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Cookie swap: An exchange of memories and delectable treats between family and friends. By Nancy Ross Ryan Feeling frantic as the holidays approach? So much to accomplish in so few days? For many, the answer to the annual dilemma of spending too much money and too little time with those you love lies in the holiday cookie exchange -- a tradition that originated at Wellesley College in Massachusetts in 1970 and is still going strong today. Melanie Barnard, food columnist and cookbook author, was one of three Wellesley students who developed this wonderful concept. As Barnard says, "Anyone can do it anywhere. We were young students, not wealthy, all neighbors, and we began the cookie exchange as a way to get together during the holidays. "Here's how it works: The hostess provides coffee and dessert. Each guest brings a big batch of cookies -- enough for everyone (usually three dozen is ample) -- and, if the cookies are homemade, copies of the recipe. The cookies are placed on trays provided by the hostess and everyone tells what Barnard calls "a short story about their cookie offering -- why they chose it, why they like it and why it's special to them." At the end, each person goes home with a bag, plate or box (which they brought empty) full of an assortment of all but their own cookies. "The cookie exchange is not just for good cooks," says Barnard. "Some of our guests were great bakers, some were not, and some didn't bake at all. But they might drive for miles to a certain bakery to purchase a special cookie for the exchange. Some baked a new recipe every year, and some baked the same cookie every year." Over the years the Wellesley cookie exchange has become quite famous. It's such a simple way to spend a few precious hours with loved ones that I'm planning to start my own holiday cookie exchange this year. The cookie I'm going to bake is one of my favorites, and the story I will share is this: Every Christmas my mother and father would take me to visit my favorite Aunt Thelma who lived not too far away from us in Maryland. One of my earliest memories is of walking into her house and smelling something indescribably delicious. I asked what it was. "Sand tarts," Aunt Thelma replied, "cookies with sand on top of them." Of course, I protested that cookies don't have sand on them. "These do," she said. Come and see." Sure enough, there on the kitchen table were plates of sandy cookies served with an almond in their centers. "Try one," she urged. I wrinkled my nose and made a face. "No, really, try one," she said. "This isn't your everyday sand." I told her it looked like sand. "But it doesn't taste like sand," she assured me, "because the elves baked these cookies." So I gave in, and it was love at first bite.
The following is a collection of my favorite holiday cookies, including Aunt Thelma's Sand Tart recipe. I hope you find one or more recipes that you would like to share with your family and friends -- after all, aren't the holidays all about swapping good things and creating good times. MAKES 64 COOKIES OVO-LACTO
1 cup unbleached all-purpose flour In medium bowl, mix both flours, baking powder, baking soda, salt, pepper and spices. Set aside. In heavy-duty mixer, or in large bowl using sturdy hand mixer, cream butter until light and fluffy. Add sugar and beat until blended and fluffy. Beat in egg, Scraping down sides of bowl often. Beat in molasses until blended. Add flour-spice mixture in batches, beating well after each addition. Fold in almonds. Turn dough out on very lightly floured work surface. Knead briefly. Divide into four equal portions. Wrap each portion in plastic and chill at least 4 hours or overnight. (Dough can be prepared up this point 2 days in advance and kept refrigerated.) Preheat oven to 350°F. Lightly grease one or more cookie sheets. Remove and unwrap one dough package from refrigerator. Divide into 16 equal pieces. Roll each piece into a ball between palms. Place cookies 2 inches apart on prepared cookie sheet(s). Bake until set, about 15 minutes. Remove to wire racks to cool. Repeat with remaining dough. (Store cookies in air tight container at cool room temperature up to 2 weeks.)
