The 28th annual Cookie Walk will be held Dec. 2 from 8 a.m. until noon at a new location this year, True Deliverance Holiness Church’s new gymnasium at 936 N Donahue Dr. in Auburn. Along with 30,000 cookies, the event features photos with Santa, a raffle with three quilts, entertainment and other activities for the entire family. Pictured are, from left, front row, Athera Yancy, Lisa Kriese-Anderson, Barbara White and Sylvia Carlisle; back row, Dr. Nolan T. Torbert Sr., Mark Grantham, Lee McInnis and Joe White.
BY ANN CIPPERLY
Although cookies are simply made with sugar, flour, eggs and sweet additions, they can help build houses for families when purchased at the 28th annual Cookie Walk on Saturday, Dec. 2.
This year’s event will be held from 8 a.m. until noon at a new location: True Deliverance Holiness Church at 936 Donahue Drive in Auburn.
Sponsored by the WeHelp Coalition Churches, all proceeds from the event will go to the Auburn-Opelika Habitat for Humanity. Over the years, the Cookie Walk has assisted in building 77 homes in the community.
With 30,000 cookies, the event is a dream come true for foodies and cookie lovers of all ages. Along with homemade treats, the event will feature photos with Santa, a raffle, entertainment and other activities for the entire family.
Lisa Kriese-Anderson is chairman of this year’s event, and Martha Henk is co-chair. Kriese-Anderson has been involved in the Cookie Walk for 10 years.
“We want the public to know we are up and running again with the Cookie Walk,” Kriese-Anderson said. “It is very special to see those rows of tables loaded with cookies. People donate the tablecloths and decorations. It is wonderful seeing the families choosing the cookies together. They can walk up and down the rows to pick their cookies. The price has remained the same at $6 a pound.”
Santa will be there for photos from 8 a.m. until noon. Every 15 minutes, a musical group will perform. Santa will play a guitar and sing as part of the entertainment.
This year’s raffle includes three homemade quilts, including a queen size made by Cindy Reinke, a heart pattern lap-sized quilt by the Cotton Boll Quilters and a forest designed large quilt by Mindy and Mike Smith. Raffle tickets are $2 each or three for $5.
“When the original six churches started WeHelp in the late 1980s, their cookie and blueberry sales fundraisers earned enough to build a house every other year,” Kriese-Anderson said. “Now the price of a home has probably increased two and a half times. We are blessed that now we work hand in hand with Habitat, and our raised funds go seamlessly to help build the next house. Everyone who bakes cookies is doing this out of love.”
Each church provides 250 dozen cookies in order to provide 30,000 for the fundraiser. Local bakeries and restaurants also donate cookies.
The 12 churches in the WeHelp Coalition include Auburn AME Zion Church, Auburn First Baptist Church, Auburn Unitarian Universalist Fellowship, Auburn First Presbyterian, Ebenezer Missionary Baptist Church, Green Chapel Missionary Baptist Church, Grace United Methodist Church, Holy Trinity Episcopal Church, Trinity Lutheran Church, True Deliverance Holiness Church, St. Michael’s Catholic Church and White Street Missionary Baptist Church.
The Cookie Walk event began when Dr. Bob Norton, a member of WeHelp, suggested the idea for the fundraiser. He had participated in a similar event when he lived in Springfield, Ill. Norton would bake at least 60 dozen cookies for the event. After he passed away, others stepped in to meet the goal. Other confections have been added over the years.
“We are thankful for the Coalition of Churches that have built 77 homes with us,” said Mark Grantham, executive director of Habitat. “The Cookie Walk fundraiser this year will help us build a home. We could not do what we do without them. We are thankful for everyone who is a part of the WeHelp churches.
“They raise an average of $8,000 to $15,000 on this one fundraiser. It takes a lot of support of the churches and the community to bake and come out and buy the cookies.
“That money helps a qualified family realize the dream and responsibility of a home in our community. Our partner families work very hard to contribute 500 volunteer hours, attend training on responsible financial management and home ownership, save a down payment and pay a nonprofit, no-interest mortgage. It is such a blessing to be able to help a family realize home ownership for the first time. We have families excited and waiting right now, so we want to help them.
“In this past year we have completed Habitat home number 72, which was sponsored and built by the Stone Martin Builders (SMB) team, and home number 73, sponsored by the Jones family in partnership with AU Building Science and Architecture. Both homes were built in the Westview Subdivision in Auburn and in a long standing partnership with the city of Auburn.
“We are currently building Habitat homes number 74, 75 and 76 on Cherry Avenue in Opelika, in partnership with the city of Opelika, West Fraser Lumber and Stone Martin Builders. The SMB team and an amazing group of trade partners will have all three homes completed before Christmas 2023.”
Habitat home number 77 in Auburn is now being built in partnership with AU Building Science, AU Panhellenic and WeHelp Coalition Churches.
If you have a desire to help local families have their own homes, plan to bake cookies to donate. Let children help measure ingredients to feel like they are a part. While many of us can’t work on the houses, we can help build them by baking for the Cookie Walk. If you would like to donate baked goods this year, drop off cookies at the church on Friday, Dec. 1, from 3 to 7 p.m.
