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www.marthastewart.comc 2005 MARTHA STEWART LIVING OMNIMEDIA
Cookie-Swap Party Planner
www.marthastewart.comc 2005 MARTHA STEWART LIVING OMNIMEDIA
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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.
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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)
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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
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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.
REC IPES: FOUR FAVORITE HOLIDAY C OOKIES
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
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FOLD
REC IPES: FOUR FAVORITE HOLIDAY C OOKIES
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.
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REC IPES: FOUR FAVORITE HOLIDAY C OOKIES
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.
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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.
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RECIPES: FESTIVE PARTY BITES
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.
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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.
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RECIPES: FESTIVE PARTY BITES
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
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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
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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
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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)
/
/
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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.
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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
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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 :
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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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