REPOST

I've been seeing cookie exchanges being mentioned a lot lately. I've been hosting them on and off twenty years now and so I definitely have a set of rules that I think work out really well.  Most of the time I've done these at my workplace where you can have as many as 20 people participating. It can get a bit unruly. Sure, there are plenty of ways to host, but this is what works for me.


1) Your contribution must be homemade, made from scratch. Shortcutting it with brownie mixes or slice and bake cookies just won't cut it in my world.

2) Festive cookies only. Which really means... no chocolate chip, oatmeal, peanut butter, or rice krispie treats allowed. I'm not interested in a cookie that I can get any time of the year at any bake sale or coffee counter. It should be something you only make once or twice a year that is associated with the holidays or special occasions.


I divide people into teams of eight people. That means that each person must make a total of four dozen cookies. You can vary the team sizes, but you want to keep it manageable for the participants. You don't want to ask them to have to bake eight dozen cookies - they wouldn't want to do it!

They make individual gift plates or bags with six cookies in each. They can provide the recipe if they wish, but it is not required. Some people do have their special, family recipes, so I don't push it. I've also asked people who want to to submit their recipes to me a week in advance by email. That way I can put together a little cookie book to give everyone the day of the exchange.

On the day of the exchange, each team swaps plates/bags so that you go home with eight different kinds of cookies. Now this does mean that you have one that is your own submission. Most of the time we take our own plates and donate them for eating there, on the spot. That way people can sample cookies from other teams.

Other Methods

There are other methods of doing cookie exchanges. For instance, everyone brings their plate of cookies and you set them out buffet-like. Each person goes down the line and takes one or two of each cookie. The reason I don't like this style is that people often want to go home with their cookies to share with their families. If there is only one of Sara's Kris Kringle balls, then my spouse/child won't get to try it or there could be fights among siblings.

Cookie exchanges are a lot of fun and the rules can be altered to fit your agenda. With holidays and cookies paired together, you can't help but be in a festive mood.

Potato Chip Cookies

Daring Bakers: Coconut Cream Panna Cotta


  

1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Serve from ramekins or turn out on plates, To turn out, run a knife around the edge of the panna cotta. Place a hot rag around the ramekin for a few seconds and then flip the ramekin onto a plate to release the panna cotta. Add garnishes and serve.

Back in 1994, Mary Tyndall won the Pillsbury Bakeoff with her recipe for Fudgy Bonbons. Since then, they have become one of the most popular of all the Bakeoff recipes. They are easy and good, if not all that good for you. I pull these out for my holiday cookies every once in a while. Because I had ignored cookie baking to the last few days before Christmas, I figured I needed to focus on easier cookies. This being one.

The ones above were rolled in powdered sugar. I was surprised when I couldn't find almond bark in the store last night to decorate with swirls like I wanted.


Pillsbury Fudgy Bonbons

2 c semisweet chocolate chips

¼ c butter or margarine

1 (14-ounce) can sweetened condensed milk (not evaporated)

2 c all-purpose flour

½ c finely chopped nuts, if desired

1 t vanilla extract

60 milk chocolate candy drops or pieces, unwrapped (Kisses, Hugs, Rolos)

2 oz white baking chocolate bar or white candy coating (white almond bark)

1 t shortening or oil

Heat oven to 350°F. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.

In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate, covering completely. Place 1 inch apart on ungreased cookie sheets.

Bake at 350°F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets; cool.

In small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container.

HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake as directed above.

Nutrition Per Serving (1 cookie): Calories 110; Protein 2g; Carbohydrate 14g; Fat 5g; Sodium 20mg