Santa would enjoy eating any of these cookies on Christmas Eve. First-place winners, clockwise from top right, are iced cranberry-white chocolate cookies (drop cookie category), walnut sandwich cookies (shaped, molded, refrigerator and no-bake category) and pecan squares (bar cookie category).
Photos by Sue Ade, Bluffton Toda
I don't want to keep you any longer than the time it takes to preheat an oven, but there are just a few things you should know before you head to the kitchen to start making these Santa-approved Christmas cookies.
First, thanks to everyone who dug deep into their recipe boxes and took the time to send in favorite cookie recipes. It is truly in the Christmas spirit of sharing that many of you submitted recipes that originated with close family members and friends.
Even more heartwarming were the numerous notes and remembrances that accompanied those recipes. It appears that quite a few of you, no matter how busy your schedules, understand the significance of carrying on the cookie-baking tradition. That is important.
What is of greater importance is the history and memories that can be connected with a recipe, whether it is generations old or brand new. In addition, a good recipe has the ability to link old formulas with new technology and bridge the gap between those who don't bake anymore with those who are just beginning to discover its pleasures.
There is sure to be a recipe here that you'll want to try no matter your level of experience or skill, and if you like it well enough you can adopt it into your own Christmas-baking rituals.
Of the many recipes received, just 12 were selected as finalists and of that only three chosen as first-place winners in their respective categories.
If you submitted a recipe and it was not selected as a winner or a finalist, please send it in again next year. We never tire of trying recipes, even if it's for a second time.
OK, time's up. The oven is ready to go and Santa's on his way.
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