Extreme Cookie Exchange

by Jan

Christmas cookies -- who can resist them? If there’s one time of the year that inspires even the most reluctant cookie baker, it’s the holiday season. But there are so many recipes to choose from! Do you focus on the family recipe handed down through the generations, or break new territory with a fussy creation from the cover of a magazine, or perhaps take it easy with a roll of slice and bake holiday-themed sugar cookies from the dairy cooler?

As for me, I love the baking, but I’m always running short on time around the holidays. I usually manage to whip up a batch of the cardamom-laced delights that have sustained the maternal side of my family back through the ages, but when it comes to adding variety, I have long been at the mercy of kindly friends who sent off generous packages of their own baked goods.

Then my aunt told me about her annual cookie exchange. Eight neighborhood ladies participate in the party she attends. When the big night arrives, each contributor brings eight-dozen cookies -- one dozen for sharing at the party, and one dozen apiece for each of the other attendees. In the end, everyone has a whopping eight different cookie varieties to take home. I quickly realized that this could be the answer to my quest for diversity among my holiday treats.

Of course, my aunt’s party is all very well organized and regulated. To make a cookie exchange play with my varied group of friends, I’ll have to do a little tinkering. I plan to loosen up the requirements and ask my guests to simply bring a big batch of cookies -- enough for both eating and swapping. Those folks who just can’t bare the thought of baking can bring a snack to share.

Aside from baking my own cookie contribution, my preparations will be fairly simple. I’ll include recipe cards with the party invitations so folks can share recipes if they’re so inclined. As for decorating, I’ll set out little faux pine trees decorated with seasonal cookie cutters strung from ribbon. I’ve also made a little wall hanging with some pine sprigs, a few wooden spoons, and a poinsettia patterned oven mitt. Near the cookie table, I’ll place a big basket full of small paper bags, plastic wrap, and Baggies so folks can port home their cookie haul. Then I’ll rustle up a variety of savory snacks, stock the bar, and add a nice warm drink like mulled cider to round out the repast. Voila! It’s party time.

Here’s a recipe that will help get your cookie swap off to a good start. Or, you can skip the swap and just enjoy the cookies. You’ll begin with a basic dough and end up with six different cookies; another way to add variety to your holiday baking without adding too many hours to your kitchen schedule.

Six Way Drop Cookies

Ingredients for basic dough:

2 cups (4 sticks) butter at room temperature

1 cup dark brown sugar

2 eggs

1 tbsp. vanilla extract

4 cups self-rising flour

4 oz. semi-sweet baker’s chocolate

Using an electric mixer, beat together everything but the flour until well-combined.

Add flour and mix one cup at a time, until just combined.

Divide dough in half.

Melt baker’s chocolate and add to half of dough.

Divide each half of dough into thirds.

With the dough prepared, you’re ready to create six different cookie varieties. You should end up with 12-14 cookies of each kind.

Pre-heat your oven to 350 degrees.

Crantastics

Ingredients:

1/3 portion of plain dough

1/4 cup dried cranberries

1 tsp. orange extract

Mix together ingredients until just combined.

Drop with a teaspoon or cookie scoop onto a baking sheet.

Bake in a 350-degree oven for 8-10 minutes.

Let cool on the pan for 3 minutes, and then move to a wire rack.

Hopelessly Chip

Ingredients:

1/3 portion of plain dough

1/4 cup mini chocolate chips

Mix together ingredients until just combined.

Drop with a teaspoon or cookie scoop onto a baking sheet.

Bake in a 350-degree oven for 8-10 minutes.

Let cool on the pan for 3 minutes, and then move to a wire rack.

Amaretto di craftygal

1/3 portion of plain dough

1/4 cup slivered almonds

1 tsp. almond extract

Mix together ingredients until just combined.

Drop with a teaspoon or cookie scoop onto a baking sheet.

Bake in a 350-degree oven for 8-10 minutes.

Let cool on the pan for 3 minutes, and then move to a wire rack.

Hey Macadamia

1/3 portion of chocolate dough

1/4 cup white chocolate chips

1/4 cup chopped macadamia nuts

Mix together ingredients until just combined.

Drop with a teaspoon or cookie scoop onto a baking sheet.

Bake in a 350-degree oven for 8-10 minutes.

Let cool on the pan for 3 minutes, and then move to a wire rack.

Gratefuls

1/3 portion of chocolate dough

15 candied cherries, chopped into pieces

Mix together ingredients until just combined.

Drop with a teaspoon or cookie scoop onto a baking sheet.

Bake in a 350-degree oven for 8-10 minutes.

Let cool on the pan for 3 minutes, and then move to a wire rack.

Hey! Your Peanut Butter Got In My Chocolate!

1/3 portion of chocolate dough

1/4 cup peanut butter chips.

Mix together ingredients until just combined.

Drop with a teaspoon or cookie scoop onto a baking sheet.

Bake in a 350-degree oven for 8-10 minutes.

Let cool on the pan for 3 minutes, and then move to a wire rack.

Cookie Tips:

Ovens and baking sheets vary. Keep a close watch on your cookies to guard against burning.
To save money and storage space, buy ingredients such as chips, nuts, and dried cranberries from the bulk section of your grocery store. Get just the amount you need.

A cookie scoop may seem like a frivolous kitchen gadget, but it sure comes in handy when working with drop cookies.

Cookie sheets without sides are rumored to produce crisper cookies.

You can substitute 1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt for 1 cup self-rising flour.

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