12.02.2009

Hosting a Cookie Exchange


Courtesy of Taste of Home
Recipe to follow


Hosting a cookie exchange is easier than you think with these timely tips:

* Select a date and send out invitations about six weeks in advance. Weekday evenings or weekend afternoons work well because people may be less busy. Schedule the party to be about 2 hours long so guests aren't required to set aside a lot of time.

* Invite 8 to 12 people, keeping in mind that having more guests results in more variety of treats. Make the same kind of cookie or candy, allowing 1 dozen for each person participating. You might also encourage them to bring an extra dozen for sampling at the party.

* Ask what each person is making to avoid duplicates. There's no point to the exchange if everyone arrives with sugar cookies.

* Have participants bring empty containers or resealable plastic bags to collect their goodies. If the gathering is small, they may want to bring the batches already individually wrapped. Also have guests bring a copy of their recipe for each person.

* You can keep your menu to a minimum by focusing on the sweet treats. Simply serve a selection of beverages and the extra cookies and candies. Of if you prefer, offer a few hot and cold appetizers.

* As people arrive, set out the cookies and candies on a long table, leaving enough room for folks to walk around. Label the containers with the recipe name.

* Near the end of the party, have guests fill their containers with a dozen of each kind of cookie and candy.

* For party favors, gather all the different recipe cards into bundles, tie with festive ribbons and hand them out as guests leave.



White Chocolate Raspberry Thumbprints

• 38 Servings

• Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

• 3/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 eggs, separated
• 1-1/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 1-1/4 cups finely chopped pecans or walnuts

• FILLING:

• 4 ounces white baking chocolate, coarsely chopped
• 2 tablespoons butter
• 1/4 cup seedless raspberry jam

Directions

• In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.

• In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip in egg whites, then roll in nuts.

• Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.

• In a microwave, melt white chocolate and butter at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container. Yield: about 3 dozen.

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Enjoy this recipe and report back if you do host a cookie exhange.

xoxo, Sylvia

1 comment:

  1. Oh, these sound wonderful! Thanks for the recipe! Twyla

    ReplyDelete

I love your comments and look forward to reading each and every one of them,
Sylvia