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Enough Milque and Cookies for Life


Guest article contributed by Spoon photographer Katelyn Jones ’17.

Just thinking of last weekend still makes my stomach grumble. I ate way too many cookies and drank way too much milk, as did most of the other attendees. Where might I have been?

Phi Tau for their termly Milque and Cookies. This term’s theme was Alice in Wonderland. And yes, it’s spelled milque, not milk.

Photo by Katelyn Jones

The event showcased 63 different types of cookies (a house record!) ranging from the classic sugar cookie to the exotic white chocolate chip and Dorito cookie (which were among the first to go). Where might all of these different types of cookies have come from?

Eat a cupcake the right way by breaking off half the bottom and placing it on the frosting

Photo by Kirby Barth

Make your chip bag stand up on itself by inverting the bottom and rolling it up a few times

Photo by Marykate Surette

Put a straw through the tab on your soda to keep it from rising out

Photo by Marykate Surette

Put eggs in a bowl to see if they're fresh: eggs that sink are freshest. Don't eat eggs that float.

Photo by Parisa Soraya

Use oil to remove paint from skin

Photo by Isabelle Chu

Eliminate garlic smell on your fingers by rubbing them with lemon juice, baking soda or stainless steel.

Photo by Kristen Yang

Freeze coffee in an ice tray to avoid watered-down iced coffee.

Photo by Kristen Yang

Cut soft cheeses with dental floss

Photo by Kristen Yang

Use a hanger with clips to keep cookbooks open

Photo by Isabelle Chu

Flip your toaster on its side to make easy grilled cheese

Photo by Kirby Barth

Maximize ketchup cups by turning them inside out

Photo by Gabby Phi

To eliminate cooking odors, boil water with cinnamon

Photo by Christin Urso

To chill wine in 6 minutes, place bottle in a bucket of ice, water and salt

Photo by Christin Urso

Dunk an Oreo with ease by sticking a fork in the frosting

Photo by Kirby Barth

Freeze ripe avocados to enjoy year round, even when they're not in season

Photo by Christin Urso

Keep bananas fresh longer by separating them and wrapping stem in plastic wrap

Photo by Kirby Barth

Make scrambled eggs in the microwave

Photo by Kirby Barth

Use an onion ring to make the perfect fried egg

Photo by Kirby Barth

Take stems out of strawberries with a straw

Photo by Kirby Barth

Binder clips keep kitchen sponges dry

Photo by Kathleen Lee

Wooden spoon prevents pots from boiling over

Photo by Kathleen Lee

Microwave a sponge with dish soap to keep it smelling fresh

Photo by Kathleen Lee

Reheat pizza to perfection by microwaving it next to a glass of water

Photo by Molly Krohe

Microwave two bowls at the same time by propping one up on a mug

Photo by Lily Allen

Dartmouth students, of course. Every term, Phi Tau opens its doors for a three day baking extravaganza where anyone is welcome to bake, no matter their skill level.

Eat a cupcake the right way by breaking off half the bottom and placing it on the frosting

Photo by Kirby Barth

Make your chip bag stand up on itself by inverting the bottom and rolling it up a few times

Photo by Marykate Surette

Put a straw through the tab on your soda to keep it from rising out

Photo by Marykate Surette

Put eggs in a bowl to see if they're fresh: eggs that sink are freshest. Don't eat eggs that float.

Photo by Parisa Soraya

Use oil to remove paint from skin

Photo by Isabelle Chu

Eliminate garlic smell on your fingers by rubbing them with lemon juice, baking soda or stainless steel.

Photo by Kristen Yang

Freeze coffee in an ice tray to avoid watered-down iced coffee.

