Looking back at the Cookie Swaps

I was thinking about the cookie exchanges and how it would have been 12 years of hosting it last Christmas.  I thought about us gathering together in the kitchen and sharing our recipes and stories like we have in the past. We skipped the last 2 years as we were under lock down and had a quieter than usual Christmas with a lot  less cookies. 

In the meantime, it is fun to look back at some of the past ones!

My cameraman (AKA Dan)  creates a fun picture based on a Christmas movie for the invitation.  The one above is from 2019.

I usually have the swap on the weekend  of the 15th or 16th and Dan would meet up with some of the guys and go to brunch at Murphy's Law around the corner.  (they have a Caesar buffet)

I have been serving basically the same thing year after year.  Cool spring rolls from Mimi's that Leslie often picks up for me, although  Jim has picked them up too.  Thank you Jim!!!!!  Samosas from the Sultan of Samosas, veggie tray, cheeses and bevies.

The last year we had it,  Chris brought everyone a jar of her cranberry chutney which my family and friends  devoured at Christmas.
I have invited the same friends year after year and try to keep it small (about 12-13 people)  The reason I keep it small is so we don't have to bake more than seven dozen (of the same cookie = 84 cookies divided by 13 friends give us each about 6-7 cookies of each type) and we each leave with 7 dozen of a variety of cookies.  If there are more bakers and baked the same 7 dozen we would leave with seven dozen but less of the same cookie and I think 6-7 of the same cookie is about what we want.
 

I try to get everyone to tell me their recipe,  but that hasn't worked out very well ...busy lives etc.
We try not to have store bought cookies but with some of our busy schedules that hasn't always worked out either.  We do say that if you are going to buy them, they must be from a local bakery and look like a home made cookie.  There is no question, that we really would prefer everyone to make their cookies, no matter what they look like, because we know they were baked ...from the heart.
 

It is quite exciting when everyone comes in with their containers and starts laying out their cookies...they look so beautiful.
We go around the room and everyone gets to talk about their cookies and usually some disasters  surface.  I remember the day we found out that Brenda's ginger snap cookies were not ginger snap cookies at all.

We all talked about how we wait each year for Brenda's ginger snap cookies. How I remember Savannah, Lori's daughter  and Liam, Lisa's son barely tall enough to see over the table and staring wide eyed at the ginger snap cookies that Brenda baked.  We wouldn't let them touch the cookies until the swap began!,  Then she finally had to break it to us that it was a molasses cookie...we were all shocked and laughed.
And then there was the year that Brenda was busy and in walked her husband Pat (Macdonald) with the cookies....our special guest!  Those who know him can imagine the laughs we had that year.

And then there was Brent, who made the cookies that year for Elaine because she was away until the last minute.  He actually made a video demonstrating himself making the cookies - like the star on a cookie channel ...hilarious!

Meredith's mom, Myfanwy who always parks  so many blocks away because she doesn't love driving around here, has been coming each year. Surprise surprise - she parked close to the house the last time!  She comes in laden with cookies and also decorations for her platter!.  Myfanwy and Meredith have been coming since the beginning and we love to always hear the stories of the boys with their cookies and of course the year Meredith's oven didn't work and she had to come up with a non- bake cookie.

 Lisa sometimes flies in just in time to get the cookies on the table but she missed it the last time...  Travelling....wow that is a strange word!   There is Mary Lou who hasn't  missed until the last year (because she was sick) and who I can depend on to help me tidy things up and remind me to take things out of the oven!
And then there is Leslie who usually wants to bake something different and more complicated. She baked the most beautiful  Florentines one year and then there are her chocolate covered cherries.
 
 
There was the year that Chris showed up at the door, with her wooden Sleigh platter, (she always displays her cookies on the sleigh so they look so pretty)  and she forgot what time the cookie swap started and we had already finished and everyone was leaving! Chris makes some great cookies but really stresses out about her baking for this exchange.  Her cookies are always great!  

Karen always has very pretty cookies that everyone appreciates, usually decorated in beautiful colors. 

 

Caley,  has also been coming for the last few years.  She showed up last time with half the amount of cookies needed.  I can bug her at work about forgetting the amount of cookies  LOL...How many cookies????  I have to thank her and Brenda for keeping Wally under control:)

Our 2 new guests this year were Dianne and Lynda who both made fantastic cookies...Sadly Lynda lost her fight to cancer this past year.  She left us with her family shortbread recipe which we will make in our future cookie swaps in her memory.

