Chances are if you’re an average middle-class sort, somewhere tucked away in a cabinet or closet you have a fondue pot. Chances are as well that you’ve never used the damn thing and likely never will because you’re more likely to order out chicken wings or pick up a meat-and-cheese/vegetable tray from the local supermarket than make something as baffling as fondue.
Fondue is (of course) a Swiss dish, likely begun by people of simple means with simple ingredients, cheeses and wine at its most basic. The French word fondue itself simply means ‘melted’. Most Swiss would agree that a proper fondue is made with a blend of cheeses–of gruyere, emmental, and a softer local cheese such as raclette or appenzell–white wine, a little kirsch, a spoonful of flour to prevent curdling, salt, pepper, nutmeg, and nothing else. Fonduta, the Italian version of fondue, is made with fontina cheese…There is also a similar Dutch dish called kaasdoop (cheese dip), which begs the question of why we insist on calling it fondue in the first place.
Trendy American cooks embraced fondue in the middle of the 20th century. The early recipes were startlingly elaborate—as were the fondue sets themselves—and included prescribed serving rituals as well as a warning against drinking cold beverages while consuming cheese fondue because the hot cheese would harden in the stomach and cause constipation. (It won’t.) Fashionable authors recommended using those long two-tined forks with the cute little colored knobs on the end to skewer the bread cubes, which is why colorful glazed fondue pots with matching forks were standard gifts at bridal showers and weddings. Many of you likely remember your mother’s fondue set in harvest gold and avocado green. The “canned heat” was typically Sterno brand. Fondues became quite popular because the ingredients were inexpensive and familiar; the equipment novel and within reach, and while most of us consider a fondue about the gayest thing you can serve at a party, it makes for a novel holiday dish (particularly New Year’s) and is actually quite good.
The following basic recipe is from Betty Crocker’s Dinner Parties: A Contemporary Guide to Easy Entertaining, [Golden Books: New York] 1970, 1974 (p. 55). I recommend you lightly toast the bread cubes.
1 loaf French bread or 6 to 8 hard rolls
1 pound Swiss cheese
2 tablespoons flour
1 clove garlic
1 cup dry white wine (Rhine, Reisling, Chablis, Neuchatel)
2 tablspoons kirsch or sherry
1 teaspoon salt
1/8 teaspoon nutmeg
Dash white pepper
Cut bread into 1-inch cubes. Cut cheese into 1/4-inch cubes (about 4 cups). Sprinkle flour over cheese and toss until cheese is coated. Rub cut clove of garlic on bottom and side of ceramic fondue pot, heavy saucepan or chafing dish. Add wine; heat over medium heat just until bubbles rise to surface (do not allow wine to boil). Gradually stir in cheese, adding only 1/2 cup at a time and stirring after each addition until cheese is melted and blended. (Do not allow mixture to become too hot.) Stir in liqueur and seasoning. If fondue has been prepared on range, transfer fondue pot to source of heat at table and adjust heat to keep fondue just bubbling. Guests spear cubes of bread with long-handled forks and dip into cheese mixture. Stir fondue occaional. (If fondue becomes too thick, stir in about 1/2 cup warm white wine.) 4 servings.
Will and Scott met in a dusty New Orleans bar on a wet November afternoon and shortly fell into a discussion of favored bridge abutments in surrounding states. Neither in fact were vagrants, both family men: Will an attorney, Scott a businessman, both Mississippians in NOLA for the wedding of mutual friends, Will the bride’s, Scott the groom’s. In time they found ethanol, automobiles and tall women in common too, but not hunting. Scott had never taken the field for game.
“Let me take you hunting,” Will said.
“Okay,” said Scott. “For what?”
Will looked him dead in the eye and said, “Snipe.”
“That’s not funny.”
“I’m serious,” Will said.
“It’s still not funny.”
. . . . . . . . . .
They left Jackson in the darkest dawn, drove through for coffee and biscuits, then went up 49 watching the earth settle, fall away and go somewhere else.
Clambering from the truck with gear, they sank ankle-deep in muck, slugged first to one patch of mud just above the pooled water to another atoll of broken grasses, the Delta sky pushing distance to the rim of a tall lens, bringing all else into focus, amplifying sound. The rattles of the brittle grass echoed into the distance, across the river, all over the world. The mud was as old Egypt’s, deeper and richer than sin itself.
