This week I made several casseroles (one with Campbell’s Cream of Mushroom soup) and I hosted my local knitting group. I feel that all of this Minnesota goodness was in preparation for a prime time event: The Cookie Swap.
When my friend told me about her family’s cookie swap last year I wondered, “Where have you BEEN all my life?”
I’m not ashamed to say I desperately wanted to be invited, but alas – it was a long-established and jealously guarded tradition with membership in the Swap handed down from mother to daughter over generations. I may be exaggerating, but not by much.
So imagine my joy when I received an invite to a cookie swap (the same friend, she’s branching out and starting her own tradition separate from her mom) Allow me to say, I feel like I’m in on the ground floor of a gigantic cookie pyramid scheme.
But there’s no scheme, really, just hours of baking in return for eight dozen NEW cookies in exotic shapes and flavors of which I can only dream!
My traditional (okay, 3 year tradition, but a tradition has to start somewhere) Gelt Cookie. I also found some kooky chocolate poker chips & chocolate Chinese coins in addition to the usual gelt…
And here’s a little video I made of the Wrapping Adventure (I’m told the psychological scars of having a badly wrapped dozen cookies can be devastating.)
I may not sleep tonight – I am absolutely giddy!
1/4 Cup Sugar
1 Cup Softened Butter
2 tsp Vanilla
2 Cups Flour
1/2 tsp Salt
2 Cups Finely Ground Nuts (pecans or hazelnuts)
Foil covered chocolate coins
(1 side foil removed, 1 side chocolate exposed)
Cream butter, sugar and vanilla. Mix in salt and flour until well blended. Mix in nuts.
Scoop out 1 Tbl of dough and roll into ball, press chocolate coin, foil side up and chocolate side down, into ball and slightly flatten.
Bake in 350º oven for 10-12 minutes, or until bottom edges are golden brown.