{"id":418,"date":"2010-12-15T03:35:32","date_gmt":"2010-12-15T03:35:32","guid":{"rendered":"http:\/\/cookiescupcakesandcardio.com\/?p=418"},"modified":"2011-01-09T18:23:35","modified_gmt":"2011-01-09T18:23:35","slug":"christmas-cookie-exchange","status":"publish","type":"post","link":"http:\/\/cookiescupcakesandcardio.co\/?p=418","title":{"rendered":"Christmas Cookie Exchange"},"content":{"rendered":"

Here are the packaged Red Velvet Cake Balls<\/strong> (as promised). . .<\/p>\n

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After my disastrous bout with the flu last week . . . I will never again<\/strong> eat Red Velvet :(. \u00a0It was the last thing I ate before three days on hugging my toilet. \u00a0Hmmm . . . I hope it wasn’t the cake balls! \u00a0Just kidding . . . I know it wasn’t . . . but unfortunately, the thought of Red Velvet and cream cheese has my gag reflex<\/strong> working overtime. \u00a0Such a sad day.<\/p>\n

There were moments leading up to Saturday’s cookie exchange when I thought I wouldn’t make it . . . but, I managed to pull through. \u00a0Two days of couching it and eating nothing but chicken soup had me ready to get out!<\/p>\n

This is a food and health blog! \u00a0Move on already.<\/strong><\/p>\n

Yes. \u00a0On to the Christmas<\/strong> cookie exchange<\/strong> . . . a big hug to Gretchen for hosting us in her beautiful new house \ud83d\ude42 and thanks ladies for bringing such delicious treats. \u00a0Everyone clearly put in lots of effort (no packaged dough was to be seen anywhere . . . there are<\/strong> rules to exchanges after all).<\/p>\n

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The goodies were put on the table with care . . .<\/em><\/p>\n

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in hopes to be eaten, unwrapped in the air<\/em>. \u00a0Sorry, the Christmas spirit overtook me there for a minute.<\/p>\n

Now for the cookies<\/strong> and recipes<\/strong>!<\/p>\n

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Cookie Connoisseur Cassandra<\/em> with Snappy Turtle Cookies<\/strong><\/p>\n

(Recipe adapted from Pillsbury.com<\/em>)<\/p>\n

Cookies<\/span><\/div>\n
1\/2\u00a0cup firmly packed brown sugar<\/div>\n
1\/2 cup butter<\/div>\n
1\/4 vanilla<\/div>\n
1\/8 maple extract<\/div>\n
1 egg<\/div>\n
1 egg, separated<\/div>\n
1 1\/2 cups all purpose flour<\/div>\n
1\/4 baking soda<\/div>\n
1\/4 salt<\/div>\n
1 cup pecan halves, split lengthwise<\/div>\n
Frosting<\/span><\/div>\n
1\/3 cup semisweet chocolate chips<\/div>\n
3 tbsps milk<\/div>\n
1 tbsp butter<\/div>\n
1 cup powdered sugar<\/div>\n
In large bowl, combine brown sugar and 1\/2 cup margarine; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well.<\/div>\n
Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling.<\/div>\n
Heat oven to 350\u00b0F. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show)<\/div>\n
Bake at 350\u00b0F. for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.<\/div>\n
In small saucepan, combine chocolate chips, milk and 1 tablespoon margarine; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. If necessary, add additional powdered sugar for desired spreading consistency. Frost cooled cookies. Let frosting set before storing. Store in tightly covered container. ***Cassie suggests using a ganache topping instead of the frosting. \u00a0Click here<\/a> for chocolate ganache recipe.<\/div>\n

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Peanut Butter Princess Carol<\/em> with Peanut Butter Marshmallow Squares<\/strong><\/p>\n

1\/2 cup butter<\/p>\n

1 package butterscotch chips<\/p>\n

1 package peanut butter chips<\/p>\n

1 cup of crunchy peanut butter<\/p>\n

1 bag of mini coloured marshmallows<\/p>\n

1. Melt butter in a medium sauce pan over medium heat. \u00a0Add chips and stir until melted. Add peanut butter and continue to stir.<\/p>\n

2. Remove from heat and add marshmallows.<\/p>\n

3. Press into 9×13 pan. Let cool . . . slice and enjoy.<\/p>\n

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Savory Savvy Patti<\/em> <\/strong>with Cheddar and Rosemary Shortbread<\/strong><\/p>\n

1\/2 cup unsalted butter, softened<\/p>\n

1 1\/4 cups aged white cheddar cheese, grated<\/p>\n

3\/4 cup all purpose flour<\/p>\n

2 tsp fresh rosemary, finely chopped<\/p>\n

1\/2 tsp dry mustard<\/p>\n

1\/4 tsp salt<\/p>\n

1\/2 tsp cracked black pepper<\/p>\n

In a bowl, beat butter until smooth. \u00a0In a separate bowl, toss together cheese, flour, rosemary, mustard, salt and pepper. \u00a0Stir flour mixture into butter, mixing until the dough comes together. \u00a0Shape the dough into a log about 9″ long, wrap in plastic wrap and refrigerate for at least two hours.<\/p>\n

Preheat over to 325 F. \u00a0Slice the log into 1\/4″ rounds and place 2″ apart on a parchment paper lined baking sheet. \u00a0Bake on the middle rack of the over until the cookies are lightly golden around the edges, about 15-20 minutes. \u00a0Cool fully and if desired, serve with red pepper jelly.<\/p>\n

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Biscotti Bella<\/em> dipping Christmas Biscotti<\/strong><\/p>\n

