Some of my favorite first memories around food come from the time between Thanksgiving and Christmas when my sister and I would step into the kitchen with our mother to make plates of goodies for teachers, neighbors, friends and co-workers. We would bake and boil and cut and clean and about 8 hours later find ourselves covered in chocolate and sweetened condensed milk and powdered sugar.
I remember the small things, like how much of a pain it was to shape the pecan cookies into little moon shapes – my Type-A personality just hated that they weren’t always 100% identical. But then we would pull them out of the oven, let them cool and then absolutely cover them in powdered sugar. If one “accidentally” broke, well, of course we’d have to hide the evidence that it happened. I remember always claiming that I hated those cookies because I didn’t like pecans, but sure enough my stomach would be completely and totally filled with them by the end of the process.
- 1 store-bought pie crust
- 2 Tbsp milk or melted butter
- 1/4 cup granulated sugar
- 1 Tbsp ground cinnamon