News Taffy

Usually my columns focus on health - exercise, healthy eating, medical news, etc. But today I’m focusing on Christmas cookies! Sometimes it’s ok to indulge just a bit, especially at holiday time. Hopefully you don’t indulge every day year round. Hopefully Santa can put you on the extra good list. If not, there is always next year.

I know some people believe that my family never eats anything but roots, nuts and berries but that just isn’t true. I make desserts with real butter, sugar and even white flour. Not a veggie or bean in sight though I do admit that I have made brownies with black beans in them but just once.

Christmas time is busy for everyone and many of you may feel you don’t have time for a healthy, homemade dinner much less have time to make cookies. However, making cookies with my children gives me a great deal of pleasure. Schedule a bit of family time this holiday season and enjoy the simple act of baking together. The cookies don’t have to be complicated or involve lots of icing and cookie cutters to be fun. Keep it simple and you’ll be less stressed. Don’t worry if they aren’t Pinterest quality either. The main thing is that they taste good.

My sister found this cookie recipe and everyone gave them a big thumbs up. They will remind you of cake pops without being near as much trouble. The Vanilla Wafers soften to a cake like consistency after 24 hours or so. No hot ovens are involved, just a little chopping with a knife, so even older children could make these alone and younger children can certainly help.

Chocolate Cherry Sandwich Cookies

4 oz. cream cheese, softened

1/2 cup powdered sugar

1/2 cup maraschino cherries, well drained and finely chopped

1/4 tsp. almond extract

84 Vanilla Wafers (about 1 12 oz. box)

18 oz. package chocolate almond bark or chocolate candy coating (you can also use the white almond bark to change it up a bit)

Sprinkles or colored sugar

Beat the cream cheese and powdered sugar together in a small bowl until smooth. Stir in the chopped cherries and almond extract. Top half the vanilla wafers with 1 tsp. of the cream cheese mixture, top with another wafer to form a sandwich. Place on a parchment paper covered baking sheet and refrigerate for one hour or more, until the filling is firm.

Melt the almond bark or candy coating according to package directions. Dip each of the sandwich cookies into the coating, letting excess drip off. Place on parchment paper and immediately sprinkle with decorative sugar or nonpareils - this is a great job for little ones. Let dry. Store in the refrigerator but they taste better at room temperature.

I’m wishing you a lovely, peaceful Christmas surrounded by those you love. Here’s to your good health too!