Cookie exchange makes holidays happenin’

A cookie exchange is a delightful way to spend a few hours with friends… and to give each other a container of home-baked cookies for the holidays. Here is how to organize your cookie exchange: • Choose a date and invite friends by phone or e-mail. • Ask everyone to bake their family's favourite cookie (six to 12 cookies for each person at the cookie exchange plus an extra dozen to share during the get-together). • Suggest everyone pack their cookies between layers of waxed paper in airtight containers or a plate covered with Saran Wrap (and let frosted and crunchy-style cookies harden before packing… or they might soften). • Remind everyone to bring empty containers so they can take home all their new home-baked cookies too.

GREAT IDEA: Before the exchange takes place, serve some refreshments, taste test the cookies, and ask everyone to tell why their cookies are so special. (That will be a gift in itself.) Sour Cream Dainty Sandwich Cookies

with Brown Sugar Frosting

Soft inside and crispy outside, these pretty little cookies look and taste great. More delicious recipes are available online at www.robinhood.ca.

Cookie:

1/2 cup butter, softened 125mL

1 cup sugar 250mL

1 egg

1 tsp vanilla 5ml

1/4 tsp salt 1ml

1 tsp cinnamon 5ml

1/2 cup sour cream 125ml

2 3/4 cups Robin Hood All Purpose Flour 675ml

1/2 tsp baking soda 2ml

Brown Sugar Frosting:

1 cup brown sugar, packed 250ml

1/4 cup milk 50ml

3 tbsp butter 45ml

1 1/2 cups icing sugar 325ml

1 tbsp table cream (15% or 18%) 30ml

1 tsp vanilla 5ml

Melted chocolate for garnish

Cookie:

Beat butter and sugar in large bowl of electric mixer until fluffy. Add egg, vanilla, salt and cinnamon and beat well. Add remaining ingredients and mix until flour is incorporated.

Divide dough into quarters, wrap in plastic wrap and let chill in refrigerator at least 2 hours.

Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper.

Roll dough 1/4" (6mm) thick on well-floured surface. Cut with floured 2" (5cm) cookie cutter. Place on prepared baking sheet.

Bake in preheated oven 10-12 minutes, until set and lightly browned around edges. Let cool 5 minutes on baking sheet then remove to a cooling rack and cool to room temperature. Repeat with remaining dough. Scraps can be re-rolled.

Brown Sugar Frosting:

Combine brown sugar, milk and butter in medium sized saucepan. Cook over low heat for 3 minutes, stirring constantly. Remove from heat and cool to lukewarm. Add icing sugar, cream and vanilla and beat with wooden spoon until spreading consistency.

Assembly:

Spread half the cooled cookies with icing and top with second cookie. Garnish with melted chocolate if desired.

Yield: 13 dozen sandwich cookies

Prep time: 90 minutes (including assembly)

Chilling time: 2 hours

Baking time: 12 minutes

Freezing: excellent, unassembled