Here’s a sweet idea! If you’re looking for something a little out of the ordinary to do with your colleagues – without spending a lot of time or money to make things happen – organize a cookie swap.

Simply set a date and time for participants to bring in several batches of their favourite homemade cookies.

Knowing how many colleagues are taking part, you can set guidelines as to how many cookies each should bring. Then everyone leaves with a variety of cookies – for a fraction of the time and cost it would have required to do on their own. Your goal is to keep the event as simple and stress-free as possible.

For inspiration and ideas, check out Cookie Swap, a lovely new book by Julia M. Usher, that’s available at Indigospirit.

As a delicious gift to you, here are three easy-to-make recipes from Cookie Swap: Eggnog Cheesecake Streusel Bars, Gingersnap Thumbprints with Cranberry-Apricot Filling, and Cranberry Pistachio Biscotti.

Eggnog Cheesecake Streusel Bars

Makes about 2 dozen (1¾-inch) squares

Spiked with the familiar flavors of eggnog and loaded with buttery cocoa streusel, this luscious cheesecake-cookie is guaranteed to draw big crowds.

Note: Never substitute pre-ground nutmeg for freshly grated, as the former can be harsh and bitter. For a plain vanilla version for kids, omit the grated nutmeg, bourbon, and rum extract in the cheesecake and increase the vanilla extract to 2 teaspoons.

Prep Talk: For easiest cutting, chill at least 2 hours before slicing. Because the bars are perishable, they must be stored in the fridge. Bars will stay fresh longer if kept in the pan, tightly wrapped in foil, and cut just before serving. For best flavor and texture, serve at room temperature within 2 to 3 days, before the streusel softens.

Ingredients: Cocoa Streusel Crust (and Topping)
2 cups plus 3 tablespoons all-purpose flour, divided
1 cup plus 3 tablespoons firmly packed light brown sugar, divided
4 tablespoons unsweetened non-alkalized cocoa powder, divided
¼ teaspoon salt
1 cup (2 sticks) plus 3 tablespoons unsalted butter, softened and divided
1 teaspoon freshly grated nutmeg

Ingredients: Eggnog Cheesecake Filling
2 (8-ounce) packages cream cheese, room temperature
½ cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2½ teaspoons bourbon
1½ teaspoons freshly grated nutmeg, or to taste
1 teaspoon rum extract
1 teaspoon pure vanilla extract
½ cup premium milk chocolate chips (for topping)
1¼ cups pecan halves, lightly toasted, cooled, and coarsely chopped (for topping)

Ingredients: Caramel Drizzle (optional)
4 ounces caramel candies (about 14 cubes)
2 tablespoons heavy cream
½ tablespoon unsalted butter

Instructions
1. Position a rack in the center of the oven and preheat the oven to 350º F. Line a 9 x 13 x 2-inch baking pan with foil, leaving a 1-inch overhang around the top edge of the pan. Smooth out any big wrinkles in the foil; then lightly coat the foil with nonstick cooking spray.

2. Mix the Cocoa Streusel Crust. In a medium bowl, combine 1¼ cups plus 3 tablespoons flour, ¼ cup plus 3 tablespoons brown sugar, 2 tablespoons cocoa powder, and the salt. Using a fork or your hands, thoroughly work in ¾ cup plus 1 tablespoon butter until you have a moist dough. (There should be no dry spots.) Press the dough firmly into an even layer in the bottom of the pan. Prick generously with a fork.

3. Bake the crust about 15 minutes, or until set but still soft. (The top will look dull and ever so slightly puffed.) Transfer to a wire rack and cool completely before filling.

4. Make the Cocoa Streusel Topping. Combine the remaining ¾ cup flour, ¾ cup brown sugar, 2 tablespoons cocoa powder, and nutmeg in a small bowl. Work in the remaining 6 tablespoons butter until the dry ingredients are uniformly moistened. (The mixture will be crumbly, but there should be no dry spots.) Set aside for use in Step 6.

5. Mix the Eggnog Cheesecake Filling. Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, less than 1 minute. Gradually add the sugar and continue to beat until the sugar has dissolved, about 1 minute. (You should feel no grit when you smear a bit of batter between your fingers.) Add the eggs one at a time, beating well after each addition. To keep the batter completely smooth, scrape down the sides of the bowl regularly. Turn the mixer to low speed and add the bourbon, nutmeg, and extracts. Mix until well blended.

