Sunday, December 2, 1962

Dear Diary,

The weather here is certainly not acting normal. Yesterday, the temperature was a chilly 6 degrees above zero, but today, it soared to 29, reaching 35! This unseasonably warm shift was enough for Colten to take Clinton outside and build a snowman with him. Needless to say, Clinton thoroughly enjoyed the snow!

My mother-in-law, true to her nature, captured the moment with a photo, which I believe I will always cherish. It’s a wonderful image of a treasured memory.

Barbra made a batch of almond cookies this afternoon, one of my favorite treats. She set a few out for us to enjoy immediately, but then packed the rest away and placed the container firmly in the freezer, declaring they were not to be touched until Christmas. Given the way T.J. watched his mother stow the cookies, I wouldn't be surprised if he attempts to sneak a few

once they're frozen. There was a definite twinkle in his eye when he told her, “Yes, Mom,” suggesting he had no intention of keeping that promise! He's likely already plotting his midnight raid on the frozen stash.

Donald and Barbra have begun making plans for Christmas Day, trying to decide where they can host the large event. The gathering will need to be big enough to comfortably accommodate their ten children, their spouses, and all the grandchildren. I actually suggested they use their heated garage! Once the vehicles are moved outside, of course, I believe it would be a wonderful, spacious area to set up tables for the celebration. It offers plenty of room and protection from the unpredictable winter weather. They are considering using the space. In the past, I was told, they rented a hall, but having to move all the food there is a chore, so my idea appealed to them.

I am writing down Barbra’s Almond Cookies recipe so that once Colten and I move into our own home in Medora, I will be able to add it to our own Christmas celebrations.  Or as an anytime treat.

Barbra’s Almond Cookies

Makes about 60 cookies

Preheat oven to 350 degrees.

½ lb (2 sticks) sweet, unsalted butter

¾ cup granulated sugar

½ tsp. almond extract

1 tsp. vanilla extract

2 cups sifted flour

¼ lb (1 cup) ground almonds

1 ½ cups of powdered sugar

Beat together the butter and sugar until they are light and creamy. Beat in the almond extract, vanilla, flour, and almonds. The nuts must be very finely ground, or the cookies will fall apart. Chill the mixture for 2 hours until very cold. Form the dough into bite-sized balls and put them on two buttered and floured cookie sheets. Bake them in a preheated 350 oven for 10 minutes. The bottoms should be barely colored.

Remove the cookies immediately and cool them for five minutes on a wire rack. Roll them in powdered sugar while they are still warm. Roll them again when they are cool. Store the cookies in an airtight container.