That close to the river, the land is a matter of water–making it, shaping it, teaching it–letting earth absorb all light, all air, all crisp, cold and fragile, brushing a thin bitter crust on a north Mississippi morning with clouds coagulating white and gray atop a steady northwesterly breeze.
Furrowed and churned, dead with intention, the field was a patched mat of pale brittle stems that collapsed hither and thither, hiding muck, confusing footwork and sheltering snipe, the being itself, a will-o’-the-wisp the very color of winter—white, grey and black fading to or from indiscriminate brown, beige or buff in indifferent patterns on insignificant substance—a bird of earth without place in air where it seeks in fits to find a place and failing, furtive rustles back to the tussocks.
. . . . . . . . . .
“Here we go,” Will said, stepping into the muck and pointing out into the water-mirrored field. “The birds hide up in piles of grass near water. They flush easy, so ease up before you move in.” The grass in front of them rustled and set alight two birds, translucent in the sun trailing faint alarms before they lit in another field.
“Can’t even see them mid-air,” Scott said. “They’re too light and grey.”
Will grinned. The sky was a blinding blue that dribbled down in pools and puddles. The only wind blew way above under a small cool sun, moving shadows of blades, leaves and stems. They walked, guns at their hips, talking to fill the void.
. . . . . . . . . .
“You don’t talk much about over there.”
“Not a lot to say,” Scott said. “It wouldn’t make sense to you.”
“Does it have to? Did it to you?
“Some of it did.” Beside them a clump of cattail folded brown and enclosed exploded into a busy ball of air. Scott crouched and shot, the sound bouncing across the field, the bird falling, twisting, one wing still struggling for buoyance.
Will found the winged bird, wrung its neck, put it in the sack on his shoulder and said, “I want to know what it’s like to kill someone.”
“Why? You gonna kill somebody?”
Will grinned. “Maybe. Maybe I just want to know what it feels like to point a gun at a man and pull the trigger and watch him fall.”
“They weren’t men,” Scott said. “Not to me. They weren’t even enemies. They were just things in the distance. Dark shapes that moved. I never killed anyone. I just shot things and watched them fall.”
“But didn’t they shoot at you?”
“Yes, dammit! Sure they did. You know they did, and I got hit, too!” Scott said.
“I didn’t know that,” Will said.
“In the fucking back,” Scott said. “Shattered my shoulder blade. It’s a steel plate now. Went right through. Bled like a motherfucker.”
“Can I see the scar?”
“It’s too cold to take my shirt off, man,” Scott laughed.
“You don’t have to. Just let me feel it,” Will said.
Scott stopped walking and rubbed the tears off his face. He cradled his gun in the crook of his left arm and with his right unzipped his jacket. “It’s on the left side,” he said.
Will took the glove off his right hand, turned and moved his hand into the jacket, beneath the shirt to the skin, the hair, gently probing, pausing, feeling.
“That’s not it,” Scott said, “That’s my . . .”
“I know what it is,” Will said.
“Up,” Scott said, “There.”
“Yes. Does it still hurt?”
“No,” Scott said. “Not any more. It’s still tender, but you’re not hurting me.”
“I don’t want to hurt you,” Will said. “I just wanted to feel the scar.”
“You’re not hurting me, Will.”
“It’s okay, Scott. It’s okay. Why don’t we call it a day, have a couple of drinks on the way home?”
. . . . . . . . . .
They moved towards the ruts atop the dam that passed for a road, their steps less measured, more insistent, no longer stalking, but in pursuit, the sinking sun reddening, silhouetting the distance, a glittering planet punctuating the blueprint heavens.
They climbed into the truck. Will cranked it up and turned on the lights.
“We can grab a bottle and go to Smitty’s cabin on the Big Black. I’ll call Beth and tell her to call Ann,” Will said. “We’ll tell them we didn’t kill anything, be home tomorrow.”
“Okay,” Scott said, wiping his face. “I’m just tired.”
When Wyatt Cooper is mentioned at all now, it’s invariably in connection with his younger son Cooper Anderson, but Wyatt himself was a man of many parts, one of those being a damn fine writer.
Cooper was born in Quitman, Mississippi, September 1, 1927. moved to New Orleans as a young child and in his twenties moved to New York City to pursue acting.
In his thirties, Cooper lived in Los Angeles, attended both UCLA and UC Berkeley, and worked as a screenwriter. While residing in West Hollywood, then an unincorporated area of Los Angeles County, Cooper lived near Dorothy Parker and her husband Alan Campbell. A close friendship developed, and a year after Parker’s death in 1967, Cooper published an incisive and widely read profile in Esquire magazine, titled, “Whatever You Think Dorothy Parker Was Like, She Wasn’t”.
