Amanda De Jager Friedman: The legend of Santa Claus

Based on the sheer fact that you can read this, I suppose it's safe to assume you no longer actually believe in Santa Claus.

The beloved bearded legend is impersonated in every American mall, his face splattered across ornaments, plastic serving platters, ugly Christmas sweaters and PEZ dispensers.

Santa Claus seems to be as American as apple pie, but as history would have it, the Dutch are deserving of the credit for the original Santa story.

Sinterklaas, as he is lovingly referred to in the Netherlands, is the generous spirit who bestows gifts on the well-mannered children of Europe every December.

The old story is hardly politically correct -- if you've ever heard comedian David Sedaris' hilarious narrative on Sinterklaas, then you may be well informed on the subject.

The Sinterklaas legend tells of a benevolent old man who rode from house to house on his white horse, with his assistant Piet in tow.

In exchange for the gifts he left for the children, the children would leave carrots for Sinterklaas' horse -- because, of course, the horse had so much ground to cover in just one night.

Similar to the way we leave cookies for our chubby Santa (how American!), the notion that generosity should be rewarded with a little treat is a mutual theme in both stories.

The name "Santa," and corresponding folklore represented by Santa Claus as we know him, came through a progression of centuries following the contribution of the initial story from 17th century Dutch settlers to the Hudson Valley.

History aside, the magic and mystery surrounding Old St. Nick gives us opportunity to enjoy a silly story with our children, and even provides motivation for good behavior.

In our house, which happens to be inhabited by two very small unruly people (also known as preschoolers), Santa with his supposed gift giving authority seems to help us to maintain a slightly higher standard of conduct.

Christmas is now just a day away, and you've likely got most of your shopping done and your arrangements made. Now is the perfect opportunity to hole up in the kitchen for a bit, and bake something delicious to share with those who have been good to you.

I had the pleasure of attending my first-ever cookie exchange this week, and it was really a merry moment in my week. There's something about joining friends around a buffet filled with beautiful handmade baked goods that is uplifting, and I had fun beyond my expectations. The following recipe was my cookie contribution, and it's been my Christmas cookie standby for years.

This is a big recipe -- usually about eight dozen cookies -- so there will be plenty to share with co-workers, neighbors, family, your pastor or whoever else makes your list. There might even be a few left to leave under the tree for you-know-who.

And don't forget that tall glass of milk.

Merry Christmas, friends.

Amanda De Jager Friedman owns the Piano Caffe in Merced.

Recipe: Oatmeal cookies with cranberry and white chocolate chunks

(adapted from “Cowboy Cookies” by former first lady Laura Bush)

1 lb butter, room temperature

1 1/2 cup granulated sugar

2 cups brown sugar

3 eggs

1 tablespoon vanilla

3 1/2 cups flour

1 tablespoon cinnamon

1 tablespoon baking soda

1 tablespoon baking powder

1 teaspoon salt

3 cups oatmeal

1 cup coconut, optional

2 cups Craisins (sweetened dried cranberries)

2 cups white chocolate, coarsely chopped

1 cup semisweet chocolate chips

Preheat oven to 350.

In a mixing bowl, beat butter and both sugars until well combined and fluffy, about two minutes. With mixer on medium speed, add eggs, one at a time, followed by vanilla. In a separate bowl, mix flour, cinnamon, baking soda, baking powder and salt. Add to butter mixture, one cup at a time, being careful not to launch dry ingredients into the air. Add oatmeal and coconut, mixing to combine well. Fold in Craisins, white chocolate chunks and chocolate chips.

Scoop out about a tablespoon of dough for each cookie, placing on a well-greased cookie sheet.

Bake for 12 minutes, and allow cookies to rest on cookie sheet for 1-2 minutes before removing with a metal spatula. These freeze just beautifully, so be sure to save a few for any post-new-year's-resolution binges.