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Make a Sweet Connection With Holiday Cookies
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Mouthwatering Macaroon Cookies
For more cookie recipes, click on the following links: Ginger: The Quintessential Holiday Spice Holiday
Gifts From Sweet Endings To Hanukkah Celebrations
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Happy Holidays ~ We're having an
old-fashioned cookie exchange!! When friends and family get busy with their separate lives, it’s hard to stay connected, especially around the holidays. A cookie swap is a special way to get together with the people you’d always like to see, but seldom do. It’s also the perfect excuse to both indulge in some delicious seasonal confections and lighten your holiday workload. In a cookie swap, your guests bring a tin filled with one kind of cookie and leave with it refilled with a variety of the treats that everyone else brought. Not only does the wide assortment of goodies serve as refreshments for the cookie swap participants, they are the perfect treat to serve when guests stop by during the holiday season. Schedule the cookie swap for a late afternoon, a couple of weeks before Christmas. That’s when all the plans and pressures of the season feel overwhelming, making it a good time to pause briefly and do something emotionally satisfying for yourself. A cookie swap works best when each guest brings five dozen cookies. Homemade sweets are nice, but since this is a gathering meant to relieve holiday stress, they are not mandatory. Start your cookie swap by relaxing for an hour or two, visiting with one another while enjoying a cup of hot tea, Mulled Rosy Cider, Merry Cherry Punch, Sugar-Free Holiday Nog, or glass of chilled Pink Slush. Guests munch on the various cookies, so there’s minimal work for the hostess. The "real swap" occurs when empty tins are filled with an assortment of the cookies which are left. If someone can’t make it to the swap in person, invite them to participate from long distance. Just nestle your cookie-filled tin in a box filled with crushed newspaper to cushion it for the trip, and sent it on its way. You should receive a similar surprise when the recipient returns your tin, filled with delicious goodies! Cookies for a swap should be easy to make. Spice cookies, fig bars, jumbles, amaretti, and biscotti are ideal. They all will stay fresh for a couple of weeks when sealed in an air-tight tin. The lemony Cornmeal Biscotti (see recipe below) barely takes 30 minutes, and if need be can be shipped across country. This cookie exchange article was one of our most popular holiday features during the 4 years we published the Cinnamon Hearts newsletter. I hope you'll feel the same way about it and set aside some "fun time" to make your own cookie connection. We’ve also included beverage recipes for Mulled Rosy Cider, Pink Slush, Sugar-Free Holiday Nog, and Merry Cherry Punch (see below). This is one event where everybody wins! Until the New Year, when we're all thinking of the dreaded D-word (D-I-E-T), relax and enjoy yourselves ~ you've earned it!! Ed. Note: Due to technical difficulities, we were unable to get this feature uploaded for your Cookie Exchange in a timely manner. Feel free to enjoy the recipes this time around and be sure to save the party plan for next year!
CORNMEAL
BISCOTTI 1-1/2 cups yellow cornmeal *If using frozen blueberries, do not thaw before baking. In a food processor, pulse together the flour and cornmeal to blend. Cut the butter into 9 pieces and add to the food processor. Pulse until the butter is blended into the dry ingredients. Transfer the mixture to a bowl and mix in the currants or blueberries. Beat the eggs, lemon zest if using, vanilla, and two tablespoons water into the dry ingredients. Divide the dough into 3 parts. Place the pieces of dough on a non-stick baking sheet. Shape each piece into a long rounded-top, flattened log, 2-1/2-inches x 8-inches x 1-inch. Bake at 350ºF for about 20 minutes, until the dough is a light gold. Let cool 5minutes. Cut each log diagonally into 3/4-inch slices. Place the slices, cut side down, on the baking sheet. Bake the biscotti 5 minutes. Turn them over, and bake 5 minutes longer, until they are firm. Transfer the cookies to a rack and cool completely. Store the biscotti in a tightly covered tin. They will keep 1 to 2 weeks. Yield: 36 cookies. Per Cookie: 84 Cal; 3 g Total Fat; 14 g Carb; 13 mg Cholesterol; 51 mg Sodium. Exchanges: 1 Starch; 1/2 Fat.
CHOCOLATE
CARAMEL BARS CRUST: TOPPING: Preheat oven to 350ºF. Beat butter and fruit sweetener. Add flour & salt. Mix well. Spray a 9x13-inch pan with non-stick vegetable coating. Bake crust until golden, 12-15 minutes. Cool. In saucepan, dissolve cornstarch in water. Add milk & fruit sweetener. Stir constantly over medium heat until mixture thickens and bubbles. Remove from heat and add 2 tsp vanilla extract. Cool slightly and pour over cooked crust. Refrigerate for 30 minutes. Heat fudge sauce. Pour over cooled filling. Gently spread, then cover with chopped, toasted almonds. Makes 36 Bars. Per Bar: 86 Cal; 3gm Fat; 12gm Carb; 9mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Starch; 1/2 Fruit; 1/2 Fat.
