Baking memories

Published 8:23 am Thursday, December 4, 2014

PATOUTVILLE — Family and holidays seem to conjure up memories that often transpire into a few sweet treats to fill the cookie jar.

Many of Brenda Trotter’s great holiday memories are from a flour-dusted afternoon while in the kitchen baking. After the Thanksgiving holiday feast day has ended, Trotter gets busy filling the cookie jar with some of her family’s traditional favorites that has created some of those fond memories.

For those family members and friends who are lucky enough to be the recipient of Trotter’s homemade goodies, there is sure to be Italian Fig Bars and Granny’s Italian Cookies nestled in the treat bags and tins. The Italian sweet treats do justice to her grandmother’s cookie legacy.

A Thanksgiving holiday visit from her son Troy Albert and his wife, Glauce, who reside in Brazil, was all that was needed to spark a few family memories. It didn’t take Trotter long to pull out the baking pans, mixing bowls and baking supplies to start mixing up a batch of the family’s traditional Italian holiday cookies.

“I used to bake these cookies with my grandmother when I was little and I also baked them with my two sons when they were growing up. I’m baking enough so he can take some back to Brazil with him,” said Trotter.

“I bake big batches at one time because they store well. It is one of those cookies that is time consuming to bake, but it is worth every bit of the effort,” said Trotter.

Trotter’s grandmother, the late Elizabeth Pigeon Guerrera, was of Italian descent and the cookies were a traditional favorite made from a recipe that was passed down from her family in Sicily, Italy.

Although the filling of the traditional Italian cookie, often referred to as Cucidati, can vary with a stuffing made of dates, raisins, walnut, pecans or figs, Trotter says she prefers a mixture of fig preserves and ground pecans — just the way her grandmother made it.

“It’s really a good cookie because the dough isn’t real sweet. I prefer to use the raw cane sugar for the dough, but that is optional. The cookies can be made with white sugar or Splenda, ” she said.

Trotter has several large glass canisters that she tries to keep filled during the holidays, but the task can become difficult. Her husband, Jim, and visiting children and adults alike, can’t resist the temptation to walk away with only one cookie in hand.

“The cookies store real well, so I’ll bake big batches at one time and store in airtight containers. It is one of those cookies that is time consuming to bake, but it is worth every bit of the effort, said Trotter.

“My grandmother always made these cookies for the holidays and it was something she made every year for the St. Joseph Altar.”

For other holiday classics bake a batch of sugar cookie cut-outs and let the children get involved in decorating or try making a batch of chocolate peppermint cookies.

For a little extra holiday flair, cookies that will be shared with family and friends can be packed in attractive holiday containers or cellophane bags with colorful string, ribbons and tags.

Fill Mason or jelly jars, baskets or gift boxes lined with bright tissue with cookies and add include the recipe.

Before you tie your apron strings and grab your rolling pin, avoid the last-minute trips to the store by stocking up on baking staples like flour, butter, sugar and especially eggs, which offers limitless baking possibilities.

For holiday recipes, baking tips and more, visit IncredibleEgg.org and Incredible Eggs on Facebook, Twitter, Instagram and Pinterest.