Photo by Kristen Yang

Cut soft cheeses with dental floss

Photo by Kristen Yang

Use a hanger with clips to keep cookbooks open

Photo by Isabelle Chu

Flip your toaster on its side to make easy grilled cheese

Photo by Kirby Barth

Maximize ketchup cups by turning them inside out

Photo by Gabby Phi

To eliminate cooking odors, boil water with cinnamon

Photo by Christin Urso

To chill wine in 6 minutes, place bottle in a bucket of ice, water and salt

Photo by Christin Urso

Dunk an Oreo with ease by sticking a fork in the frosting

Photo by Kirby Barth

Freeze ripe avocados to enjoy year round, even when they're not in season

Photo by Christin Urso

Keep bananas fresh longer by separating them and wrapping stem in plastic wrap

Photo by Kirby Barth

Make scrambled eggs in the microwave

Photo by Kirby Barth

Use an onion ring to make the perfect fried egg

Photo by Kirby Barth

Take stems out of strawberries with a straw

Photo by Kirby Barth

Binder clips keep kitchen sponges dry

Photo by Kathleen Lee

Wooden spoon prevents pots from boiling over

Photo by Kathleen Lee

Microwave a sponge with dish soap to keep it smelling fresh

Photo by Kathleen Lee

Reheat pizza to perfection by microwaving it next to a glass of water

Photo by Molly Krohe

Microwave two bowls at the same time by propping one up on a mug

Photo by Lily Allen

A baker can use a recipe or just throw something together of their own creation, and it all goes into their Cookie Book.

Cookie Book
Photo by Katelyn Jones

This book lists each different type of cookie created, who by and any special notes; the book contains a list of every cookie made at every Milque and Cookie event. But as the name suggests the event is not just about cookies — it’s also about the milque!

The fraternity makes batches of different types of milk including the classic vanilla and chocolate, but they also make a constantly rotating third one.

Photo by Katelyn Jones

This term it was maple, which was actually brought back by popular demand from last year. The milk was not too sweet and had a subtle taste of maple with maybe a hint of cinnamon, in short delicious. If you don’t know what I’m talking about, then that just means you have to go next term to find out — trust me it is worth it.

Finally, how does the theme factor into a cookie party? Well during the baking extravaganza the house shows movies to correspond with the theme, then later for the party they dress up and decorate the house according to the theme.

Photo by Katelyn Jones

Wishing you had been here? Wait next term and join in on the cookie bonanza, either as a chef or the Cookie Monster!

The post Enough Milque and Cookies for Life originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.


This recipe makes enough cookies for Santa, with some to spare

This Christmas will go down in history as one of the strangest ever. Instead of families gathered around the tree, many will be zooming on the internet. But there's one thing that will be happening regardless, Santa Claus will be zooming himself &mdash across the sky and down your chimney to place presents under the tree come Christmas morning. All that work will make him hungry, so he'll be looking for that one thing to satisfy that hunger and his well-know affinity for sweets &mdash his plate of cookies.

This recipe is one I got years ago from a friend, Mary Beth Biederman, in Huntington, West Virginia. Mary Beth had a cookie swap every holiday season, and these cookies were one of my favorites. I'm not sure who brought them, but I did come home with a plate full of cookies of all shapes, colors and sizes, and one recipe only &mdash this one for Holiday Cherry Cookies. The recipe card is a little tattered around the edges, but I've made it so often, I really don't need it.

The cookies start out as shortbread cookies but are then transformed into colorful Christmas cookies with the addition of finely chopped maraschino cherries to the dough. After baking, each cookie is dipped halfway in melted white chocolate and sprinkled with red sugar crystals. The result is cookies that look like Christmas ornaments &mdash beautiful and yummy.

Though I haven't returned to Huntington or seen Mary Beth in more than 30 years, I can see her face when I make these cookies and treasure her friendship. Merry Christmas to you all.

Holiday Cherry Cookies

2 1/2 cups all-purpose flour

1 cup ice-cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2-3/4 teaspoon almond extract

In a large bowl, combine flour and 1/2 cup sugar cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 1-inch balls, and place 2 inches apart on ungreased baking sheets lined with parchment paper, if desired. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are just lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate stirring until smooth. Dip half of each cookie into chocolate. Place on wax paper or parchment paper dust with red sprinkles and let stand until set. Store in an airtight container. Makes about 4 dozen cookies, or enough for Santa and you, too.


This recipe makes enough cookies for Santa, with some to spare

This Christmas will go down in history as one of the strangest ever. Instead of families gathered around the tree, many will be zooming on the internet. But there's one thing that will be happening regardless, Santa Claus will be zooming himself &mdash across the sky and down your chimney to place presents under the tree come Christmas morning. All that work will make him hungry, so he'll be looking for that one thing to satisfy that hunger and his well-know affinity for sweets &mdash his plate of cookies.

