It wouldn't be the holidays without cookies, and Candace from Beth Fish Reads is here today to discuss the plusses and minuses of a Christmas cookie exchange. Bonus: she's sharing one of her favorite Christmas cookie recipes! Take it away, Candace.
One of the holiday traditions I look forward to is our annual cookie exchange. On the first Sunday of December, a friend of mine hosts a boozy holiday brunch and get-together that also includes a cookie exchange. It's a fun tradition and a nice moment to relax before the holiday season descends in full force.
Truth be told, though, I have a love-hate relationship with cookie exchanges. What's the good? Although I bake only one kind of cookie I end up with at least eight different kinds, all baked by other people. That lets me put together a pretty platter for guests with just a minimum amount of work.
What's the bad? Oh the temptation of having all those cookies! I'm not much of sweet eater, but a plate full of homemade goodies is so hard to resist. Every year I promise myself that I'll sample just one of each kind. That's all. The rest are for holiday visitors. Well, yeah, the best laid plans and all of that.
Still, despite the threatening sugar coma, I can't wait for the festivities--and cookies--to start! Here's the recipe I used this year. I cut three dozen cookies from each pan.
From Betty Crocker's Cooky Book
My notes: This is a Dutch cookie. I used pecans, because that's what I had in the house, and increased the amount to 1 cup. The cookies will seem very soft but they firm up after cooling. I cut 36 cookies per batch.
- 1 cup butter
- 1 cup sugar
- 1 egg, separated
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon water
- 1/2 cup very finely chopped walnuts
Heat oven to 350F. Lightly grease a 15-1/2 by 10-1/2 inch jelly roll pan. Mix butter, sugar, and egg yolk. Blend flour and cinnamon; stir into the butter mixture. Pat into pan. Beat water and egg white until frothy; brush over dough; sprinkle with nuts. Bake 20 to 25 minutes or until very lightly browned. Cut immediately into finger-like strips. Yield: 50 (3 by 1-inch) strips.