Christmas cookies are quintessential of Christmas, more than any other dish, I would guess. Everyone has their own recipes and beliefs about what makes something a “Christmas” cookie. You will never be able to convince me that a chocolate chip cookie is a Christmas cookie. I don’t care what you say, it isn’t and never will be. But that’s part of how I was raised– Christmas cookies were cookies that you only had at Christmastime and they were special in that way. Many had nuts and lots of spices, not chocolate or peanut butter or even raisins.
Even though December 25th has passed, today I am sharing with you our family’s recipe for Walnut Crescents, my mother’s answer to her mother’s Mexican Wedding Cookies. My husband earned huge points with Mom when he announced that they were his favorite of my cookies (they are also her favorite and frequently the last to disappear). I’m sharing these particular cookies with you for a specific reason– these cookies are a memorial, a celebration. They became a part of our Christmas tradition in order to remember Christmases past and the mother that made them worth remembering. In a way, they are a lasting ebenezer for our Christmas season.
3 3/4 c flour
3/4 tsp cinnamon
1 1/2 c margarine
3/4 c light corn syrup
1 Tbs vanilla
2 1/4 c ground walnuts
1 1/2 c powdered sugar
- Beat together margarine, corn syrup and vanilla. Stir in flour, cinnamon and walnuts.
- Cover and chill for about 3 hours.
- By the teaspoonful, shape dough into 2″ long rolls, shaping into crescents and arrange on baking sheet . (These cookies spread very little.)
- Bake at 350 for 15-18 minutes.
- Allow to cool, then roll in powdered sugar.
You probably just read that sentence and got lost. Let me explain.