Cookie Swaps are a Win-Win
Marty Martindale

Cookie swaps are highly practical. If you bake two sizeable recipes of two kinds of cookswapcookies, that’s all you have. However, after a successful cookie swap, you might have six dozen cookies made from any number of different cookie recipes. Everyone gains! Plus. It’s fun.  

Holiday cookies come in all shapes, sizes, flavors, colors and textures. The earliest holiday cookies contained a lot of dried fruits, nuts and flavorings like cinnamon and clove. Early Northern Europeans used fancy cookie cutters and elaborate molds while flat, plainer sugar-type cookies were introduced by the English.

Let’s examine what’s available. Here is a condensed version of how to put one together, if you start early, prepared by

Because the time before Christmas is short, invite only about six committed, responsible friends.

Ask each to bring 72 cookies (6 dozen.) baked and decorated. Encourage them to make the cookies from scratch but discourage highly fancy creations. Also, urge them to be creative.  Recently baked and frozen cookies are very acceptable.

The day before the swap event ask guests to email you their recipes so you can print up and make an “Event Swap Cookbook” available to each guest.

The day of your event, clear a large, clean surface upon which guests can display their home-baked cookies.

The cookies are not for eating at this event. Make available fresh coffee, punch and healthy snacks and dips on a side table.

Guests will carry home the cookies they choose in the containers they bring their own baked offerings.

Here’s some ideas for what kind of cookies to bring along with interesting choices for making similar recipes. Put a little work into this, and it will turn into fun for you as well as your family.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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