I’ve been on a molasses kick lately. Which is great since cookie baking season is officially upon us. Ever hosted a cookie exchange? Want help hosting a successful cookie swap using fresh herbs? Here’s your guide to planning and hosting a fun get-together that streamlines your baking this holiday season AND uses fresh herbs. You can grab fresh herbs at most groceries these days, but I enjoy keeping them in pots on my windowsill during cold months. For those unfamiliar with this long-time holiday tradition, a cookie-exchange has each guest make several dozen of just one kind of cookie, then invitees can sample and swap equal amounts of cookies with other guests. #winwin

First, be sure to offer a few weeks’ notice to guests since there is prep-work involved for them to attend.  In your invitation, be sure to ask each person not only for an RSVP, but also have them let you know what they plan to bring so there aren’t duplicates: that’s no fun. The amount is up to you, but generally speaking, 5 dozen is a good number.  Advise guests of the quantity they’ll need to bring and ask them to have printed copies of their recipe available.

Once the big day arrives, have platters and baskets set out for guests to display their cookies.  Also provide “name cards” for each cookie being offered. List the name of the baker and the name of the cookie. It’s also a good idea to note any common allergens, like nuts on the name cards. Place copies of the recipe for each nearby the corresponding plate.

Next, plenty of plastic bags or aluminum foil are a must so that swapped cookies can be repacked for travel.  When asked for cookie travel tips, Diana Anzorena, owner and cookie artist of Pretty Sweet Confections by Di says, “When I prepare my cookies…I wait until the icing it completely dry (about 24 hours). I wrap them individually in cellophane bags and twist tie them. Then I choose a box or tin where they will fit without a lot of room to move around”.  This is great advice if you are giving cookies as a gift.

Offer coffee, milk (obviously, right, since we’re talking about cookies?) and something festive like mulled cider or cocoa for your gathering. An herbal tea like mint is another way to sneak plants into the mix.  Definitely consider an additional small and SAVORY snack (think cheese or veggie plate) to cut through all that sugar.Each guest goes home with the same number of cookies they came with but will have an assortment to gift or enjoy. It’s also fun to have a small pot of herbs for each guest to take home! Best of all, you’ve made time to spend a fun few hours together.

Here are three favorite cookie recipes using fresh herbs to jump-start your planning:

Grandmother’s Mexican Wedding Cakes with Lavender

Ingredients:

1 c softened butter

6 T sugar

1 t vanilla extract

2 c sifted all-purpose flour

1 ½-2 c finely chopped pecans OR walnuts

1 c confectioner’s sugar

1 t chopped fresh lavender

Directions:

-Heat oven to 325 degrees

-Cream butter VERY well then add sugar and cream again.

-Stir in vanilla extract, then flour and finally nuts.

-Roll into 1 ½ inch balls and place on an ungreased cookie sheet (about 2 inches apart)

-Bake for 8-12 minutes until they are a delicate yellow color.

-While warm, roll in confectioner’s sugar and allow to cool before serving.

Grammy’s Sugar & Spice Cookies

Ingredients:

¾ c shortening

1 c sugar

1 egg

¼ molasses

2 c flour

2 t baking soda

¼ t salt

1 t cinnamon

¾ t ground cloves

¾ t ground ginger

1 T fresh Kaffir Lime leaves, minced

1 c confectioner’s sugar, for dusting

Directions:

-Heat oven to 375

– Cream shortening and sugar, then add remaining ingredients except confectioner’s sugar.

-Mix together and form into 2” balls.

-Place the balls 3 inches apart on a greased cookie sheet (or one fitted with a silicone baking mat).

-Bake 10 minutes for a softer cookie and 12 if you prefer crunchy.

-Place confectioner’s sugar in a shallow and when cookies are still warm, roll each side so that they are” dusted.”

Mia’s Favorite Oatmeal Cookies with Chamomile

Ingredients:

2 sticks of salted butter, softened

1 ¼ c firmly packed brown sugar

2 eggs

1 t vanilla extract

1 ½ c all-purpose flour

1 t baking soda

1 t ground cinnamon

½ t salt

2 T minced fresh chamomile

Directions:

-Heat oven to 350 degrees.

-In a large bowl, cream butter and sugar.

-Add eggs and vanilla; beat well.

-Combine remaining ingredients in a second bowl, mix, then add to wet ingredients.

-Drop by rounded tablespoonfuls onto ungreased cookie sheets.

-Bake 8-10 minutes.

-Cool for one minute before removing to wire rack, then cool completely.