And I had the perfect, cliche snow day….Sledding, relaxing by the fireside, and homemade cookies.
I think it’s the nostalgia of being an innocent, little kid, with memories of getting off school and playing outside all day, that keeps a healthy love of sledding within me.
Each first major snowfall, I try to make sure to get outside and at least take one or two rides on my old sled. While not quite as thrilling as when I was 7, it’s surprisingly still a tad fun, and It’s actually really good exercise walking up all those hills! (This is the big-girl part of me speaking now.)
After a few hours of sledding and snowball fights with my bro, I always loved coming inside for some of my mom’s fresh-out-of-the-oven cookies. As a kid, my mom would rarely let my brother or I chow down on cookies. It was those few winter snow days that she decided put on her apron and treat us. She’d make us a big cup of soymilk hot cocoa and hand us a couple warm cookies that would warm our little tummies, please our taste buds, and bring a smile to our flushed faces.
This year, I got to relive the snow days of my childhood. The first big snowfall just happened to fall on my first full day home for winter break. After bundling up, venturing outside, and making some snowballs and yes, taking a couple sleigh rides, I came inside to find my mom at it again in the kitchen. She decided to whip up some of my favorite cookies, known as “Kris Kringles”. She graciously decided to let me share this family recipe with all of you. The batter can be a bit tricky to spread, but our family has been making them for generations and if they turn out right, these cookies are a little bit of chocolate heaven.
-1/3 cup butter
-1 cup semi-sweet chocolate chips
-1/2 cup sugar
-1/2 cup flour
-1/8 tsp salt
-1 tsp vanilla
-1/3 cup pecans, chopped
In a small saucepan, melt together the butter and 2/3 cup chocolate chips. Stir in the sugar until it melts into the mixture. Transfer to a large bowl. Add egg and beat for approx. 2 minutes. Add flour, salt, and vanilla, and beat until combined.
Grease a 15″ x 11″ cookie sheet. Spread mixture to the edges of the sheet. Sprinkle the remaining chocolate chips and the pecans on top.
Best enjoyed while warm.