{fingers crossed that MckLinky works}
Welcome to my virtual Christmas cookie exchange! Thank you so much for sharing your recipe with us. If you’ve never done a linky party before, here are the basic instructions.

1. Click to ‘add your post’ to the party. Add the permalink for the specific cookie post and not your’s blog’s permalink.
2. Add a link on your blog back to the party.
3. Visit the other blogs and let them know you appreciate their recipe.
4. Double check to make sure your link works by clicking on it. It should go directly to your cookie post.

It’s easy as pie so don’t be intimidated. And it’s fun to learn something new, right?

And since it’s still 2 weeks til Christmas, here’s a few tips for freezing:

1.  Wait until cookies are completely cooled before freezing.

2.  Freeze in airtight containers using waxed paper to separate your layers.

3.  Containers can be bulky so I also  often use large ziplock bags.

4.  Store each different kind of cookie separately for the best flavor.   Mint flavoring will ‘spread’ to everything.

5.  Don’t overbake cookies to begin with.   They will be almost exactly the same consistency (hardness/softness factor) as when you froze them.  Freezing them will not make them hard.

6.  Let them sit out at room temperature to thaw.  It’ll only take an hour or so which is perfect for Christmas parties and family gatherings.

7.  Some cookies freeze better than others.   When I made red velvet cupcakes for Thanksgiving, I froze the cupcakes and then frosted them right before the meal.

Iced cookies can be frozen but for best results, ice them the day you’re going to use them.

8.  Label things well so they’re easy to find and make yourself a master list of what you’ve frozen.  I can’t tell you how many times I’ve found Christmas cookies at Easter.

9.  Use frozen items within 6-8 weeks although some things will *keep* much longer.
Enjoy the party!
P.S. My cookie post will be added to this post later tonight.

P.S.S.  Be very afraid.  My cookies look like a head shot of the incredible hulk.  You’ll be amused and the cookies in fact will make you turn green and burst through your clothes.   A little added Christmas bonus.

21 comments on “Christmas Cookie Exchange 2010”

  1. I couldn’t get it together this week to post something, but I did do a post showing some things that I plan to TRY and make during the week of Christmas with my kiddos…I mentioned your party b/c I think it’s SUCH an awesome idea! Promise to be there next year for it. 🙂

  2. I’m late! Here is our fabulous, favorite tastes-like-Christmas ginger cookie recipe:
    2 cups flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1/2 teaspoon salt
    3/4 cup shortening
    1 cup granulated sugar
    2 Tablespoons molasses (I use Grandma’s variety with the yellow lid)
    1 egg

    Combine flour, baking soda, spices & salt in a large bowl.
    In a large mixer bowl, beat shortening for 30 seconds. Add sugar & beat until fluffy.
    Add molasses & egg. Beat until combined. Add remaining dry ingredients, beating after each addition until well combined.
    Shape dough into 1 inch balls. Roll in sugar (I use red or green colored sugar at this time of year.)
    Arrange 2 inches apart on ungreased cookie sheets. Bake in a 350 oven for 10–15 minutes (depends on whether you want “soft” or “crisp”). Cool on wire racks.

  3. I have not tried to roll out the Molasses Ginger Cookie recipe; I don’t think it’s the right type of dough. But you will want to double this recipe–the original makes 2 dozen, I think, and that’s not enough for my guys. I also roll the dough into balls & then dip the top in a small bowl of water, and then into the sugar. It makes the top crackle and if you use granulated sugar, it looks like snow!
    I’m off to bake “Frostbite Cookies” (which, dare I say could be healthy, since they have cornflakes & oatmeal in them? Naah! The white peppermint frosting negates that I’m sure!)
    Happy baking!

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