It’s a Christmas miracle cookie!

BY DEBBIE MATTHEWS, The Curious Cook
Posted 12/27/19

Welcome, Gentle Reader, to my family’s most treasured holiday tradition. Although your participation will be by way of proxy, I am still very pleased you will be joining us.

It is time for our …

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It’s a Christmas miracle cookie!

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Posted

Welcome, Gentle Reader, to my family’s most treasured holiday tradition. Although your participation will be by way of proxy, I am still very pleased you will be joining us.

It is time for our (approximately) 45th annual cookie frosting party. And honestly, I couldn’t be more excited.

Each year, my mother and father bake dozens (this year it’s 13 dozen) of her famous sugar cookies. The origin of which has been lost to the mists of time. Then we frost them using a recipe that came from a cake decorating class Mom took in the 70s when we lived in Puerto Rico. It was taught by Winnie Chazaroo (I’ve always thought her name sounded like the moniker of a sassy cartoon horse from Australia).

This is the only recipe that I offer every year, because these cookies are spectacularly, astonishingly delicious.

But their very humble looks are infinitely deceiving. Finished, they look less like the cover girl of a food magazine, and more like a kindergarten class art project. They are simple round, lightly golden, a little-too-thick, sugar cookies. They are then cloaked in way too much frosting and sprinkled haphazardly with store-bought jimmies, sprinkles, and/or colored sugar.

Somehow though, these cookies pack a flavor punch that will make even the most jaded palate sit up and take notice.

So, this recipe is my Christmas present to you. And once you taste them you will know that it is a gift far more valuable than any expensive, colossal-bow-clad car, shiny jewelry featuring stones formerly known as carbon, or even a pony.

Just make a batch, you’ll understand.

Thanks for your time, and from the Matthews Family Band to you and yours, have the merriest of Christmases.

Contact me at dm@bullcity.mom.

*A few notes about the recipes:

You might want to fancify the ingredients or procedures.

Don’t do it!

The recipe is some brand of alchemy that only works if made as written. I’ve tried changing both ingredients and technique and was rewarded with mediocre cookies and regret. If you’re an unrepentant fiddler, can’t make it as written, with a tweak here and a nudge there, please, just make a different cookie.

The frosting is really good, and works on anything that needs frosting, and even stuff that doesn’t. My dad and I have been known to eat a bowl of it, on nothing more than a spoon.

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