Christmas Cookie Party
moosemac
4 years ago
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Comments (7)Those are great ideas. I did not see this before Christmas (haven't been here in awhile), but I did do some of that buy purchasing gift certificates for locally owned restaurants. I'll have to remember the idea for the oil change thing next time I need to get a gift for someone and it doesn't have to be just for Christmas. Think about birthdays, anniversaries, etc. Really now, wouldn't you just love getting an oil change for your birthday? LOL! :D Probably!...See MoreCookie excange party ideas needed
Comments (3)Sounds lovely--you can really do it however you wish, although personally, I'd think it would be easier to bring baked cookies. Less mess at the cabin, and even with a double oven, it takes a long time to bake that many cookies, transporting dough with raw egg in it can be a challenge as well. When we've had cookie exchanges, we've tried to bring our cookies baked and already divided--much easier all the way around. Perhaps a compromise would be to ask your guests to bring their cookies baked and packed, but have a special recipe ready for them to help you shape, bake and decorate (I'm thinking something really involved--fancy Valentine cutouts, or gingerbread boys, etc). I always think it's nice to include the recipes--if your guests are ladies who give their recipes out. Have a great weekend....See Moregame to play at cookie exchange party
Comments (1)Hi there! This is the first time I've responded to this forum,but I really enjoy reading this forum. I've just had my 5th Cookie Swap. When my guests arrive I give them a Christmas necklace with a bell on it. If anyone catches anyone say the word"cookie", they can take the bell off of that person. the person who has the most bells at the end of the party wins a prize. Enjoy your party. Alanna from Pa....See MoreChristmas Cookies - Please share your results
Comments (20)Here you go! Date Pinwheels -------------------------------------------------------------------------------- Baker's Catalogue editor P.J. Hamel reports that this is her all-time favorite Christmas cookie. She writes: "My own memories include the soft brown dough, the dates bubbling on the stove, the tricky process of rolling the filling inside the dough, and the magical way the refrigerator would make the sticky mass solid and sliceable. And the taste! Waiting till just the right moment, the cookies hot out of the oven but the filling cool enough not to burn, my sister and I would greedily eat date pinwheels till Mom made us stop. No, date pinwheels aren't beautiful; in fact, they're usually kind of plain-looking, the spiral of dates often a bit out of whack. But these homely little gems strike just the right note on my Christmas cookie spread. "Remember to share this recipe with a younger friend; it's up to all of us to pass along this type of old and trusted recipe to the next generation of bakers." Dough 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter 2 cups (15 1/2 ounces) light brown sugar, packed 3 large eggs 4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons salt 1/2 teaspoon baking soda Filling* 1 3/4 cups (9 1/4 ounces) chopped dates 3/4 cup (5 1/4 ounces) granulated sugar 3/4 cup (6 ounces) water 1/8 teaspoon salt 1 1/2 cups (about 6 ounces) finely diced pecans or walnuts *Though this filling is easy enough to make, if you want to use purchased date (or fig) filling, go ahead. You'll need about 2 cups (24 ounces) of filling. Dough: In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour, salt, and baking soda. Chill the dough till it's firm enough to roll out, at least 1 hour. Filling: While the dough is chilling, make the filling. In a small saucepan set over medium-high heat, combine the dates, sugar, water, and salt. Bring to a boil, reduce the heat, and boil the dates gently for 10 to 15 minutes, or until thickened to about the consistency of very soft jam. Stir in the finely diced nuts, and set aside. Assembly: Divide the dough in half; each half will weigh about 21 ounces. Working with one half at a time, roll the dough into a 9" x 12", 1/4"-thick rectangle. Spread half the filling (about 11 ounces) over the entire surface of the dough; the filling is sticky and stiff, but if you keep wetting your fingers, you can push and spread it around without too much trouble. Roll the dough up, lengthwise, to make a log. It's somewhat delicate, but a baker's bench knife or spatula helps the job along. Wrap each log in waxed paper or plastic wrap and chill for several hours, or overnight. If you have a double baguette pan, slip the wrapped dough into the wells to help preserve their round shape. Preheat the oven to 400°F. Lightly grease two baking sheets. Remove the dough from the refrigerator, and if it's flattened out at all roll it till it's round again; the log may lengthen a bit, and that's OK. Cut the log into 1/3" slices, and place the slices 1 1/2" apart on lightly greased baking sheets. Baking: Bake the cookies for 10 to 11 minutes, or until they're a very light brown, reversing the baking sheets (top to bottom, and front to back) midway through the baking time. Remove the cookies from the oven, and transfer them to a rack to cool. Yield: about 8 dozen pinwheels. ©2007 The King Arthur Flour Company, Inc. All Rights Reserved....See Moremoosemac
4 years agoannie1992
4 years agomoosemac
4 years agoannie1992
4 years ago
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