Cookie Party Ideas Needed
- eLizard Nov 29, 2007 06:17 AM
I'm going to an annual cookie party and need to make 10 dozen cookies. Last year I made the Neiman Marcus cookies because they have a giagantic yield. This year I want to step up my game a bit. Any ideas for something mildly impressive that yields a ton? Thanks!
Biscotti hold up well and aren't as commonly made for exchanges. I have one from Williams Sonoma for hazelnuts and chocolate if you're interested. It makes enough that the dough has burned out a couple of hand mixers. Not quite 10 dozen, I don't think, but you can double it.
If this is for families with children (and no nut allergies), monster cookies are always a hit. They have peanut butter, oatmeal, chocolate chips/M&Ms/toffee bits:
These are delicious, and fast to make. Very easy to double or triple the recipe for a crowd..
2 c flour
1/2 tsp baking powder
2/3 c sugar
1/2 tsp salt
3/4 c fresh unsalted butter--very soft
1 unbeaten egg
2 tsp vanilla
1/2 c raspberry jam
Preheat oven to 350.
Mix dry ingredients together. With a wooden spoon, mix in soft butter, then egg and vanilla.
Divide dough into 1/4's on floured board.
Shape each dough piece into a roll 13" x 3/4 thick, 2 rolls per baking sheet (at least 4" apart.
Make a depression down the center of each roll using your pinkie finger. Fill with raspberry jam (do not mound jam or it will run down the sides) and bake till just lightly golden. Do not allow cookies to brown.
Remove sheets from oven, let cool 5 minutes then cut into 3/4" slices on the diagonal. Makes about 50 to 60 cookies.
Store in airtight tins between layers of waxed paper.
These cookies have a nice crunch, and a flowery flavor from the unsalted butter and raspberry jam. They are great tea cookies any time of year.
Please share any great recipes you get at the exchange!
re: toodie jane
"depression" = shallow trough. I extend my pinkie staight out and press into the soft dough to make a shallow trough to be lightly filled with jam.
"Do not allow cookies to brown" The rolls have baked and flattened out. Remove sheets from oven and let cool before slicing on the diagonal.
potterstreet, thanks for this link. I'm looking for a different chocolate cookie (rather than my chocolate pixies) this year to package with my candy gift boxes. This cookie looks like it has everything I'm looking for, it is also pretty to present which is always a bonus! And I will use really good chocolate to get the maximum benefits of course!
you could also have savory cookie - a cheese or herbed biscuit, lavender/rosemary shortbread, parm twists, or sour cream based cookies
I just finished making 4 batches on World Peace Cookies (Korova Cookies on Leites Culianria) 2 batches using Jameson's 70% chocolate and the other half with Scharffenberger 70% I used the Scharffenberger cocoa in both. I am going to do some blind taste testing tomorrow to see which is preferred. They are truly "swoonable" cookies
Baklava is a large yield for little effort if you use the method that does not butter every layer. It can be a bit fussy to divide up, but it is remarkably sturdy. Thanks to the TSA my luggage was molested during a trip last Christmas and the baklava tins were not closed properly after search. They tumbled around alot and still made it to the desert platter.
I really dont know any that make a "ton" but a couple of batches of dough are easily duplicated. So far this year, I have produced (and frozen):
triple chocolate biscotti
gingerbread biscotti (dipped in white chocolate)
dulce de leche bars (RICH RICH RICH)
brown sugar shortbread
dark chocolate cookies filled with peppermint marshmallow
orange cookies (recipe makes 80)
white chocolate and pecan cookies
bark (amazing...so easy, yet so damn good)
chocolate and caramel covered pretzel rods with sprinkles
chocolate covered marshmallows with sprinkles
Any recs, just ask!
1/3 cup vegetable oil
1 cup light brown sugar, semi packed
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/2 tablespoon nutmeg
Preheat the oven to 375 degrees.
Grease a cookie sheet or use non-stick foil or parchment.
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
Divide dough in half, and shape each half into a roll about 3/4 the size of a standard cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake in preheated oven for 20-25 minutes. Remove from oven, and set aside to cool.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
I made a double batch in my Kitchenaid and she was battling. This is a stiff dough. I also added 1 extra T of ginger, just for kicks and a grind of black pepper. I wrapped the dough in plastic and let it marinate in the fridge for a day or 2 before I baked it. I have the baked slices in the freezer and will dip closer to Christmas.
I made these last night to just try out. I really liked them. I added the 1.5 tbsp. of ginger and found them a little spicier than I care for, so I would drop the ginger slightly. It isn't as hard as some biscotti recipes are, but with a big glass of milk, they were delicious last night. This morning the taste blended more and mellowed a bit.
I did find they broke a bit on the tops when I cut them. I was looking in the King Arthur Cookie cookbook last night after I finished baking (of course) and it gave a hint to spritz the biscotti with water right after the first baking to keep it from cracking. I will try next time that.
Mine crumbled a smidge on the ends. The dog loved them. I hated them at first but then read somewhere that gingerbread gets better with time, hence me making them, baking them, cooling overnight and stashing in the freezer. I bought my white chocolate to drizzle today but I am holding strong on that until the 21st or so.
I love these simple, old fashioned cream wafers from Betty Crocker. The cookie itself is very delicate, almost like pie crust and the filling is basically a simple buttercream.
You could easily double the recipe to get 10 dozen. They're a bit of a pain because they're a roll-out cookie, but they are delicious and people always seem to go for them first on my assorted cookie plate. I always just make circles, but you could easily use small cookie cutters to make them even more holiday-ish. Definitely use butter not margarine and I always tint the filling--you could even do some pinkish red and some green. And if you don't want to fool with rolling out the dough, I've shaped the dough into logs (about 1" to 1 1/2" diameter), chilled and sliced it to save time.
one of my favorites (and often the biggest hit at parties) is the seven layer bar 9http://allrecipes.com/Recipe/Seven-La... ); that or the nanaimo bar ( http://allrecipes.com/Recipe/Nanaimo-... )... both involve layering graham cracker crumbs, chocolate chips, coconut, peanut butter chips, sweetened condensed milk, nuts, etc.
I just watched Paula Dean make Southern Bow Ties. Talk about impressive, but easy to make. I know I'm going to include them in my Christmas menu.