Northern Connecticut had an excellent acorn mast year. Mast describes the acorns produced by oaks and other nut bearing trees in an unusually large number of acorns (or “mast”) as part of an irregular cycle.
According to the Connecticut Agricultural Experiment Station this is the first such year since 2019. Crunching through bazillions of acorns while walking on trails makes this obvious.
Mast years are sustaining gifts for animals like blue jays, squirrels, deer, bears and caterpillars, all of which feed on the acorns in winter when other sources are scarce.
Humans look forward to Christmas, Hanukkah and Kwanza for gifts, and food is always welcome! With the exception of fruit cake, which will last the entire winter and beyond, cakes and cookies are an ephemeral treat—here today and gone as soon as possible.
Here is a recipe from my dear friend Diane up in Vermont. Not a traditional Christmas cookie, but so lovely with spiced cider or hot cocoa.
Ingredients
2/3 cup salad oil
1 cup white sugar
1 egg
4 Tablespoons molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
optional: adding minced candied ginger is nice
Directions
Mix oil with sugar. Add egg and beat well. Stir in molasses. Sift together dry ingredients and add to above sugar mixture.
Drop by teaspoonfuls into a shallow dish of sugar. Roll to coat and put on greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.