Sometimes I want to try different cookies but I am drawn back to my usual ones.  How could I not make my Mayan chocolate sparklers.  When Ben, Chris' son was visiting, he asked if I would be having the cookie exchange this year.  He told me how he loved when his mom came home with all the different cookies and would I be making my Chocolate Mayan cookies because he loved them.
I have watched this little guy grow up and so thrilled by the handsome wonderful guy he has become!  

 

The last year I changed my  cookies ( Linzer) and actually felt bad that I did...I wanted to try something else but I like tradition and next year I am back to the Mayan sparklers and cranberry pistachio shortbread!

So at the end of the day, it really isn't all about the cookies but more about the tradition and getting together with some friends, sharing stories, laughing together and connecting at least one time a year for a few hours.   I really look forward to it every year and hope it continues for many years to come.This year showed me how much  I missed the cookie exchange...the cookies...but mostly my friends...looking forward to the day when we can be together in the kitchen again, sharing stories and laughing and maybe even hugging... I miss you guys...
 
Until we bake again
Penny
xxx

Aunt Katherine's Calico Fruit Refrigerator Cookies...a good old one!

I know it is February and Christmas was a while ago, but these cookies are great anytime!

This past Christmas  I was looking for some traditional family recipes, so I sent a message to Dan's Aunt Katherine who I knew was an avid baker!

I received this back:  "As you can imagine,   I have hundreds of recipes.   In the olden days,   I tried two or three new recipes a week  plus baking all Harold's favourites."  She has cut down now because of Harold's health, but she consulted with her sister in MB  who suggested this  good old one that makes a lot of cookies.
When she wrote me, she was baking fruitcakes and enjoying the smell through the house...

Calico Fruit Refrigerator Cookies

1cup shortening
2 cups sugar
4 eggs
1/4 cup lemon juice
1T. grated lemon rind
1/2 t. vanilla

4 1/2 cups flour
3 t. baking powder

1 t. salt

1 cup chopped candied cherries
1 cup raisins   
1 cup chopped walnuts.

1 - Cream shortening and sugar. 

2 - Beat in eggs, lemon juice, grated lemon rind and vanilla.

3 - In a separate bowl combine flour, baking powder and salt

4 - Stir flour mixture into creamed mixture
5 - Add cherries,  raisins and walnuts

6 - Cover with saran and chill thoroughly

7- Form into 1 1/2" cylinders.    Wrap and store.

Cut into 1/2" slices;  place on greased baking sheets;    375 degrees for about 10 minutes.  

  

I had to leave out the raisins in mine as Dan is not fond of them but they were sooo good!
Thanks Aunt Katherine! 

Until we bake again
Penny
xxx

Making Time for Friends, Family and Me...

This year was a bit of a blur.  So much went on...walking, running, baking...working.  I travelled a lot....to some amazing places, like my vacation in southern France with Camera Guy  (my baking classes in Paris), time in Prague with Sheila and Judy (I haven't blogged about it yet) and a Danube River Cruise.   I also travelled within Canada - coast to coast.  I visited Calgary where I spent some time with my son, Elliot and his girlfriend Leah. To Vegas for meetings, Buffalo shopping with Leslie and the list goes on.  I did not get to Montreal enough, to see my family...and I miss them.  One of my sisters, Arlene came for Christmas and so did my dad, my son Elliot and Dan's son Zac, which was so much fun.  Well, my sister Lorna felt a little left out, so I have included the pic of the three of us...

I  also had my 5th Annual christmas cookie exchange!  It was great getting together with the gang and sharing stories and swapping cookies.  I appreciate the time everyone takes, not only to come to the cookie exchange but to bake seven dozen cookies!
Here is a pic!  I will post some of the Christmas cookie recipes shortly.  They were so pretty and of course delicious!

The pitter patter of feet in our house is now gone.  It is quiet again. My resolution this year  is to have a better work life balance...more time for my family, friends and me.  These are the important things in life.

