I’m always looking for opportunities to do a lot of baking. Every few months I invite friends over for a potluck of some sort, and while a potluck technically means everyone brings one dish – I always make at least 4. For my birthday, it was a brunch potluck. This fall, it was a lunch potluck. And yesterday it was…
A cookie potluck! In honor of the cookie culture of the holidays, I decided to do a holiday-inspired cookie swap. But I left the rules pretty relaxed: guests were encouraged to bring cookies of any kind. Valentine’s Day cookies, Christmas cookies, holiday-agnostic cookies – whatever they wanted. I also didn’t require homemade cookies, because I never want my guests to feel like they have to do a lot of work before they come. So some friends bought store-brought cookies, one brought fudge, a few brought cookie-complementing drinks. We even had 2 kinds of home-made gluten-free cookies in the mix. All in all, quite the impressive spread.
I’d already been scheming about what kind of cookies to make before I even sent out the invitations. I keep a list of recipes I want to try, and the cookie section is currently at about 35 entries – so I had a lot of options! I ended up making 5 kinds of cookies for yesterday’s event. Some might say that making 5 types is overkill for a potluck… but I don’t think you can ever have enough cookies. The Swap was a wonderful afternoon that bled into evening, a party full of laughter, fun and, well, sugar. I consider Cookie Swap 1.0 a success – and I’m already scheming for 2.0!
Here are the recipes I made for yesterday’s swap. If you’re still looking for a dessert recipe for Christmas dinner, you might want to check these out.
Molasses Triple Chocolate Cookies: A spicy molasses base with a ton of ooey gooey chocolate baked in. Molasses is one of my favorite cookie flavorings, so I’d had my eyes on these for a while (via Averie Cooks)
Rosemary Cookies: These were my “wild card” of the day – I always throw one recipe in that my guests would never expect to see. They ended up being a huge hit. It’s a cornmeal-tinged shortbread, with fresh rosemary baked in, which makes for a wonderful balance of sweet and savory. I didn’t do the filling the original recipe recommends, but will have to try it in full-fledged form another time. (via David Lebovitz, on Epicurious)