A Christmas cookie exchange or swap is a great way to enjoy a variety of different cookies while only baking one kind. These exchanges can be a lot of fun. Ideally, you should plan your cookie swap for 10 to 12 people, as that gives you a good variety of different cookies; any more than that will mean too much baking.
Each guest will need to bring one dozen cookies to share and sample at the cookie exchange party, and another one dozen cookies for each participant. Avoid duplication of cookies by asking guests to RSVP and tell you about the cookies they will bring. Make sure each guest brings copies of their recipe to pass around.
Cookies to be exchanged should be wrapped well. They should be placed either on plastic plates with plastic wrap or in disposable containers that are airtight. It’s wise to pick a non-weekend day or evening to gather for your exchange. It can be a morning coffee party, an afternoon te, or an evening gathering, whatever you like, pick a time when all participating can come, about two to three weeks before Christmas. Remind guests to bring a large container to take their cookie assortment home. During the cookie exchange, serve warm beverages such as coffee, hot chocolate, hot apple cider, or herbal tea. Don’t forget to eat and sample all the delicious cookies!
Hazelnut Shortbread Cookies
1 cup butter, room temperature
1/2 cup granulated sugar
2 tablespoons genuine maple syrup
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1-1/4 cups roasted hazelnuts (filberts), chopped*
4 oz. semisweet or bittersweet chocolate, chopped
1 teaspoon butter or vegetable shortening
*To roast hazelnuts: Spread shelled nuts in a shallow pan and roast in a 275 F oven 20 to 30 minutes or until skins crack. Remove from heat. Remove skins by rubbing warm hazelnuts in a towel. Coarsely chop hazelnuts (do not put in food processor); set aside.
Preheat oven to 325 F. In large bowl, lightly beat butter; add sugar and beat thoroughly. In small bowl, whisk maple syrup and vanilla extract together; add to butter mixture, scraping down sides of bowl. Mix in flour just until blended; add hazelnuts. Cover bowl and refrigerate until dough is firm.
Remove from refrigerator and roll into logs. With a sharp knife, cut dough into 1/4-inch slices and place two inches apart on ungreased baking sheets. If you desire, roll dough out on a lightly floured board and use cookie cutters to cut desires shapes.
Bake for approximately 12 to 15 minutes until lightly browned. Remove from oven and let cool on wire racks. Place cookies on ungreased cookie sheets.
While the shortbread cools, melt the chocolate and butter or shortening in stainless steel bowl over a pot of simmering water. Stir until chocolate is smooth and completely melted. Remove from heat.
Dip one side of the cookie into the chocolate; place back on cookie sheet to harden. Store in airtight container at room temperature up to 1 week.
Variation: For a delectable option, change butter measurement to 3/4 cup and add 1/4 cup Oregon hazelnut butter. This decreases the amount of saturated fat in the recipe and increases the wonderful flavor of hazelnuts.
Salted Caramel Shortbread Cookies
1-1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 -1/2 cups all-purpose flour
Topping
1 bag (14 oz) caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoon coarse (kosher or sea) salt
Heat oven to 350 F.
In large bowl, beat 1-1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended. Divide dough in half.
Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2-1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough. Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.
Peanut Butter Delights
1/2 cup shortening
1/2 cup butter
1/2 cup creamy peanut butter
1-1/2 cup sugar, divided
1 cup packed brown sugar
2 eggs
3 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
Filling:
1/2 cup creamy peanut butter
4 oz cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 tsp. tsp. vanilla
2-1/2 cups milk chocolate chips
Topping:
1 tbsp. butter
1-1/2 cups icing sugar
6 tbsp. baking cocoa
3 tbsp. water
1/4 tsp. vanilla
In large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Roll into 1-1/2-inch balls; roll in remaining sugar.
Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the centre of each ball.
In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation. Bake at 350 for 12-15 minutes or until firm to the touch. Remove to wire racks to cool.
In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set.
For topping, in a large saucepan, melt butter. Whisk in confectioners’ sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set.
Store in an airtight container in the refrigerator. Yield: about 5 dozen.
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every other Wednesday and one Sunday per month.