My friend Ivonne, over at Cream Puffs in Venice, started me on this blogging journey back when we were in baking classes together at George Brown.  She mentioned in her blog today that this is the year she blogged the least, and that is the same for me.  Somehow, for me there just wasn't enough time and energy for baking.  And it is something that I truly love to do.  I suggest you head over to her blog and try making her pasta.   I feel the same about bread...flour, salt, water and maybe some eggs.  Simple...yet very special.  Bread may take a little longer but spend some time on  a weekend afternoon and try this one...an egg bread (challah).  It is very relaxing and rewarding.

I have lots to look forward to this year.  On January 6th  I start my new exciting job with an exceptional team.  I will have a little more time with Camera Guy,  friends and family.

To all my friends, family, readers and bloggers, I wish you a year full of love, laughter and all sweet things.
Until we bake again...
Penny
xxx

The 2009 Christmas Cookie Swap!

The holiday season is upon us and with it comes Christmas cookies. I love making Christmas cookies...so many shapes and flavours ummmmmm! And so I decided to host my first annual Christmas cookie exchange. I planned one last year , but a terrible snowstorm prevented people from coming and I was left sitting home alone with my cookies...so sad.... although my dear friend Randy brought me his cookies the next day. And so this year I was determined to make one happen!

I read Robins cookie exchange information and followed some of her rules. Thank you Robin...you inspired me! There were nine of us and we each made 6 dozen of the same cookies...ok so I got carried away and made 18 dozen – 3 types.

It was fun – a little hectic at times but fun. We all displayed our cookies on platters, plates , baskets and tins. I added a few little Christmas trees and candles and I must say that it looked sooooo pretty with all the different cookies. We had containers (or improvised) to collect the cookies and after we heard the cookie stories ...yes there were some failures...some very funny ...some sad...we walked around the table and took a few cookies off each platter. We did this several times untill all the cookies were divided between us!

Here are the variety of cookies we shared...Some of the recipes will be posted.

Myfanwy made Coconut Apricot Icebox Cookies

Chris made a shortbread type cookie with a green and red cherry centres

Brenda made Ginger Molasses cookies (Liam’s favourite)

Jane made Cranberry Lemon Squares - so lemony with fresh cranberries!

Lori bought cookies – Shame! She promises to bake next year but she was busy travelling until that day so we forgive you! And she made it up by bringing daughter Savannah who was a great addition to the party!



Lisa made Raw Balls – Lisa brought son Liam who was mesmerized by Brenda’s cookies – hmmm...I didn’t get many of Brenda’s...I wonder why, Liam.....

Lilia made Snowballs

Joanne cheated a bit aso – but she did buy the ingredients – but before she realized it her mother had already made her Amaretti!

I made Chocolate Mayan Sparklers (Chip gave me the recipe last year) They have pepper in them!

I also made plain Sugar Snowflakes and Stars

and I also made Randy’s last years cookies – Cranberry, Pistachio Shortbread.

For all of you who would like to come to  next year's cookie exchange, just let me know! If I missed you this year, forgive me it was not intentional.   If you are too far away to come, next year we will also have an oline Christmas cookie exchange...but for now do you have any recipes that are your favourites...maybe from your childhood?  It would be great if you could email me the recipe (and if you have a picture that would be good too) so we could share them.  Any stories are welcome ...even cookie disasters....And if you have a cookie story that you would like to share...even if there is no recipe, that would be fine too.

Looking forward to a very sweet Christmas!

Until we bake again

Penny

Check back here for links to the recipes!

Myfanwy’s Coconut Apricot Icebox Cookies

Published by Chatelaine on 12/1/2008

These are so crunchy, chewy and super coconutty, they've never lasted long in the test kitchen.

Preparation time 25 minutes Refrigeration Time 1 hour Baking Time 8 minutes

Makes 72 cookies

Ingredients

• 2 cups (500 mL) all-purpose flour

• 11/2 tsp (7 mL) baking powder

• 1/2 tsp (2 mL) salt

• 3/4 cup (175 mL) unsalted butter, at room temperature

• 1 cup (250 mL) granulated sugar

• 1 egg

• 2 cups (500 mL) sweetened coconut

• 1/2 cup (125 mL) coarsely chopped dried apricots or mango

• 1/2 cup (125 mL) coarsely chopped almonds, hazelnuts or macadamia nuts

1. Preheat oven to 350F (180C). In a medium bowl, stir flour with baking powder and salt until evenly mixed. In a large bowl, using an electric mixer on medium, beat butter with granulated sugar at least 2 min. Beat in egg, scraping down side of bowl as necessary. On low speed or using a wooden spoon, gradually stir flour mixture into butter mixture until evenly mixed. Over mixing will toughen cookies. Stir in coconut, apricots and almonds. Divide dough into 4 portions. Shape each into a rectangular or round log about 6 in. (15 cm) long and 11/4 in. (3 cm) wide. Wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week. Or seal in a plastic bag and freeze up to 1 month.

