Baby Bear Stew Cookbook Inspired Christmas Traditions

The inspiration for the Baby Bear Stew: A Family Heritage Cookbook was built on a long standing family tradition of gourmet food made by all the great cooks in our family and shared with others during the holidays; and when you have a BIG family…that means any time of year. During the Christmas season, my mom, Roz (aka Grammie Rozzie to my kids) gathered her 30-40 favorite girl friends for her annual Cookie Exchange. I understand that the idea of a cookie party around the holidays is a common festive tradition and may no longer seem like the politically correct thing to do (all that SUGAR!!!!!) but my mom began her tradition in the 60s and it was a wonderful yearly highly anticipated event. My mom’s friends LOVED to cook and LOVED to share their recipes. Rozzie’s Cookie Exchange party was such a fantastic event and such a long standing tradition in our town that an article about it was written up in Sunset Magazine. Not only did we feature many of the cookie recipes in the original Baby Bear Stew; Family Heritage Cookbook that my mom, my aunt Nancy and my Gram created back in the day, I am the proud recipient of ALL of those incredible cookie recipes from over 50 years of Cookie Exchange Parties. That priceless box of vintage cookie recipes is just waiting to be shared, soooooo….another project on my bucket list is to write a Cookie Exchange Cookbook- 50 Years of Family Tradition. Today I am going to share a recipe with you that my mom created years ago. The original name of the recipe (on page 212 of the Baby Bear Stew Cookbook) is Oriental Brittle Cookies (not sure how politically correct that name is in today’s world). It is a crisp brittle like cookie that is easy to make and delicious. The secret ingredient will surprise you. I tweaked the recipe a bit to modernize it but still keep the original flavor and brittle-like appearance and texture. ENJOY!!!

Oriental Brittle Cookies

Ingredients

1 cup butter
2 packets of Via instant espresso-dry (original recipe called for 2 Tablespoons dry instant coffee)
1 teaspoon salt
1 teaspoon almond extract (original called for ½ teaspoon)
1 teaspoon vanilla
1 cup sugar
2 cups sifted flour
1 cup mini chocolate chips
1 package (2.25 oz) sliced almonds (original called for ½ cup finely chopped almonds)

Blend butter, coffee granules, salt, almond extract and vanilla. Beat until smooth and creamy. Gradually add sugar and stir well until blended. Add the flour and chocolate bits and mix well. Spread evenly in an ungreased 10×15 pan with sides.Sprinkle the almonds over the top and bake in a 375 degree oven for 20-25 minutes. Keep an eye on the cookies the last 5 minutes to make sure they do not get too brown. Cool in the pan and cut into 2 inch squares or break into brittle-bite sized pieces to serve.
This is a fun recipe to make with your kids and a delicious treat to have around for company during the holidays.
What is one of your favorite holiday cookie recipes?

Did you miss the giveaway last week? You can still enter today to win Kerry’s Baby Bear Stew: A Family Heritage Cookbook!

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