This recipe is one I got years ago from a friend, Mary Beth Biederman, in Huntington, West Virginia. Mary Beth had a cookie swap every holiday season, and these cookies were one of my favorites. I'm not sure who brought them, but I did come home with a plate full of cookies of all shapes, colors and sizes, and one recipe only &mdash this one for Holiday Cherry Cookies. The recipe card is a little tattered around the edges, but I've made it so often, I really don't need it.

The cookies start out as shortbread cookies but are then transformed into colorful Christmas cookies with the addition of finely chopped maraschino cherries to the dough. After baking, each cookie is dipped halfway in melted white chocolate and sprinkled with red sugar crystals. The result is cookies that look like Christmas ornaments &mdash beautiful and yummy.

Though I haven't returned to Huntington or seen Mary Beth in more than 30 years, I can see her face when I make these cookies and treasure her friendship. Merry Christmas to you all.

Holiday Cherry Cookies

2 1/2 cups all-purpose flour

1 cup ice-cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2-3/4 teaspoon almond extract

In a large bowl, combine flour and 1/2 cup sugar cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 1-inch balls, and place 2 inches apart on ungreased baking sheets lined with parchment paper, if desired. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are just lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate stirring until smooth. Dip half of each cookie into chocolate. Place on wax paper or parchment paper dust with red sprinkles and let stand until set. Store in an airtight container. Makes about 4 dozen cookies, or enough for Santa and you, too.


This recipe makes enough cookies for Santa, with some to spare

This Christmas will go down in history as one of the strangest ever. Instead of families gathered around the tree, many will be zooming on the internet. But there's one thing that will be happening regardless, Santa Claus will be zooming himself &mdash across the sky and down your chimney to place presents under the tree come Christmas morning. All that work will make him hungry, so he'll be looking for that one thing to satisfy that hunger and his well-know affinity for sweets &mdash his plate of cookies.

This recipe is one I got years ago from a friend, Mary Beth Biederman, in Huntington, West Virginia. Mary Beth had a cookie swap every holiday season, and these cookies were one of my favorites. I'm not sure who brought them, but I did come home with a plate full of cookies of all shapes, colors and sizes, and one recipe only &mdash this one for Holiday Cherry Cookies. The recipe card is a little tattered around the edges, but I've made it so often, I really don't need it.

The cookies start out as shortbread cookies but are then transformed into colorful Christmas cookies with the addition of finely chopped maraschino cherries to the dough. After baking, each cookie is dipped halfway in melted white chocolate and sprinkled with red sugar crystals. The result is cookies that look like Christmas ornaments &mdash beautiful and yummy.

Though I haven't returned to Huntington or seen Mary Beth in more than 30 years, I can see her face when I make these cookies and treasure her friendship. Merry Christmas to you all.

Holiday Cherry Cookies

2 1/2 cups all-purpose flour

1 cup ice-cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2-3/4 teaspoon almond extract

In a large bowl, combine flour and 1/2 cup sugar cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 1-inch balls, and place 2 inches apart on ungreased baking sheets lined with parchment paper, if desired. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are just lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate stirring until smooth. Dip half of each cookie into chocolate. Place on wax paper or parchment paper dust with red sprinkles and let stand until set. Store in an airtight container. Makes about 4 dozen cookies, or enough for Santa and you, too.


This recipe makes enough cookies for Santa, with some to spare

This Christmas will go down in history as one of the strangest ever. Instead of families gathered around the tree, many will be zooming on the internet. But there's one thing that will be happening regardless, Santa Claus will be zooming himself &mdash across the sky and down your chimney to place presents under the tree come Christmas morning. All that work will make him hungry, so he'll be looking for that one thing to satisfy that hunger and his well-know affinity for sweets &mdash his plate of cookies.

This recipe is one I got years ago from a friend, Mary Beth Biederman, in Huntington, West Virginia. Mary Beth had a cookie swap every holiday season, and these cookies were one of my favorites. I'm not sure who brought them, but I did come home with a plate full of cookies of all shapes, colors and sizes, and one recipe only &mdash this one for Holiday Cherry Cookies. The recipe card is a little tattered around the edges, but I've made it so often, I really don't need it.

