Along with the cookies, I made some appetizers and holiday drinks. Although its not that cold in California in December, I thought hot chocolate would be a yummy drink. It also gave me an excuse to make some cute marshmallow stir sticks. I put out some Kahlua if people wanted to add it to their drink. It's my favorite!
I also made a Candy Cane Cocktail. This was delicious. It was a mixture of strawberry vodka, cranberry juice, and creme de menthe.
I had some appetizers for people to snack on and I made a dessert for everyone to eat while at my house.
These Peppermint Oreo Rice Krispie Treats were amazing. They had Trader Joe's Peppermint Jo Jo's in them. On top they had crushed candy canes and were drizzled with white and semi-sweet chocolate.
All the cookies that my friends brought were delicious also. I put out all of my white platters for them to put the cookies on before we did the exchange.
I found some super cute mini spatulas at Target that I got for a party favor. I tied a mini cookie cutter to each one also.
For the exchange, I made Peppermint Meringue Drops. I found the recipe last year in Sunset Magazine. I made them twice and everyone loved them, so I thought I'd make them again. I always thought that meringue cookies would be difficult, but they were pretty simple to make.
Peppermint Meringue Drops
From: Sunset Magazine
Ingredients:
- 2 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1 cup white chocolate chips
- 1/3 cup plus 1 1/2 tbsp. coarsely crushed peppermint candies
- Preheat oven to 250°. Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 tbsp. sugar and beat 10 to 15 seconds, then repeat until all sugar has been added. Scrape inside of bowl and beat another 15 seconds. At this point, meringue should form straight peaks when beaters are lifted. Fold in chocolate chips and 1/3 cup candies with a flexible spatula.
- Line 2 baking sheets with parchment paper, using a bit of meringue at corners as glue. Using a soup spoon, drop meringue in rounded 1-tbsp. portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 tbsp. candies.
- Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
- Make ahead: Up to 2 days, stored airtight.
White Chocolate topped Ginger Cookies
From: Culinary Concoctions by Peabody
Ingredients:
3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips
Preparation:
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely.
Unfortunately, I forgot to take pictures of my cookies up close:(
The exchange was fun. Hopefully everyone will want to do it again next year. It was a nice way to start the holiday season.
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