Plan to attend the Cookie Walk and fill your freezer with homemade cookies to have on hand for the Christmas season, while helping a family have their own warm home for celebrating the holiday season.
Those purchasing cookies receive a box and plastic gloves. After they have selected their cookies, they pay six dollars per pound, which is a bargain at today’s prices for the ingredients. The recipes below are a sampling of cookies served at the event over the years.
For further information on the Cookie Walk, visit the website at www.auburnopelikahabitat.org. For additional information on Habitat for Humanity contact Grantham at (334) 745-2123 or e-mail mark.a.grantham310@gmail.com.
WHITE CHOCOLATE & CRANBERRY COOKIES
LISA KRIESE-ANDERSON
2 ¾ cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1 cup unsalted butter, softened to room temperature
1 cup light brown sugar, gently packed
½ cup sugar
2 large eggs at room temperature
2 tsp. pure vanilla extract
1 ½ cups white chocolate chips
1 cup sweetened dried cranberries
Place the flour, baking soda and salt in a large mixing bowl and whisk to combine.
Place the butter, brown sugar and sugar in a separate mixing bowl and beat at medium speed with a paddle attachment until pale and fluffy. Scrape down the sides of the bowl as needed.
Incorporate eggs one at a time, add the vanilla and beat to incorporate.
With the mixer running at low speed, add the flour mixture and beat until a smooth dough forms.
Add the white chocolate chips and dried cranberries and fold in by hand until evenly distributed.
Cover the dough with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350F.
Line 2 large baking sheets with parchment paper.
Drop Tbsp. of the dough onto the baking sheets.
Bake cookies, one sheet at a time for about 10 minutes or until lightly browned.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
If desired, melt white chocolate and dip ½ of cookie into mixture. Place on waxed paper or wire racks.
Place in airtight container after cookies cool completely. Can be frozen. Makes 4 dozen.
HOLIDAY SHORTBREAD COOKIES
SUSI GRANTHAM
3/4 cup butter or stick margarine, softened*
1/4 cup sugar
2 cups all-purpose flour (do not use self-rising)
Heat oven to 350°.
Mix butter and sugar in large bowl. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or stick margarine, softened.)
Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
Bake about 20 minutes or until set. Immediately remove from cookie sheet to wire rack. Makes about two dozen cookies.
*Do not use vegetable oil spreads.
TRIPLE GINGER SNAPS
MINDY MCCAIN SMITH
2 ½ cups all-purpose flour
2 tsp. baking soda
½ tsp. salt
12 Tbsp. unsalted butter
2 Tbsp. ground ginger
½ tsp. ground cinnamon
1¼ cups dark brown sugar
¼ cup molasses
2 Tbsp. freshly grated ginger
1 large egg plus 1 large egg yolk
1/3 cup finely chopped crystalized ginger
Granulated sugar for rolling
In a small bowl mix together flour, baking soda and salt; set aside. In a skillet, melt butter over medium heat. Stir frequently until butter is just beginning to turn a golden brown (2 – 4 minutes).
Transfer butter into a mixing bowl; add ground ginger and cinnamon. Let mixture cool for about 2 minutes. Using a mixer, add brown sugar, molasses and fresh ginger; mix thoroughly.
Add egg and yolk, incorporating completely into mixture. Add flour mixture and mix until just incorporated. Finally, mix in crystalized ginger. Cover bowl with plastic wrap and refrigerate for 1 – 2 hours.
Place oven racks in upper middle and lower middle positions of oven. Preheat oven to 300 degrees. Line baking sheets with parchment paper or silicone baking mats.
Place sugar for rolling in a shallow bowl. Scoop dough into heaping tsp. portions. Roll each portion into a ball and roll in sugar. Place on baking sheets 2 inches apart.
Bake for 15 minutes; rotate baking sheets and bake another 9 – 12 minutes, or until the cookies begin to lightly brown around the edges. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
Store cookies in airtight container. Cookies will keep at room temperature for up to two weeks (if they last that long), or they may be frozen. If desired, you may freeze dough balls and bake later. If baking from frozen, add two minutes to baking time.
COCONUT MACAROONS
CAROL DUNCAN
Position a rack in the upper third of the oven.
Preheat the oven to 325.
Cover cookie sheets with parchment paper.
Stir together until well combined:
2/3 cup sweetened condensed milk
1 large egg white
1 1/2 tsp. vanilla
1/8 tsp. salt
Stir in until well blended:
3 1/2 cups flaked or shredded sweetened coconut
Drop dough by scant measuring Tbsp. onto sheets, spacing about 2 inches apart.
Bake 1 sheet at a time until the cookies are nicely browned, about 20-25 minutes.
Remove the sheet to a rack and let stand until the cookies are completely cool.
Carefully peel the cookies from the parchment. Store in airtight container.