SUGAR
FREE RUGELACH 1 cup reduced calorie margarine, such as
Imperial® Dough: Cream together margarine and cream cheese with an electric mixer. Blend in the vanilla extract. Still using the electric mixer, mix in the flour. Chill dough at least 1 hour. Filling: Mix together the chopped raisins, walnuts and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon and chop them together by processing in short pulses. Cookie Preparation: Divide the dough into 4 equal portions. Roll out each portion into a 10 to 12-inch circle, 1/8-inch thick on a lightly floured board or between two sheets of waxed paper. Spread a light layer of spreadable fruit (approx. 2 Tablespoons) onto each dough circle. Sprinkle each circle with aprox. 1/4 cup of the chopped raisin-nut mixture. Using a pastry or pizza cutter, cut each circle into 16 wedges. Roll each wedge from base to point. Place point down on lightly greased or parchment lined baking sheets. Bake for 15-17 minutes at 375ºF, or until golden. Remove to racks to cool. Yield: 64 Cookies. Per Cookie: 66 Cal; 3 g Total Fat; 8g Carb; 2 mg Cholesterol; 55 mg Sodium. Exchanges: 1/2 Starch; 1/2 Fat.
ANISE
SEED CUT-OUTS 1-1/2 cups unbleached, all-purpose flour In a large bowl, stir together flour, cinnamon, anise and salt. In a blender or food processor, purée the dates and 3 tablespoons apple juice concentrate. Blend in the margarine. Blend in the egg and lemon rind, just stirring to blend. Form into a ball, adding more flour if the mixture is too sticky. If necessary, chill the dough until it is firm enough to roll. Preheat oven to 375ºF. Lightly spray 2 cookie sheets. Roll out dough to a thickness of 1/8-inch on a lightly floured board. Cut into fancy shapes. Place on the cookie sheets and brush with an egg wash made by beating the remaining egg with 1 tsp apple juice concentrate. Bake cookies for 10 to 15 minutes. Let cookies cool briefly before removing to wire racks to cool completely. Makes 36 Cookies. Per Cookie: 47 Cal; 2 g Total Fat; 7 g Carb; 13 mg Cholesterol; 38 mg Sodium. Exchanges: 1/2 Starch; 1/2 Fat; 1/4 Fruit.
NO BAKE
SUGAR PLUMS 1/2 cup dried apricots In a food processor or by hand, finely chop apricots, pecans, figs or dates, raisins and coconut. Add liqueur or orange juice and almond flavoring. Stir until well blended. Roll into 36 balls, about 1-inch, by placing a small amount of the mixture between the palms of your hands. Roll each ball in granulated sugar. Layer in an airtight container, placing waxed paper or plastic wrap between each layer to prevent sticking. Store in the refrigerator until ready to serve. Serve on a glass plate lined with a paper doily. Yield: 36 cookies. Per Cookie: 33 Cal; 1 g Total Fat; 5 g Carb; 00 mg Cholesterol; 1 mg Sodium. Exchanges: 1 Fat; 1/4 Fruit.
MOUTHWATERING MACAROON COOKIES 1-1/2 cups flaked coconut Preheat oven to 325°F. Line 2 baking sheets with parchment paper or aluminum foil. In medium bowl, use a rubber spatula or wooden spoon to combine coconut, sugar, flour and salt. Stir in egg whites and extracts until well blended. Drop by rounded teaspoonful on prepared baking sheets. Bake for 18-20 minutes, or until golden brown. Remove cookies on parchment paper or foil to rack to cool. When cool, remove from paper or foil and store in container. Makes 42 Cookies. Per (3-cookie serving): 93 Cal; 5 g Total Fat; 11 g Carb; 00 mg Cholesterol; 57 mg Sodium; 1 g Fiber; 7 g Sugars. Exchanges: 1 Fruit; 1 Fat.
RUSSIAN TEA CAKE COOKIES 1 cup margarine, softened Cream the margarine, sugar and vanilla together until light and fluffy. Mix in the flour and pecans. Chill for 2 hours. Pinch off small pieces of dough and roll into 1-inch balls. Place on an ungreased baking sheet. Bake in a 375°F oven until very lightly brown, 10 to 12 minutes. Cool on a wire rack. Roll in confectioners sugar before serving. Store in an airtight container. Makes 36 Cookies. Per (one cookie) Serving: 84 Cal; 6 g Total Fat; 6 g Carb;
PEPPERMINT KISSES 2 egg whites In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff and glossy. Spoon meringue into a pastry bag or resealable plastic bag. If using a plastic bag, cut a 1-inch hole in a corner. Squeeze 1-1/2-inch kisses of meringue onto ungreased, foil-lined baking sheets. Sprinkle half with crushed red candy canes and half with green candy canes. Bake at 225°F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container. Makes 36 Cookies. Per (2-cookie) Serving: 44 Cal; 00 mg Total Fat; 10 g Carb; 00 mg Cholesterol; 20 mg Sodium. Exchanges: 1 Starch.
