cookie swap planner[1]

8/13/2019 Cookie Swap Planner[1]

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www.marthastewart.comc 2005 MARTHA STEWART LIVING OMNIMEDIA

Cookie-Swap Party Planner

www.marthastewart.comc 2005 MARTHA STEWART LIVING OMNIMEDIA


2/17

C O N T E N T S

2 P A RTY P LA NNING C HEC KLISTPrepare doug, pla your meu, ad prep te materials eeded for pacagig

3 REC IP ES: F OUR F AVORITE HOLID A Y C OOKI ESTry recipes tat will deligt eeryoe o your list

7 REC IP ES: F ESTIVE P A RTY B ITESMae earty fare to sere guests as you swap ad celerate

1 1 C LIP -A RT C RA F T: C OOKIE D ISP LA Y LA B ELSCreate foldig tale cards to display i frot of eac ariety

1 2 D EC ORA TING C H EC KLISTGater te decoratios ad tools to mae cooies sparle

1 3 A C TIVITY: D EC ORA TING C OOKIESDress up your gifts usig our group-friedly decoratig tips

1 5 P A C KA G ING MA TERIA LS C HEC KLISTAssemle oes, wrap, twie, ad tis to mae wrappig a sap

1 6 TIP S ON P A C KA G ING A ND SEND ING B A KED G OOD SLear aluale wrappig ad sippig tips to esure a sweet deliery

PAGE 1

Maig a assortmet of oliday cooies doest ae to mea coutless days of

rollig, aig, ad decoratig. Wy ot ae seeral atces of oe id, te trade

a doe or two wit a few frieds? Tats te idea eid our Cooie-Swap Party.

Iite guests to joi you for tis festie oliday gaterig, ad as tem to rig a

few atces of omemade cooies. Use our faorite recipes, icluded i tis Plaer,

assigig a recipe to eac fried. Or, ae eac perso prepare er persoal faorite

oliday cooie recipe. Eiter way, youll ed up wit a deligtful mi of cofectios,

ad welcome te egiig of a ery sweet traditio.

www.marthastewart.com Where simple goodness begins.


3/17

PAGE 2

C H E C K L I S T

two to three weeks before

Send out invites (remind guests to bring

copies of their recipe for sharing)

Plan menu

Check with your local post office about

shipping details (have tips handy for guests)

fIVe to seVeN days before

Prepare dough for cookies (freeze)

Create labels for cookie display

Gather wrapping/packaging materials

day before

Set up platters, cake plates, and other dishware

Buy and assemble decorating supplies (icing,

decorative sugar, candy)

day of party

Make snacks and drinks for guests

Bake cookies (allow time to cool for decorating)



4/17

www.marthastewart.com

TORIES CHERRY CHOCOLATE-CHUNK COOKIES

MAkES AbOUT 2 1/2 DOzEn

1 1/2 cups all-purpose our

1 teaspoo aig soda

1/2 poud (2 stics) usalted utter, room temperature

3/4 cup paced ligt-row sugar

3/4 cup graulated sugar

1 large egg

1 teaspoo pure ailla etract

1 1/2 cups oats

1 cup dried cerries

4 1/2 ouces ittersweet cocolate, coarsely copped1 cup toffee pieces

1. Preeat oe to 350. Lie two aig seets wit parc-

met paper; set aside. I a large owl, sift togeter our ad

aig soda.

2. I te owl of a electric mier tted wit te paddle

attacmet, cream te utter ad ot sugars o medium

speed util ligt ad uffy, 2 to 3 miutes, scrapig dow

te sides of te owl oce or twice durig miig. Add te

egg; mi o ig speed to comie. Add te ailla; mi to

comie. Scrape dow te sides of te owl.

3. Add our miture to egg miture, ad mi o low speed

util well comied. Add te oats, cerries, cocolate, ad

toffee pieces; mi to comie after eac additio.

4. Spoo a eapig talespoo of doug oto a lied aig

seet. Repeat, spacig 2 ices apart.

5. bae cooies util golde row, 14 to 16 miutes, rotat-

ig aig seet alfway troug. Trasfer to a wire rac to

cool. Store i a airtigt cotaier up to 2 days.

PAGE 3

Torie Hallock makes these everything-but-the-kitchen-sink cookies at Skylands, Marthas house in Maine.Toffee pieces can be found in the baking sections of grocery stores.

