Cookie Exchange
Ann Pearson and Kelly Kurtis are busy moms — too busy to whip up batch after batch of different Christmas cookies. But Pearson, a mother of two, and Kurtis, a mother of four, have a recipe for taking some of the stress out of holiday baking: cookie exchanges.
“It’s a wonderful way to have a variety of holiday cookies and only have to make one recipe,” says Pearson.
Not that this is a revelation; cookie exchanges have been around for decades. But as it is with so many holiday traditions, people find a way to make it their own. For some exchange hosts, it might mean having their guests wear felt antlers and red and green clothes. Others might add a white-elephant gift exchange to the mix, or use it as an excuse to get neighbors together.
Pearson and Kurtis went with a more personal twist — a mother-daughter cookie exchange.
Pearson had hosted cookie exchanges in the past, but after daughters Abigail and Emma were born, she got too busy to continue. Things changed after Abigail started going to school.
“Abigail’s friend called to see if she would like to co-host a cookie exchange with their classmates,” Pearson says.
Abigail’s friend was Kaitlyn Kurtis, Kelly’s daughter. Abigail and her mom agreed to take part, and the soiree was held at the Kurtis house.
“That was the biggest cookie exchange I had had,” Kurtis says. “There were about 50 people who came — 25 girls and their moms.”
Pearson and her daughter had so much fun co-hosting with the Kurtises that she and her daughters try to hold two of their own exchanges each holiday season. Kurtis has continued to hold her exchange as well.
At both Kurtis’ and Pearson’s exchanges, each person is asked to bring a tray with, say, two dozen of their favorite holiday cookies for swapping. The daughters put the trays on the dining room table, then go off and work on a crafts project while the moms visit.
Both Pearson and Kurtis offer kid-friendly snacks for the girls and mommy-appealing treats for the adults.
“I’ve had the party start at 10 a.m. and had a little brunch,” says Kurtis, “or, since I have an English background, I’ve had an afternoon tea from 2 to 4 p.m. I served scones and savory sandwiches.”
After a half hour or so of mingling and snacking, the swapping begins.
“I tell the mothers and their daughters to line up and walk around the table taking just one cookie from each tray,” Pearson says. “They keep going around the table, taking one cookie, until all the cookies have been taken.”
Each guest is asked to bring a container for their haul, although this year, Pearson plans to buy containers to give out as party favors. Kurtis also suggests having extra plastic and foil wrap on hand.
Everyone ends up leaving with a couple of dozen different types of cookies, plus a copy of the recipe for each.
Kurtis likes to have the cookie exchange early in December. “That way,” she says, “everyone who comes to the party has holiday cookies through the month. Many of the cookies freeze well, so some can be stored to use later in the month.”
Pearson checks her calendar to make sure she holds the exchange before the schools break for the holidays. She prefers to hold them on Sundays because more people are able to come that day.
“It’s my favorite time of year,” says Kurtis. “I get the house decorated and have Christmas music playing. My guests tell me every year how happy they were to be at the party since it really got them in the holiday spirit.”
And to leave with dozens of home-baked treats? That’s the icing on the cookie.
PATRICK’S SPECIAL SUGAR COOKIES
Yield: 8 dozen
COOKIES:
2 cups butter, at room temperature
3 cups confectioners’ sugar
1 large egg plus 1 egg yolk, both at room temperature
1 tablespoon pure vanilla extract
1 1/2 teaspoons butter-flavored extract (optional)
5 cups all-purpose flour
GLAZE:
2 cups confectioners’ sugar
2 teaspoons pure vanilla extract
3 tablespoons liquid butter-flavored oil
2-3 tablespoons warm water
2 tablespoons light corn syrup
Food coloring (optional)
Procedure: In large bowl, cream butter and confectioners’ sugar until fluffy. Add egg, then yolk; mix well. Add extracts. Slowly incorporate flour to create soft dough. Divide dough in half and refrigerate 1 hour. Preheat oven to 325 degrees.
Roll out dough 1/4-inch thick onto lightly floured surface. Use a rolling pin stocking (a sleeve made of special fabric) for better results. Cut desired shapes. Bake 10-12 minutes. Cool.
For glaze, combine ingredients and mix until smooth. Glaze cooled cookies.
Nutrition data per cookie, without optional butter extract: Calories 90.6 (46.5 percent from fat); fat 4.7 g (sat 2.6 g, mono 1.3 g, poly 0.4 g); protein 0.8 g; carbohydrates 11.6 g; fiber 0.21 g; cholesterol 15.4 mg; sodium 42.8 mg; calcium 2.7 mg.
Source: Mari Younkin, personal chef from Colorado Springs, Colo.