Cooper moved to Manhattan in the early 1960s, and worked there as a magazine editor. On December 24, 1963, he married heiress Gloria Vanderbilt, becoming her fourth husband. The photogenic couple frequently appeared on the national “best-dressed” list. They had two sons: Carter Vanderbilt Cooper (1965-1988) and Anderson Cooper (b. 1967), who became a prominent CNN anchor. Wyatt Cooper wrote in his 1975 memoir, “It is in the family that we learn almost all we ever know of loving. In my sons’ youth, their promise, their possibilities, my stake in immortality is invested.” Wyatt Cooper died in Manhattan, New York City on January 5, 1978, at age 50, during open heart surgery, after having a heart attack the previous December.
This essay, “Of Food and Fellowship” appeared in Southern Sideboards the Junior League of Jackson’s landmark award-winning cookbook, which was first published in June, 1978.
Speak to me of food and what springs readily to my mind is not so much a recall of particular dishes I’ve relished, but a succession of images, sad and funny, sweet and tender, of people and places and happy occasions from the recent or long-gone past, a procession of dear, lost, familiar faces and voices, with the echo of laughter from other years. One remembers all those tables, some grand and richly laden, some humble and bearing simple fare, over which have flowed the talk, the tales, the exchanges that have made up the histories of our lives; the tables across which loving eyes have looked into loving eyes, and across which we have reached, friend to friend and spirit to spirit, to touch each other in precious communion. I think of vanishes loved ones and of absent friends and simpler times, of youth and joy and wonder, of those early seasons of first discoveries, the seasons in which we were blessed with Heaven’s gift for finding all the world’s delight in one bright Easter egg, all the world’s affection in one home-decorated birthday cake with our own particular name written bright upon it.
At those tables, a child, and later, the child in the adult, could watch and listen and learn. It was and would remain a place of adventure and exploration, a place where the curious eye and ear could partake of the rich store of other people’s experience, their adventures in the vast and mysterious world that waited and waits, beckoning but intimidating, outside the window; adventures, also, in those other, interior worlds of the mind, where thoughts, opinions, ideas were and are the exhilarating substance of the hungry brain.
Since our associations scurry quickly back to our beginnings, I find myself breathing deeply and knowing once again the romance and allure of the smells emanating from the kitchen of my first home, the warm, comforting aroma of biscuits baking or of coffee and bacon on cold mornings, with Mama beside the stove calling out that we must hurry.
I remember the family reunions with the piling on of food, an abundance and variety of offerings that represented God only knows how many accumulated hours of planning and preparing and packing, a feast to which more than twice our number could not have done justice. I remember the buzzing and bustling of the women crowed into Grandma’ kitchen, all full of importance and pride in marvels about to be revealed, each with her own specialty for which she was celebrated within the family—this one’s banana pudding, that one’s pineapple-upside-down cake. I think of Christmas with the smell of apples and oranges and fruit cakes and with turkeys and stuffing that make the mouth water forty years later.
I was born country, so I know all about frying just the right chickens because the preacher was coming to dinner and about all-day-singings-with-dinner-on-the-ground where heavy baskets and cardboard boxes were hauled out of the back end of family cars or even horse drawn wagons or buggies. The contents were spread proudly out, displayed like the golden wedding presents of princesses, set out upon glistening, freshly-starched and sun-dried linen cloths there would be much calling out to each other from families inviting others to try this or that from their bounty, while grabbing loose strays, especially bachelors, and there would be a scampering about of colt-legged boys, impatient and giggly while overly devout deacons went on too long at asking the blessing, when any sort of mumbled “. . . bless this food to the nourishment of our bodies . . .” would have done just as well.
I know about hog-killing time in the first sharp cool of fall, when the children were allowed to help with the scraping if they were careful to stay away from the scalding water I know about the way molasses was made, when you took turns feeding the cane into the grinder and remembered to duck each time the pole, pulled bumpily around and around by dull, plodding mules, made its way overhead again.
These activities were co-operative efforts; we didn’t do them by ourselves. Neighbors came together to help each other. We worked out the dates—Tuesday for the Longs, Thursday was the Timmses’ turn, and Monday week was for us. The doing of it was all mixed up with community feeling, with jokes and gossip and catching up on news and horseplay and grown-up talk.
