I had a holiday "aha" moment last week when I saw this post and realized that vintage Christmas cookie books from the 1970s-1980s may be a more widespread phenomenon than I thought, going beyond my own family's bookshelf. All of my favorite Christmas cookie recipes come from one beat up, mid-eighties era cookbook, the likes of which I would never give a second look to if I saw it in a bookstore today.
It's falling apart, filled with stains, and its production value is a far cry from some of the eye candy cookbooks that I've come to love, but its recipes yield the best cookies. So far this week I've make big batches of two varieties: Chocolate Cherry Chips and Cream Cheese Gems. This year I've been really diligent about scooping out tiny balls of dough to achieve paper thin cookies that have a slightly chewy quality that I love and practically melt in your mouth. They've given rise to a slight family debate, as my mom now says she prefers the thicker, chunkier cookies she used to make when she baked these recipes. I get the last word, though, by resorting to the argument, "well, if you want thicker cookies, you can bake a batch yourself". (All in good fun, of course.) Where do you stand on the thin vs. thick cookie debate?
(P.S. - Tomorrow I'll choose and announce the winner of my very first giveaway. There's still a little time to enter, if you'd like.)