Our Table: Supper Club Cookie Swap

We all love to get together for brainstorming blog meetings, and this month we decided to get into the holiday spirit and have a cookie swap at our monthly get together! We each brought our favorite holiday treat recipe to share (and take home to the men of course). Emily was so gracious to host at her home and provided apple cider and wine. Aubrey brought her famous ginger ale & cranberry punch. You can’t beat a night of blogging and devouring sweet treats! Enjoy the recipes below.

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Gimme all the cookies!

 

LC’s Rice Krispies Balls

 

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1 stick butter
1/2 cup sugar
8 oz package of chopped dates
1/2 tsp vanilla
1 cup chopped pecans (I omitted that)
2 cups rice krispies (use this version for GF)
powdered sugar

 

Cook sugar, butter, and dats on low heat for 12 minutes, stirring often. Remove from heat. Add rice krispies, nuts (if you want to), and vanilla. Mix well and then shape into balls.  Dip the balls in powdered or confectioners sugar to coat.

 

Mallory Anne’s Peppermint Fudge

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3 cups semisweet chocolate chips
One 14-ounce can sweetened condensed milk
4 to 5 candy canes, crushed, for topping

 

Line an 8-inch square baking pan with foil and spray with cooking spray. In a medium saucepan over low heat, combine the chocolate chips and condensed milk and stir until it’s all melted. Pour it into the baking pan and spread to even out the surface. Sprinkle crushed candy canes on top. Refrigerate for 2 hours. Lift the foil out of the pan and peel it off the fudge. Cut into small squares.

 

Emily Lani’s Linzer Cookies
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Emily’s recipe came from Barefoot Contessa and her cookies turned out amazing!

 

3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves

 

Confectioners’ sugar, for dusting. Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.

 

Aubrey Lee’s Gluten Free Peppermint Truffles 

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1 pkg of gluten free Joe Joes (Oreo substitute)
1 (8oz) package low fat cream cheese, softened
1 tsp peppermint extract
1 bag of white chocolate chips
Red sprinkles for decorating

 

Crush cookies in your food processor. My Ninja did a wonderful job! In a small bowl, use a hand mixer to mix cream cheese and peppermint extract. In a large bowl, combine crushed cookies and cream cheese blend. You will need to use your hands.

 

Roll mixture into balls. Place balls on cookie sheets lined with wax paper. Place balls in refrigerator for 30 minutes. Remove balls from refrigerator. Melt chocolate in the microwave (check chocolate every 30 seconds). Dip balls in chocolate, place back on wax paper and cover with sprinkles. Place truffles in refrigerator until hard. Store truffles in an airtight container in the refrigerator until 30 minutes before serving.

 

Crazy story… the ladies at Peachtree Roadies blogged these the same day we were making them. #bloggersthinkalike.

 

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You can also make dark chocolate truffles by omitting the peppermint and covering with dark chocolate instead of white.

Kathryn Ruth’s Shortbread Cookies

 

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Kathryn picked up these delicious shortbread cookies at one of our favorite bakeries in Atlanta – Henri’s. If you haven’t been, swing by this holiday season! I love their gingerbread men.

 

I found these adorable treat boxes from Target for us to take our cookies home! This version is sold out online; however, the medium boxes are still for sale here.

 

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What cookies are you whipping up this holiday season?
We want to know your best recipes!
– Mallory Anne
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