Lisa Sheppard is a Senior Historic Preservation Planner with the City of Jacksonville, Florida. She has worked with the City’s Planning and Development Department for 18 years. After receiving her BA from the University of North Florida, she attended Savannah College of Art and Design for Historic Preservation post-graduate studies where she researched the issue of the continued use of historic school buildings. She is a member of the American Institute of Certified Planners.
As a historic preservation planner, she is responsible for reviewing the design of hundreds of projects, the administration of two local preservation incentives and hosting an annual preservation award ceremony. Her interest in recycling old buildings inspired her to achieve LEED, AP® accreditation. She has spoken on historic preservation issues at national, state and local events for the Florida Trust for Historic Preservation, the National Alliance of Preservation Commissions, the Florida Planning and Zoning Association, Florida Chapter of the American Planning Association and the U.S. Green Building Council.
Although not consecutively, Lisa has served as a JHS Board Member for more than a decade.
Editors note: Lisa generously sent along her mother’s fruit cake cookie recipe seen below.
Christmas cookies an important part of local life
The Jacksonville Historical Society offers up a special Christmas gift his holiday. We’re including two Christmas cookie recipes, one for Christmas Fruitcake Cookies and another for Snowball Cookies. Both recipes have Jacksonville ties.
Fruit Cake Cookies
This recipe is provided by Arlene Sheppard, the mother of JHS board member Lisa Sheppard. Arlene has lived in Southside Estates since moving to Jacksonville as a child in the 1950’s. She insists that credit for this yummy recipe be given to Leo Hawkins, who was a friend and Sunday school teacher at Peace Presbyterian Church. The cookies were served to rave reviews at the JHS “Gingerbread by Candlelight” on December 14.
1 cup sugar
2 cups cake flour (or all purpose)
½ lb butter (2 stick softened)
4 cups nuts (chopped)
1 lb candied cherries (cut in small pieces)
1 lb candied pineapple (cut in small pieces)
1 tsp vanilla
1 tsp lemon extract
1 tsp almond extract
Preheat oven to 275 degrees.
Coat cut-up-fruit with flour (additional, not part of 2 cups).
Add chopped nuts to fruit and flour mixture. (set aside)
In a separate bowl combine eggs, sugar and softened butter.
Add remaining flour to the eggs/sugar/butter mixture.
Add egg/sugar/butter/flour mixture to fruit/nut/flour mixture.
Drop by teaspoon on lightly greased or Pam covered cookie sheet.
Bake 15-20 minutes (till light brown on bottom)
If your oven is too hot the cookies will run, so adjust accordingly.
Although Jacksonville has only one recorded White Christmas on record, 1989, why not celebrate all things winter, especially if not found here! This Snowball Cookies recipe is found in the Jacksonville Sesquicentennial Cooks’ Book, a book so popular it enjoyed numerous editions and reprints. The book celebrated the city’s 150th birthday. This recipe was submitted by Deborah A. Werner.
1 cup of butter or margarine
1/3 cup of powdered sugar
2 teaspoons of water
2 teaspoons of vanilla
2 cups of shifted all-purpose flour
1 cup chopped pecans
Cream butter and sugar. Add water and vanilla. Blend in flour (dough will be thick) Mix well. Blend in nuts. Shape into balls about one teaspoon of dough. Place one inch apart on an ungreased cookie sheet. Bake at 325 for 20 minutes. Remove from pan and cool a few minutes and roll in more confectioner’s sugar. Makes three dozen.