Christmas Cookies
by Claire Criscuolo, RN

Food has so much to do with tradition, and this is especially true for me during Christmas. Each year, I bake the cookies that my mother and her mother made. And I never grow tired of making or sharing them. Sometimes, I might incorporate a new favorite into my Christmas cookie repertoire, but always in addition to the traditional Italian cookies of my childhood. They are: Anisette Dunking Cookies, Muzzet, and Chocolate Spice Cookies. This year I'll add Frank's latest favorite, Chocolate Covered Peanut Butter Balls to the selection. They are a peanut butter lovers dream, encased in chocolate, introduced to us several years ago by my sister-in-law, Kathy, and our dear friend Rose who send over a plate for Frank each year. This year I thought I'd include them for everyone. The Anisette Dunking cookies are soft and tender and they are my favorite. Each time I bake them, the wonderful aroma of anisette, the licorice flavored liquor, fills my house and transports me back to my grandmothers kitchen - a truly special place in my heart. I cannot think of anything better to have for a Sunday afternoon snack than a plate of these cookies and a glass of soymilk or a cup of espresso. The Muzzet are baked in a loaf shape (my Aunt Connie used to bake them in her metal ice cube trays) then cut into slices. They are flavored with lemon and orange and they too, are both tender and irresistible. It's a good thing the recipe makes 7 dozen. The Chocolate Spice Cookies are cake like chocolate cookies made with the winning combination of cinnamon, cloves, and orange.

Time saving tip: I like to measure the dry ingredients for the Anisette Dunking Cookies and the Chocolate Spice Cookies into zip lock bags or jars in advance to save a little time during this busy season. Just be careful to label and date the containers so you'll know which recipe they correspond to.

Happy cookie baking.