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Capers Catering                    E-mail: info@caperscatering.com           Phone: 781-279-5100

Capers Catering

Holiday Cookie Swap

Looking for a fun and different way to have your friends and family over for the holidays? Cookie swaps are a great way to simplify your baking needs and host a party at the same time! We have had the pleasure of catering one of our client’s holiday cookie swaps for many years.  The guests are required to bring a few dozen cookies to participate in the swap. We provide the hors d’oeuvres, specialty cocktails and a candy display, while they bring the cookies to swap.

The best part of this cookie swap is creating a fun and festive breakfast menu to be served at the party. This year we will be serving  Stuffed Cinnamon French Toast Skewers with Blueberry Maple Coulis and Sweet Potato Biscuits with Sliced Pecan Glazed Ham and Maple-Apple Mustard, just to give you a sample of our delicious bites. 

Another fun way to make the cookie swap memorable is to compile all of your guests cookie recipes into a booklet that they can take home with them. Always make sure to have tins or bags for your guests to take the other guests cookies home. View the 8 steps to hosting the perfect cookie swap on Martha Stewart’s blog here

Check out our recipe below for a quick and easy holiday cookie recipe, perfect for any cookie swap! 

Maple Leaf Butter Cookies:

Ingredients:

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup Grade B maple syrup
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour

Directions:

  1. In a standing electric mixer cream together butter and sugar until light and fluffy and beat in maple syrup and egg yolk until mixture is combined well.
  2. Sift together salt and flour over mixture and fold in thoroughly.
  3. Chill dough, wrapped in plastic wrap, until firm, about 2 hours. Dough may be made 4 days ahead and chilled.
  4. Preheat oven to 350°F.
  5. Divide dough in half. Keeping one half chilled.
  6. Lightly flour other half and on a lightly floured surface gently pound with a rolling pin to soften.
  7. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies, chilling scraps.
  8. Arrange cookies on buttered baking sheets and if desired, with back of a knife, mark cookies decoratively. 
  9. Bake cookies in batches in middle of oven until edges are golden, about 12 minutes, and transfer to racks to cool.

Recipe found on the Epicurious website!