What I’ve been talking about, when you come down to it, is friendship, sharing, caring. I’m talking about love. To show our love for one another we devise little rituals. We beg the passing traveler to eat. We toast brides. We drink to each other’s health. We give dinners for those we seek to honor. There is a particular bond between friends who prepare food together, between friends who dine with each other. The breaking of bread together has, for many centuries, held something of a ceremonial significance for us.
It seems as if it were always so. It was in the Bible and in the earliest Greek plays and in the writings of Homer Obviously it goes way back. I should think that it must have been soon after they first came down from the trees and began improving their manners that one of our hairy ancestors must accidentally have dropped into the cave hearth the baby brontosaurus leg on which he’d been gnawing, or stumbled onto a succulent pig just roasted by a recent forest fire, and made the revolutionary discovery that the raw and natural stuff with which he’d been sustaining his life could be improved upon. On that distant red letter day a new art form was born and man took a giant step in the direction of Julia Child.
It seems to me that the invention of cooking must have made a considerable contribution toward the very process of civilization. Surely, Mr. and Mrs. Piltdown Erectus and their children, having found the new way of dining an enrichment of the cultural tone of their own household, must certainly have hastened to call in their neighbors to share the benefits of the revelations so happily and so accidentally bestowed upon them. Thus, on that evening of joyous and primitive grunting that then served as conversation, undoubtedly began the ancient and inseparable association between eating and hospitality, the eternal connection between food and fellowship.
I should mention somewhere along here that I was not invited to set down the few words of this preface because I can claim to be a passable practitioner of that noble science. The truth is I can’t cook. Anything. My instant coffee is barely acceptable even to me, and my peanut and butter sandwiches have repeatedly been rejected by my sons. “No thanks, Daddy,” they say with wistful politeness, “We’ll make our own. Alan Campbell once told me that before his wife, Dorothy Parker, would cook anything she’d go into the kitchen and eat raw bacon. In that category at least, Dotti and I were in the same league.
One of the saddest failures of my life was the time I tried to delight my little family, those underprivileged citizens of the pre-packaged, machine-made, and mass-produced age, with the home-made ice cream that is such a treasured memory from my youth. For years I’d tried to impart to them some idea of the magical creation of that frozen treat by describing how you break up the block of ice by putting it into a croker sack and beating it with the back of an ax, pack the crushed ice tightly around the metal can inside the wooden freezer, argue over who gets to turn the crank first, (several children should be involved; the making of ice cream calls for company; in a one-child family only the presence of grandparents could compensate for the absence of other children) and finally how everybody crowds around for the miraculous moment when the lid is reverently lifted off, and the creamy, vanilla colored, heavenly swirl of pure pleasure is revealed.
My sons were skeptical but willing, and so, one summer in Southampton, having consulted by long distance with my sister in Hartford, Connecticut, I bought a freezer, assembled the ingredients, and, while she instructed over the telephone, began mixing, stirring, and beating. I suspected early on that I was in trouble when it became perfectly clear to me that while Marie makes great ice cream herself, she has no very clear idea of how she does it, “. . . just put in some sugar; you’ll know when it’s enough . . .” –that kind of direction doesn’t help at all. Honest, it doesn’t. Not unless you can already do it. Or have talent. At one point I was cooking the mixture and it started turning into something that looked suspiciously like an omelet. “I hope you didn’t use too many eggs . . .” she said encouragingly. “Does it look too yellow?” Along about then I had more than a premonition of disaster. Also, for some reason, it overflowed while we were turning the crank, the yellow seeping out the sides and mixing with the ice. That wasn’t promising.
There’s no point in pretending there’s any suspense to this story or in prolonging it, so I’ll go strait to the finish. It looked beautiful, actually. The result of all my labor looked very clean and very pretty, but it had no taste at all so far as I could tell and I could not expect those little boys, however polite and loving they are, to pretend that it was worth bothering with. Oddly enough, my wife, who has a very discerning palate, liked my ice cream. She thought it tasted like real yogurt made with goat’s milk. Maybe if my sister has a recipe for yogurt I might end up with ice cream.
