‘Twas the month before Christmas and all of the weeks are spent visiting family, trimming everything, sending out Christmas cards, baking, attending school plays and parties, shopping, trying to squeeze twenty hours of continuing education in before the end of the year (oh, that’s just me) . . .

The children are doing their best to be good, their Elves telling Santa if they’ve done what they should.

And mamma’s getting frazzled, and papa’s freakin’ out, ’cause the smaller the present, the bigger the amount.

But a little Christmas treat from the kitchen can help, and we can all rest a bit and remember what this time’s all about.

This recipe is one my mother used to make every Christmas growing up – it most likely came from a church cookbook.  If you love dates, you’ll love these.  If you don’t, you’ll love these anyway.

Date Nut Balls

from Shortbread

makes about 2 1/2 dozen

Ingredients

• 1 cup sugar
• 1 stick butter or margarine
• 1 egg, well beaten
• 1 cup pitted dates, finely chopped
• 1 cup nuts, finely chopped
• 1 teaspoon vanilla
• 2 cups Rice Krispies
• sweetened flaked coconut and/or confectioner’s sugar

Directions

1. Melt butter and sugar in a medium sauce pan over low heat.
2. Add egg and stir until thoroughly incorporated.
3. Add dates, nuts and vanilla and bring to a boil. Reduce heat to low and simmer 10 minutes.
4. Remove from heat and stir in Rice Krispies.
5. When cool enough to handle, roll into bite-sized balls and roll in coconut or confectioner’s sugar.

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Check out the Kitchen Readers and their favorite Holiday cookies here.

‘Happy Christmas to all, and to all a good-night!’