CRISP PUMPKIN COOKIES Nonstick vegetable cooking spray Preheat oven to 375°F. Spray baking sheets with cooking spray. Using an electric mixer, blend sugar and applesauce; add eggs. In a separate bowl, stir together flours, salt, soda, and spice; mix dry ingredients into creamed mixture alternately with the pumpkin. Add nuts. Form into two logs, wrap in waxed paper, and chill thoroughly in refrigerator until dough is stiff. (This will be several hours or overnight). Slice dough thin, about 1/8-inch, and bake for 10 to 12 minutes. Remove promptly to cooling rack. Cookies will be thin, light, and crisp. Browning is not easily seen. Makes 9 dozen (108) Cookies. Per (1-Cookie) Serving: 50 Cal; 1 g Total Fat; 10 g Carb;
WINTER WONDERBARS Canola oil spray Preheat the oven to 350 degrees. Lightly spray an 8-inch baking pan with canola oil spray and set it aside. In a large bowl, mix the flour, baking powder, baking soda and salt. In a small bowl, mix the egg, honey, canola oil, orange peel and applesauce. Stir the egg mixture into the dry ingredients until it is
blended. Stir in the dates and the walnuts. Spread the mixture into the prepared pan. Bake
it until you can stick a toothpick into the center and it comes out clean, about 25
minutes. Cool in the pan on a wire rack. Cut it into 16 squares and you’re ready to
serve this wonderful treat. Per (1-Bar) Serving: 91 Cal; 4 g. Total Fat (<1 g. Sat Fat), 14 g Carb; 58 mg Sodium; 2 g Protein; 1 g Dietary Fiber. Exchanges: 1 Starch (Carb); 1 Fat. SUGAR-FREE HOLIDAY NOG 1 pkg (0.9-ounce) sugar-free instant vanilla pudding mix Combine pudding mix, 2 cups of the skim milk, vanilla and sweetener in a bowl; mix according to pudding directions. Pour into a 1/2-gallon container with a tight-fitting lid. Add 3 more cups of the skim milk; shake well. Add evaporated milk and shake. Add remaining skim milk; shake well. Chill. Yield: 8 Servings. Per (1-Cup) Serving: 107 Cal; 1 g Total Fat; 15 g Carb; 1 mg Cholesterol; 187 mg Sodium; 10 g Protein; 1 g Fat. Exchanges: 1 Skim Milk; 1/4 Starch.
MULLED
ROSY CIDER 4 cups cider or unfiltered apple juice In a medium saucepan, combine the apple cider with the grenadine, cloves, cardamom, cinnamon, lemon and orange zest. Heat the cider until small bubbles appear around the edges of the liquid. Reduce the heat, keeping the cider warm enough so that steam rises from the surface. Hold it at this point for 20 minutes. Remove the spices and zest from the pan. Pour the cider into clear punch cups or mugs and serve. Makes 16 (1/2 Cup) Servings. Per (1/2-Cup) Serving: 39 Cal; 00 g Total Fat; 11 g Carb; 00 mg Cholesterol; 3 mg Sodium. Exchanges: 1 Fruit.
PINK SLUSH 1 (12 oz) can frozen orange juice concentrate Combine first four ingredients in a large plastic container, and freeze at least 12 hours. One hour before serving, remove from the freezer. Use a heavy, long handled metal spoon to break up slush for serving. Scoop 6 ounces slush into a short glass and pour in 2 ounces soft drink. Garnish the glass with a melon ball on a swizzle stick. Makes 16 Servings, 8-ounces each. Per (1-Cup) Serving: 112 Cal; 00 g Fat; 28 g Carb; 00 mg Cholesterol; 6 mg Sodium. Exchanges: 2 Fruit.
MERRY
CHERRY PUNCH 1 can or bottle (46 ounces) cherry juice blend Combine all ingredients in large saucepan. Simmer over low heat 10 minutes or until hot. Remove and discard lemon peel, cloves and cinnamon stick. Carefully pour into heat-proof punch bowl or cups. Garnish with lemon slice. Makes 10-12 (1/2 cup) servings. Per (1/2-Cup) Serving: 71 Cal; 0 g Total Fat; 17 g Carb; 00 mg Cholesterol; 5 mg Sodium. Exchanges: 1 Fruit.
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