2. To bake, remove wrapped logs from refrigerator and let stand at room temperature about 15 min so they're easier to slice. Preheat oven to 350F (180C). With a serrated knife, using a gentle sawing motion, slice into rectangles or rounds about 1/4 in. (0.8 cm) thick. Spread slices out on an ungreased baking sheet.

3. Bake in centre of oven until cookie edges are lightly browned, from 8 to 10 min. Remove cookies to a rack to cool completely. Then repeat with remaining dough. Cookies will keep well stored in an airtight container in a cool place or in the refrigerator up to 2 weeks or in the freezer up to 1 month.

Back to the Christmas Cookie Swap....

Penny's Cranberry & Pistachio Shortbread

Recipe given to me from Randy
from Jill Sneider’s book “Shortbread Sampler”

• 1 Cup unsalted butter

• ½ cup icing sugar

• 1 teaspoon vanilla extract

• 1 ¾ cups all- purpose flour

• ¼ tsp salt

• ½ cup dried cranberries

• ½ cup shelled pistachio nuts – coarsely chopped

• Icing sugar for dusting

1. Preheat oven to 300 degrees.

2. In a large bowl, using a wooden spoon, stir butter with sugar until smooth.

3. Stir in vanilla

4. Gradually stir in flour and salt until evenly mixed.

5. Stir in cranberries and nuts.

6. Drop dough by heaping teaspoonfuls (7ml) onto an ungreased baking sheet about 2 inches apart.

7. Press down lightly with your finger to produce chunky cookies. Or if you would like thinner cookies, dip bottom of a glass in a little flour, then flatten cookies to about ¼ inch . Sprinkle with more cranberries and nuts, if you like and press into dough.

8. Bake in centre of preheated 300 degree oven until light golden , 20-25 minutes.

9. Remove from oven. Let stand 10 min. Transfer to a rack to cool completely.

10. Just before serving , dust with icing sugar.

Store in an airtight container in a cool place or in the refrigerator up to 2 weeks.

Back to the Christmas Cookie Swap....

Janes’s Cranberry Lemon Squares

By The Canadian Living Test Kitchen

Ingredients

• 2 cups (500 mL) all-purpose flour

• 1/2 cup (125 mL) granulated sugar

• 1/4 tsp (1 mL) salt

• 3/4 cup (175 mL) butter, cubed and softened (I used salted)

Filling:

• 2 tbsp (25 mL) all-purpose flour

• 1 tsp (5 mL) baking powder

• 1/4 tsp (1 mL) salt

• 3 eggs

• 1-3/4 cups (425 mL) granulated sugar

• 1/3 cup (75 mL) lemon juice (I added a little zest - cause I love my new zester)

• 2 cups (500 mL) fresh or frozen cranberries, quartered

• 2 cups (500 mL) shredded or flaked coconut

• icing sugar (optional)

Preparation:
In large bowl, whisk together flour, sugar and salt. Sprinkle with butter; cut in with pastry blender until crumbly and moist enough to squeeze together. Spread in 13- x 9-inch (3.5 L) parchment paper–lined or greased metal cake pan, pressing to level. Bake in 350°F (180°C) oven until light golden, about 20 minutes.

Filling: Meanwhile, in small bowl, whisk together flour, baking powder and salt; set aside. In separate large bowl, whisk together eggs, sugar and lemon juice; whisk in flour mixture. Stir in cranberries and coconut. Scrape onto base.
Reduce heat to 325°F (160°C). Bake until pale gold and filling is firm in centre, 45 to 55 minutes. Let cool in pan on rack. (Make-ahead: Cover and store for up to 24 hours or wrap in heavy-duty foil and freeze in airtight container for up to 1 month.)
Cut into squares. Dust with icing sugar (if using).

Back to the Christmas Cookie Swap....

