You heard it too, right?
With all of the parties and planning going on over the holidays, sometimes it seems like throwing a party might just be too much. But, if you keep it simple, you can have a yummy gathering with your friends, neighborhood or co-workers…and walk away with an awesome stash of deliciousness. Your home will be all abuzz with new homemade goodies made from good friends. We love the HOW TO THROW A CHRISTMAS COOKIE EXCHANGE tips from Party Bluprints. The idea of turning this party into a charitable event elevates the spirit of sharing…and what could be better than that? By bringing an extra dozen of cookies for a family in need or senior center is a great project for all of us and the kids too!
With that said, if you’re up to the cookie challenge, we have (2) fabulous cookie recipes that we find swirlicious. Easy to make. Easy to share. Easy to eat. Yep, definitely heard Cookie Party.
Recipe: Chocolate Mint Cookies
Editor’s Note: Chocolate and mint come together in a sweet and refreshing cookie. Look for Andes Mint Chips in the baking aisle!
Ingredients
- 2 sticks butter, softened
- 1 cup sugar
- 1 egg
- 2 tsp. vanilla
- 2 cups AP flour + 3 Tb. divided
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup unsweetened cocoa powder
- 1 cup Andes Creme de Menthe chips (can be found in grocery store)
- 1/8 tsp. mint extract
- 1 drop green food coloring
Instructions
- Using an electric mixer, cream the butter and sugar together until light and fluffy–3-5 minutes. Add the egg and vanilla and mix well.
- Sift 2 cups of flour, baking powder and salt together, slowly add to the butter mixture until well combined.
- Divide the dough into thirds, leaving 1/3 in the mixing bowl. Add the mint extract, 1 drop of green food coloring and 2-3 Tb. of extra flour to the dough and mix well.
- Form the green dough into a flat rectangle and wrap well. Place in the fridge.
- Place the remaining 2/3 dough back in the mixing bowl. Add the cocoa powder and mix until well combined; stir in the mint chips.
- Wrap the dough and refrigerate both doughs for at least an hour.
- On a floured piece of wax paper, roll the chocolate dough into a 14 X 5 inch rectangle, about an 1/8 inch thick.
- On another piece of wax paper, roll the green dough into a 14 X 4 inch rectangle and place over the top of the chocolate dough leaving a 1 inch border on one side.
- Carefully roll the dough toward the end with the chocolate border. You may want to cut the dough in half to make this easier.
- Once rolled press the roll down on the end to seal. Pinch any cracks together. Wrap the log(s) in the wax paper and place back in the fridge for at least 30 minutes.
- Preheat the oven t0 375 degrees F and line cookie sheets with parchment paper.
- Unwrap the dough log and slice into 1/3 inch pieces.
- Spread 2 inches apart on the baking sheets and bake for approximately 10 minutes. Cool for 5 minutes on the sheets before transferring.
Preparation time: 1 hour(s) 50 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): approximately 40 cookies
Recipe provided by A Spicy Perspective
Recipe: Cinnamon Roll Cookies
Editor’s Note: These glazed pinwheels taste like a crunchy, sweet cinnamon bun!
Ingredients
- 2 ½ sticks unsalted butter, softened (1 ¼ cups)
- 4 oz softened cream cheese
- 3 tsp. vanilla extract, divided
- 1 tsp. dry active yeast
- 1 cup granulated sugar
- 3 ¾ cups all-purpose flour
- ½ tsp. salt
- ½ cup brown sugar
- 1 ½ Tb. cinnamon
- 3 Tb. whole milk
- 1 cup powdered sugar
Instructions
- Mix 2 tsp. vanilla extract with 1 tsp. of dry active yeast.
- Cream the butter, cream cheese, vanilla with yeast, and granulated sugar with an electric mixer until light and fluffy—2-3 minutes.
- Turn the mixer on low. Add the salt, then slowly add the flour. Scrape the bowl and mix until well combined.
- Press the dough into a flat disk. Wrap and refrigerate the dough for (at least) 30 minutes.
- Preheat the oven to 375 degrees F. Mix the brown sugar and cinnamon together in a small bowl.
- Cut the dough in half and leave one half in the fridge while working with the first half.
- Flour a piece of wax paper and roll the dough into a 7 X 18 inch rectangle that is approximately ¼ inch thick.
- Sprinkle half the cinnamon sugar over the dough leaving 1 1/2 inches bare along the long edge. Starting on the cinnamon covered side, carefully roll the dough tightly toward the bare edge. You may want to cut the dough into two sections to make the rolling easier. *At this point, you can place the rolls back in the fridge and save for weeks if needed.
- Press the seam firmly, then cut the roll into 1/3-1/2 inch slices and lay on parchment paper lined cookie sheets.
- Repeat with the remaining dough and cinnamon sugar.
- Bake for 9-12 minutes.
- Cool completely. Then whisk the powdered sugar, milk and remaining vanilla extract together in a small bowl. Dip the face of each cookie into the glaze and set on a rack to dry.
Preparation time: 1 hour(s)
Cooking time: 10 minute(s)
Number of servings (yield): 64 – 72 cookies
Recipe provided by A Spicy Perspective