REC IPES: FOUR FAVORITE HOLIDAY C OOKIES



5/17


COCONUT CREAM CHEESE PINWHEELS

This recipe was a rst-place winner of Martha Stewart Living Televisions Cookie of the Week Contest,submitted by Imelda Rodriguez of Palmdale, California. The recipe originated with her Filipina grandmother.


MAkES 30 COOkIES

for the dough

1/2 cup usalted utter, room temperature

3 ouces cream ceese, room temperature

1 large egg

2 cups all-purpose our, plus more for dustig

2/3 cup sugar

1/2 teaspoo aig powder

1 teaspoo pure ailla etract

for the glaze

1 large egg, ligtly eate

1 talespoo egetale oil

Graulated sugar

for the fIllINg

3 ouces cream ceese, room temperature

3 talespoos sugar

1 cup usweeteed cocout

1/3 cup wite cocolate cips

1. Usig a ad-eld electric mier, cream utter ad cream ceese util uffy, aout 2 miutes. Add egg, 1 cup

our, sugar, aig powder, ad ailla. beat o low speed util comied. Gradually add remaiig cup our.

Usig a woode spoo, stir util fully comied. Diide doug i alf. Sape eac alf ito a disc, wrap i plastic,

ad refrigerate util rm, 1 to 2 ours.

2. Preeat oe to 350. Lie aig seets wit Silpat aig mats or parcmet paper.

3. Prepare te llig: Usig a ad-eld electric mier, eat cream ceese ad sugar util uffy. Wit a woode

spoo, stir i cocout ad cips. Set aside.

4. Remoe oe disc of doug from refrigerator. Roll o a ligtly oured surface ito a 8-y-13-ic rectagle

aout 1/8-ic tic. Wit a uted cooie cutter, cut ito ftee 2 1/2-ic squares. Place o prepared aig

seets, aout 1 1/2 ices apart.

5. Place 1 teaspoo llig i ceter of eac square. Usig a uted pastry weel, cut 1-ic slits diagoally from

eac corer toward te llig. Fold eery oter tip oer to coer llig, ad form a piweel. Press ligtly to seal.

6. Wis togeter egg ad oil. Usig a pastry rus, ligtly rus tops of piweels wit egg miture. Sprile

wit sugar.

7. Trasfer to oe, ad ae util edges are golde ad cooies are sligtly puffed, 10 to 12 miutes. Trasferaig seet to a wire rac to cool. Let cool for 5 miutes o aig seets efore trasferrig cooies to wire

rac. Repeat wit remaiig disc of doug.

FOLD

PAGE 4www.marthastewart.com Where simple goodness begins.


6/17


FOLD


BASIC GINGERBREAd COOKIES

MAkES AbOUT 24 SIx-InCh GInGERbREAD PEOPLE

6 cups all-purpose our

1 teaspoo aig soda

1/2 teaspoo aig powder

1/2 poud (2 stics) usalted utter, room temp.

1 cup dar-row sugar, paced

4 teaspoos groud giger

4 teaspoos groud ciamo

1 1/2 teaspoos groud cloes

1 teaspoo ely groud lac pepper

1 1/2 teaspoos salt

2 large eggs

1 cup usulfured molasses

Currats

Royal Icig*

1. I a large owl, sift togeter our, aig soda, ad aig powder. Set aside.

2. I te owl of a electric mier tted wit te paddle attacmet, cream utter ad sugar util uffy. Mi i

spices ad salt, te eggs ad molasses. Add our miture; comie o low speed. Diide doug i tirds, ad

wrap i plastic. Cill for at least 1 our.

3. heat oe to 350. Lie aig seets wit Silpats (a Frec ostic aig mat). Set aside. O a ligtly

oured wor surface, roll doug 1/8-ic tic. Cut ito gigerread people sapes. Trasfer to prepared aig

seets.

4. Cut out desired decoratios ad place o cooies. Press currats ito doug to create eyes ad uttos. To

create air, roll a piece of doug ito a all ad pass troug a clea garlic press. Attac air to eads. bae util

crisp, ut ot dareed for aout 20 miutes. Let cooies cool o wire racs.

5. Decorate wit royal icig.

note:We maig ery large cooies, use two spatulas to trasfer cutout doug to aig seets, or roll doug

directly oto te aig seet. Press cutter ito te doug, ad remoe te ecess efore taig away te cutter.

*ROYAL ICING(Maes aout 2 1/2 cups)

2 large egg wites, or more to ti icig

4 cups sifted cofectioers sugar, or more to tice icig

1/2 poud (2 stics) usalted utter, room temp.

