Tag Archives: Cookie Exchange
Christmas Spiral Cookies are so fun and festive for the holiday season! These homemade slice and bake cookies will certainly stand out in an assortment of Christmas cookies. A perfect cookie to take to a cookie swap party and impress the guests!
Spiral Christmas Cookies
yields approximately 30 cookies
- 2 1/2 sticks unsalted butter
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup confectioners’ sugar
- 1 teaspoon vanilla
- red gel food coloring
- 1 1/2 cups sanding sugar
Using an electric mixer, cream butter and sugar until light and fluffy.
Sift the flour, baking powder, salt and confectioners’ sugar together. Reduce the mixer speed and gradually add the dry ingredients to the mixing bowl. Add the vanilla.
Split the dough into two equal halves. Remove half of the dough. In the other half, gradually add the red food coloring and mix until you reach the desired color.
Rollout each half of the dough between 2 sheets of wax paper or parchment paper into a rectangular shape and 1/8 inch thick. While in the paper, place the rolled out dough onto a cookie sheet and refrigerate for a couple of hours.
Remove from the refrigerator and place the sheet of red dough on top of the plain dough. Trim the edges to evenly create a rectangular shape. Once the dough warms slightly, it can be rolled without cracking. Roll into a log, pressing out the air in between the layers.
Roll the log in a pan of green sanding sugar.
Wrap the log in plastic wrap and refrigerate overnight.
Heat the oven to 325°. Slice the log with a sharp knife about 1/4″ thick and place on a baking sheet for 14 – 16 minutes until the cookie is lightly browned.
Store in an air-tight container and they will be fresh until Christmas!
Sweet Stackers convert your air-tight containers to multi-level using stackable corrugated plastic trays. Visit my website http://sweetstackers.com for more information about our product, get more ideas on how to use our product or find the right size trays that will fit a plastic storage container that you already own!
These meringue cookies are light, minty and easy to make! Definitely a great way to change-up the assortment of traditional cookies. These Midnight Mint Meringue Cookies were brought to our Cookie Swap 2013!
Midnight Mint Meringue Cookies
- 2 egg whites
- 1/2 teaspoon Cream of Tartar
- Pinch of salt
- 1/4 teaspoon of Mint Extract (can be decreased according to taste)
- 3/4 cup sugar
- 1-2 cups of chocolate chips, mint chocolate chips, or Andes mint pieces
- green food coloring
Preheat oven to 375 for 15 minutes.
Beat egg whites, Cream of Tartar, salt and food coloring until stiff.
Fold in sugar, mint and chocolate chips.
Place sheet of wax paper on cookie sheets. Drop by the spoonful onto cookie sheets.
Turn off oven and place cookie sheets in oven overnight. DO NOT OPEN OVEN for at least 6 hours for best results!
These cookies are pretty in pink and perfect for the third week of advent. Shhh…there is a sweet surprise in the middle! These Cherry Bonbon Cookies were brought to our 2013 cookie exchange party. Enjoy!!
Cherry Bonbon Cookies
- 1/2 cup butter, softened
- 3/4 cup confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1- 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 24 maraschino cherries
- 1 cup confectioners’ sugar
- 1 tablespoon butter, melted
- 2 tablespoons maraschino cherry juice
In a mixing bowl cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool completely.
For glaze, combine sugar, butter and cherry juice. Drizzle over cookies. Dust with additional powdered sugar.
These are just way too cute using the holiday shaped pretzels. The combination of salt, caramel and sweet chocolate = yum! Perfect for a gluten-free recipe too. Rollo Turtles were brought to our 2013 cookie exchange party.
20 small mini pretzels
20 chocolate covered caramel candies (Rollo)
20 pecan halves
Preheat oven to 300°.
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
An excellent brownie-like cookie recipe with a swirl of melted Andes Candies mint chocolates. A yummy addition to our cookie swap 2013!
- 3/4 cups butter
- 1-1/2 cup packed brown sugar
- 2 tablespoons water
- 12 ounces semi-sweet chocolate chips
- 2 large eggs
- 2-1/2 cups flour
- 1/2 teaspoon salt
- 1-1/4 teaspoons baking soda
- Andes mint candies broken in half
Preheat oven to 350°.
Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir.
Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt, and baking soda. Beat until well blended. Chill one hour.
Roll into balls, place two inches apart on parchment lined baking sheets.
Bake for 10 minutes. Place mint half on top. Allow to melt slightly and spread with a spoon.
A classic, sweet Christmas treat! These cookies have been present at my family holiday parties since my childhood. Love them even more as an adult, especially with a cup of coffee.
Pecan Tassies were brought to our cookie exchange party. Enjoy the recipe!
- 1/2 cup butter, softened
- 3 ounces cream cheese
- 1 cup flour
- 2 TB butter, melted
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup pecans, finely chopped
Preheat oven to 350°.
Beat butter and cream cheese until well blended. Add flour, mix until soft dough forms. Shape dough into 1″ balls and place into ungreased mini muffin pan. Dip mini tart shaper in flour, press down with even pressure until dough rises slightly above rim of pan.
Filling: Melt butter, stir in brown sugar, egg and vanilla. Add chopped pecans and mix well. Fill each tart with level scoop (do not over fill).
Bake 20-25 minutes or until light golden brown. Cool in pan 3 minutes, remove from pan, cool completely and sprinkle with powdered sugar.
In todays crazy busy world, a cookie exchange party is a life saver during the holidays. It is a great way to take a break from the holiday rush, enjoy friendships and share family tradition of baking homemade Christmas cookies. The best part – you only need to bake one batch of cookies and you come home with a variety!
Last night, I hosted a Cookie Exchange with a few friends. Everyone brought a large batch of yummy Christmas cookies to swap and recipes to share. It was quite a fun night to mingle, enjoy a glass of warm spicy wine and sneak a taste of a few cookies.
I have created a collection of cookies and recipes from my Cookie Swap 2013 to share with you. I will post more recipes and links in the days leading to Christmas. Here is a sneak peak – Enjoy!