DATE BALL COOKIES
KAY RIDDELL
1 stick melted butter
1 cup white sugar
8 oz. pkg. chopped dates
3/4 cup chopped pecans
1 beaten egg
Mix together and boil (low), stirring constantly for 10 minutes. Remove from heat, stir in:
1 tsp. vanilla
3 cup Rice Krispies
Shape into walnut-size balls and roll in coconut.
CHOCOLATE CRINKLE COOKIES
LISA KRIESE-ANDERSON
½ cup vegetable oil
1⅓ cups unsweetened cocoa powder
2 ½ cups granulated sugar
4 eggs
2 tsp. vanilla extract
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
½ cup confectioners’ sugar
Mix vegetable oil, cocoa powder and sugar in a mixing bowl and stir to combine. Add eggs, one at a time, stirring well. Add vanilla.
Combine flour, baking powder and salt in a separate bowl and stir to combine. Add the dry ingredients to wet mixture and work the dough with your hands until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for 4 hours.
Preheat oven to 350.
Line baking sheets with parchment paper. Place confectionary sugar in shallow dish. Using a tablespoon cookie scoop, form cookie balls. Roll cookie balls in the confectionary sugar until coated and place on baking sheets.
Bake for 8 to 10 minutes until the edges are firm. Remove cookies from oven and let cookies cool for one minute on baking sheets before transferring to wire racks to cool completely.
Store in airtight containers. Will freeze well. Makes 6 dozen.
HINT O’ MINT COOKIES
LISA KRIESE-ANDERSON
½ cup butter, softened
1 cup sugar
1 egg
½ tsp. vanilla extract
¼ tsp. peppermint extract
2 cups flour
½ tsp. baking soda
¼ tsp. cream of tartar
½ cup buttermilk
Frosting:
3 Tbsp. butter, softened
2 cups confectioners’ sugar
⅓ cup baking unsweetened cocoa
⅛ tsp. salt
1 tsp. vanilla extract
2 to 4 Tbsp. milk
In large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking soda and cream of tartar in a separate bowl. Alternate adding flour mixture and buttermilk to creamed ingredients, beating well after each addition.
Cover dough and refrigerate for 1 hour.
Preheat oven to 350.
Drop by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Flatten dough with a glass dipped in sugar. Bake for 6 to 8 minutes or until set.
Remove to wire racks to cool.
In a small bowl, beat butter, confectioners’ sugar, cocoa, salt, vanilla and enough milk to achieve spreading consistency. Frost cookies. Cookies look special if using a star tip to frost. Makes 4 dozen.
CHRISTMAS HOLLY GOODIES
ATHERA PERRY
6 Tbsp. butter
1 tsp. vanilla
32 large marshmallows
Green food coloring
4 cups corn flakes cereal
Red Hots candy
Melt butter on stove. Add marshmallows and stir until melted. Stir in vanilla and enough green food coloring to make mixture dark green (color of holly leaves). Stir in cereal until well coated. Drop by tablespoon onto wax paper; top with 3 or 4 red hots in center. Let cool on wax paper and enjoy!
PEANUT BUTTER BLOSSOMS
LISA KRIESE-ANDERSON
1 ¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup sugar
½ cup brown sugar, packed
½ cup shortening
½ cup peanut butter
2 Tbsp. milk
1 egg
1 tsp. vanilla extract
Unwrapped milk chocolate kisses
White or colored sugar (red and green)
Preheat oven to 375.
Combine flour, baking soda and salt. Set aside.
Cream sugar, brown sugar, shortening and peanut butter together until smooth. Add egg and beat well. Add milk and vanilla. Slowly add flour mixture. Mix well after each addition.
Make cookie balls using one teaspoon. dough.
Roll cookie balls in white sugar or to be more festive, red or green sugar. Place cookie balls 2 inches apart on ungreased cookie sheets
Bake 10 to 12 minutes or until surface cracks.
Immediately place chocolate kiss in the middle of each cookie
Cool for 5 minutes before removing cookies from baking sheet to wire racks.
Cool cookies completely and let chocolate kiss become firm.
Store in airtight container. Can be frozen.
SUGAR PLUM SHORTBREAD
MINDY MCCAIN SMITH
2 ½ cups all-purpose flour
½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ cup finely chopped toasted pecans
6 Tbsp. granulated sugar
1 ½ Tbsp. freshly grated orange zest
1 cup butter
Plum jam
Large crystal sugar
Place oven rack in the lower third of oven; preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or baking mats. In a medium mixing bowl, combine the following: flour, spices, pecans, sugar and orange zest. Using a pastry blender or electric mixer, cut in butter until mixture resembles crumbs and begins to stick together. Hand knead the dough until it forms a ball. Then flatten the ball into a disk.
Working on a lightly floured surface, roll the disk to ½ inch thickness. Cut into desired shapes using 1 ½ to 3-inch cookie cutters. Place cutouts on prepared baking sheets 2 inches apart. Depending on the size of the cutouts, bake for 18 – 22 minutes or until bottoms of the cookies are lightly browned and the centers are set.
Cool cookies on the baking sheet for 2 minutes before removing them to cooling racks. When completely cool, the cookies can be finished by spreading with plum jam and sprinkling large crystal sugar.