With all the goings-on at this time of year, sometimes it’s hard to find time to do as much holiday baking as you’d hoped to.
A great solution is to host a holiday cookie exchange. Invite a group of friends to each bring several dozen of their home-baked goodies, along with a couple of cookie tins or other storage containers to take home their “loot”.
Set up a table to display all the cookies and then let each person make their selections. Have some light refreshments on hand, either coffee or tea ,or a holiday drink like egg nog or punch to make things festive. It’s a nice way to get together with friends and an even better way to beef up your cookie supply for the holidays.
Here are some easy and delicious recipes you could use for your contribution.
Vanilla Almond Crescents
1 cup butter, room temperature
1 cup granulated sugar
1 tsp pure vanilla extract
1 tsp pure almond extract
2+1⁄3 cups all-purpose flour
1 cup ground almonds
1 cup icing sugar
Preheat oven to 350º F; spray cookie sheets with cooking spray or line with parchment paper. With an electric mixer, beat the butter with the granulated sugar until light and fluffy. Add the vanilla and almond extracts and beat until incorporated.
Stir in the flour and almonds and work flour mixture into a firm dough. Working with one tablespoon of dough at a time, shape a log that is slightly thicker in the middle than at the ends, then bend the log into a crescent shape. Place cookies on prepared sheets and bake for 12 to 15 minutes or until lightly browned.
Let cookies cool slightly on the baking sheets. Sift powdered sugar into a small shallow bowl. While the cookies are still warm, roll them in the powdered sugar until they’re generously coated (the sugar will melt slightly to make a white coating on the cookies). Cool completely on wire racks. Makes about 40 cookies.
Source: food.com
Cranberry Orange Cookies
¾ cup butter, softened
1 cup granulated sugar
1 egg
2 cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ cup dried cranberries, finely chopped
1 Tbsp finely grated orange zest
For the rolling sugar:
½ cup granulated sugar
1 Tbsp finely grated orange zest
Preheat oven to 350º F. Grease cookie sheets or line with parchment paper. With an electric mixer, beat the butter and one cup of sugar until light and fluffy; add the egg and beat until well combined.
In a separate bowl whisk together the flour, baking powder and baking soda. Add to the butter mixture and mix until just combined. Fold in the cranberries and one tablespoon of orange zest.
Chill the dough while you make the orange rolling sugar: combine the half cup of sugar and one tablespoon of orange zest; use your fingers to rub the sugar and zest together until combined and mixture is fragrant. Shape dough into one-inch balls and roll in the orange sugar. Place on baking sheet and flatten slightly; bake for 10 to 13 minutes or until lightly golden. Cool on wire racks. Makes about three dozen cookies. Source: fakeginger.com
Swiss Cinnamon Crisps
1 cup butter, softened
½ cup packed brown sugar
¾ cup granulated sugar
1 egg
1 tsp vanilla
Finely grated zest of one lemon
3 cups all-purpose flour
½ tsp salt
1 Tbsp cinnamon
For topping cookies:
1 egg
2 Tbsp milk
¼ cup sugar
1 Tbsp cinnamon
Beat the butter and both sugars together until light and fluffy. Add the egg, vanilla and lemon zest and beat until combined. Add the flour, salt and cinnamon and mix until incorporated.
Form the dough into a flattened disk, wrap in plastic wrap and refrigerate for at least one hour. Preheat oven to 350º F. Roll the dough out on a well-floured surface to about one-quarter inch thick.
Cut out shapes with cookie cutters or cut into squares or rectangles with a pastry wheel or pizza cutter and place cookies on parchment-lined cookie sheets. In a small bowl beat the egg and milk together with a fork or whisk; in another small bowl mix together the sugar and cinnamon. Use a pastry brush to coat the cookies lightly with the egg mixture, then sprinkle the cinnamon sugar on top. Bake for 10 to 12 minutes or until firm to the touch. Makes about six dozen cookies. Source: bakingandmistaking.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. [email protected]
