Remember the days when you would go to your mailbox and it would be filled with Christmas cards? Those days are sure over. I took for granted that I would hear from all my friends and relatives during the holidays. Now I cherish each card that I receive and read the verses over and over.
I hear from my sister-in-law Rose a few times a year. I love getting her cards. She takes time to write about what is going on in her life and she is always sincere. I have another friend who sends hand-made cards and those are my favorites.
I have a great rapport with many of the direct supervisors that I have had over the years. I can count on getting a card from Kerri and Abigail and a Christmas letter from Jim. Somehow the work relationships morphed into personal relationships and I am quite blessed to have these people in my life. I have shared more personal information with them than I have with my brother and sister.
As Christmas cards delivered in your mail dwindle with each passing year, make sure you take time to really enjoy them this year.
This recipe came from my mother’s recipe file. It is a Pennsylvania Dutch cookie recipe. When my mother was alive, I made these cookies with her every Christmas. I would always put a ton of the colored sugar on the cookies and my mother would have to tell me, about a dozen times, to lighten up on the sugar. I have made these cookies with my grandson and he does the exact same thing. I let him add lots of sugar, knowing this is what makes it so much fun for a kid to help out.
1/2 pound butter (2 sticks) softened, not melted
1 1/2 cups sugar
Mix in a mixer, these two items then add in
3 eggs – mix a few seconds
4 cups flour – add slowly
1 tsp baking soda
2 tsp cream of tartar
This makes a very heavy dough. Separate into 3 segments and wrap each segment in plastic wrap and refrigerate overnight.
Roll each dough segment on a floured surface (waxed paper works) to about 1/8” thick. Cut into shapes with cookie cutters, place shapes on an ungreased cookie sheet. Brush with egg white and sprinkle colored sugar on cookies.
Cook for 7 to 8 minutes at 375o