Cookie Exchange Party
One of my friends hosted a Cookie Exchange Party during the weekend and she was kind enough to invite me. I mean, how can you go wrong with a room full of cookies all waiting to be admired and devoured and carted home for further sampling?
It was a fabulous afternoon and Edie, the host, and Jordan, her daughter, did a wonderful job of feeding us and making everyone feel welcome.
Our hostess with the mostess, Edie, on the far right in the apron.
She had a tasty spread out for us to munch on and then we adjourned to a cozy room by the fire to share stories about our cookies or holiday baking traditions.
Aimee and Chris
We also played a cute little game that involved digging through our purses and having the most junk. It could be a statement to the fact that I pack around way too much stuff in my purse since yours truly won. But the prize was so awesome.
I’ll be enjoying this cookbook for years to come. I absolutely love it. It not only walks you through every step of how to host your own cookie exchange, there is page after page of mouth-watering cookie recipes. You can find it on Amazon here.
Finally, we gathered around the table, and started filling our containers with cookies to take home. Everyone did such a marvelous job of baking. These are top-notch cookies, I tell you.
Crescent shaped snow cookies made with anise.
Jolene's Chocolate Mint Cookies
Mary's Shortbread
Edie's Sweet Treats - two Ritz crackers with a layer of peanut butter, dipped in white chocolate. How easy is that? and Yummy!
And my Chocolate Peppermint Cake Mix Cookies
One of my favorites of the day came from my friend, Heidi.
Heidi
Here is her recipe. When you bite into this, please be sitting down. Otherwise when your knees turn to jelly and you start to melt in a puddle, you may need someone to keep you upright. Yep, they are that good!
Ho Ho Snowballs
Ho Ho Snowballs
2 6-ounce packages white chocolate chips
1/4 cup heavy cream
2 tablespoons bourbon or heavy cream
6-ounce package slivered almonds, very finely ground
1-1/2 cup sweetened flaked coconut
Place chocolate chips and cream in a medium bowl set over a pan of hot (not boiling) water; stir until melted and smooth. Stir in bourbon or cream and almonds. Spread in a lightly greased 8″x8″ baking pan. Chill for about one hour, until firm. Cut into one-inch squares; roll each square into a ball, then roll in coconut. Keep chilled. Makes about 3 dozen.
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