PER COOKIE: 48 CAL.; 1G PROT.; 2G TOTAL FAT (1G SAT. FAT); 7G CARB.; 7MG CHOL.; 40MG SOD.; 0 FIBER. MAKES 32 RUGELACH LACTO
8 oz. Neufchâtel cream cheese, softened (see glossary)
Filling: In heavy-duty mixer, or in large bowl using sturdy hand mixer, beat cream cheese and butter until light and fluffy. Beat in cinnamon and salt. Add flour in batches, beating well after each addition. Beat in yogurt. Divide dough in half. Wrap each half in plastic and chill for at least 4 hours. Meanwhile, make filling. In medium bowl, mix pecans, cranberries, sugar and cinnamon. Set aside. Preheat oven to 350°F. Lightly grease one or more cookie sheets. Remove and unwrap one dough package from refrigerator. On a lightly floured surface, roll dough into 12-inch circle with a lightly floured rolling pin. Sprinkle one-half of filling over circle. Press filling lightly to adhere. Cut dough into 16 wedges. Beginning at wide end, roll each wedge toward point. Place 2 inches apart on prepared cookie sheets, curving ends to make crescent-shape. Bake until golden brown, about 30 minutes. Remove to wire racks to cool. Repeat with remaining dough. (Store rugelach in airtight container at cool room temperature up to 1 week.)
PER RUGELACH: 110 CAL.; 2G PROT.; 7G TOTAL FAT (3G SAT. FAT); 11G CARB.; 13MG CHOL.; 96MG SOD.; 1G FIBER. MAKES 42 COOKIES VEGAN
1/2 cup (1 stick) margarine, softened In heavy-duty mixer, or large bowl using sturdy hand mixer, beat margarine, chocolate, and brown and granulated sugars until light and fluffy. Beat in tofu until well blended. Beat in vanilla, baking powder and salt. Add flour in batches, beating well after each addition. Transfer dough to small bowl, cover and chill overnight. Preheat oven to 350°F. Lightly grease one or more cookie sheets. Place confectioners' sugar into small bowl. Scoop dough by level tablespoonfuls and roll into balls. Drop into confectioners' sugar and roll to coat. Place cookies 2 inches apart on prepared cookie sheet(s). Bake until set, about 15 minutes. Let cookies rest on sheet 5 minutes, then remove to wire racks to cool. (Store cookies in airtight container at cool room temperature up to 1 week.)
PER COOKIE: 94 CAL.; 1G PROT.; 4G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0 CHOL.; 90MG SOD.; 1G FIBER. MAKES 42 COOKIES VEGAN
14-oz. pkg. sweetened flaked coconut In double Boiler, combine coconut, ginger, rum, peanut butter and cocoa. Set mixture over simmering water to warm. Meanwhile, in heavy, medium saucepan, melt sugar over medium heat. When sugar is almost melted, stir constantly with wooden spoon until completely melted and a rich mahogany brown. (Be careful not to let sugar burn.) Add coconut-rum mixture to sugar all at once. (It will sputter, but not splatter.) Stir over medium heat until well-blended. Remove from heat and cool to room temperature in bowl of cold water. Cover with plastic wrap and chill for 1 hour. Put confectioners' sugar into small bowl. Remove mixture from refrigerator and stir to mix. Scoop level tablespoonfuls of dough into one hand. Dip fingers of other hand into cool water and roll mixture into compact ball. Drop ball into confectioners' sugar and toss to coat. Place on wire rack to dry. Repeat with remaining mixture. Allow coconut rum balls to dry for an hour. (Store cookies in an airtight container in the refrigerator up to 1 week.)
PER COOKIE: 63 CAL.; 1G PROT.; 3G TOTAL FAT (2G SAT. FAT); 7G CARB.; 0 CHOL.; 6MG SOD.; 0 FIBER. MAKES 32 COOKIES LACTO
1 cup granulated sugar In heavy-duty mixer, or large bowl with sturdy hand beater, cream sugar and butter until light and fluffy. In medium bowl, sift together flours, cardamom and salt. Add in batches to sugar-butter mixture, mixing to blend. Turn dough out on lightly floured surface and knead briefly. Divide dough into four pieces. Wrap each piece in plastic wrap and refrigerate for about 1 hour. (At this point, dough may be refrigerated overnight, then softened at room temperature for about 2 hours until pliable enough to roll.) Preheat oven to 350°F. Remove and unwrap one piece of dough from refrigerator. On lightly floured wax paper, roll dough into 9-inch circle. Lift wax paper and turn shortbread over onto ungreased cookie sheet. Divide dough into 8 pie-shaped wedges by pricking through it in straight lines with tines of fork. Bake until shortbread is golden and edges are lightly brown, about 20 minutes. Remove from oven and, using a sharp knife, cut through perforations. Let shortbread cool on pan set on wire rack for 5 minutes. Separate cookies and transfer to wire racks to cool completely. (Store cookies in airtight container at cool room temperature up to 1 week.)
