Violets for the Soul

My mother loved to cook, and she welcomed any excuse to bring people together over good food. The holidays were the perfect opportunity to exercise her culinary expertise, a challenge she thoroughly enjoyed. As early as September of each year, she began poring over her cookbooks and recipe files, eager to try something new to please the family and friends expected for Thanksgiving, Christmas, New Year’s and celebrations in-between.

Somewhere along the way she came upon a recipe for “Ha’ Penny Snacks” in, of all things, an 8- x 5-inch promotional pamphlet produced by General Mills. I still have the booklet from which she snipped the clipping, affixing it to an index card that’s yellowed over the years.

Half Penny Snacks, as we came to know them, would become a staple in Mother’s holiday repertoire. Suffice it to say, these savory goodies, which can be frozen before baking and whipped up for impromptu gatherings, are a standby of mine as well.

I can remember Mother teaching me when I was young to roll the ingredients into logs and wrap them in waxed paper to chill or store in the freezer for later. Each time I repeat the process, I experience a little “violets for the soul” – I can feel her presence and almost hear her sweet, soft voice.

Half Penny Snacks are not at all what I’d call “gourmet.” And they’re not “healthy” or “clean” by any means. But they’re definitely a people-pleaser. Besides, I’m told calories don’t count this time of year. And it’s good, whatever the season, to have an easy go-to up your sleeve.

In our house, it wouldn’t be the holidays without this tried-and-true appetizer – I always double the recipe to ensure at least a roll or two on hand to bake when pressed for time.

And so, to borrow from a favorite carol: Good tidings for Christmas and a Happy New Year!

Half Penny Snacks

1 stick butter or margarine (I use unsalted butter)
1/2 lb. grated cheddar cheese (sharp or extra-sharp)
1/2 package Lipton Onion Recipe Soup & Dip Mix
1/2 tsp. salt (may omit or reduce amount)
1 cup all-purpose flour

Preheat oven to 350 degrees. Bring butter and cheese to room temperature. Mix all ingredients together. Shape into 1-inch rolls. Wrap in waxed paper or plastic wrap and chill (may be frozen at this point). Slice into 1/4-inch slices and bake on an ungreased baking sheet for 10 to 12 minutes or until slightly browned.