Simple Tips for a Stress-Free Cookie Exchange

Invite your friends for a Cookie Exchange!

 

 

 

 

 

 

From The Christmas Kitchen by Tammy Maltby with Anne Christian Buchanan

 

 

 

 

 

 

 

 

 

 

Simple Tips for a Stress-Free Cookie Exchange

 

Here are some ideas I’ve gathered over the years for a cookie exchange that is simple and fun—a true joy instead of a chore.

•         The perfect number of people for a cookie exchange is twelve, including the hostess. (This works well because most cookie recipes yield dozens.)

•         Each participant bakes thirteen dozen of one kind of cookie—twelve dozen for sharing and a dozen for sampling.

•         Check in with the hostess ahead of time to be sure recipes aren’t duplicated—and make sure every cookie freezes well. (In general, hard, crisp cookies freeze better than soft, chewy ones—although bar cookies freeze best of all.)

•         For an efficient cookie exchange, each participant should bring twelve packages of a dozen cookies each already packaged for the freezer (twelve packages). Each freezer container should be labeled clearly with the type of cookie, date they were made, and—important!—the recipe. The remaining dozen goes on a platter for sampling.

•         Every participant should also bring a large carton to take home the containers of cookies.

•         At the party, the cookie exchange itself goes quickly. Each guest simply picks up twelve already-packed containers and puts them in the carton brought from home.

•         Once the “business” part of the cookie exchange is over, it’s time for the party. You already have the goodies—all those sample plates! All you need to add is something delicious to drink—coffee, hot tea, and perhaps some mulled cider.

•         Put out pens and paper so guests can jot down notes about the cookies as they sample them.

•         While you all munch, share a Christmas story or devotional, have a guest or two recall a memorable Christmas, or ask participants to share tips for making the holidays more meaningful.

•         With your cookie exchange an unqualified success, consider a variation for next year. Try a theme—all chocolate cookies, all frosted cutouts, all bar cookies—or a cookie-dough exchange, where each person brings twelve containers of prepared but unbaked goodies. Or why not try an entree exchange for a smaller group? Each person brings multiple recipes of a freezable entree already packaged and ready to go.

Simple Idea

Another great way to share the Christmas Kitchen is to recruit a group of friends to staff a Meals on Wheels kitchen or soup kitchen.

 

 

Four-Way Cream-Cheese Butter Cookies

The best thing about this wonderful cookie recipe (besides the great taste) is its versatility. One recipe makes four different kinds of cookies—all of which freeze well and are wonderful for a cookie exchange.

1 cup (2 sticks) unsalted butter, softened

1 3-ounce package cream cheese, softened

1 cup white sugar

1 egg yolk

1 tsp. vanilla extract

1 tsp. almond extract

2¼ cups all-purpose flour

¼ tsp. salt

Preheat oven to 350º. In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk and beat until light and fluffy. Stir in extracts. In another bowl, sift together flour and salt and gradually blend into egg mixture. Vary as indicated below. Makes about 6 dozen cookies.

Simple Variations

•         Almond Spritz: For colored cookies, add food coloring a drop at a time until desired color is reached. Place dough into a cookie press and follow manufacturer’s directions to form shapes on ungreased cookie sheet. Decorate as desired with sprinkles. Bake 12–15 minutes, until cookies are golden brown on peaks and bottoms. Remove from cookie sheets at once to cool on wire racks.

•         Pecan Thumbprints: Omit almond extract and use 2 tsp. vanilla. Chill dough about an hour. Form into 1-inch balls and roll in finely chopped pecans. Indent each cookie with your thumb and bake as for spritz. When cool, fill thumbprints with jam of your choice.

•         Wedding Cookies: Omit almond extract and add another ½ tsp. vanilla. Stir in ½ cup chopped pecans and ½ cup miniature chocolate chips. Chill dough, then form into 1-inch balls. Press each ball down slightly and bake as directed above. Cool about 5 minutes, then roll in confectioner’s sugar.

•         Cinnamon-Orange Wafers: Substitute orange extract for almond extract. Add 2 tsp. chopped orange zest or marmalade and ½ tsp. cinnamon. Chill and form into 1-inch balls. Use a sugar-covered drinking glass to gently press into ¼-inch wafers. Bake as directed above. (Because these are thinner, they may bake more quickly.) If desired, glaze with a thin mixture of confectioner’s sugar and orange juice.