Christmas cookies evoke memories

Traditions are often the reason many types of Christmas cookies are baked. But others were originally made for more practical reasons. 

 

Trudy Landis, co-owner of Landis Bakery in Berlin said some cookies were originally baked at Christmas because they were made of preserved fruits or other foods that were only available at a certain time of year. Popular cookies at Landis Bakery are date nut pinwheels, cinnamon nut, Mexican wedding and Russian tea cake.

 

"We use the old recipes from Lois Harris (former bakery owner)," Landis said. "Sand tarts were originally rolled thin to make the dough last longer and to make the cookie crisper. We cut ours' in a square instead of shapes and use an eggwash and cinnamon on top."

 

Amy Bence, baker at Josie's Cafe and Bakery, said it just doesn't feel like the holidays without certain cookies.

 

"And of course you have to leave some for Santa," she said.  Her personal favorite is peanut butter cup cookies because she thinks there is nothing better than peanut butter and chocolate. The bakery in Somerset, sells a lot of cookies, including buckeyes, drop sugar, chocolate chip and oatmeal raisin.

 

Some people bake specific cookies for sentimental reasons.

 

"I love making cutout sugar cookies," said Tracy Sanner, baker at Dough Girls in New Centerville. Years ago Betty Trout, who lived in Rockwood, got her start baking them. After that, Sanner made the cookies with her children, nieces and nephews.

 

"Both Betty and her husband have passed on, but every time I bake sugar cookies, I think of her," she said. "It's a good memory."

 

Sanner only bakes lady locks at Christmas or when ordered for weddings because they are labor intensive. They are rolled, placed on dowels — then baked, removed and filled.

 

Judy Pletcher, owner of Rockwood Mill Shoppes and Opera House, uses recipes from her mother, Blanche Sanner.