1. beat te wites util stiff ut ot dry. Add sugar ad lemo

juice; eat for 1 miute more. If icig is too tic, add more egg

wites; if it is too ti, add more sugar. Te icig may e stored i

a airtigt cotaier i te refrigerator for up to 3 days.note:Raw eggs sould ot e used i food prepared for pregat

wome, youg cildre, or ayoe wose ealt is compromised.



7/17



COOKIE PRESS COOKIES

MAkES 2 TO 3 DOzEn COOkIES

Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie pressa hollowtube tted with a decorative nozzle at one end and a plunger at the otherto press the cookies directly onto

the baking sheet.

1 1/2 cups (3 stics) usalted utter

1 cup sugar

2 large egg yols

3 3/4 cups sifted all-purpose our

1/4 teaspoo salt

1 talespoo pure ailla etract

Colored sadig sugar

1. heat oe to 350. I a large owl, cream

utter ad sugar util ligt ad uffy. Add egg

yols, our, salt, ad ailla. Mi torougly.

2. Fill a cooie press wit te doug, ad tur out

cooies 1 to 2 ices apart oto a uuttered

aig seet. Sprile cooies wit colored sad-

ig sugars.

3. bae util te cooies are ligtly rowed, 7 to

10 miutes. To esure ee aig, rotate seet

alfway troug te aig process. Trasfer to

a wire rac, ad let cool.



8/17

CLASSIC CHEESE FONdUE

Fodue ad two quic ors doeures are ideal for a festie gaterig

ad easy to mae for a usy ostess.

You ca sere ay umer of accompaimets wit te elow fodue

recipes. Some good coices iclude cued read ad grassii (read-

stics), steamed ew potato wedges, ell-pepper strips, sliced feel

i lemo juice, laced roccoli, peeled oiled srimp, wole cerry

or grape tomatoes, ad pitted gree or lac olies.

PAGE 7

RECIPES: FESTIVE PARTY BITES

SERvES 8 TO 10

Cheese fondue is best eaten immediately, since it thickens as it cools down.

1 garlic cloe, aled legtwise

1 1/2 cups dry wite wie or apple cider

1 1/2 pouds assorted Swiss-style ceeses, suc

as Gruyre, Emmetaler, ad Frec raclette,

grated (aout 9 cups)

2 talespoos corstarc

2 talespoos fresly squeeed lemo juice

(aout 1 lemo)

Fresly grated utmeg (optioal)

Fresly groud wite pepper (optioal)

Assorted accompaimets for dippig

1. Ru iside of a fodue pot torougly wit cut

sides of garlic ales; discard garlic. Pour wie

or cider ito pot, ad place oer medium-low

eat. We liquid starts to ule, start addig

ceese y te adful, stirrig util melted ad

comied.

2. I a small owl, wis corstarc wit lemo

juice util corstarc dissoles; stir ito ceese

miture. Cotiue wisig util miture is

smoot ad ulig sligtly, aout 5 miutes.

Seaso wit utmeg ad pepper, if desired.

3. Trasfer fodue pot to te tale, ad set oer a

warmig cadle. Sere immediately wit assorted

accompaimets, as desired.




9/17


PAGE 8

HAM-ANd-CHEESE TARTINES

SERvES 6

1/2 poud Gruyre ceese, grated o te large

oles of a o grater (aout 2 cups)

1/2 poud cream ceese

2 teaspoos fres tyme leaes

Coarse salt ad fresly groud pepper

6 slices (1/2 ic tic) sourdoug read, cut from

a roud loaf

4 ouces cooed am, cut ito 12 slices

3 to 4 red radises, ery tily sliced

1. Preeat oe to 400. I a food processor,

pulse alf te Gruyre ceese ad all te cream

ceese util smoot, aout 30 secods. Tras-

fer miture to a small miig owl. Fold i te

tyme, ad seaso wit salt ad pepper. Set

aside.

2. Place read o a aig seet, ad toast i

ceter of te oe, ippig alfway troug, util

golde row o ot sides, aout 12 miutes.

3. Spread resered ceese miture o eac

slice of toast, diidig eely, ad sprile wit

remaiig Gruyre. Place 2 slices of am o eac

toast. Arrage radises o top, ad sere.


