One segment, a true fan favorite, takes you through '87's Christmas festivities; the fire roaring at my parents house, our tall Douglas Fir wrapped in strings of popcorn towering over me, my mom making the finishing touches on her table set with Lenox's Christmas China. There is a scene of my sister reading a book about Barbie and Skipper to me, another one where I'm housing chocolate balls in footed pajamas; and yet another of all the cousins lined up on the couch, watching Disney's Christmas Carol, cowering as the ghost of Robert Marley, played by Goofy, appears in shackles and chains.
By far though, the little boy who steals the show, is my brother. Dressed in a miniature suit, he picks up a cookie from a tiered tray, takes one bite, stares at it incredulously, offers it to my Dad behind the camera, and then throws it back on the tray. The crowd roars with laughter.
There's no doubt that the cookie was a date bar. They are sneaky little ones. And have been fooling children with their seductive outward appearance for generations. I can remember making my brother's flawed choice when I was three or four as well. It imprinted a reminder to steer clear of the powdered cookies - they are NOT chocolate; I repeat, NOT chocolate. And as a chubby chocoholic, I was in no mood for a hearty mixture of fruit and nuts growing up.
Today, date bars are one of my favorite Christmas cookies. They seasonal underdogs really, trumped by jumbo sugar cookies, chocolate dominant pairings, and gingermen buttoned up with raisins. They are small, square, and could easily double as an energy bar. They pair well with an aged Port or tall glass of milk and are a welcome break from the rich cookies that tend to stick to the roof of your mouth at this time of year.
So over the past two days, along with kringles, biscotti, Hello Dollies and sugar cut outs, I had the distinct privilege of baking them as my Dad transcribed the recipe over the phone and simultaneously made his own batch.
Lo.
Date bars:
Ingredients:
2 eggs1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts (I use pecans)
2 cups finely chopped dates
Directions:
Preheat oven to 325 degrees. Grease an 8x8 inch pan.
Beat the two eggs till light and foamy, then beat in the sugar and vanilla.
Sift together flour, baking powder and salt. Add to the egg mixture and stir till well incorporated. Add the dates and walnuts.
Spread batter in pan evenly. Bake for 25-30 minutes, or until a dull crust forms. Let cool for about 15 minutes, then cut into squares while still warm. Roll in powder sugar. Remind your children they are about to bite into something that is not chocolate.
Sugar Cookies
Ingredients:
1 cup lard or shortening
1 1/2 cups sugar
1 egg, beaten
4 tablespoons milk
1 teaspoon baking powder
Juice and zest of 1 lemon
Roughly 4 cups of flour
Directions:
Preheat oven to 375 degrees.
Cream together shortening and sugar. Beat in egg, milk, baking powder and lemon. Add flour, one cup at a time, until dough comes together. Wrap up and refrigerate for at least two hours or up to two days.
Roll out dough very thinly in several batches, cut with Christmas shapes, decorate with red and green sugar, and place on ungreased cookie sheets. Bake for 10 minutes per batch.