OATMEAL LACE COOKIES
Yield: 2 dozen
1 cup flour
1 cup sugar
1/2 teaspoon baking powder
1 cup quick-cooking oats
2/3 cup melted butter
1/4 cup heavy cream
1/4 cup maple syrup
2 tablespoons pure vanilla extract
Procedure: Preheat oven to 375 degrees. Lightly grease one or more cookie sheets.
Sift together flour, sugar and baking powder. Stir in oats, butter, cream, syrup and vanilla. Drop onto cookie sheets by 1/2 teaspoons. Bake 6-8 minutes, or until lightly browned.
Remove from cookie sheet immediately and cool.
Nutrition data per cookie: Calories 129.6 (45.5 percent from fat); fat 6.6 g (sat 3.9 g, mono 1.9 g, poly 0.3 g); protein 1.2 g; carbohydrates 17.1 g; fiber 0.53 g; cholesterol 17.9 mg; sodium 66.3 mg; calcium 13.7 mg.
Source: Kelly Kurtis, Colorado Springs
CHOCOLATE-ALMOND SPICE COOKIES
Yield: 3 dozen
1/4 pound German chocolate
1/4 pound whole almonds
1/2 pound butter, at room temperature
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup sugar
1 teaspoon ground cloves
4 cups flour
1/4 teaspoon ground nutmeg
1 egg white
2 cups sliced almonds
Procedure: Grate chocolate and chop almonds. Combine chocolate, almonds, butter, eggs, baking powder, cinnamon, sugar, cloves, flour and nutmeg. Mix until blended and shape batter into a loaf. Chill at least 2 hours. Preheat oven to 350 degrees. Slice dough into 1/8-inch slices and place on ungreased baking sheet. Spread with beaten egg white and top with an almond slice. Bake about 8 minutes, or until lightly browned.
Nutrition data per cookie: Calories 186.1 (51.9 percent from fat); fat 10.7 g (sat 4.4 g, mono 4.7 g, poly 1.2 g); protein 3.6 g; carbohydrates 19.6 g; fiber 1.45 g; cholesterol 25.6 mg; sodium 65.2 mg; calcium 31.2 mg.
Source: Kelly Kurtis, Colorado Springs
CREAM WAFERS
Yield: 2 dozen
DOUGH:
1 cup butter
1/3 cup whipping cream
2 cups flour
1/2 cup granulated sugar, for sprinkling
FILLING:
1/4 cup soft butter
3/4 cup confectioners’ sugar
1 egg yolk
1 teaspoon pure vanilla extract
Red and green food coloring
Procedure: For dough, combine 1 cup butter, whipping cream and flour. Chill 1 hour.
Preheat oven to 375 degrees. Roll dough 1/8-inch thick on lightly floured board. Cut into 1 1/2-inch rounds with cookie cutter. Transfer to parchment paper. Sprinkle both sides with granulated sugar. Place on ungreased baking sheet. Prick several times with fork. Bake 7-9 minutes, or until slightly puffy. Cool completely. For filling, combine soft butter, confectioners’ sugar, egg yolk and vanilla. Divide mixture in half and tint one batch with red, the other with green coloring. Spread filling between 2 cooled cookies. Keep refrigerated until served.
Nutrition data per cookie: Calories 171.8 (61.3 percent from fat); fat 11.7 g (sat 7.1 g, mono 3.4 g, poly 0.5 g); protein 1.4 g; carbohydrates 15.9 g; fiber 0.34 g; cholesterol 41 mg; sodium 105.2 mg; calcium 7.7 mg.
Source: Kelly Kurtis, Colorado Springs
RULES FOR COOKIE EXCHANGES
Robin Olson of Gaithersburg, Md., is something of a cookie-exchange guru. She claims to have the original Cookie Exchange Web site (www.robinsweb.com), and she filmed a cookie-exchange special for the Food Network in 1999. Here are some of her cookie-exchange rules, although she does note that “everyone is entitled to make up their own.”
1. All cookies must be homemade and baked, and the main ingredient must be flour.
2. No “no-bake” cookies, meringues or bars allowed.
3. Each person is to bring 6 dozen total cookies. You can split 2 recipes into 3 dozen each, if you wish.
4. The theme is “Christmas Cookies” — no chocolate-chip cookies allowed, unless they are really different.
5. Arrange cookies in a basket or platter and bring a large container to take cookies home. Also take a copy of your recipe.
6. Christmas attire is encouraged.
7. RSVP as soon as you can and with what type of cookies you are planning to bring — no duplicate recipes allowed.
8. If you cannot attend but would like to exchange cookies, you may deliver them the day before the party.
9. There are prizes for the best (most outrageous) Christmas outfits: first, second and third place.
10. If you don’t have time to bake or have ruined your recipe but still want to attend, you must go to a bakery and buy 6 dozen yummy cookies.