Christmas Cookie Swap with Recipe

Homemakers have participated in "Cookie Swaps" for generations and for good reason. Plan a gathering of friends, Sunday School Class, tennis group, homeroom moms, etc. I like to work with groups of ten to twelve, however, you chose your group size,

You may want to send invitations, especially to newbies. With your group of ten, decide number of cookies each guest will receive. If you give each person six cookies, each person will take home a variety of 60 cookies (five dozen), and you only had to make one type. Gives variety, saves time and your family will love the goodies.

Now, your part: Choose a favorite recipe, and please no chocolate chip cookies (make those batches separate for your family). You need six dozen cookies for a group of ten, six cookies to each in your group, and the additional dozen for tasting at gathering. (Adjust to fit number of guests.)

Presentation is everything. Decorate your display. Holiday cookie servers are lovely, but cookie sheets will do. Fancy them up with colorful aluminum foil or beautiful Christmas towels. Use ribbons, streamers, bows and Santa trinkets. Christmas baskets make gorgeous cookie carriers. Use decorative napkins as liners. Make this serving piece yours. Use inexpensive and unique decorations. Always clean thoroughly.

With compliments abound, each guest will choose six cookies from each participants cookie entry. Ask guests to bring a basket for their take home treats. There should be twelve cookies remaining from each guest. These are for immediate gratification to enjoy with specialty coffees, eggnog, teas or sodas. If any cookies remain, leave them with the host.

Whether an international group or home town friends, the results are wonderful. The number of cookies you choose to make depends on you and your group and your style. Please make recipe cards for each of the participants. Enjoy!

Chocolate Rum Balls

In large bowl stir together 3 1/2 cups vanilla wafer crumbs (about 12 ounce), 1 cup finely chopped pecans, 1 cup confectioners' sugar and 1/4 cup unsweetened cocoa. Stir in 1/3
cup light or dark rum and 1/3 cup Karo light or dark corn syrup until well blended. Shape into 1 inch balls. Roll in 1/2 cup confectioners' sugar. Store in tightly covered container.

Makes about 4 1/2 dozen.

Chocolate Bourbon Balls: Follow basic recipe. Substitute 1/3 cup bourbon for rum
I make about three batches of these. They are bite size and go quickly.

Sources:

Cooks.Com http://www.cooks.com/rec/view/0,191,155182-251204,00.htm

http://www.cookie-exchange.com/