According to Wikipedia, were it not for Alexander the Great, we might not have Christmas cookies. Not really, but in 327 BC he discovered and spread sugar cane that is the source for their basis, first throughout Persia and eventually Europe. The early little cakes or cookies would probably taste strange to us today. They were spiced with whatever was on hand, including cumin, and either shaped by hand or rolled and pressed on wooden boards carved with cut out shapes. The invention of cookie cutters helped form their myriad shapes.

          Their invention is shrouded in mist, however, we have Germany to thank for the Christmas cookie we know today. They also are responsible for gingerbread houses and the shapes that are commonly used as gingerbread men and women. The Pennsylvania Dutch, as the German immigrants were often called brought the tradition of the Christmas cookie to the US. Today there are many kinds of cookie exchanges. Magazines and books carry varieties of recipes for these sweet treats of the Season of Light. As well, families have treasured cookie recipes handed down to them from past generations.

          Many favorites, like Snickerdoodles, bars and brownies, or plain and chocolate meringues mingle with fancier kinds are served for holiday occasions. However, while almost any recipe will do for this time of year, the most traditional ones are decorated with colored sprinkles, are cut into shapes, or have decorations made of icing. I usually bake up several kinds of bars and cookies to give at the holidays to those who have been kind and helpful to Stephen and me. One of my most successful recipes is Disappearing Caramel Brownies. They do vanish quickly, and are very popular whenever I bring them to a potluck. Busy cooks only need one pan to wash.

          Disappearing Caramel Brownies: IMPORTANT follow baking directions or they will end up as rocks and not tasty bars. Preheat oven to 350 or 325 for glass pans. Grease and if possible use parchment paper to line 8" square pan.

Ingredients:

1 cup brown sugar

¼ cup butter

1 egg

1 tsp. baking powder

¼ tsp. salt

½ tsp. vanilla

¼ cup chopped walnuts (may be omitted but taste good)

1 cup flour

Method:

Heat butter, sugar in saucepan.  Stir slowly till sugar is dissolved, then a little longer to have it somewhat liquid.  Do not boil.  Cool slightly.  Add beaten egg, salt, vanilla, baking powder, nuts and flour. Stir well to incorporate all the flour.  Spread in 8 or 9 inch pan.  Bake for 20 Minutes to start. Press lightly with finger, If it makes a slight dent, remove, otherwise bake a few more minutes. Rest for 10 minutes then cut into 16 squares cool in pan and remove when ready. These bake up well with alternative or gluten free flours also.

This recipe doubles easily. In which case bake wee bit longer, perhaps 10 minutes more for a 9X12 pan. Remember to test and not to over bake or they will be difficult to cut, let alone chew.