2 cups all purpose flour<\/p>\n

1 cup granulated sugar<\/p>\n

1\/4 tsp baking powder<\/p>\n

3 large eggs, fork beaten<\/p>\n

1 cup Christmas Smarties (or other red and green candies), chopped in food processor<\/p>\n

Combine flour, sugar and baking powder in a large bowl. \u00a0Add eggs. \u00a0Mix until stiff dough forms. \u00a0Add remaining ingredients. \u00a0Mix well. \u00a0Turn out onto lightly floured surface. \u00a0Divide dough in half. \u00a0Shape each half into 8 inch (20 cm) rolls, about 2 1\/4 inches apart on greased baking sheet. \u00a0Bake in 350 F oven for about 30 minutes until golden brown and crusty. \u00a0Remove from oven. \u00a0Let stand on baking sheet for 10 minutes. \u00a0Remove to cutting board. \u00a0Cut on diagonal with serrated knife into 1\/2 inch thick slices. \u00a0Arrange in single layer, cut-side up, on same baking sheet. \u00a0Bake for about 20 minutes until dry and browned on bottom. \u00a0Makes about 2 dozen biscotti. Don’t be afraid to change it up by adding your favourite dried fruit, nuts or even chocolate.<\/p>\n

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Timid Tanya<\/em> with Basic S<\/strong>hortbread Wedges<\/strong><\/p>\n

2 sticks (8oz) unsalted butter at room temperature<\/p>\n

2 cups all purpose flour<\/p>\n

3\/4 tsp coarse salt<\/p>\n

1\/2 cup of confectioners’ or granulated sugar<\/p>\n

1 tsp vanilla extract<\/p>\n

Butter an 8 1\/2″ cake or springform pan; set aside. \u00a0Sift together flour and salt in a small bowl; set aside. \u00a0Place butter in bowl of electric mixer fitted with paddle attachment. \u00a0Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 min- utes more. Add vanilla, if using. Add flour mixture, and combine on low speed. scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.<\/p>\n

Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.<\/p>\n

Heat oven to 325~ Bake until firm and just starting to color, about 50 minutes. Cool completely on wire rack before packaging. Will keep 3 to 4 weeks in an airtight container.<\/p>\n

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Glorious Gretchen<\/em> with Thimble Cookies<\/strong><\/p>\n

Gretchen says: “When asked to complete a cookie exchange I knew I wanted to make Thimble Cookies as I can’t remember a Christmas without them, they were always a part of my childhood baking memory. \u00a0I even remember the picture in the recipe book! \u00a0This recipe comes from The Purity Cookbook which was first published in 1967 and is still a family favourite for tried and true recipes. \u00a0Enjoy!”<\/p>\n

Thimble Cookies<\/p>\n

Preheat oven to 350′<\/p>\n

1. Cream Together
\n1\/2 cup butter
\n1\/4 cup sugar<\/p>\n

2. Add
\n1 well-beaten egg yolk (reserve the egg white)
\n2 tsp lemon juice
\nBeat Well<\/p>\n

3. Add
\n1 cup all-purpose flour
\nCombine until well blended<\/p>\n

4. Shape dough into 1′ balls.<\/p>\n

5. Dip ball in
\n1 slightly-beaten egg wash<\/p>\n

6. Then roll in
\nAbout 1 cup finely chopped nuts<\/p>\n

7. Place on greased baking sheets and make a fairly deep indentation in the centre of each cookie.<\/p>\n

8. Bake in preheated oven (350′) for 5 minutes adn then quickly indent the centres a second time.<\/p>\n

9. Bake for another 5-6 min. or until cookies are just set.<\/p>\n

10. Fill warm cookies with brightly colour jam of your choice…our family favourite is raspberry.<\/p>\n

– makes 2 doz. cookies, doubles well, freezes well<\/p>\n

Luscious Lisa<\/em> with Orange Granola<\/strong>.<\/p>\n

1\/4 cup liquid honey<\/p>\n

2 tbsp frozen concentrated orange juice<\/p>\n

1 tbsp vanilla extract<\/p>\n

2 tsp canola oil<\/p>\n

1 tsp ground cinnamon<\/p>\n

3 tsp grated orange zest (optional)<\/p>\n

1\/2 cup large flake rolled oats<\/p>\n

1\/2 cup finely chapped dried apricot<\/p>\n

1\/4 cup medium sweetened coconut<\/p>\n

1\/4 sliced natural almonds<\/p>\n

Preheat oven 375 F. \u00a0Combine first 6 ingredients in small dish. \u00a0Reserve 2 tbsp in small cup. \u00a0Set aside.<\/p>\n

Put oats into medium bowl. \u00a0Drizzle remaining honey mixture over top. \u00a0Stir until coated. \u00a0Spread evenly on greased baking sheet with sides. \u00a0Bake for about 5 minutes, stirring occasionally, until starting to crisp and lightly brown.<\/p>\n

Meanwhile, combine remaining 3 ingredients in small bowl. \u00a0Drizzle reserved honey mixture over top. \u00a0Stir until coated. \u00a0Add to oat mixer. \u00a0Stir. \u00a0Bake for 4-6 minutes until crisp and golden. \u00a0Transfer to baking sheet to wire rack to cool. \u00a0Makes about 4 cups. Serves 8.<\/p>\n

Thanks again ladies for the great night out! \u00a0There are only 363 days until next year’s exchange!<\/p>\n

Advice for Hosting or Participating in a Cookie Exchange<\/strong>:<\/p>\n