While our volunteer sheets continue to be filling up, there’s still room for you. Our annual Cookie Walk has many faithful patrons from years past, and we hope to attract many more of our local friends and neighbors to help kick off the Christmas season at Saint Stephen’s.
We certainly don’t want to disappoint all those customers, so now it’s time to get down to “the nitty and the gritty” and pull it all together. For this we really need your help! It doesn’t matter if you do not know how to make a centerpiece or decorate a wreath. What better time to learn than from our PPs (Parish Pros)?
Gift baskets and wreaths, available at the Cookie Walk, are the perfect hostess gift for the holidays.
First and foremost, of course, are the cookies. Our goal is to produce at least 10 pounds of cookies per family. We have met this goal before, and we are going to meet it again! With your help our tables will be straining under the weight of tasty morsels of many varieties. Last year we had the best selection of cookies yet, so break out the sugar and flour, soften the butter, heat up the oven, and BAKE!
Cookies may be dropped off at the church from Sunday, November 26th onwards to Cookie Walk day. A drop-off bin will be located outside the front door if no one is in the church.
We still need donations for our gift and children’s tables. We’re looking for new gift items—anything that would make a good Christmas gift for adults and children alike. There’s a table in the Parish Hall for your donations and items are being accepted right now!
Finally, now is the perfect time to prune your trees and bushes while they are dormant. We’ve always relied on your generosity. We need boxwood, magnolia, all pine, cedar, and fir evergreens.
If cutting your greens is a problem, don’t worry. We’d be only too happy to cut them for you. Call the parish office—410-560-6776—and we’ll make all the logistical arrangements. Greens can be dropped off at the back of the church from this point forward.
Again, volunteers needed! And Cookie Walk at a glance:
- Nov 16 to Nov 25: Bring in greens
- Nov 25 to Dec 1: Bake and bring in cookies
- Nov 25: Parish Hall set up (9:00 – 11:00); start wreaths
- Nov 26: Wreaths and arrangements workshop (9:00 – 4:00)
- Nov 27: Clean up/Decorating Parish Hall (9:00 – 2:00)
- Nov 28: Decorating church (9:00 – 2:00) – Lunch served
- Nov 29: Organize cookies/Finishing touches (9:00 – Noon)
- Nov 30: ALL HANDS ON DECK!
More Cookie Recipes
Fruit Cake Cookies
It’s been rumored that there exists in this world only one Christmas Fruit Cake and it’s gifted from house to house every year but never eaten. This recipe would never share the same fate. Make these delicious cookies and we guarantee they will be eaten.
INGREDIENTS:
1 Cup Butter
2 Cups Sugar (all white or all brown or one cup of each)
3 Cups Sifted All Purpose Flour
2 Eggs
3 Tbs Baking Powder
1⁄2 Tsp each of Salt, Cloves and Nutmeg
2 Tsp Cinnamon
1⁄4 Cup of Brandy, Rum, Sherry, Port, Wine or Fruit Juice
1 Cup Raisins
1 Cup Coarsely Chopped Walnuts, Pecans, Filberts, or Unblanched Almonds
2 Cups (1 pound) Chopped Fruit Cake Fruits
Cream the butter, cream in the sugar and beat in the eggs. Stir in the flour sifted with the baking soda, salt and spices. Add the liquid and then the raisins, nuts, and fruit cake fruits.
With a greased teaspoon dip up 3⁄4 teaspoon of dough, push from the spoon with another greased teaspoon onto a well- buttered or oiled cookie sheet. Bake in a pre-heated 350°F oven for 10 minutes or until the edges are a delicate brown. Do not over-bake or the fruit will become hard. Remove from the pans while still warm. Cool on a rack to room temperature and store in airtight containers. These freeze well and are better if aged for a week before eating.
Butter Pecan Cookies
INGREDIENTS:
1 cup of butter or margarine, softened
2/3 cup packed brown sugar
1 egg
2cups all-purpose flour
Pecan halves
Cream butter and sugar; blend in egg. Stir together flour and 1⁄2 teaspoon of salt; stir into creamed mixture. Chill 1 hour. Form into 1 inch balls; place two inches apart on ungreased cookie sheet. Flatten in one direction with fork tines; top each with a Pecan half. Bake at 375°F for 10 to 12 minutes. (Makes 4 dozen)
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