Christmas Stocking and Cookie Ideas

Photo: Chunky Brazil Nut and Coconut Cookies



On Christmas morning in Harnet County, North Carolina circa 1910, Erwin Stephens and his brother remember waking up and rushing to the living room to find out what had been stuffed in their Christmas stockings. They would fine apples, oranges, candy canes, walnuts, Brazil nuts, and perhaps a small toy. I found this scene described in Erwin Stephen’s memoir in the Duke University special collections a couple years back. The scene reminded me of Christmas presents made simple and yet very gratifying to young children. Why not try reintroducing a tradition that proved so satisfying years ago? After your children or grand children open the stocking they can eat some of the goodies on the spot and use the others in a recipe. Here’s a Brazil nut recipe for the Holidays:



Chunky Brazil Nut and Coconut Cookies http://southernfood.about.com/od/nutcookies/r/50716c.htm



Ingredients:

1/2 cup shortening

1/2 cup butter

1 cup sugar

Egg substitutes for 2 eggs (or 2 eggs)

1 1/2 teaspoons vanilla extract

2 1/4 cups sifted spelt four (or all-purpose flour)

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups Brazil nut chunks

1/2 cup shredded coconut



Baking Method:

Pre-heat oven to 350°. Use an electric mixer and mix cream shortening, butter, and sugar until light. Add eggs beaten with vanilla extract. Sift together the flour, baking soda, and salt; add to creamed mixture until well blended. Mix in the Brazil nut pieces and coconut. With a teaspoon, drop cookie dough onto Pam sprayed baking sheet, space approximately 2 inches apart. Bake for 12 to 15 minutes. Yields 5 dozen cookies.