As Christmas comes hurtling toward us, I’m getting geared up for baking and cooking and baking and cooking. Also, some baking, and then some baking.
I bake sandwich breads and sweet almond bread and cinnamon rolls. I make caramel corn and Chex mix. I make dips and paté and savory jams to take to parties and family gatherings. I make butterscotch sauce with bourbon or brandy. I make brittle (peanut brittle, natch, but last year I also tested out chili-spiced pumpkin seed brittle and a garnet-colored Shiraz and almond brittle) and chocolate-covered almond toffee.
Every year, I envision giving friends and families beautiful platters all kinds of cookies and sweets… and every year, I end up making one giant batch of biscotti and calling it good, and then I daydream about next year, when I’ll surely make chocolate sandwich cookies and jam thumbprints and frosted sugar cookies and shortbread and and and…
If you, like me, dream of a giant platter with a half-dozen kinds of cookies but always run out of time and patience, consider a cookie swap as a way to amass a cache of cookies without all the planning and the work and the cursing oh the cursing. (… or is that just me?) Continue reading