Christmas during wartime is always a difficult time and World War II was no exception. Rationing made most of the usual Christmas treats impossible, both on the table and under the tree. But as usual people adapted and did the best with what they had.
In November 1942, Betty Crocker began to run ads in newspapers and magazines for “Military Christmas Cookies.” They were perfect to eat, send to a soldier in the armed forces or even to hang on your Christmas tree. To make the military shapes shown, bakers were advised, simply draw them on heavy cardboard, place on the rolled out dough and cut around them. Then, decorate accordingly. Can you imagine doing this dozens and dozens of times? Or just roll out the dough and use the usual Christmas cookies cutters you already have.
But, if you are more like me, and don't make rolled out cookies because they taste more like flour than cookie, here is the recipe my very favorite Christmas cookie:
1 Cup (6 ounces) Semisweet Chocolate Chips, melted
½ Cup Confectioners’ Sugar
¼ Cup Light Corn Syrup
1/3 Cup Brandy
2½ Cups Fine Vanilla Wafer Crumbs (62 wafers = 9 ounces)
1 Cup (4ounces) Pecans, ground coarse in blender
½ Cup Sugar
Candied Red or Green Cherry Halves for Decoration
c Have ready a waxed-paper lined cookie sheet or tray.
c With a wooden spoon mix chocolate, the confectioners’ sugar, corn syrup and brandy in a medium-sized bowl. Stir in cookie crumbs and nuts until blended. Roll rounded teaspoonfuls into 1-inch balls. (If mixture is too dry and crumbly to shape, add a little more brandy or water.) Roll in granulated sugar to coat. Arrange on prepared tray. Press a cherry half into each.
Makes about 54.
I can't remember where I got this recipe from, but Brandied Sugarplums are delicious. Just be careful and remember there is brandy in them or you might end up like this poor Santa, who looks like he had one too many (actually, he is just very old and his hat is on wrong)
Weekend Cooking is a weekly meme hosted by Beth Fish Reads