A dear friend of mine in San Diego hosts a Cookie Exchange every December.  It is the best!  Everyone bakes 10 dozen of one kind of cookie, then brings them to the exchange.  We all hang out for a few hours (eating and chatting!) and then go home with 10 dozen of all sorts of wonderful cookies!  I was able to put the cutest plates of cookies together for friends.  It was fantastic!

I wish so much I could have you all over for a real cookie exchange, but I simply don’t have room! 🙂  But how about a little “virtual” cookie exchange to get us ready for the holidays?  One of the best parts of Jen’s cookie exchange was discovering new recipes, so I thought a Cookie (Recipe) Exchange here on the blog would be fun!

So, share your favorite cookie recipe of all time.  Or your favorite holiday treat that you like to share with friends (i.e. you don’t have to “bring” cookies…just something yummy!).  I’ve got my sprinkles and cookie cutters ready to go!

Oh!  And here’s my recipe.  I discovered these at the first cookie exchange I went to.  I have no idea who made them or brought the recipe, but I will be forever grateful!

Chocolate Swirls

 

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Author: Jane Maynard

Ingredients

• ½ cup sugar
• ½ cup packed brown sugar
• ½ cup butter, softened
• 3 oz cream cheese, softened
• 1 egg
• 1 teaspoon vanilla
• 2 cups all purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup semisweet chocolate ships, melted and slightly cooled

Instructions

1. Heat oven to 350F. In large mixing bowl combine sugars, butter, cream cheese, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (do not overmix)
2. Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10-12 mins, or until edges are light golden brown. Cool completly before storing.

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I love raspberries.  They were on sale this week, so I couldn’t resist grabbing a couple little containers.  They were still kind of expensive, but worth every penny!

I made some sauce/syrup out of them and it was mighty tasty.  Here’s my recipe!

Raspberry (or Blueberry) Sauce

 

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Author: Jane Maynard

Recipe type: Sauce

Ingredients

• 1½ cups raspberries (one of those 5-6 oz containers) -OR- 1 C blueberries (I’ve only ever used fresh fruit for this recipe)
• ¾ cup sugar
• ⅓ cup water
• 2 teaspoons lemon juice

Instructions

1. Bring to a boil. Lower heat. Simmer for a bit. That’s it! Refrigerate leftovers.

Notes

If you want to thicken it up (which you probably do, the raspberry syrup was a little thin, but it still tasted awesome)”¦you can sub some of the sugar for karo syrup and/or add a little cornstarch to the water. I’ve always just sort of done this off the cuff. If I ever actually pay attention, I’ll provide measurements for you.

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Update 4/5/2011: This recipe is fine. I’ve been using it for years. But I feel I must tell you that I’ve discovered a better version – my friend’s family’s traditional Yorkshire Pudding recipe. Same ingredients, different proportions, so much better. So, you can use the recipe below if you like…or you can click here to see the new and improved Yorkshire Pudding recipe. I recommend you do the latter.

Puffed Oven Pancake (aka German Pancakes)

 

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From Better Homes & Gardens New Cook Book

Author: Jane Maynard

Recipe type: Main Dish, Breakfast

Ingredients

• 2 tablespoons butter
• 3 eggs
• ½ cup milk
• ½ cup flour
• ¼ teaspoon salt

Instructions

1. Preheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)”¦heat in oven 3-5 minutes, til butter melted.
2. Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!

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