Holiday Cookie Exchange parties are a great idea to get your friends and family together to celebrate. And the best part is that you share cookies and new recipes. What can be better than that?! Each guest bakes one of their favorite cookies and they bring enough for the amount of people showing up at the party. You can decide the amount you want everyone to bring. Ask your guests to get creative! To use different packaging, labeling, print out individual recipes…at the end of the party everyone will walk out with enough cookies to enjoy, share and gift during the holidays and a lot of new recipes to keep.
I have attached a picture of my mouth watering butter cookies. These are my older daughter Sophia’s favorite! We bake them every Christmas Eve to leave them for Santa. In my house we call them: The “S” cookies. We bake them shaped as an “S” for Sophia instead of the zig zag you see in the picture. You can also shape them as other forms since the cookie dough gets piped from a pastry bag on the baking sheet. For Holiday Cookie Exchange I make sure to dip half in chocolate and add sprinkles or simply add red and green sanding sugar before baking to make them festive.
Mouth watering butter cookies:
1 cup of sweet butter (2 sticks)
1/2 cup + 2 tbsp powder sugar
1/4 tsp salt
1/2 cup of pure vanilla extract
Egg white of one large egg (room temperature)
1 3/4 cup all purpose unbleached flour (sifted)
Preheat oven at 350 degrees. Prepare a non stick baking sheet or a sheet pan with a Silat on it. Whip butter until soft and white. About 6 minutes. Add powder sugar, salt, egg white and vanilla flavor. Mix until ingredients are well combined. Lower the mixer temperature to low speed and add the sifted flour and just mix until ingredients are combined. Do not over mix. You can finish this process mixing manually. It is very important that it doesn’t get over mix because the cookies will lose their softness when they bake. Put the cookie dough in a pastry bag and pipe them on the non stick cookie sheet giving them whatever shape you prefer. Cook them for 12 minutes. Do not over cook. Because it is pure butter used in this recipe the borders of the cookie can get very dark fast so make sure you keep an eye on them.