This doesn’t seem to be an especially popular year for our Virtual Advent Tour. Maybe we’re all tapped out after nearly two years of pandemic living? Or maybe everyone’s so busy making up for last year that they don’t have time to post? Either way, I remain grateful to my stalwart participants, Bridget, raidergirl3, Rudi, and Karen.

My parents also have stepped into the void. You’ve had some musical posts from my dad in past years, but this is the first time Mum has sent me a post — and with a family recipe I’m unfamiliar with! How exciting! Here, she shares a story of Christmas baking with my grandmother:

Growing up in the 50’s, there was always a homemade dessert at the ready. Store bought desserts weren’t a thing — yet. I really don’t remember why, but I took over much of the baking from my mother at a young age. (Perhaps when she had a prolonged illness and tired easily.) Every weekend a dessert was made for Sunday dinner, often a frosted cake. Grampa did love his sweets! Can’t you just hear him: “How about a nice hunk of…?” [I absolutely can. – sprite]

Come Christmas, Gramma would find a cookie recipe for us to try, as it usually started with both of us. Only a few stood the test of time in my memory bank. Of those, one was a favorite for many years. Oddly, I’ve not made them since becoming an adult. I either became leery of ruining that memory, perhaps if they didn’t live up to my expectations, or were just too sweet … or I’d eat them all. Yeah, that’s probably the one! Maybe it’s time.

Bon Bon Cookies

Mix thoroughly:

1/2 c soft butter (In those days there was only salted butter readily available, so if you decide to use unsalted, perhaps add a pinch of salt.)

3/4 c confectioners sugar (or 1/2 c brown sugar)

1 tbs vanilla

Food coloring if desired

Mix in by hands (This was as written, but today I would mix by spoon, or low speed mixer.):

1 1/2 c sifted flour with

1/8 tsp salt

*if the dough is dry, add 1-2 tbs cream, one at a time till the dough forms.

Take level tbs of dough. Lay in the palm of your hand and wrap around a tsp of mix into a ball.

Suggested mix (or your own favorite):

A square of unsweetened chocolate melted and mixed with 1/2 c shredded coconut. (I believe that is four pieces in their new formulation to equate the older square.)

My go-to: Maraschino cherry.

Note: These cherries must be drained of juice on a paper towel. If too wet, the dough becomes too wet to bake properly — this I found out as a kid when too anxious to get them done … and eaten!

Place one inch apart on ungreased baking sheet

Bake at 350°F till set, but don’t brown, approximately 11-12 minutes. (Neither the time nor temp were written, so this is my guess based on other similar recipes.)

Dip in icing while hot.

Icing

1 cup sifted confectioners sugar
2 tbs cream
1 tsp vanilla
Food coloring if desired, and who doesn’t at Christmas…

Dry on cooling rack.

Thanks, Mum! I’ll let you know if I try making them!

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