Walbridge woman's pineapple cookies a hit at annual sale PDF Print E-mail
Written by DEBBIE ROGERS Sentinel Staff Writer   
Wednesday, 02 January 2013 10:06
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Sharilyn Boday poses with her pineapple cookies during the Walbridge centennial committee’s holiday cookie sale. (Photo: Shane Hughes/Sentinel-Tribune)
WALBRIDGE - Cookie baking at the Boday house starts Thanksgiving weekend, and ends promptly on Dec. 26.
"After awhile you do get sick of them. After the holiday season, enough is enough," said Sharilyn Boday, who hangs up her baking sheets and retires the cookie cutters right on Christmas, much to the dismay of family and friends. "That's probably why they like them so much. They only get them once a year."
Boday's fans have to get their favorite frosted cut-outs, Russian tea cakes, peanut butter blossoms, chocolate crinkles, snicker doodles and the favorite - pineapple cookies - before the new year.
There was extra opportunity this year. Boday participated in the village centennial committee's cookie sale on Dec. 20 at Lagniappe Banquet Hall.
The sale was a huge hit, with 30 dozen preorders. The group raised $1,200 which will be used to fund activities in 2013 to celebrate Walbridge's 100-year anniversary.
Almost immediately, the committee sold out of Boday's sugar cookies. What's her secret?
"They're just sugar cookies - decorated beautifully," she said.
Boday uses a star tip with buttercream icing for the finishing touches on the sugar cookies.
While others are shopping, her baking starts in earnest on Thanksgiving weekend.
"I did 10 different kinds this year and I would say there's at least five dozen of each kind," she said.
For the centennial sale, she baked an additional day on Dec. 15 at the township administrative building.
Her husband, Larry, also enjoys being in the kitchen. Together, they make a Santa Claus braided bread on Christmas Day. Sharilyn Boday also does candies, a craft she learned from her mother, Agnes.
The pineapple cookie featured today is one of Agnes's recipes.
"It's just a moist, good cookie," Boday said. "I had a friend e-mail me today (the day of the centennial sale). 'Did you bake pineapple cookies for the sale?' 'Yes.' 'I'll be there.'"
Boday also cans corn, salsa and beets.
Another specialty she makes on Christmas is a blueberry cheesecake, which used to be Agnes's favorite and a dessert her mother would request on her birthday: Dec. 24. Because it was always served on Christmas Eve, the Boday family has come to expect it on the holidays.
Boday's daughter, Angela Stanley, has not followed in her mother's footsteps in the kitchen.
"She can't boil water," Boday said with a laugh.
But grandson Julian, who will be 3 in January, does like to spend time with grandma while she's cooking or baking.
Boday, who is secretary for the curriculum, special education and gifted coordinator at Lake High School, said she's been baking Christmas cookies for 36 years.
"I think if I quit some people will be disappointed," she said. "The dentist even calls me and wonders when the plate (of cookies) is coming. Seriously."

Pineapple cookies
Body: 1 cup brown sugar
1 cup sugar
1 cup shortening

Cream together.
Add:
1/2 tsp. baking soda
2 eggs, beaten
4 cups flour
1 (15 oz.) can crushed pineapple, drained

Mix together and chill for an hour.
Drop onto greased cookie sheet. Bake at 350 degrees for 12 minutes.
Cool and frost with vanilla icing and colored sugar.
 

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