SPANISH CHORIzO FONdUE

SERvES 8 TO 10

1 garlic cloe, aled legtwise

3 ouces corio sausage, miced

1 small red ell pepper, ris ad seeds remoed, miced

1 1/2 cups plus 2 talespoos dry serry or wite wie

1 1/2 pouds assorted semirm Spais ceese, suc

as macego, Garrota, Mao, ad Idiaaal, grated

(aout 9 cups)

2 talespoos corstarc

Assorted accompaimets for dippig

1. Ru iside of a fodue pot torougly wit

cut sides of garlic ales; discard garlic. Place

corio ad ell pepper i pot, ad place oermedium eat. Coo, stirrig, util pepper is

teder ad corio is crisp ad rowed, 8 to 10

miutes.

2. Pour 1 1/2 cups serry ito pot, ad reduce

eat to medium-low. We liquid starts to ule,

start addig ceese y te adful, stirrig util

melted ad comied.

3. I a small owl, wis corstarc wit re-

maiig 2 talespoos serry util corstarc

dissoles; stir ito ceese miture. Cotiue

wisig util miture is smoot ad ulig

sligtly, aout 5 miutes.

4. Trasfer fodue pot to te tale, ad set oer a

warmig cadle. Sere immediately wit assorted

accompaimets, as desired.




10/17


PAGE 9

CHICKEN ANd BEEF SATAY WITH PEANUT SAUCE

MAkES 40 TO 50 PIECES

To make satays, youll need bamboo skewers; soak them in water for two to three hours so they dont burn on

the grill.

1 1/2 pouds llet of eef or 4 wole cice

reasts

1 talespoo copped fres giger

1 oio, cut ito cus

4 cloes garlic

1 cup low-sodium soy sauce

1 teaspoo samal (Idoesia cile paste) or 1

ot red cile

Juice of 1 lemo2 talespoos sugar

1/2 teaspoo groud cumi

2 talespoos toasted sesame oil

Peaut Sauce*

1. Trim fat from eef or cice. Cut ito strips aout

3 ices log ad 1/2 ic tic. Refrigerate util

eeded.

2. Comie remaiig igrediets i leder, ad

pure util smoot. Pour oer meat, ad mi to coat

eely. Mariate at least 1 our or oerigt.

3. Preeat grill or grill pa util ot. Tread a piece

of meat legtwise o eac sewer, ad grill util

doe, 2 to 3 miutes o eac side. baste occasioal-

ly wit mariade durig cooig. Sere immediately

wit peaut sauce.

*PEANUT SAUCE

MAkES 1 1/2 CUPS

Peanut sauces are common accompaniments to Thai and Indonesian dishes. Use this as a dipping sauce

for Chicken and Beef Satay. Sambal is available at Asian markets.

1 cup smoot peaut utter

2 talespoos toasted sesame oil

3 talespoos soy sauce

1 cloe garlic

1 talespoo samal (Idoesia cile paste)

1 talespoo sugar

Fres lemo juice

Cocout mil or water, to ti

1 scallio, tily sliced

1. I a leder or food processor, comie peaut

utter, oil, soy sauce, garlic, samal, ad sugar

util smoot. Add lemo juice to taste.

2. Wit macie ruig, add cocout mil or

water util sauce reaces desired cosistecy.

Garis wit scallio slices. Sere.

FOLD




11/17

At your cookie swap, it helps to know which

cookie is which. Print out the templates on

the following page to make folding table

cards you can set in front of each variety.

PAGE 10

C L I P - A R T C R A F T : C O O K I E D I S P L A Y L A B E L S



12/17

PAGE 11

C L I P - A R T C R A F T : C O O K I E D I S P L A Y L A B E L S



13/17

PAGE 12

DEC ORATING C HEC KLIST

ROYAL ICING

SANDING SUGAR

DRAGEES (tiny, round hard candies)

SPRINKLES (to add color and texture to cookies)

COLORING AND NONPAREILS(liquid, gel and powdered food coloring add hues to

icing; nonpareils provide contrast)

WOODEN SKEWERS (for drawing with icing)

TWEEZERS (invaluable for placing dragees andnonpareils)

OFFSET SPATULA (perfect for spreading andsmoothing out royal icing)

ROUND TOOTHPICKS (to use in place ofwooden skewers)

PASTRY BAG (for easy handling; look for flexibleand lightweight varieties)

/

/



14/17

D E C O R A T I N G T E C H N I Q U E S :Flooding:To coat cooie wit a sade of royal icig, use a umer 1, 1 1/2, or 2 tip, ad old pastry ag 1/4 ic

aoe te cooie. Spread icig y followig te outlie of cooie, leaig space alog te edge for

spillage, te ll i outlie wit icig. To close empty spaces, pus icig i place wit clea tootpic.

