Mr. Christie isn’t the only person who makes good cookies.
In Moose Jaw, that famous comment on the quality of Mr. Christie’s cookies could very well be converted to “Moose Jaw cooks, you make good cookies.”
I would volunteer whole-heartedly to be the voice of authority for such a testimonial following my foray over the past two or three Saturdays into the world of craft shows and bake sales.
Exhibitors fill their tables with various items of unique handicrafts, jewelry, quilts and other amazing items, and while I admire all of that talent displayed, the real reason I walk through the doors is to partake of another talent entirely.
I attend for the cookies, and sometimes even the squares, but mostly for the cookies.
As much as I hate to admit it, I am cookie challenged, have been for years and suspect I will continue to be challenged by cookies.
Over the years friends and perfect strangers have provided me with recipes for all sorts of cookies and often even included samples so I would know what the finished product should resemble.
Despite all of those commendable intentions of assistance, I seem unable to master the art of cookie construction.
What comes off my cookie sheets would qualify for an alternative to hockey pucks or golf balls. They are edible through dunking in hot chocolate but without some softening agent are a definite threat to fragile teeth and polite company.
Helpful friends and strangers have many reasons for my cookie failures — too much flour, not enough flour, baking too long, not baking long enough, too hot or not hot enough oven, failure to chill the dough before baking or chilling the dough too long — any one or a combination of excuses could be the explanation.
No one dared offer an opinion when I explained that I also cannot make successful cookies from the buckets of cookie dough bought for various worthy causes.
Because I acknowledge this one area of kitchen ineptness, I hang around the tables that provide an array of homemade cookies — chocolate chip and peanut butter being the favourite, but I don’t turn my nose up at many of the other varieties, even buying gingersnaps to keep housemate happy.
This pre-Christmas season has been particularly beneficial to my shopping habits, with cookies seeming to be a popular item on many bake tables, and in other cases, being the sole star of the occasion.
My freezer now contains a selection of cookies that I would be happy to serve guests — thanks to the cookie bakers at First Baptist Church, Minto UCW, my friend Betty, the student at Central Collegiate whose initials mimic my own J.W., my friend Pearl, and several other bakers, whose names I don’t know, from various sales at the seniors’ centres. They sure do make good cookies.
With their cookies in my place for Christmas, and my Christmas cakes baked and partially consumed, I am left to do slices and loaves — which usually always turn out the way they should.
I do have one roll of pre-packaged cookie dough in the freezer, so with what will likely be misplaced optimism, I think I’ll slip some in the oven just in case the neighbour boys run short of hockey pucks over the Christmas holidays.
Joyce Walter can be reached at 691-1259.
