Cookie Swap Party

we started a very sweet new year!!!  after seeing cookie swap parties on foodnetwork…i knew i had to throw one…n timing was always off…i finally found a break n planned one…the event was a blast!!!  10 girls…decorating, consuming sugar filled treats…the time flew…we also had hor d’oeuvres…some swedish meatballs from ikea n bacon cup filled salads were a crowd pleaser…

the rules – bring 2 different batches of cookies, can be store bought if you burnt a batch of cookies
the activities – decorate sugar and gingerbread cookies and of cuz eating cookies and swapping cookies

gift bags decorated with gingerbread clay ornament…tin cans inside for cookies to go =P

the prep…i made gingerbread boys and girls and sugar cookies and mix different colors of royal icing to decorate (recipe from last year) and made peanut butter munchies to swap…

icing and fixings

the cookies spread

grace’s 7 layers, anna’s mocha crinkles some with cherry top…

ginny’s greentea shortbread and snickerdoodle, anna’s peanut butter and mint thins and candied pinwheels

Green Tea Shortbread Cookies

  • 3/4 cup Confectioners sugar
  • 5 oz Unsalted butter, cut into cubes
  • 1 3/4 cup All-purpose flour
  • 3 Large egg yolks
  • 1.5 Tbs Matcha
  • 1 cup Granulated sugar (for coating)

Whisk the confectioner’s sugar and green tea together in a bowl. Add
the butter and green tea/sugar mixture to the bowl of a stand mixer
fitted with the paddle attachment. Mix until smooth and light in
color. Add the flour and mix until well combined. Add the egg yolks
and mix just until the eggs are fully incorporated and a mass forms.
Form the dough into a disk and chill in the refrigerator until firm
(about 30 minutes). Preheat the oven to 350F. Line a sheet pan with
parchment paper. Roll the dough out to ½” thickness. Cut the dough
with cookie cutter of your choice. Toss each cut cookie in a bowl of
granulated sugar to coat. Place the sugar-coated cookie on a parchment
lined pan. Bake at 350F for 12-15 minutes, or until slightly golden
around the edges.


  • 3 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 cup butter
  • 2 cups & 3 tablespoon sugar
  • 2 eggs
  • 1 tablespoon light corn syrup
  • 2 1/2 teaspoons vanilla extract


In a small bowl, stir together the 3 tablespoon sugar and 1/2 teaspoon
cinnamon and set aside. Stir together the remaining dry ingredients.
In a bowl with a paddle attachment, cream the butter. Add the sugar
and continue to mix, then add the eggs, corn syrup, and vanilla, and
mix thoroughly. Add the dry ingredients and mix until blended. Chill
dough 1 hour if it’s sticky or difficult to handle. Preheat oven to
375 degrees F. Roll balls of dough about the size of a walnut then
roll them in the cinnamon sugar to coat. Place on an un-greased sheet
pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and
the surface is slightly cracked. Let cool on the sheet pan a few
minutes before removing to a wire rack to cool.

melissa’s oatmeal raisin and gingersnaps

Oatmeal Raisin

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 cups quick cooking oats
  • 1 cup chopped walnuts
  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
  3. Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

Ginger Snaps

  • 1 cup brown sugar
  • 3/4 cup vegetable oil
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 1/3 cup white sugar
  1. Preheat the oven to 375 degrees.
  2. Mix brown sugar, oil, molasses and egg.
  3. Combine flour, baking soda, salt, cloves, cinnamon, and ginger separately. 
  4. Stir dry ingredients into the mix.
  5. Roll balls in sugar and place on cookie sheet.
  6. Bake for 10-12 minutes.

olivia’s chocolate chip and cassava cookies

Cassava Cookies

  • 1/2 stick of butter
  • 1/2 bowl of sugar ( can be reduced to your liking if you don’t want it too sweet)
  • 1 can of coconut milk
  • 1 can of condensed milk
  • 2 bags of cassava
  1. melt the butter in a pan
  2. mix the coconut milk, condensed milk, butter, and cassava together in a bowl. mix it thoroughly until you don’t see any clumps left.
  3. pre-heat oven 15 mins at 350 degrees.
  4. pour the mixer in a nice pan
  5. baked for 1 hour.

paula’s orange coconut cookies and holiday biscottis

Mango Coconut cookies.
Serves:   12 cookies
Prep time: 10  |   Cook time: 15

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped dried mango


  1. PREHEAT oven to 375 degrees.
  2. MIX melted butter, sugar and vanilla extract, in a large bowl until well incorporated. Fold in flour, shredded coconut and mango to form a soft loose dough.
  3. DIVIDE dough and shape into cookies. Line a cookie sheet with greased foil and bake cookies for 15-20 minutes till golden and done.

Dried Cherry and Chocolate Biscotti

Prep Time:    25 min
Inactive Prep Time:    0 min
Cook Time:    50 min
Level:    Intermediate
Serves:    4 dozen

  • 2 cups flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1/4 teaspoon cinnamon
  • 1 cup unblanched whole almonds
  • 1 cup dried cherries
  • 3 large eggs
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 8 ounces semisweet chocolate, melted


Preheat the oven to 350 degrees F.
In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon. Stir in the almonds and cherries.
In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the work surface. Turn the dough onto the surface and knead the dough a couple of times. Shape the dough into a log, about 12 inches long and 4 inches wide. Place the dough on a parchment lined baking sheet and bake for about 30 minutes, or until golden and firm to the touch. Remove from the oven and cool completely on a wire rack. Using a serrated knife, slice the bread diagonally into 1/4-inch slices. Place the slices on a parchment lined baking sheet and bake for an additional 12 to 14 minutes or until golden and crispy.
Remove from the oven and cool completely a second time on a wire rack. Dip half of each biscotti in the melted chocolate and place on a parchment lined baking sheet and refrigerate until the chocolate sets.

wendy’s orange cranberry cookies and my peanut butter munchies

Orange Cranberry Cookies

  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup butter softened
  • 1 egg
  • 3 tbsp orange juice
  • 2-3 tsp orange zest
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts (optional but yummy)


Preheat oven 375 & grease cookie sheet

In bowl, cream together butter, white sugar and brown sugar.  Stir in egg, orange juice, orange extract. Mix flour, baking powder, baking soda & salt and add to orange mixture.  Stir in cranberries & walnuts.  Drop cookie dough by spoon full, 2 inches apart on cookie sheet.

Bake 10 to 12 minutes or until edges are starting to brown.  Cool on baking sheets for 5 minutes then remove to cooling rack.

after setting up the cookie spread…we start decorating cookies

alot of concentrating involved =P

cathy’s double fisting henieken gingerbread girl n my purple couple =P

ginny’s detailed creations

drying tray…but it seems more like they’re sun bathing since there were alot of bikini theme gingerbread cookies

the before




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