The Cooky Book and Christmas Cookie Opinions

I know I am not alone in having spent endless hours with this cook book. The photos are etched in my memory. I almost laugh with pleasure as I turn the pages.

Has it ever been explained why it’s Cooky instead of Cookie? It doesn’t matter because it’s BETTY CROCKER’S COOKY BOOK!

Look at the glories of these Christmas cookies! I remember the year my friend Linda showed up with some of these for me.

I’m not much of a baker but for years I made these Cranberry Drops. We might have to see how they come out with gluten free flour. I must admit they look a bit anemic in this picture but oh, they are so good.

This copy of the book was my grandmother’s hence the good condition. The copy my sisters and I poured over for so many hours looks like this, the front cover long broken off from wear.

I was tickled to find a few recipes tucked into my grandmother’s copy. A scallop dish from 1958.

And a cranberry pudding from Mrs. Edward Lewis Lincoln in Cumberland Center. “Grace Lincoln,” I thought to myself. I don’t know how those bits of memory come through but they do. She was a friend of my grandmother’s and, if I’m not mistaken, we visited her home when I was in Maine one summer because she lived in an early cape and my grandma knew I would love it. My grandma was incredibly cool.

Side note: I’m somewhat tempted by the Fry Pan Cookies.

Sure enough, here is 3 Blanchard Road. My grandma was right. I did like it.

That all led to me thinking about my favorite Christmas cookies. My cranberry drops, gingerbread cookies, decorated sugar cookies, anything shortbready and rolled in powdered sugar. and my mother’s Spritz. She would do them as little wreaths and decorate them with a red berry and green leaves. I thought they were just amazing. I still have her cookie press but find myself completely unable to successfully use it. Ann came over to help me one time because, as she said, “it’s SO easy.” She finally gave up and said something kind and diplomatic like, “Well, we all have different strengths.” Poor Ann.

I love my New York Times cooking app with a deep passion. I mean I LOVE it. Even though I’ve been cutting back on costs I can’t bring myself to give it up. They announced their Christmas cookies for the year recently and I was all, “Yay! Yay! Ohhh. Hmmm.”

They just don’t scream Christmas to me. I mean there can be a fine line between traditional and clichèd but I am, at heart a traditional girl in terms of the holidays.

This year’s NYT cookies:

• Matcha Latte Cookies by Eric Kim

• Gingerbread Blondies by Melissa Clark

• Neapolitan Checkerboard Cookies by Sue Li

• Technicolor Cookies by Samantha Seneviratne

• Mexican Hot Chocolate Cookies by Vaughn Vreeland

• Lemon Butter Curls by Yewande Komolafe

• Rainbow Rave Cookies by Sohla El-Waylly

Folks at The Washingtonian baked them all and their results and pictures didn’t sway me a bit.

Underwhelmed.

Maybe that’s just because I think cookies should look like this.

My latest favorite Christmas video. I have always loved this song, and hey, I mean, it’s Siouxsie…

Then again, this might perfect listening for your Christmas baking.

Onward.