The cookies start out as shortbread cookies but are then transformed into colorful Christmas cookies with the addition of finely chopped maraschino cherries to the dough. After baking, each cookie is dipped halfway in melted white chocolate and sprinkled with red sugar crystals. The result is cookies that look like Christmas ornaments &mdash beautiful and yummy.

Though I haven't returned to Huntington or seen Mary Beth in more than 30 years, I can see her face when I make these cookies and treasure her friendship. Merry Christmas to you all.

Holiday Cherry Cookies

2 1/2 cups all-purpose flour

1 cup ice-cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2-3/4 teaspoon almond extract

In a large bowl, combine flour and 1/2 cup sugar cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 1-inch balls, and place 2 inches apart on ungreased baking sheets lined with parchment paper, if desired. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are just lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate stirring until smooth. Dip half of each cookie into chocolate. Place on wax paper or parchment paper dust with red sprinkles and let stand until set. Store in an airtight container. Makes about 4 dozen cookies, or enough for Santa and you, too.


This recipe makes enough cookies for Santa, with some to spare

This Christmas will go down in history as one of the strangest ever. Instead of families gathered around the tree, many will be zooming on the internet. But there's one thing that will be happening regardless, Santa Claus will be zooming himself &mdash across the sky and down your chimney to place presents under the tree come Christmas morning. All that work will make him hungry, so he'll be looking for that one thing to satisfy that hunger and his well-know affinity for sweets &mdash his plate of cookies.

This recipe is one I got years ago from a friend, Mary Beth Biederman, in Huntington, West Virginia. Mary Beth had a cookie swap every holiday season, and these cookies were one of my favorites. I'm not sure who brought them, but I did come home with a plate full of cookies of all shapes, colors and sizes, and one recipe only &mdash this one for Holiday Cherry Cookies. The recipe card is a little tattered around the edges, but I've made it so often, I really don't need it.

The cookies start out as shortbread cookies but are then transformed into colorful Christmas cookies with the addition of finely chopped maraschino cherries to the dough. After baking, each cookie is dipped halfway in melted white chocolate and sprinkled with red sugar crystals. The result is cookies that look like Christmas ornaments &mdash beautiful and yummy.

Though I haven't returned to Huntington or seen Mary Beth in more than 30 years, I can see her face when I make these cookies and treasure her friendship. Merry Christmas to you all.

Holiday Cherry Cookies

2 1/2 cups all-purpose flour

1 cup ice-cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2-3/4 teaspoon almond extract

In a large bowl, combine flour and 1/2 cup sugar cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 1-inch balls, and place 2 inches apart on ungreased baking sheets lined with parchment paper, if desired. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are just lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate stirring until smooth. Dip half of each cookie into chocolate. Place on wax paper or parchment paper dust with red sprinkles and let stand until set. Store in an airtight container. Makes about 4 dozen cookies, or enough for Santa and you, too.


This recipe makes enough cookies for Santa, with some to spare

This Christmas will go down in history as one of the strangest ever. Instead of families gathered around the tree, many will be zooming on the internet. But there's one thing that will be happening regardless, Santa Claus will be zooming himself &mdash across the sky and down your chimney to place presents under the tree come Christmas morning. All that work will make him hungry, so he'll be looking for that one thing to satisfy that hunger and his well-know affinity for sweets &mdash his plate of cookies.

This recipe is one I got years ago from a friend, Mary Beth Biederman, in Huntington, West Virginia. Mary Beth had a cookie swap every holiday season, and these cookies were one of my favorites. I'm not sure who brought them, but I did come home with a plate full of cookies of all shapes, colors and sizes, and one recipe only &mdash this one for Holiday Cherry Cookies. The recipe card is a little tattered around the edges, but I've made it so often, I really don't need it.

The cookies start out as shortbread cookies but are then transformed into colorful Christmas cookies with the addition of finely chopped maraschino cherries to the dough. After baking, each cookie is dipped halfway in melted white chocolate and sprinkled with red sugar crystals. The result is cookies that look like Christmas ornaments &mdash beautiful and yummy.

