News- Sweet relief
This article was originally published in the Missoulian (December 19, 2003)
Sweet Relief By BETSY COHEN of the Missoulian
Young bakers cook up some goodies for community groups
Santa was at the University of Montana's fifth annual Christmas cookie cook-off to give kids one more chance to improve their standing on his naughty or nice list.
He admitted that he was a little bit behind schedule this year, but given Thursday's event, he knew he could take care of some serious business with just one stop.
A few of the smallest bakers were relieved for the rare opportunity.
Said 7-year-old Abby Kresbach: "I'm so happy to see you, Santa. I want your autograph."
While adjusting his list, Santa said he was also using the afternoon to oversee quality control of the treats that keep him fueled when he goes house to house, in just a few short days.
"I really like the Christmas tree cookies best, and ones with chocolate chips," he said, as he roamed the back kitchen of UM's Dining Services in the Lommasson Center, where dozens of hands were busy rolling out 270 pounds of shortbread dough and cutting it into fanciful holiday shapes.
Some of bakers, like 11-year-old Jay Corti, have become such seasoned veterans of the annual event, they arrive with their own set of cookie cutters - and friends to hang out with.
Corti's experience was evident, as he and his 12-year-old buddy, Mitch Colyer, crafted a unique combination: melding green dough with red dough to create a tie-dye effect for their creations.
The duo's sharply pointed stars and detailed horse-shaped cookies were perfect, said Colyer, because he had finessed the fine art of cookie cutting.
For people who have yet to do their holiday baking, Colyer highly recommends this tip: "Shake the cutter a little bit once you sink it into the dough for best separation and clean lines."
"But you first have to roll the dough out really flat," added Corti, insisting that their success was due to careful preparation. "You can't forget to flour your surface either."
Coyler said he was going to eat all of the cookies he was making and decorating, Corti, however, reminded him of the event's purpose.
"No, Mitch you have to donate some to charity."
As in years past, every cookie creator was allowed to take home half of the baked goods they helped make, and the other half was boxed up in crisp white boxes to be delivered to 11 community organizations.
At least 400 dozen cookies will arrive at this year's cookie cook-off recipients: Missoula Food Bank, Gateway Center, Meals on Wheels, the Poverello Center, YWCA Pathways Shelter, Missoula Youth Homes, Head Start, Watson Children's Shelter, Friends to Youth, Missoula Boys and Girls Club and the Missoula Development Service Corp.
Although this time of year is rightfully a resting period for UM's Dining Services, which has fed thousands of people every day during fall semester and has catered dozens of holiday parties, no one will rest without first holding the cookie cook-off.
"It's important for us to do this," said Mike Johnson, baker manager for Dining Services. "Everybody has a good time, and it's our way of contributing to the holidays."
"This is always such fun," said Kathy Galbavy, a Dining Services employee, while decorating the dozens of cookies she cut out.
"You have to make them merry and bright," she said, topping her batches off with bright yellow sprinkles. "Otherwise, why do it? These are to make somebody's day, and that's what Christmas is all about."
After watching the cooking-making crowd for a good four hours, Santa disappeared without a trace, but not before sharing this news: "Everyone was nice."
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