Recipes, anyway, have to be fleshed out, I suspect, with the cook’s own taste, personality and inspiration. Ethel Barrymore was once rehearsing a new play with an over-eager young director who kept instructing her with details, “Move to that table. Life the book, pause, and then look at it.” She endured this for a while, then she turned to him and said sweetly, “I know just what you mean. I lift the book, pause, and then look at it, and it is then that I do that special, unexplainable thing that causes audiences to come to see me and enables me to earn a thousand dollars a week.” She made her point. With great cooks, as with great stars, there is that “special, unexplainable thing” that has to do with taste, authority, and uniqueness of personality, and the beginner, I should think, should be encouraged to trust his or her own particular instincts and exercise his or her own creativity.
In Saki’s short story, “The Blind Spot”, one character says, “the man is a common murderer,” and another replies, “A common murderer, perhaps, but a very uncommon cook.” This book contains the secrets of many very uncommon cooks, great stars, splendid artists of the kitchen; secrets, many of them, that have considerable histories, having been handed down, generation to generation, from one famous cook to another.
I am fascinated by the great variety of cooking styles assembled here, representing many different traditions and widely varying national origins. Some recipes remain pretty much as they were when Great-Grandma was finally persuaded to write them down, or when Cousin Jessica spied on some selfish and secretive cook and wrote down each step se took, each pinch of salt, each wave of the hand in the direction of the pot. Others have evolved through adaptation, experiments, and happy accidents. A few of them doubtless traveled south with the earliest settlers, moving along the Natchez Trace from Virginia, the Carolinas or Kentucky, personally watched over by the woman of the family, along with a treasured set of china, an ancestral portrait, a silver candlestick, or some other heirloom.
Outsiders tend to think of the South as all one thing, when, of course we know that our extraordinary diversity is one of our most attractive features. We have absorbed many things from many sources, and have made them our own. Take grits. Grits has (sic;jly), of late been mentioned in the news somewhat frequently as a native southern specialty, which it is. It is very native, indeed, sine it was given to us by the Indians, along with corn bread and many other things. Blacks have made a contribution that is hard to measure, for many black cooks have been among the nameless geniuses who’ve left the culinary art a better one for their having participated in it. The French and Spanish influence on cooking is very important in the South, and though New Orleans is most famous for it, excellent French and Creole restaurants are strung along The Mississippi Gulf Coast all the way to Mobile.
In the past couple of years I’ve traveled around my native Mississippi a great deal, and I’ve enjoyed everything from baked dove at the governor’s mansion to fried catfish and hush puppies in Vicksburg and stuffed breast of chicken in Natchez, from ham hocks and turnip greens in Meridian to sirloin steak in Columbus, hot tamales in Greenville, and Creole gumbo and soft shelled crabs in Biloxi. In West Point, Mayor Kenny Dill went out and picked blackberries and Mrs. Dill made them into pie for me. Who wouldn’t choose a blackberry pie over a key to the city?
Which brings me full circle and back to hospitality. My children are startled by the extraordinary lengths that Southerners go in order to make the visitor feel at home among them. Very often, when we have been guests in someone’s home, neighbors have rushed in to leave off (or sometimes simply leave out-side the door) a basket of yard eggs or fresh butter or vegetables taken from their gardens that morning.
How many times it has happened that after a speech I’ve found someone thrusting into my hands a container of home-made fudge or a jar of fig preserves, saying “Take these to Carter and Anderson,” or “I beg Gloria’s never had watermelon rind preserves,” and slipping away before I could get the names? I’ve even been presented with chitlin’s (or chitterlings, and the dictionary spells it) and though anybody who knows me can testify that I’ve always been proud of my farm background, in the matter of chitlin’s, born country or not, I didn’t know what they were and wasn’t too curious to find out. I guess somethings are just meant to be forgotten, but Idid appreciate the thought. (Though not enough, you understand, to confront my wife with the chitlin’s.)
Oh, just one more thing. A story about one of my great uncles—one of the Campbells, I think. Having lost his wife (by death, I mean; she wasn’t simply misplaced) he was looking around for a replacement and in mentioning the most desired qualification, he made the following obsertion:
“The huggin’ and kissin’ don’t last forever. The cookin’ do.”
The Fairchild household is in an uproar over Dabney’s marriage, but however peculiar the match, the proprieties must be observed, standards maintained, and that includes lavish decorations for rehearsal supper. At one point during the hustle and bustle the matriarch Ellen says, “I thought in the long run . . . we could just cover everything mostly with Southern smilax.”
