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May baskets--a tradition worth reviving
Do you remember making May Baskets from paper napkins or paper cups decorated with crepe paper? It didn't matter what the building material was, the important thing was that there be pastel colored ribbon and sweets of any kind in a container of any kind at all. A girl under the age of twelve could count her popularity by the number of boys who deposited a "May basket" on her doorstep. The boy would knock hard (few folks had a doorbell in those days) and then run away as slowly as he could and still save face. It was up to the girl to run like the wind, catch him, and thank him with a kiss. Brave girls delivered baskets, too. How "weird" the May Basket custom must seem to young people today. Now the lucky ones get an Easter basket. Who wants to be kissed by a rabbit? But a pretty May basket filled with treats might be very welcome to little friends, a hostess at a dinner party, or guests at your own table. What child wouldn't be delighted at receiving a sweet gift to mark the coming of spring? And, one can never get too many kisses. What might we put in a May basket? Cookies and candies, of course. A movie ticket, perhaps? A pretty pen or pencil? A small sample of nail polish for a girl? A small flashlight for a boy? Anything at all would be fun today though the customary contents would all be edible. Flowers from sugar cookie
If you don't have a flower-shaped cookie cutter, cut the dough in rounds and use scissors to shape petals. Ice cookies with pink, yellow, blue or green icing and center with a drop of contrasting colored icing or with a small candy. 3 cups all-purpose flour
Line cookie sheets with parchment paper. Combine flour, baking powder and salt and set aside. Beat butter and sugar together until fluffy. Mix in egg and vanilla until well blended. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap each disk in plastic wrap or waxed paper and refrigerate 30 to 60 minutes, until firm enough to roll. Preheat oven to 375 F. Roll dough 1/8-inch thick between two lightly floured sheets of parchment paper or on a lightly floured surface. Cut dough with round or flower shaped cutters. Place cookies 1-inch apart on lined cookie sheets. Bake 8 to 10 minutes or until just beginning to brown on edges. Cool. Frost with colored icings, which can be made with confectioners sugar, milk, and food coloring or use commercial icing spiked with food colors. Makes 3 dozen or more cookies. Pecan Lace Cookies
Use as is or fill with colored buttercream to make a lacy sandwich cookie Cookies:
Filling:
Cookies: Preheat oven to 350 F. Line baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine. Drop dough by level teaspoonfuls onto prepared baking sheets, space 2 to 3 inches apart. Bake one sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely. Filling: Whisk all ingredients together until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. Store between sheets of waxed paper in airtight container. Makes 18 or more. Cookie Brittle
A giant cookie is topped with coarsely chopped peppermint candies or small M&M's and melted white chocolate (which can be tinted green or any pastel color), then broken into irregular pieces. 1 1/2 cups all-purpose flour
Preheat oven to 350 F. Line baking sheets with parchment paper. Whisk flour, baking soda, and salt together. Whisk in melted butter, both sugars and vanilla, until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup candy. Transfer dough to parchment paper and press into 14- by 8-inch rectangle, about 3/8-inch thick. Bake until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack to cool completely. Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining candy over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. Makes about 24 pieces. Whether served in a May basket or on a pretty plate, you'll have everyone chasing you for these recipes!
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