December 2002
      Checklist


      
 


      
While making cookies to send to our oldest
      daughter (see below) the Lord gave me this idea. I have a well-used
      Christmas book with our favorite Christmas cookie recipes in
      it and find it quite handy. This is a spin-off of that, with
      improvements!

      
Christmas Recipe Keepsake Book


      

        
 
        
1. Get an album, such as a magnetic album
        or other scrapbook-type album. It is best for this book if the
        pages are plastic coated. You could even use a ring binder with
        plastic or mylar sheet protectors. With that you would need some
        type of heavier paper such as construction paper. Check your
        local Hobby Lobby for supplies. You definitely want materials
        that will last through years of use.
        
 
        
2. Compile all of your own favorite recipes.
        
 
        
3. Gather old Christmas cards, ribbon,
        stickers and other flat decorations.
        
 
        
4. Look through family photos for those
        that would be appropriate for your book. We have some of our
        children making our special recipes when small.
        
 
        
5. Begin copying your recipes with a nice
        permanent pen or marker. You may wish to used colored ink such
        as red, but for readability, black is best. Some of the recipes
        should be in your own handwriting (or printing) as this will
        make the book more precious to your children in the future.
        
 
        
6. Arrange your pages with one recipe
        per page. I would cut some of the recipes out with shears that
        give a decorative edge.
        
 
        
7. Cut out special parts of old Christmas
        cards.
        
 
        
8. Arrange the ribbon or other trimmings
        and photos (also trimmed and beautified) on your page.
        
 
        
9. Glue down with the proper adhesive
        (ask at Hobby Lobby). I like to use rubber cement for a nice
        flat finish.
        
 
        
10. Place the paper in the sheet protector.
        
 
        
11. Wrap your beautiful keepsake gift!
        
 
      

      
 

      
--------------------------------

      
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Copyright 2001 Lorraine Curry. 



      Reprinted with permission from the EasyHomeschooling Website.
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HANG A CARD LINE! Using ribbon
      or colorful cord or string, hang a line from the top of woodwork
      to the top of another opening. Use red plastic or painted/decorated
      wooden clothes pins to hang your Christmas cards!

      
 


      
To me THE CHRISTMAS
      COOKIE is the frosted and decorated sugar cookie. This recipe
      was given to me many years ago by an older lady whose source
      was a yet-older cookbook. It is unique and tasty with nutmeg
      flavoring. The icing recipe is a "secret" one from
      our good friend, a professional baker, who makes the best white
      cakes and wedding cakes in Central Nebraska.

      
Christmas Cookies

      
380 degrees for 7-8 minutes

      
CREAM TOGETHER
1-1/2 cups butter
4 c. sugar
BEAT IN:
4 eggs
1/2 cup milk
BEAT WELL and ADD:
1/2 tsp. nutmeg
1/2 tsp. salt
6 c. flour
MIX WELL
REFRIGERATE

      
Using 1/4 -1/3 of the dough
      at a time, ROLL OUT about 1/4 inch thick. You may add up to one
      cup more flour when rolling out. I've found that real butter
      makes the dough firmer and easier to handle.

      
CUT OUT into favorite shapes.

      
380 degrees for 7-8 MINUTES

      
The characteristic softer texture
      of these cookies is achieved by rolling thickly and baking quickly.
      They should not be browned. They will be fragile until cool so
      remove them carefully after a minute or two of cooling on cookie
      sheet. Smaller cookies are easier to handle. Let cool completely
      on rack.

      
The original recipe includes
      2 tsp. baking powder. Even with 1 tsp., the cookies expand and
      loose their shapes so I eliminated this ingredient in this recipe.

      
ICE and DECORATE when cool.

      
Decorator Icing

      
2 egg whites (or egg white powder)
3/4 c. granulated sugar
1/4 c. hot water
1/3 c. solid shortening
1/2 tsp. vanilla (She uses Watkins.)
3-1/2 c. powdered sugar
1/4 c. flour

      
Beat all together, until well
      mixed. Divide and color as desired. Wilton makes decorating tips
      and bags.