Most of those who read Welty’s Delta Wedding probably skip over Ellen’s references to smilax without taking the time to find out what smilax is, likely thinking it a type of fabric or paper, but had they bothered to look it up, they’d have found that smilax is a coarse evergreen vine whose many varieties proliferate throughout the South in woods, fields, roadsides and back yards. Evergreen and durable, the vines have long been used for greenery in the home during festive events and holidays, and not just in the South. In the stage version of Harvey, the opening scene describes the home as being “festooned with smilax”.
Members of the enormous lily family, smilaxes are close relatives of asparagus, and they’re just as edible, just not as toothsome. In fact, before the invention of artificial flavorings, one species, Smilax ornata was used as the basis for sarsaparilla and root beer. (S. ornata was also registered in the U.S. Pharmacopoeia as a treatment for syphilis from 1820 to 1910.) Linnaeus named the genus Smilax after a nymph who was by reason of some divine infraction transformed into a brambly vine (her lover Croesus for the same reason was—unfairly, it seems to me—transformed into a crocus).
Indeed most smilaxes are “brambly”, profuse with thorns, a notable exception being Smilax smalii (previously lanceolata), which only has thorns around the base of the stems. Steve Bender says one name for this plant, Jackson vine, comes from ladies in Alabama who would decorate their homes with the evergreen when Stonewall Jackson came to town, but frankly I have a hard time swallowing that. Most people just call it, as Ellen Fairchild did, Southern smilax. People once often trained smilax vines around their porches for evergreen framing, but is no longer cultivated because of an undeserved reputation as invasive.
Smilax takes readily to use in wreaths, swags and garlands. Like any plant cutting, the vines last longer when kept in water, and must be discarded when dry.
Given the vast and unpredictable foibles of human nature, the genetic integrity of any bloodline can be compromised in the blink of an eye by an errant member, giving rise to such comments as, “Well, her great uncle’s hair was sort of red,” or “That’s what comes from smoking marijuana.”
Surnames, however, being legal entities, are more reliable genealogical signposts and much more easily traced. I am a Yancey. For reasons as yet undiscovered, my grandfather Jess, one of ten children, dropped the “e” in the customary spelling of his surname. What’s more perplexing is that his siblings, all nine of them, adopted the spelling, so all my nearest name relatives are Yancy. When I asked a surviving sister of his why Jess, Sr. changed the spelling, she said, “He just did!” and looked at me daring me to say something so I didn’t. because I was raised right.
The Yancey family surname hails by most accounts from Wales and in this country is most often found in the southeast, where many of its most distinguished members have lived. Foremost among these is William Lowndes Yancey, U.S. Senator from Alabama, the most vociferous “fire eater” whom some credit with no less than the War Between the States itself. It just so happens that my great-great grandfather Yancey was from Alabama as well, and while my relation to the Great Secessionist is vague, Yanceys of a closer degree in relation to him joined many others who fled the despoiled post-bellum soil of the defeated Confederacy for the Amazon. Termed “confederados”, these refugees from Yankee rule settled in Brazil where they still pay a distracted homage to the Old South more for the tourist trade than any significant degree of conviction in its ideals.
Nonetheless, one of these days I’m going to hold a Yanc(e)y reunion, and I’m going to invite every damn one of them here. I can’t wait to see what kind of covered dishes they’ll bring.
In search of the ultimate cookie recipe, Wittgenstein and others of his ilk will demand—in various languages—“Just what IS a cookie?” At which point some passionate egghead steeped in negative logic will say, “It is easier to say what a cookie IS NOT than to say what a cookie IS!” and will hurl a plate of biscotti against the back wall of the bar.
In the end, a cookie is a cookie is a cookie, a mixture of flour, sugar and butter usually with a leavening agent and perhaps, for richness, eggs. These ingredients constitute the Ur-cookie, and the following recipe has endless variations: add cocoa for chocolate cookies, oatmeal for oatmeal cookies, pecans for pecan cookies, peanut butter for peanut butter cookies, and so on and so forth.
These can be topped with a sugar frosting, a glaze or sprinkles, or chopped nuts. You can add food coloring to make them magenta, chartreuse or cyan. You can cut them into any shape using traditional cookie cutters or you can use a knife if you’re feeling (or are) artistic. For true inspiration, make them with children at your elbow.
BASIC COOKIE DOUGH
1 c. butter
1 c. brown sugar
1 c. sugar
1 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/4 tsp. salt
Cream butter with sugars; mix well. Add eggs, vanilla and then flour, sifted with salt and baking soda, a little at a time. Bake at 350 degrees on a flat, heavy baking sheet for 8 to 10 minutes. Cool thoroughly before frosting.