Christmas Cookie Exchange - New England
Christmas Cookie Exchange
By Marcia Passos Duffy
The details of the very first Christmas cookie exchange remains buried in the annals of cooking history, but my bet is that it started as: 1) a reason for women (or men – I found a men’s cookie exchange group in Seattle, WA) to get together during the stressful holiday season and decompress, and 2) the best way to get a wide assortment of home-made cookies for the holidays that you don’t have to make yourself.
Right now there are probably a baker’s dozen (or more) cookie exchanges going on right in your own neighborhood. Most are similar in the way they operate: Typically each person brings ten cookies for each member – so if you have 10 members that’s 100 cookies you need to bake. Certainly a lot of baking, but in return each gets a huge assortment of cookies all shapes, sizes and flavors to give away as gifts or to bring out after your Christmas dinner.
Thinking of having a cookie swap? Here are some tips on hosting one:
1. Invite group (10 is a good number – any more than that makes the swap difficult to manage) of cookie-loving friends and neighbors to bring a batch of cookies – about 1 dozen multiplied by the number of guests. The invitations can be sent by mail or email, but make sure you ask each participant to make 10-12 copies of the cookie recipe they will make (and to bring them to the party), and their own tins to transport 100+ cookies home.
2. Make sure you include an RSVP number to call – you’re going to need to find out what cookies they are going to bake; make sure no one makes the same type of cookie – a successful exchange aims for variety!
3. Make sure guests know the cookies need to make cookies that can stand up to being transported easily – no paper-thin fragile recipes!
4. Select an evening about a week or 10 days before Christmas for the exchange.
5. Decide if you are going to serve appetizers, drinks and cookie sampling.
6. During the exchange organize the cookies buffet-style so guests can easily gather up their cookies into their containers.
Good Exchange Recipes:
Dried Cranberry Biscotti
Cream Cheese Candy Cane Cookies
Peanut Butter Kiss Cookies
Snickerdoodles
Haystacks
White Chocolate Bark
Dried Cranberry Biscotti
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1/2 c. butter at room temp.
2 large eggs
1/2 tsp. almond extract
1 1/2 c. dried cranberries
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Combine flour, baking powder, and salt in medium bowl; stir well to blend. With electric mixer beat sugar eggs, butter and extract. Add and mix in flour mixture. Mix in cranberries.
Divide dough in half. Using floured hands shape into 2 logs. Bake 30-35 minutes. Cool completely. Slice logs into 1/2 inch pieces with serrated knife and bake slices 10 minutes without parchment. Turn over and bake additional 5 minutes.
Makes about 3 dozen.
Cream Cheese Candy Cane Cookies
1/4 c. butter, softened
1 (3oz.) pkg. cream cheese softened
1 egg
1 pkg. Pillsbury Moist Supreme White Cake Mix
1/4 tsp. red gel or food coloring
Preheat oven to 350 degrees. In large bowl, combine butter, cream cheese and egg; blend well. Add cake mix; mix until well blended. Divide dough in half. Add food coloring to half of dough; blend well for even red color.
For each cookie, measure 1 tsp. white dough and 1 tsp. red dough. Roll out each into 4" ropes. Place ropes side by side. Lightly roll together; twist. Place 2" apart on ungreased cookie sheet; shape each to resemble candy canes.
Bake at 350 degrees for 7-9 minutes or just until edges are golden brown. Immediately remove from cookie sheets.
Makes about 3 dozen.
Peanut Butter Kiss Cookies
1/2 c. butter
1/2 c. peanut butter
1/2 c. white sugar
1/2 c. light brown sugar
1 egg
2 tbspn. milk
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
Mix all ingredients together and roll into balls. Roll balls in additional white sugar and bake at 375 degrees for 6-8 min. After 6-8min. push “Kisses” into the
center and bake for another 1-2 min.
Makes about 3 dozen.
Snickerdoodles
1/2 c. butter
1 1/2 c. all-purpose flour
1 c sugar
1 egg
1/2 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. cream of tartar
2 tbspn. sugar
1 tsp. ground cinnamon
In a mixing bowl beat butter with a mixer on medium to high speed for 30seconds. Add about half of the flour, the 1 sup sugar, the egg, vanilla, baking soda and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour. Shape dough into 1 inch balls. Combine 2 tbspn. sugar and the cinnamon. Roll balls in sugar-cinnamon mixture.
Place 2 inches apart on ungreased cookie sheet. Bake in 375 degree oven for 10-11 minutes or till edges are golden. Cool cookies on wire rack.
Makes about 3 dozen.
Haystacks
2 six-ounce bars of Hershey's milk chocolate (with or without almonds)
1 cup corn flakes
1 cup coconut
Line cookie sheet with wax paper. Break up chocolate bars and microwave (approximately 2 minutes) or melt over a double boiler.
Stir in corn flakes and coconut. Using a teaspoon, drop bite-size scoops onto wax paper.
Let cool until hard (or refrigerate if you're too impatient).
Makes approximately 24-30 cookies
White Chocolate Bark
While technically not a “cookie” these easy-to-make festive candies will be welcome at any swap!
¾ cup candied cherries, red
¾ cup candied cherries, green
1 cup pecan halves
16 ounces white chocolate, melted
Carefully melt chocolate on low heat. When completely melted, add cherries and pecans. Mix well. Pour mixture in a thin layer onto greased cookie sheet. Let stand until firm. Cut into squares or break into pieces. Store covered at room temperature.
Makes 2 pounds of candy.
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