Monday, November 28, 2011

Christmas Cookies: 2010 Work's Cookie Exchange Recap

Last year, my work go together for a cookie (recipe) exchange.  26 total bakers participated.  We took a recipe twist on the tradition.  Each baker was in charge of bringing two cookies per participant in some sort of bag or packaging, and attach the recipe.  I made hot chocolate cookies, the recipe, and my package are here
It was almost as exciting to see the cute packaging ideas as it was to acquire 26 new recipes, and eat 26 cookies....almost. 
A lot of my friends decided to enjoy one cookie an evening....I, on the otherhand, am way too impatient for this. I opened every single package....

I photographed every cookie with it's recipe, and then took a bite off each recipe, and sorted the recipes into love, like, and sweet memories from friends.  It took me all night, and one really awful stomach ache, but when there is a will...there's a way.
I won't be getting rid of any recipe, recipes are some of my favorite things from friends, and there were a lot of really yummy ones, but these are (just a FEW) of my top, in no particular order...
Click on the pictures to enlarge them and read the recipes if they interest you. 
Rochelle's Black and White Cookie
(These were so soft and tasty.)
Kristine's Crunchy Chocolate Caramel Cracker Cookies
*These remind me of toffee.  Don't leave them in the freezer too long or they will stick to the paper.
I'm including this photo so I remember what they look like (top and bottom of the cookie).
Debbie's Gingersnaps
*These are soft, and just DELICIOUS!  She said she made these weeks before and froze them with wax paper between the cookie layers.  Incidentally, this is about the 25th recipe I've tried, and blogged about from Debbie.  She is just the BEST chef, cook, baker, and co-worker! 
Cream together:  1 1/2 c. soft margarine, 2 c. firmly packed brown sugar, 1/2 cup dark molasses, and 2 eggs.
Sift together:  4 1/2 c. flour, 3 t. baking soda, 2 t. cinnamon, 2 t. ginger, 1/2 t. salt, 1/2 t. ground cloves.  Add this to the above creamed mixture. 
Chill in refrigerator for at least 1 hour or longer.  Roll into small balls.  Dip into cold water, then into sugar.  (Can just roll into sugar without the water!)
Bake for aboug 10-12 minutes in 350 degree oven on greased cookie sheets. 
Remove from oven, and let cookies cool on wax paper.


Erin said...

How lucky are you! 26 people! That's so cool. We get about 6 of us that do this each year but we exchange a dozen each. Maybe that's why so few. But I love going home with so many cookies (and trying them all too!) I stock the freezer!

Deb said...

what a fun idea...and special treats..