Recently at school, our Inclusion and Diversity Collaborative held a community meeting to talk about books. We used a textual lineage activity to learn about the books that have informed who we are. (The link is to a version of a textual lineage I documented from my life and instructions on how to do a textual lineage). \

Since it was close to the winter holidays, we included a cookie swap in the event. I baked spritz cookies (nut free!) and biscotti. As I searched for a spritz cookie recipe — ideally my mom’s (I was not successful), I remembered my mom’s go-to cookbook. It was the 1961 edition of Betty Crocker. That cookbook was a favorite read and coached me through my first attempts at baking yeast bread, quick bread, chocolate chip cookies, and mid-century casseroles. It turns out my sister inherited that book from my mom.

During the community meeting, I talked about the Betty Crocker cookbook that was so important in me becoming who I am. There are lots of directions on how to set a table, the basics of setting up a kitchen, planning a meal, and instructions on basic cooking techniques. As we engaged in conversation, I wondered how a cookbook like this helped my immigrant mother adopt and adapt to American foodways. As an immigrant, my mom served some not-so-typical meals. Curry rice with chicken was a favorite, as were bruine bonen (Dutch-style pinto beans), and Indonesian fried rice which my dad slathered with sambal oelek. Some of the recipes she probably learned from my grandmothers. The recipes in Betty Crocker made attempts at international cuisine with a very American slant.

I do remember baking Christmas cookies every year. We used the gingerbread man recipe with buttercream frosting and spritz cookies from Betty Crocker. My sister got the cookbook but I got my mom’s cookie press and rolling pin!

Spritz Cookies

• 1 cup butter, softened
• 1/2 cup sugar
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon almond extract or vanilla

Heat the oven to 400.

In a stand mixer, beat butter and sugar together. Add the flour, salt, egg, and extract. Stir until combined. You can add a few drops of food color to some of the dough to color it.

Put the dough into the cookie press. Press out cookies on an ungreased cookie sheet. I sprinkled with colored sugar as a decoration before baking.

Bake for 7-8 minutes until lightly golden on the bottom.