The doorbell rang cheerily a few times on Saturday and Danny, Noah and I welcomed friends and family in from the cold. Danny was especially welcoming, as each person came bearing big tins of cookies. This was the first time I’ve hosted a cookie swap, and it won’t be the last! Even though we were few, due to a slew of last minute cancellations, a good time was had by all from the oldest to the youngest. The youngest being Noah, who tasted shortbread for the first time and now agrees that this should be an annual or semi-annual tradition.
Pots of tea and copious cups of coffee were drunk and a well-laden plate of cookies consumed as we chatted and laughed and watched the kids play together. It was something more than just swapping some baked goods, but a cozy sense of fellowship and friendship: woman to woman, mother to mother.
A big thanks to all the ladies that came and brought their delights!
Terrie came bearing chocolate chip cookies so fresh, they didn’t have time to cool and were still on the baking sheet! Diana’s yummy chocolate mint snaps were a hit and their mysterious crunchy centers a topic of interest. Arlene was inspired by my invitation and baked her first batch of cookies in three years. Tavia’s hand rolled coconut caramel cookies were perfect and her colorful holiday oatmeal raisin cookies the ideal round-out to our table. I contributed my usual spice snaps, some two-bite brownies, and shortbread in various shapes and flavors.
Chocolate Dipped Shortbread Santa Boots
Needless to say, if you decide to drop by for tea in the next few weeks, I could probably rustle up a little crumb of something to serve alongside.
That is, if Danny doesn’t find my stash……
Preheat oven to 325F
Cream: 3/4 cup butter, room temp
2 cups sugar
Stir in: 2 eggs, room temp
1/2 cup molasses
2 teaspoons white vinegar
Sift and add:
3 and 3/4 cups flour
1 1/2 teaspoons baking soda
2 teaspoons freshly grated ginger (or 3 teaspoons ground)
1 teaspoon freshly ground cinnamon
1/2 teaspoon grated Tonka bean
1/4 teaspoon ground cloves
Mix well and roll into 1 inch balls. Roll balls in white sugar to coat and place two inches apart on baking sheet. Bake 8-10 minutes until tops have cracked and edges start to brown. Cool.
These cookies freeze well. Make 4 dozen