Ready for Christmas? Me neither. I enjoy giving gifts and get togethers though. One year at work we did a cookie exchange. It was fun but we went overboard. We had two eight foot tables loaded with cookies, candies and cake. We were a bit competitive. Some coworkers brought a dozen cookies per person, another brought cupcakes from a bakery in town, and one brought homemade fudge. A cookie exchange party is a party where guests bring a few dozen cookies to share and swap with each other. Homemade is best but if someone wants to bring store bought deli-bakery baked goods they can. Let’s be real, some people just can’t bake and you don’t want to leave someone out of the party. Simple cookies are easier to make in large amounts but competitiveness between friends is a thing. This is a chance to make a chocolate dipped Oreo or a Rollo pretzel melt treat. Some basic rules included in the invitation are a must; 1. Make at least 6 cookies/treats per guest to bring. 2. Bring some to share at the party. 3. Bring a copy of the recipe to share. The host provides drinks, snacks, and a container for the cookies to go home in. Talk with your guests about what they are bringing. Try to get as many different types of cookies as possible. No one wants all chocolate chip cookies. You could also have an appetizer swap party. Everyone brings an appetizer to share and the recipe. You all can try a new appetizer and get the recipe for it. Recipes can be as complicated as you like. Friends can get together, eat, play games, or just sit and talk. Here is good cookie for an exchange, not to difficult but looks fancy.
Butterscotch toffee cookies
1 box yellow cake mix
2 eggs
1/3 cup oil- canola, vegetable or sunflower
¾ cup toffee bits
½ cup butterscotch chips
Preheat oven to 350°F. Mix cake mix, eggs and oil until a soft dough forms. Add toffee bits and butterscotch chips. Line a baking sheet with parchment paper. Place rounded tablespoon balls of cookie dough at least 2 inches apart. Bake for about 10 minutes checking at 8 mins. Cookies should be lightly golden around the edges. Don’t over bake them. Cool completely.
Icing
½ cup confectioners’ sugar
1 tsp evaporated milk
1 tsp light corn syrup
Mix until smooth, then drizzle over cooled cookies. Allow to harden before wrapping or stacking cookies.
Courtesy photo
