2014 Cookie Exchange

This week was my first time hosting a cookie exchange here in the US, and I had a fab time.  I have blogged about previous cookie exchange events in 2010 and 2009.

cookie exchange 2014-1

Each guest brought 2 dozen cookies of one kind with them and we all went home with 2 dozen of mixed cookies.  There was such a great range of cookies, all delicious and beautiful.

cookie exchange 2014-3

We started with hot chocolate, coffee, tea, and a few treats.  The hot chocolate was a hit, made in the slow cooker and available for the guests to serve themselves.  It was a great way to serve many people easily.  I used this recipe but did not add the sugar, it was sweet enough without due to the condensed milk.

I made citrus, cranberry, and pistachio wreath cookies.  I adapted a of a couple of recipes to finally come up with them.

cookie exchange 2014-2

The cookie was a basic spritz cookie with orange zest added.  Topped with lemon icing and some chopped pistachios and dried cranberries, I think they ended up looking like cute little Christmas wreaths.  I used my old cookie press that I bought second hand many years ago.  Mine is an Italian Marcato brand cookie press,  there are many new ones out there which look very flash but I still like my old one.

Thank you to all of the lovely ladies that came and made it such a great day, and thank you for making all of these wonderful treats that my family and I will enjoy over the Christmas break.

 

I wish all of my readers and their families a happy and safe holiday period.

MERRY CHRISTMAS AND A HAPPY NEW YEAR! 

 

 

Citrus spritz cookies (makes approx 30-40 cookies):

300 grams flour

180 grams butter

70 grams sugar

1 egg

1 teaspoon vanilla

Finely grated orange rind from 1 orange

Pinch of salt

In a mixer, cream butter and sugar together, add egg and vanilla.  Mix until well combined.

Add remaining ingredients and mix until combined.  Dough should be soft but firm enough to roll into a sausage.

Load your cookie press with the dough and press away!

Cook at 170-190ºC for 15-20mins.   Allow to cool slightly on tray before removing to cooling rack.

 

Lemon icing:

1 3/4 cup icing sugar

2 tablespoons of lemon juice

Mix together and pipe a small amount on each cookie.  Dip in chopped pistachios and cranberries, leave to set.

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