A CHRISTMAS LEGACY

It’s SNICKERDOODLE time again –
sweet treats in coats of cinnamon,
up-buttoned with a big red dot
the children know as a ‘red hot.’
When they were small they loved to place
them in the ‘belly-button’ space
on spiced-and-sugared balls of dough
lined up like soldiers in a row,
which then into the oven went,
and soon the air was ‘heaven-scent.’

A friend, as dear as friend can be,
once shared her recipe with me;
and, tho’ she is no longer here,
each Christmas she seems very near.
I feel her presence for awhile,
recall her voice and glimpse her smile,
when little fingers help me bake
their favorite treat for old times’ sake.

Oh, what a lovely legacy
my friend named Donna left to me:
her gift continues to spread cheer
when Christmas comes around each year.

These days my children’s children place
the ‘red hots’ in their proper space,
my kitchen smells of cinnamon---
it’s SNICKERDOODLE         time again!


--Helen J. Ewoldsen – 12-14-01
 

Donna’s Snickerdoodles

Cream together l cup shortening and 1-1/2 cups granulated sugar.  Add 2 eggs and beat.  Sift together 2-3/4 cups sifted flour, 2 teaspoons cream of tartar, 1 teaspoon soda and ½ teaspoon salt, add to other ingredients, mixing well.  Chill dough overnight, then form into balls the size of walnuts, roll individually in a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. Place 2 inches apart on greased cookie sheets, put a cinnamon red hot in center of each ball, pressing it part way down, then bake 8 to 10 minutes in 350 degree oven.  Makes 5 dozen.