Fourth Annual Cookie Exchange 2015

Decorated cookies inspiration by Tidy Mom

I will never have people bring appetizers again. Too much work for everyone, the party is at 1:00 anyways. Next year is going to be bring two dozens and go get your cookies everyone.   Very simple.  And the ornament exchange will stay the same (white elephant).

3rd Annual Cookie Exchange

Cookie Exchange 2017

2nd Annual Cookie Exchange

This years Cookie Exchange was a great success.  Karrie won best presentation, Katie and Leslie won best taste and Teresa won MOST FESTIVE ATTIRE.   The mulled wine was great and Katie's appetizers were the hit of the party.

My Recipe.com
Bacon Endive Tomato Bites

Ingredients

• 1 cup sliced multicolored grape tomatoes
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh chives
• 2 teaspoons champagne vinegar
• 1 teaspoon olive oil                               
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 16 Belgian endive leaves (about 2 heads)
• 2 center-cut bacon slices, cooked and crumbled                            
  Preparation

1. 1. Combine first 7 ingredients in a medium bowl. Spoon 1 tablespoon tomato mixture in center of each endive leaf; sprinkle evenly with bacon.

I made the Barefoot Contessa's Coconut Macaroons and they were delicious. They are really good when they just get out of the oven!!! I ended up dipping them in chocolate because I thought that the COCONUT haters might like them with chocolate. This recipe was so easy and I will definitely make them again.

Ina's Coconut Macaroons
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
  Directions
Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Pizzelles

I need to make sure I see Katie every December for now on, I am noticing a trend with her.  If I am having any kind of baking party she brings these delicious little goodies.   I don't have a pizzelle iron so I know that the only way I am going to get one of these cookies is to make sure I keep having Cookie Exchanges.    I hope you have had a Pizzelle or can try one someday.

Ingredients

3eggs

3/4 cup white sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour

2 teaspoons baking powder

Directions

1. In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
2. Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
3. For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

recipe from Allrecipe

Sugar Cookies

Posted by Jackie on Cake Central

I found this recipe on Cake Central years ago and it is the best recipe I have tried.  I think the thick cookies or better than thin.  

No Fail Sugar Cookies - NFSC

Ingredients

• 6 cups flour
• 3 tsp. baking powder
• 2 cups unsalted butter
• 2 cups sugar (white granulated)
• 2 eggs
• 2 tsp. vanilla, almond or lemon extract or desired flavoring
• 1 tsp. salt

Instructions

1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
2. Chill for 1 to 2 hours (or see Hint below)
3. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough Without the Mess

• Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.
• Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
• Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut.
• Reroll leftover dough and repeat the process!

Royal Icing
Ingredients:

4 cups Powdered Sugar
5 tablespoons meringue powder
6 tablespoons warm water
1 teaspoon lemon extract or juice ( or your favorite extract)
1 tablespoon light corn syrup
Click here for Royal Icing with egg whites.
Click here for Royal Icing with cream of tartar.

Directions:

Beat powdered sugar and meringue powder together on low and add warm water, 1 tablespoon at a time. Add the extract (vanilla, lemon or almond) and corn syrup. Keep mixing, scrape the bowl if there is powdered sugar that didn't get mixed in. Turn the beater up to medium and beat for 1-2 minutes. You might have to add more water if you are using this frosting to flood .  Keep icing covered with plastic wrap at all times.

Here is a royal icing recipe I want to try.
2 lbs. powdered sugar
1 tbsp. meringue powder
2 tbsp. corn syrup
1/2 to 1 cup water