The Christmas season’s time to bake,
And cookies are such fun to make--
Rolled or kneaded, pressed in bars,
Dropped or shaped like trees and stars,
Topped with Christmas-colored sprinkles,
Fringed in tiny candy crinkles.
I have to go to great expense
To get the best ingredients:
Sugar, butter, eggs, and milk,
Flour sifted soft as silk,
Pumpkin, ginger, fresh strawberries,
Oatmeal, raisins, red ripe cherries,
Blocks of chocolate, semi-sweet,
Crushed pineapple, glazed mincemeat,
Fruit that’s dried and fruit that’s not,
Lemon, fig, and apricot,
Chopped pecans and walnut pieces,
Peanutbutter cups from Reese’s,
Vanilla, cocoa, peppermint
To yield a lovely, tempting scent,
Cinnamon and orange spice
For more aromas that are nice,
And butterscotch or Hershey’s kisses,
Making sweet treats more delicious.
So many cookie specialties,
Like coffee-flavored biscotties,
Scottish shortbread, snickerdoodles,
Layered logs with Chinese noodles,
Pinwheels, wafers, snaps, and tarts,
Snowballs, sandies, jellied hearts,
Crisp or crunchy, soft or chewy,
Frostings firm and icings gooey.
I place the dough on cookie sheet
In oven turned on to preheat,
Then cool on counter when they’re done.
And offer some to everyone.
Won’t you have a cookie?
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