Tradition #2 C is for Cookies! That’s right there are a few cookie monsters that live around here. We’ve been enjoying baking (and eating) cookies as a family for a very long time. I think every family has their traditions when it comes to the sweets. I know I have very happy memories of helping my parents cutting out sugar cookies then sprinkling colored sugar on the frosting my mother spread over those tender morsels. The whole time Perry Como was crooning out the Christmas melodies on the record player. So tasty were some of those cookie recipes that they need to be made again and again each year. Then when my favorites were joined together with Warren’s fond favorites that also had to be made the list of recipes kept growing. As my daughters’ started their families they of course made their favorites, or even more fun we might get together to bake. This is especially true with the sandtarts, those wonderfully buttery thin delights that only my daughter can roll to perfection. Now there’s Pintrest and more recipes to try, but the favorites can’t be forgotten, so the list of cookie types that must be made just keeps growing, and growing. Dare I say, so do the waistlines during the holidays! So what is your favorite cookie? See if it’s on our list, I’m always game for trying the recipes of others just send it our way. This year our cookie platters include: Frosted Sugar Cookies, Sandtarts, Chocolate Tassies, Butter Spritz Cookies, Raspberry Danish, White Chocolate Macadamia Nut Squares, Oatmeal Jam-Up Cookies, Peanut Butter Cups, Peanut Butter Blossoms, Macaroons, Apricot Foldovers, Chocolate Chip, Candy Cane Cookies, Red Velvet Ooey-gooey Cookies, Chocolate Mint Pinwheels, Cinnamon Bun Cookies, Gingerdoodles, Snowman Shortbread, and German Springerle.
Combine water, wine, sugar and rhubarb in medium saucepan. Bring to a boil over med. high heat. Reduce heat and simmer, partially covered for about 10 minutes. Check to be sure rhubarb is tender. Meanwhile, crush the lemon thyme. Remove rhubarb from heat and stir in strawberries and fresh herb. Allow to cool. Serve at room temperature or chilled. Can be garnished with a dallop of Greek style vanilla yogurt.