Fiona Poole 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.
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.
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.
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.
Fiona Poole 