Though I haven't returned to Huntington or seen Mary Beth in more than 30 years, I can see her face when I make these cookies and treasure her friendship. Merry Christmas to you all.

Holiday Cherry Cookies

2 1/2 cups all-purpose flour

1 cup ice-cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2-3/4 teaspoon almond extract

In a large bowl, combine flour and 1/2 cup sugar cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 1-inch balls, and place 2 inches apart on ungreased baking sheets lined with parchment paper, if desired. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are just lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate stirring until smooth. Dip half of each cookie into chocolate. Place on wax paper or parchment paper dust with red sprinkles and let stand until set. Store in an airtight container. Makes about 4 dozen cookies, or enough for Santa and you, too.


This recipe makes enough cookies for Santa, with some to spare

This Christmas will go down in history as one of the strangest ever. Instead of families gathered around the tree, many will be zooming on the internet. But there's one thing that will be happening regardless, Santa Claus will be zooming himself &mdash across the sky and down your chimney to place presents under the tree come Christmas morning. All that work will make him hungry, so he'll be looking for that one thing to satisfy that hunger and his well-know affinity for sweets &mdash his plate of cookies.

This recipe is one I got years ago from a friend, Mary Beth Biederman, in Huntington, West Virginia. Mary Beth had a cookie swap every holiday season, and these cookies were one of my favorites. I'm not sure who brought them, but I did come home with a plate full of cookies of all shapes, colors and sizes, and one recipe only &mdash this one for Holiday Cherry Cookies. The recipe card is a little tattered around the edges, but I've made it so often, I really don't need it.

The cookies start out as shortbread cookies but are then transformed into colorful Christmas cookies with the addition of finely chopped maraschino cherries to the dough. After baking, each cookie is dipped halfway in melted white chocolate and sprinkled with red sugar crystals. The result is cookies that look like Christmas ornaments &mdash beautiful and yummy.

Though I haven't returned to Huntington or seen Mary Beth in more than 30 years, I can see her face when I make these cookies and treasure her friendship. Merry Christmas to you all.

Holiday Cherry Cookies

2 1/2 cups all-purpose flour

1 cup ice-cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2-3/4 teaspoon almond extract

In a large bowl, combine flour and 1/2 cup sugar cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 1-inch balls, and place 2 inches apart on ungreased baking sheets lined with parchment paper, if desired. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are just lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate stirring until smooth. Dip half of each cookie into chocolate. Place on wax paper or parchment paper dust with red sprinkles and let stand until set. Store in an airtight container. Makes about 4 dozen cookies, or enough for Santa and you, too.


This recipe makes enough cookies for Santa, with some to spare

This Christmas will go down in history as one of the strangest ever. Instead of families gathered around the tree, many will be zooming on the internet. But there's one thing that will be happening regardless, Santa Claus will be zooming himself &mdash across the sky and down your chimney to place presents under the tree come Christmas morning. All that work will make him hungry, so he'll be looking for that one thing to satisfy that hunger and his well-know affinity for sweets &mdash his plate of cookies.

This recipe is one I got years ago from a friend, Mary Beth Biederman, in Huntington, West Virginia. Mary Beth had a cookie swap every holiday season, and these cookies were one of my favorites. I'm not sure who brought them, but I did come home with a plate full of cookies of all shapes, colors and sizes, and one recipe only &mdash this one for Holiday Cherry Cookies. The recipe card is a little tattered around the edges, but I've made it so often, I really don't need it.

The cookies start out as shortbread cookies but are then transformed into colorful Christmas cookies with the addition of finely chopped maraschino cherries to the dough. After baking, each cookie is dipped halfway in melted white chocolate and sprinkled with red sugar crystals. The result is cookies that look like Christmas ornaments &mdash beautiful and yummy.

Though I haven't returned to Huntington or seen Mary Beth in more than 30 years, I can see her face when I make these cookies and treasure her friendship. Merry Christmas to you all.

Holiday Cherry Cookies

2 1/2 cups all-purpose flour

1 cup ice-cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2-3/4 teaspoon almond extract

In a large bowl, combine flour and 1/2 cup sugar cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 1-inch balls, and place 2 inches apart on ungreased baking sheets lined with parchment paper, if desired. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are just lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate stirring until smooth. Dip half of each cookie into chocolate. Place on wax paper or parchment paper dust with red sprinkles and let stand until set. Store in an airtight container. Makes about 4 dozen cookies, or enough for Santa and you, too.