Dragging:Tis tecique creates a marlied loo y applyig a secod color to ooded icig. To drag, pipe

small dots or lies i a cotrastig color. Worig quicly, use a clea tootpic or sewer to pull icig,

alteratig up ad dow lies. Wipe off applicator after eac pull, ad let dry torougly.

To create raised designs:For a tree-dimesioal effect, let te oodig layer dry for at least 2 ours, te pipe icig o top ofte dried icig.

Sugaring:Grais of sadig sugar, wic is used for its sparlig effect, are 4 to 6 times larger ta grais of

graulated sugar. To apply sadig sugar, place te cooie o waed paper, ad sprile sugar oer te

top of te cooie. Tip te cooie upside dow to remoe ecess sugar.

To attach drages:Tese tiy, roud, iedile siler decoratios ca e attaced to icig y pipig a small dot were a

drage will e placed. Positio te drage wit tweeers, ad let dry.

PAGE 13

AC TIVITY: DEC ORATING C OOKIES

A fu actiity to get eeryoe ioled is to decorate pre-made gigerread ad sugar cooies.

After eeryoe as completed teir masterpieces, tey ca e set ome wit a cellopae

ag or plate of ised cooiesadored wit a festie rio.

D E C O R A T I N G T I P S :

Before starting, remove your watch and jewelry.

To prevent clogged tips, set pastry bag upright in a glass lined with damp paper towels, or

insert a toothpick in tip. (Remove before piping.)

For small cookies, use a small, fine sieve to evenly sprinkle confectioners sugar or cocoa.

Royal icing made with meringue powder can be made a few days in advance and stored in

pastry bags. If colors separate, gently massage bags to remix.

Store cookies in an airtight container between layers of waxed or parchment paper.



15/17

PAGE 14

TAGS AND STICKY LABELS

RIBBONS AND TWINE

CARDBOARD BOXES

STURDY PAPER PLATES

TISSUE PAPER

BAKING PAPERS

CELLOPHANE

SISSORS AND HOLE PUNCH

OTHER TRIMMINGS

PAC KAGING C HEC KLIST



16/17

PAGE 15

Instead of consigning your thoughtfully shaped and baked goods to an old shoe box or

used coffee can, try one of the following decorative ideas for storing and presenting them.

Proper preparatio will esure all of you cooies arrie fres ad i tact.

Eery gift you sip sould ae two asic lies of defese: It sould e well

paced i a ier-gift o, te well paced i a secod, outer gift o.

Coose a o tat is appropriate i sie to te cooie ti witi. Tis will

elp eep te tis from siftig ad te cooies from reaig.

Te ideal cusio is 2 to 3 ices of pacig material o all sides.

Reuse or recycle pacig material lie oes, bule Wrap, ad foam

peauts (see page 16).

1. Puddig molds lied

wit parcmet mae

ecellet essels for softcocolate trufes.

2.Log, lidded read pas,

swated i rigt taffeta or elet

rio, are te perfect cotaierfor delicate cooies lie iscotti.

3. A pait o, foud i art-

supply stores, displays a

ariety of differet cooies imii cupcae liers.

4. Ee clear plastic

airtigt cotaiers mae

pretty pacages we

dressed up wit legts

of rio.

5.heay-duty square cae

pas wit otced corers ar

perfect for securig criss-

crosses of rio or ricrac

oer parcmet-paper lids.

P AC K A G I N G A N D S H I P P I N G C O O K I E S

T I P S O N S E N D I N G B A K E D G O O D S T H R O U G H T H E M A I L :



17/17

PAC KING MATERIALS

Air-popped Popcorn:This inexpensive and environmentally sound

material creates an ideal cushion. Toss a

scoop or two of popcorn (air-popped, with

no oil) at the bottom of the box. Set the

cookie tin on top, and surround it with more

popcorn. If you like, string the popcorn on

heavy thread and finish ends. The receipient

will have ready-made garland for the tree.

Bubble Wrap

Line the inside of your cookie tin with twolayers of Bubble Wrap, one underneath

the cookies and one on top. Pack the tin in

a box neatly lined with lengths of Bubble

Wrap, then fold the Bubble Wrap back into

the margins between the tin and box to

form a double cushion.

Eco Foam:This is the environment-friendly cousin

of foam peanuts. It is a biodegradable

cornstarch product that provides excellent

cushioning for fragile cookies. Its only

drawback is that it melts when wet, so

dont use it to pack any containers that

may leak.

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