In an earlier post, Soul Food by my friend, Pati, she describes the connection she and I have had cooking together the past twelve years. In addition to the monthly cooking, we also set time aside to make cookies and candies each year at Christmas. My friend, Donna, who joined our cooking adventures along the way, was quickly conscripted into our cookie tradition too.
This candy collaboration is no small undertaking when baking, dipping, and sorting for three families and their planned giveaways. We learned the overachiever lesson of sacrificing joy for production a time or two, settling on the favorites: Russian Tea Cakes, Sugar Cookies, Grandma’s Molasses Cookies, Chocolate Covered Almonds, Turtles, Peppermint Bark, Toffee Bark, and Chocolate Pretzels.
Armed with ten pounds of Ghirardelli dipping chocolate and enough confection to make children swoon, we laugh, lament, and share stories for hours on end. We have worked around bum shoulders and knees, emotional burnout, life crisis, and overloaded schedules to make sure it happens every year. The chopping, mixing, baking, and dipping are simply the backdrop for fellowship and friendship, which is the sweetest gift in all of it.