It took less than an hour, but more than a dozen folks commented with indignation on a social media post I put up on Facebook which dared to criticize the oldest and most venerable Christmas tradition: fruitcake.

Former Fitchburg City Clerk Anna Tomasek Farrell was the first to weigh in on the (admittedly weighty) baked good: “I happen to love fruitcake and seem to collect various recipes for them. It’s especially good with a layer of marzipan on the top and then covered with white icing like my mother used to make.”

Other contacts noted that they loved fruitcake, and wished someone would gift them a fruitcake, or that a family member was famous for their fruitcake. My journalist colleague Wes Eichenwald, who lives in Austin,Tx.observed that the Lone Star state is home to “the Collin Street Bakery, which sends out billions of fruitcakes a year (perhaps a slight exaggeration) and is Big Fruitcake in the corporate flesh.” Wes thought their “fruitcake was edible, but I’ve always considered those questionable candied fruits in them a dealbreaker and the cakes are way overpriced for what they are, in any case.”

However, there are hundreds of other choices, for those of you who are not riding the fruitcake train. And baking for others is a time-honored New England Tradition.

Homemade is best

My cousin Eric Prescott Samways has a teenage daughter with special needs. Her family lives in southeastern Massachusetts and the family tradition is to bake cookies for Christmas, and cranberry breads for Thanksgiving. These are shared with local nurses and the Fire Department.

“We live in Cranberry Central,” she told me. “It’s a way to thank our nurses for taking such good care of Abby and the Fire Department because they always go above and beyond when we call for an Abby emergency.”

For Fitchburg’s Robin Bourgault, her extended family’s traditions include chocolate dipped pretzel sticks, butter balls, and “massive” amounts of cookies. And Stratton Players’ Jen Knight is trying something new this year: “Homemade Baileys’ and the salve that my grandmother’s grandmother used to make.”

Remember city workers

Taking a hint from Cousin Erin, I contacted Leominster and Fitchburg Fire Departments to see what kind of cookies the firefighters would like to see on a tray. A dispatcher for Leominster said chocolate chip and peanut butter cookies would be “appreciated.” Fitchburg Fire Chief Dante Suaréz agreed that “Chocolate Chip was a favorite, but peanut butter is also a big thing at the Fire Department.”

When he began his career “at the old station, everyone had a jar of peanut butter in their locker. At the start of shift, everyone had peanut butter on toast with their coffee.” Why peanut butter? “It won’t go bad, and it lasts.” The Chief added, “Actually, any kind of cookie you bring here is guaranteed to disappear!”

Savory treats and traditions

Mary Barclay of Royalston has a regular holiday tradition with a young friend, Kadie. They gather in Mary’s kitchen, discuss what they’d like to bake, and then create a feast of cookies for others.

“Kadie and I began cooking together when she was just a wee tot,” Mary recalls. “We have been making plates of cookies as holiday gifts from the get go. Her Mom and I also bake individually, so the plates have a nice variety.”

Through the years, these two have baked many cookies, including “Cocoa Bombs,” but according to Mary, a recent favorite recipe is “Almond Bark Drop Cookies.” This recipe will appear in the forthcoming “200th Anniversary Cookbook/Lookbook,” celebrating Royalston’s Ladies’ Benevolent Society.

Almond Bark Drop Cookies

Mary’s notes: “There are any number of variations on this recipe — they’re also called Avalanche and Rocky Mountain Snowdrops; some use creamy peanut butter or add mini chocolate chips — but they can all be easily found online. This is the one we make for Christmas cookie plates. We have decided it’s better not to double, because it sets up too fast to scoop that many. It’s easy, no-bake, suitable for beginning adventures in cooking with kids, and it makes a lot.”

INGREDIENTS

2 bars (24 ounce) White Almond Bark (Available at Walmart)

1 cup crunchy peanut butternut

2 cups dry roasted peanuts

2 cups Rice Krispies

4 cups mini-marshmallows.

DIRECTIONS

In a large glass bowl, melt the bark in the microwave for two minutes. Stir, microwave for two minutes more. Repeat until melted. Stir in the peanut butter until it’s well-combined and smooth. Add the peanuts and stir. Add marshmallows last (so they don’t melt completely). Scoop onto waxed paper or foil. We use a #40 or #50 cookie scoop.

“Family Recipe Box” is happy to read your stories and recipes. Write to: sallycragin@gmail.com.