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Oklahoma Events Prairie Flavors


A flour-covered CHRISTMAS A


By Laura Araujo


s a girl, I grew up helping my grandma bake Christmas cookies by the dozen—everything from jam thumbprints to buckeyes to rum balls. We devoted a couple fl our-covered days to this project each December. At the end, we would


place the cookies in red and green tins and mail them to family mem- bers, deliver them to our neighbors, our mail carrier and our church friends—and of course enjoy a few at home. The holiday baking tradition that I looked forward to as a child is


now one that my daughters are excited for each Christmas. Every year, a friend and I choose a Saturday in December to get together and bake all day. I let each of my girls choose a recipe they want to make. My oldest daughter enjoys making sugar cookie “pinwheels”—red and green tinted dough, rolled up and cut into wheels before baking. The younger one loves chocolate crinkle cookies, topped with a white chocolate-peppermint kiss. Even though they can select whatever recipe they want, they end up picking the same ones, year after year. These recipes have already become important to their holiday memories. At age 93, my grandma is still baking. And now, thousands of miles


away from “home,” a box of her baked goods shows up on my doorstep every year. That’s how I know Christmas has arrived. This month, Oklahoma Living staff members share some of the rec-


ipes that have become part of their families’ traditions over the years. For OKL Multimedia Specialist Hayley Leatherwood, it’s her family’s Christmas Morning Biscuits that she looks forward to each holiday. “If Christmas morning had a scent, for me it would have to be these


Large-Batch No Bake Cookies Photos by Laura Araujo


34


melt-in-your-mouth biscuits. My parents make these for us every year as a tradition after sharing gifts,” Leatherwood says. “The secret is to make a thick biscuit that’s crowning over slightly. If you have a good pan, it will guaranteed be the best biscuit you’ve ever had. I like mine with butter and honey, my brother and mom like apple butter and my dad likes apricot jam. No matter how you dress it, they are best eaten, in my opinion, while you are still in your pajamas.” On behalf of your OKL team, I wish you a joyous and fl our-covered holiday season. For more OKL staff recipes, visit ok-living.coop.


Caramelized French Onion Soup Photos by Laura Araujo


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