Penny's Snowflakes and Stars (Sugar Cookies)

• 1 Cup (2 sticks) unsalted butter – room temperature (It shouldn’t be too soft)

• 1 Cup granulated sugar

• 1Tbsp brown sugar

• ½ Teaspoon salt

• 2 Large eggs

• 1 teaspoon vanilla extract

• 3 cups all- purpose flour – plus more for rolling and cutting

• Sanding sugar for sprinkling on cookies

Egg wash

• 1 egg plus 1 teaspoon water

1. Preheat oven to 350 degrees and line sheet pans with parchment paper. In a large mixing bowl and with paddle, cream butter, sugar and salt until light and fluffy. Add eggs and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix just until incorporated (do not over mix).

2. Chill for 30 minutes. Roll ¼ inch thick and cut into snowflake shapes (or whatever shapes you want). Brush with egg wash and sprinkle with sanding sugar. Chill 15 minutes before baking – if there is time.

3. Place cookies 2 inches apart on baking sheet. Bake until just barely golden around the edges, 7 to 12 minutes (depending on the size of the cookies). Cool completely on baking sheets.

4. Store in an airtight container for up to a week.

(you can also make the dough ahead of time and keep frozen until ready to bake)

Back to the Christmas Cookie Swap....

Lisa's Raw Balls (Vegan)

From the book - Kind Diet by Alicia Silverstone.

Makes 10 - 12 Balls
• 1/2 cup walnuts

• 1/2 cup pitted dates

• Scant 1/2 cup raw carob powder

• Scant 1/2 cup maple syrup

• 1/2 cup almond butter

• 1/2 teaspoon of vanilla extract

• 1/4 teaspoon fine sea salt

• 1/2 cup whole almonds

• 2 cups shredded coconut (sweetener or unsweetened)

1. Place the walnuts in a food processor & process until coarsely ground. Add the dates & pulse until well combined with the nuts.

2. Add the carob powder, syrup, almond butter, vanilla extract & salt. Process until mixture is thick & smooth.

3. Add the almonds, pulse a few times until combined, but you want them to remain in crunchy chunks so do not over process.

4. Form into golf-size balls with your hands. Roll the balls in coconut, icing sugar or whatever you desire.

Place in a sealed container in the freezer until hardened.

Back to the Christmas Cookie Swap....

Lilia’s Snowballs

• 1 cup butter, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla

• 2 1/4 cups all-purpose flour

• 3/4 cup finely chopped nuts ( I always use pecans, but you can use almost any nut you have on hand.)

• 1/4 teaspoon salt

• Powdered sugar

1. Heat oven to 400ºF.

2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Back to the Christmas Cookie Swap....

CHOCOLATE MAYAN SPARKLER COOKIES

(from “Baking Is Back” - 25th Anniversary Event)

Ingredients

• ¾ cup Crisco shortening – white or golden

• ½ cup softened butter - unsalted

• ¾ cup white sugar

• ¾ cup brown sugar, packed

• 2 eggs

• 1 ¾ cups all purpose flour

• 1 ¼ cups cocoa powder

• 1 tbsp ground cinnamon

• 2 tsp baking soda

• ¼ tsp black pepper

• pinch cayenne pepper

• 1 cup semi-sweet chocolate chips

TOPPING

• ½ cup white sugar

• 1 tsp ground cinnamon

Method

1. Preheat oven to 350 degrees F.

2. Line cookie sheets with parchment paper.

3. Combine sugar and cinnamon for topping and set aside.

4. In a medium bowl mix all dry ingredients (flour, cocoa, cinnamon, baking soda, black pepper and cayenne) except chocolate chips and set aside.

5. In a large bowl beat shortening, butter and sugars until creamy.

6. Beat in eggs, one at a time.

7. Add dry ingredients and mix until incorporated.

8. Add chocolate chips.

9. Roll cookies into 1” diameter balls, don’t flatten!

10. Roll into cinnamon and sugar topping.

11. Place cookie balls on prepared cookie sheets, about 2” apart.

12. Bake 8 – 10 minutes (I find 8 minutes enough), cookies should still be soft in centre and have cracks on top.

13. Let cool on baking sheet for 5 minutes until firmed up.

14. Remove and cool on wire rack.

Cookies can be frozen raw and stored in an airtight container.

If baking from frozen, add 5 minutes to baking time

Cooled cookies can be frozen in airtight containers.
Back to the Christmas Cookie Swap....