PER COOKIE: 120 CAL.; 1G PROT.; 6G TOTAL FAT (3G SAT. FAT); 15G CARB.; 16MG CHOL.; 99MG SOD.; 1G FIBER. MAKES 6 CUPS OVO-LACTO
4 cups unbleached all-purpose flour In large bowl, mix both flours, baking powder and salt. Set aside. In heavy-duty mixer, or in large bowl with sturdy hand mixer, beat butter or margarine until light and fluffy. Beat in sugar until well-blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly add 1/2 of flour mixture, beating until well-blended. If using mixer, change to paddle attachment and slowly add remaining flour mixture. If using hand mixer, mix remaining flour mixture in by hand with a large spoon until a smooth dough has been formed.
Turn dough out onto clean surface and knead briefly. Divide into three equal portions. Wrap each portion in plastic wrap and refrigerate. (Dough will keep wrapped airtight in refrigerator up to 1 week, or in freezer up to 2 months. Completely thaw in refrigerator before using.) MAKES 42 COOKIES OVO-LACTO
1 batch (2 cups) Four from One Cookie Dough Preheat oven to 350°F. Scoop dough by rounded teaspoonfuls and roll into 1-inch balls Place 2 inches apart on one or ore ungreased cookie sheets. Place sheet of wax paper over cookies. Using bottom of 2-inch-diameter glass, flatten dough into 2-inch circles, then remove wax paper. Be sure to exert pressure equally so cookies are level. In small bowl, mix sugar and cinnamon. In another small bowl, beat egg with water. Brush cookie tops with egg wash, then sprinkle with cinnamon-sugar. Press slivered almond in center of each cookie. Bake until bottoms are golden but tops are not browned, about 10 minutes. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in airtight container at cool room temperature up to 1 week.)
PER COOKIE: 72 CAL.; 1G PROT.; 3G TOTAL FAT (2G SAT. FAT); 10G CARB.; 16MG CHOL.; 55MG SOD.; 0 FIBER. MAKES 24 COOKIES LACTO 1 batch (2 cups) Four from One Cookie Dough
Chocolate Creme Filling: Preheat oven to 350°F. Divide dough in half. Rewrap one half and refrigerate. Put remaining dough between two sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4 inch thick. Remove top sheet of wax paper and reserve. Using 2-inch-round cookie cutter, cut out as many circles as possible. Trim scraps from outside edges and reserve for re-rolling. Carefully lift wax paper and gently flip cookie rounds, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing 2 inches apart. Re-roll scraps between same two pieces of wax paper until all dough is used. Repeat with remaining dough. Bake until bottoms are golden and cookies are done but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Unfilled cookies can be stored in airtight container at cool room temperature up to 1 week, or freeze up to 2 months.) Filling: In medium bowl, combine sugar, cocoa, butter, salt, milk and vanilla. Beat with an electric mixer until smooth and thick. If necessary, add more liquid by 1/2 teaspoon until desired consistency is achieved. To assemble, spread one cookie round with 1 generous tablespoon of chocolate filling. Top with second cookie. Press down gently to spread filling. PER COOKIE: 132 CAL.; 1G PROT.; 6G TOTAL FAT (3G SAT. FAT); 19G CARB.; 23MG CHOL.; 113MG SOD.; 1G FIBER.
