cooled completely, roll each in confectioners sugar until fully coated.