What would the Christmas season be without cookies? We all have our favorite, old standbys our families enjoy every year, but I like to throw in a few new ones each year to see if they become part of the tradition, too. Some were hits and stuck around year after year, while others didn’t quite make the cut and were the last to be eaten.
“Ice box cookies” were my family’s favorite when I was a kid. My mom could make up the dough days earlier, put it in the refrigerator, and then when she had time, bake several batches at a time. She often made sugar cookies or pinwheel cookies, but my favorite was the brown sugar cookies filled with hickory nuts or black walnuts. The only downside to those cookies was finding the occasional shell in one.
I recall one time I was helping Mom make Christmas cookies and she was in a hurry for the ice box cookies to chill and since the temperature was below freezing outside, she wrapped the dough in waxed paper (shaped in log-like rolls) and put them out on the back porch to get firm quickly. When she was finished with another project, she went outside to retrieve the rolls of dough only to discover the wild birds had been treated to a banquet! All the waxed paper had been shredded and there was nothing left but a few specks of cookie dough scattered here and there. She had to start all over the next day but left the dough in the fridge that time!
Here is an easy and unusual cookie recipe that just might be added to your family’s favorite list!
MARSHMALLOW RASPBERRY COOKIE PIZZA
1 (18-ounce) tube refrigerated sugar cookie dough
1 (7-ounce) jar marshmallow creme
1 (12-ounce) jar red raspberry jam
1 cup milk chocolate chips
Coat a 12-inch pizza pan with non-stick vegetable spray. Spread out dough evenly in the pan, using your fingers to flatten. Pinch up dough to form a rim around the edges. Bake at 350 degrees for 12 to 18 minutes or until golden. Let cool completely on pan. Spread marshmallow creme evenly over cooled cookie to within 1/2-inch of edge. Spread jam over marshmallow creme; set aside.
Place chocolate chips in a microwave-safe bowl. Microwave on high for one minute; stir. Microwave an additional 10 to 20 seconds, stirring until smooth and melted. Drizzle melted chocolate over cookie. Chill for at least an hour, cut into thin wedges or cross-wise into bars. Makes about 20 to 24 servings.
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