To assemble: Spread top of one cookie with 1 generous tablespoon of pureed preserves; cover with cut-out top. (Do not use jelly or all-fruit spreads instead of preserves. Both are too thin to use as cookie fillings.) MAKES 24 COOKIES OVO-LACTO 1 batch (2 cups) Four from One Cookie Dough
Icing: Preheat oven to 350°F. Divide dough in half. Rewrap one half and refrigerate. Put remaining dough between two sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4 inch thick. Remove top sheet of wax paper and reserve. Cut dough with shaped cookie cutters. Carefully lift wax paper and gently flip cookies, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing 2 inches apart. Reroll scraps between same two pieces of wax paper and cut additional shapes. Repeat with remaining dough. Bake until golden but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove cookies to wire racks to cool completely. Icing: In medium bowl, beat together sugar, extract and milk until well-blended. Cover surface with plastic wrap until ready to use. When cookies are completely cool, frost and decorate as desired. (Store iced cookies in airtight container at cool room temperature up to 5 days.)
PER COOKIE: 138 CAL.; 1G PROT.; 4G TOTAL FAT (3G SAT. FAT); 23G CARB.; 20MG CHOL.; 95MG SOD.; 0 FIBER. MAKES 24 COOKIES OVO-LACTO
1 batch (2 cups) Four from One Cookie Dough Preheat oven to 350°F. Divide dough in half. Rewrap one half and refrigerate. Put remaining dough between two sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4 inch thick. Remove top sheet of wax paper and reserve. Cut dough into 2-1/2-inch squares. Carefully lift wax paper and gently flip cookie squares, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing 2 inches apart. Re-roll any scraps between same two pieces of wax paper until all dough is used. Repeat with remaining dough. Cut two opposite corners of each square diagonally (about 1 inch) toward center, do not cut through center. Make indentation with thumb in center of square. Spoon 1 teaspoon preserves or prune filling into indentation. Lift other two corners of dough and fold inward to center to make pinwheel. Bake until golden but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days.)
PER COOKIE: 116 CAL.; 1G PROT.; 4G TOTAL FAT (3G SAT. FAT); 18G CARB.; 20MG CHOL.; 94MG SOD.; 0 FIBER. MAKES 42 COOKIES OVO-LACTO
1 batch (2 cups) Four from One Cookie Dough Flatten dough between two 24-inch-long sheets of wax paper. Roll into 12- x 15-inch rectangle, about 1/4 inch thick. Remove top wax paper sheet. Spread poppyseed filling over dough, leaving 1-inch border around edges. Starting with long edge, roll up dough into tight cylinder, using bottom sheet of wax paper as guide. Wrap in same sheet of wax paper, smoothing and shaping roll. Twist ends of paper and fold under. Place flat in refrigerator and chill for 8 hours or overnight before baking. (Dough can be made up to this point, covered with plastic wrap and foil, then frozen up to 2 months. Thaw in refrigerator before baking.) Preheat oven to 350°F. Remove roll from refrigerator. Using serrated knife, slice roll into 1/4-inch-thick slices. Place slices on ungreased cookie sheet 1 inch apart. Bake until golden but not browned, about 12 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days or refrigerate up to 1 week.) PER COOKIE: 71 CAL.; 1G PROT.; 3G TOTAL FAT (1G SAT. FAT); 8G CARB.; 11MG CHOL.: 54MG SOD.; 1G FIBER.
Variation: Instead of spreading poppyseed filling, sprinkle with mini semi-sweet chocolate chips over rolled surface to cover lightly. Press chips gently into dough by laying wax paper on top and pressing with palms. Roll, chill and bake as directed. 2 SERVINGS LACTO/VEGAN 2 cups low-fat milk, rice milk or oat milk 3 Tbs. powdered unsweetened cocoa 4 Tbs. sugar Pinch salt 1/2 tsp. vanilla extract In saucepan, combine 1/4 cup milk, cocoa, sugar and salt. Whisk until cocoa is dissolved and mixture is well-blended. Whisk constantly over medium heat, until mixture begins to simmer. Add remaining 1-3/4 cups milk. Whisking constantly, bring just to a simmer, do not boil. Add vanilla. Cook for 1 minute more, whisking constantly. Pour mixture into mugs. Top with whipped cream if desired.
PER 1-CUP SERVING: 290 CAL.; 11G PROT.; 7G TOTAL FAT (2G SAT. FAT); 47G CARB.; 11MG CHOL.; 141 MG SOD.; 0 FIBER.
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Vegetarian Times Magazine