An important part of the Sharabura family Christmas tradition (along with the infamous clementine-in-the-stocking) is the making of Christmas cookies. Ever since I can remember, each of the kids has received a chunk of dough that we mixed up, rolled out, cut the cookies, decorated and baked them. This also includes various sub-traditions..
- Fighting over who got the bigger chunk of dough (we didn't have a kitchen scale)
- Arguments over the optimum thickness of cookie (Mike always seemed to make them thick enough to have just 2 or 3 cookies)
- In a related debate, is it better to make many small cookies vs. investing all your dough into the big Snoopy doghouse
- Amazement at the various colors that Steve would use for frosting (I seem to remember orange, purple and green... no, not all in the same year, although I wouldn't put that out of the realm of possibility)
- What was the best canned good to use to prevent the pastry sheets from rolling up -- apple juice and soup were always a popular choice
- What the retail folks refer to as "shrinkage" -- the inevitable loss of raw cookie dough due to cutout scraps and random tasting
- ALWAYS a request from Dad for a thick, unsprinkled pig
Since Dougie missed out last year (contrary to popular belief, 10-day-old babies are not the most skilled cookie makers around) we figured that it was our duty to get things going this year. Yesterday, we made the dough -- apparently 12-month-old toddlers are still not that helpful but we're hoping that Dougie will have some fun with the cookie cutting later today.
Some pictures of the dough making...
Dougie and Daddy in the kitchen -- only a bit of flour on the nose!
Dougie is ready to start cutting cookies (yes, that is the infamous pig mold)
Posts
No comments:
Post a Comment