Holiday Goodies

It just wouldn't be Christmas at my house without Thumbprint Cookies. This old recipe that my Czechoslovakian/ Bohemian grandmother used to make created cookies that were my dad's favorite at holiday time. My grandma passed the recipe to my mom. They'd always have centerstage on the plates of cookies my mom would assemble and give to friends during the holidays.

I remember getting home from schoool and helping my mom roll all the dough into little balls. Under her watchful eye I would try to get the balls all the same size, resulting in dainty little cookies. Now I use a #100 portion scooper to insure uniform size.

The Thumbprint Cookies continue to live on. My daughter-in-law and I quadruple this recipe on our cookie-baking day so that we each have enough to include on our own cookie plates that are delivered to friends. This year my two young granddaughters helped make the cookies, each with a portion scooper in hand. They worked intently, rolling each ball of dough in an egg-white wash and then in finely shredded coconut. I always like to roll a few of the cookies in coarsely-ground nuts rather than the coconut.

My husband has been begging me to make rugelach for years now.  They are the favorite cookie of his youth and he has always raved about his mother's rendition of them.  I've just never gotten around to making rugelach happen.

About five years ago, my husband attempted to make his own batch of rugelach.  Oh my goodness, they were these horrible little petrified pieces of doodoo.  They were so hard and burnt they exploded when you took a bite.  Of course I laughed and didn't think about making them for a long time. 

About a year ago, this recipe was published in my local paper and I held on to it until now.  It belongs to Margaret Hasson from Portland, Oregon whose rugelach is sought out by friends whenever she is baking.  I truly believe it, because these little bites are pretty much heaven on a plate. 

This is a fantastic and easy recipe from my friend Pat Loud which was passed down from her mother. She serves it at nearly every party that I’ve attended and it’s always a big hit.

As with most good recipes, the amounts are somewhat flexible – in other words, feel free to use more or less of any of the ingredients. Key to success, however, depends upon quality sharp cheddar cheese. I used Cabot Private Stock Extra Sharp Cheddar.

Any favorite bleu cheese will work – Roquefort, Danish Bleu, or English Stilton. Make sure that the cheeses are not too cold, or the mixture will not blend in the food processor.

Certain people, I’m told, are particularly susceptible to taking their parents seriously, just as they might be to sunburn, or T.B.  I believe it, especially around New Year’s Eve, when a trio of my Mom’s personal aphorisms begins to clang around my head. 

“Don’t drive after dark: the drunks are out.”  Kinda true, and especially relevant.  Not only do New Year’s Eve activities happen in the dark, but most revolve around drinking.  Plus, this being Los Angeles, I drive wherever I’m going.  Looks like I’m not going anywhere.

“Don’t breathe other people’s exhalations.”  Admittedly one of her more bizarre pieces of advice, but no less applicable.  Parties, by their very nature, are full of people, and people (the unhygienic monsters) consistently breathe.  Best I stay at home.  (And ask my boyfriend to direct his exhalations out an open window.)

“Nothing good ever happens after midnight.”  Forget seeing the ball drop.  I’ll be desperately trying to will myself to sleep at that point, avoiding whatever general “not good” waits around to pounce on people in the wee hours.