food for the gods (ECC)

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If you haven’t got much time but you’d like to have one more kind of Christmas cookie for the platter, these are the perfect ones to make. They might not look as beautiful as some but they taste delicious!

Eat Christmas Cookies (ECC)

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food for the gods Yes, I know. Tomorrow is Christmas Day. But there’s still time to make one last cookie: “food for the gods”, the wonderful cookie that Mom sent last year.

I was making Lucia Cats yesterday and had half an egg left over*. Rather than just throw it out, I decided that I did have time to make “food for the gods”. Mom’s recipe calls for 2 eggs but the recipe is easily quartered…

* How to divide an egg in half?? Break the egg into a small measuring cup. Lightly beat the egg; it will be about 4 Tbsp. Simply (ha… it’s a bit slippery!) take out 2 Tbsp and there you have it: half an egg!

 
food for the gods recipe Reading the recipe that Mom sent, I wasn’t sure exactly what step(s) she had taken between mixing the dough and baking it. But luckily, she is just a phone call away and she quickly cleared up any confusion.

Even after the phone call, I still had a bit of difficulty deciding when the cookies were done. They seemed quite soft and wanting to break apart when they were still warm. But as soon as they cooled, they were just like the ones that Mom sent last year – firm, chewy and wonderful – with that slight hint of chocolate. Even though, as I think I’ve mentioned, there is no chocolate in them….

Here is how I made my grandmother’s “food for the gods”:

food for the gods
based on my grandmother’s recipe

  • ½ c honey Graham cracker crumbs
  • ¼ c demerara sugar
  • ¼ c chopped dates
  • ¼ c chopped nuts
  • ½ egg
  • white sugar

preparation

  1. Put all ingredients except the white sugar into a bowl. (I used pecans. Last year Mom used cashews.) Stir with a wooden spoon until it is encorporated.
  2. Use your hands to pat the dough into a parchment papered cookie sheet. The dough should be about .5 cm (¼ inch) thick. Square off the edges. Don’t worry if it doesn’t fill the cookie sheet.
  3. Bake on the top shelf of the oven at 350F for about 15 minutes (until they are golden on the bottom.
  4. Remove from oven. While still warm, use a straight edge to cut into rectangles. Immediately, gently roll each rectangle in granulated sugar. Place each rectangle on a plate.
  5. Allow the cookies to cool completely before storing in a tin.


Eat Christmas Cookies posts:

Eat Christmas Cookies This is another post for Susan’s (Food Blogga) Eat Christmas Cookies party. Because she said:

You can send as many recipes as you like.

Today, 24 December 2007, is the last day for posting Christmas cookies. For complete information about how to participate, please read more here:

 

2 responses to “food for the gods (ECC)

  1. Susan from Food Blogga

    How could anyone resist a cookie called “food for the gods”? I couldn’t. I refer to anything with dates as food for gods too because I consider them one of the most scrumptious foods ever. These cookies are fantastic, Elizabeth. I’m so glad you squeezed them in! Cheers, Susan

  2. tovie

    Food for the gods, I love that name! :D My grandma made a cookie that was similar, only hers used sweetened condensed milk instead of egg (and she put chocolate chips in hers along with the dates and nuts). And “food for the gods” fits. They are sooo good. I’ll have to try your recipe and see how it differs.

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