Very Merry Cookie Party: How to Plan and Host a Christmas Cookie Exchange
Virginia Van Vynckt, Barbara Grunes
Format: PDF / Kindle (mobi) / ePub
Today's busy bakers want to make a gorgeous variety of delicious Christmas cookies without spending days upon flour-smudged days mixing, rolling, and baking. This is your guide to the Christmas cookie exchange, where everyone shows up with a few batches of homemade cookies to swap. It's all the variety without the fuss! Red-and-white striped edges make this adorable book look like a Christmas present, with 120 recipes to choose from, plus tips for decorating, planning, and throwing the party.
a homey appeal. Unlike the uniform, machine-made cookies you find in the grocery store, no two homemade drop cookies are alike. They are also among the easiest cookies to make from scratch. Most recipes call for little or no chilling, shaping, or filling. Just mix up the dough, drop it from a spoon or roll it into balls, and bake. Here are four tips to smooth your time in the kitchen: 2. The typical way to shape the dough is by rolling it between your palms. For the most uniform cookies, use
them onto the icing, using an artist’s paintbrush in both cases. Sprinkles There’s an endless supply of sprinkles, tiny confections used to decorate cookies and cakes. They even come in shapes, such as tiny Christmas trees. • Nonpareils: Tiny, hard sugar balls in various colors. • Dragées: Larger nonpareils with a shiny coating of silver, gold, copper, or bronze. • Jimmies: Rod-shaped candies, often chocolate flavored. • Confetti: Small candy disks that resemble paper confetti. • Decors:
butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolks, vanilla, and salt. On low speed, beat in the flour until a fairly stiff dough forms. The dough should be pliable but not sticky. If it is too sticky, refrigerate it for 15 to 30 minutes. 2 L ARGE EGG YOLKS 1 TEASPOON VANILL A EXTR ACT ¼ TEASPOON SALT 2 CUPS ALL-PURPOSE FLOUR 1 L ARGE EGG WHITE, LIGHTLY BEATEN (OPTIONAL) 3 Pinch off pieces of the dough and roll between your palms into balls about 1 inch in
unsalted, all the flour is all-purpose (bleached or unbleached works equally well), and all the eggs are large. For information on the various types of chocolate and cocoa powder used—ingredients that are favorites of Christmastime bakers—see page 66. We tested the recipes with a stand mixer. If you use a handheld mixer, you may need to adjust the speed upward, plan on some steps taking a little longer, and possibly stir in the dry ingredients by hand. To prevent cookies from baking up tough,
paper, in airtight tins. PLANNING AND HOSTING A COOKIE EXCHANGE part 2 COOKIES TO BUILD A PARTY AROUND C H A P T E R 1 : D E A R S A N TA : D R E S S E D - U P C L A S S I C S . . . . . . . . . . . . . . . . 34 Chocolate-Edged Chocolate Chip Cookies . . . . . . . . . 36 Oatmeal Cookies with White Chocolate Chips and Dried Cherries . . . . . . . . . . . . . . . . . . . . . . . . 37 Eggnog Snickerdoodles . . . . . . . . . . . . . . . . . . . . . . . 39 Animal Sugar Cookies . . . . . . . . . .