This recipe makes enough cookies for Santa, with some to spare

This Christmas will go down in history as one of the strangest ever. Instead of families gathered around the tree, many will be zooming on the internet. But there's one thing that will be happening regardless, Santa Claus will be zooming himself &mdash across the sky and down your chimney to place presents under the tree come Christmas morning. All that work will make him hungry, so he'll be looking for that one thing to satisfy that hunger and his well-know affinity for sweets &mdash his plate of cookies.

This recipe is one I got years ago from a friend, Mary Beth Biederman, in Huntington, West Virginia. Mary Beth had a cookie swap every holiday season, and these cookies were one of my favorites. I'm not sure who brought them, but I did come home with a plate full of cookies of all shapes, colors and sizes, and one recipe only &mdash this one for Holiday Cherry Cookies. The recipe card is a little tattered around the edges, but I've made it so often, I really don't need it.

The cookies start out as shortbread cookies but are then transformed into colorful Christmas cookies with the addition of finely chopped maraschino cherries to the dough. After baking, each cookie is dipped halfway in melted white chocolate and sprinkled with red sugar crystals. The result is cookies that look like Christmas ornaments &mdash beautiful and yummy.

Though I haven't returned to Huntington or seen Mary Beth in more than 30 years, I can see her face when I make these cookies and treasure her friendship. Merry Christmas to you all.

Holiday Cherry Cookies

2 1/2 cups all-purpose flour

1 cup ice-cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2-3/4 teaspoon almond extract

In a large bowl, combine flour and 1/2 cup sugar cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 1-inch balls, and place 2 inches apart on ungreased baking sheets lined with parchment paper, if desired. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are just lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate stirring until smooth. Dip half of each cookie into chocolate. Place on wax paper or parchment paper dust with red sprinkles and let stand until set. Store in an airtight container. Makes about 4 dozen cookies, or enough for Santa and you, too.


This recipe makes enough cookies for Santa, with some to spare

This Christmas will go down in history as one of the strangest ever. Instead of families gathered around the tree, many will be zooming on the internet. But there's one thing that will be happening regardless, Santa Claus will be zooming himself &mdash across the sky and down your chimney to place presents under the tree come Christmas morning. All that work will make him hungry, so he'll be looking for that one thing to satisfy that hunger and his well-know affinity for sweets &mdash his plate of cookies.

This recipe is one I got years ago from a friend, Mary Beth Biederman, in Huntington, West Virginia. Mary Beth had a cookie swap every holiday season, and these cookies were one of my favorites. I'm not sure who brought them, but I did come home with a plate full of cookies of all shapes, colors and sizes, and one recipe only &mdash this one for Holiday Cherry Cookies. The recipe card is a little tattered around the edges, but I've made it so often, I really don't need it.

The cookies start out as shortbread cookies but are then transformed into colorful Christmas cookies with the addition of finely chopped maraschino cherries to the dough. After baking, each cookie is dipped halfway in melted white chocolate and sprinkled with red sugar crystals. The result is cookies that look like Christmas ornaments &mdash beautiful and yummy.

Though I haven't returned to Huntington or seen Mary Beth in more than 30 years, I can see her face when I make these cookies and treasure her friendship. Merry Christmas to you all.

Holiday Cherry Cookies

2 1/2 cups all-purpose flour

1 cup ice-cold butter, cubed

1/2 cup finely chopped maraschino cherries, patted dry

12 ounces white baking chocolate, finely chopped, divided

1/2-3/4 teaspoon almond extract

In a large bowl, combine flour and 1/2 cup sugar cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 1-inch balls, and place 2 inches apart on ungreased baking sheets lined with parchment paper, if desired. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes or until edges are just lightly browned. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining white chocolate stirring until smooth. Dip half of each cookie into chocolate. Place on wax paper or parchment paper dust with red sprinkles and let stand until set. Store in an airtight container. Makes about 4 dozen cookies, or enough for Santa and you, too.


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