Cookies and Cocoa: It's a Cookie Exchange!

I had never heard of a "cookie exchange" until I was invited to one last year.  The basic premise is that holiday baking is simplified by inviting a group of friends with each person making enough of one type of cookie to share.  Each guest also brings copies of the recipe to hand out.  The party can be simple with just coffee and sampling the treats or more elaborate with appetizers and drinks.  At some point, everyone trades cookies to build an appealing assortment and leaves with a variety of cookies for holiday gatherings and gifts -- as well as plenty of new recipes.

This year, I decided I would try my hand at this cookie exchange phenomenon.  I invited a group of women from my church and then went to work planning.  I scoured Pinterest for some ideas and came across another blog called "Kevin and Amanda" that gave me some inspiration and links to cute printables.



As you can see from the photos below, I jumped into this with both feet which kept me up a little late a few nights.  But it was so much fun!  As I'm printing, cutting, taping and hanging decorations my husband said "Aren't you going a little overboard with this?"  He's known me for 15 years.  Surely, he knows I'm an "all-or-nothing" kind of gal by now.  Haha! 

My dining room was the hub for food, drinks, cookies and a hot chocolate bar. 

 

I bought pint sized mason jars for hot chocolate and marshmallows.  

Sugar and sprinkles were served in small glass ramekins.

These were the cookies I made.  Pecan Pie Biscotti dipped in 

white chocolate and coated in chopped pecans.  Yum!

Pecan Pie Biscotti

2 c. flour

1 c. cornmeal, finely milled

1.5 tsp. baking powder

¼ tsp. salt

½ c. butter. Softened

¾ c. brown sugar

2 eggs

1 tsp vanilla

1 tsp. pumpkin pie spice

1 tsp. cinnamon

½ c. chopped pecans

White chocolate for dipping

Preheat oven to 325°F.  Mix flour, baking powder and salt in a small bowl.  Beat butter and sugar in the large bowl with an electric mixer on medium speed until light and fluffy.  Blend in eggs and vanilla.  Gradually add flour mixture beating well after each addition.  Stir in cornmeal, spices and pecans.  Divide dough in half.  Shape each half into a 14x2 log with lightly floured hands and place on a greased baking sheet.  Press dough so the top is flattened.

Bake for 30 minutes or until lightly browned.  Remove from baking sheet and cool for 5 minutes.  Slice diagonally with a serrated knife making ½ inch slices.  Place on the baking sheet cut side down and bake for 10 minutes.  Remove from oven and flip slices.  Bake an additional 10 minutes and cool on wire rack. 

Drizzle with melted chocolate.  Let stand until set.   Makes 2 dozen. 

It was a fun night!  I'm looking forward to doing this again.  This just might turn into an annual event.  :)