6. Pour the filling onto the cooled crust and spread into an even layer. Sprinkle the streusel topping evenly over the filling, followed by the chocolate chips and pecans. Gently press the toppings into the cheesecake.

7. Bake the cheesecake about 30 minutes, or until slightly puffed and firm through to the center. Transfer to a wire rack to cool completely.

8. Prepare the Caramel Drizzle (optional). Unwrap the caramel candies and combine them with the cream and butter in a small nonreactive (stainless steel or coated) saucepan. Set over medium-low heat and stir regularly until the caramels are melted and the mixture is well blended. Drizzle 3 to 4 tablespoons over the top of the cheesecake.

9. Cover the pan and refrigerate at least 2 hours.

10. Remove the cheesecake from the pan in one block by gently pulling up on the foil overhang or by easing the block out with an offset spatula. Place directly on a cutting board and remove all foil. Trim any uneven edges before cutting the block into 1¾-inch squares. For the neatest cuts, use a sharp knife, wiped clean with a warm, damp cloth between slices. (If the chocolate chips are difficult to cut, heat the knife blade directly over a hot burner before cutting.)

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Photograph by Steve Adams from “Cookie Swap” by Julia M. Usher. Reprinted with permission of Gibbs Smith.

Everybody loves a hot cup of cocoa, and there’s nothing like a snifter of brandy to warm up a winter’s chill. This holiday season, mix up this cozy take on a cocktail classic. It’s easy to make this Campari Red Hot Chocolate. Be sure to drop by LCBO in First Canadian Place to pick up supplies on your way home.

Ingredients
• 1 ounce Campari
• 2 ounces Brandy
• 3 ounces whole milk
• 0.5 ounce heavy cream (optional)
• 2 tablespoons of dark chocolate chips

Instructions
If you have a cuppucino machine: put milk, cream and chocolate chips in a cup and froth. When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted.

Alternatively, heat the milk, cream and chocolate chips in a small pot, until the chocolate has completely melted. Then froth with a hand-frother.

Still in the Campari and Brandy. Then pour into heat-resistant cup. Garnish witha large marshmallow or a red peppermint stick. Cheers!
 

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Makes 3½ to 4 dozen (1¾-inch) thumbprints

This cookie is doubly delectable, as it combines two holiday must-haves— the classic thumbprint and the gingersnap.

Prep Talk: Store in airtight containers at room temperature up to 1 week. For the firmest texture, enjoy within the first 3 days.

Ingredients: Cranberry-Apricot Filling
¾ cup apricot jam
1⁄3 cup dried cranberries, finely chopped

Ingredients: Gingersnap Thumbprints
2 cups all-purpose flour
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
1⁄3 cup minced crystallized ginger
1 cup (2 sticks) unsalted butter, slightly softened
½ cup granulated sugar
1 tablespoon mild molasses
2 large eggs, separated
1 teaspoon pure vanilla extract
1¾ cups slivered almonds, finely chopped (for rolling)

Instructions
1. Position a rack in the center of the oven and preheat the oven to 350º F. Line two or more cookie sheets with parchment paper.

2. Make the Cranberry-Apricot Filling. Place the jam in a small bowl. If there are any large (greater than ½-inch) chunks of apricot in the jam, pull them out and chop them into small pieces. Stir the pieces back into the jam along with the cranberries. Set aside for use in Step 8.

3. Mix the Gingersnap Thumbprints. Mix the flour, spices, and salt together in a medium bowl. Stir in the crystallized ginger, taking care to break apart any pieces that may be clinging to one another. Set aside. Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 1 to 2 minutes. Add the molasses, egg yolks, and vanilla extract, and beat until well blended. Scrape down the sides of the bowl as needed to ensure even mixing. Turn the mixer to low speed and gradually add the flour mixture, blending just until incorporated.

4. Place the chopped almonds in a large bowl or cake pan to form a shallow layer. Lightly beat the egg whites and set aside for use in Step 6.

5. Roll the dough between your palms into 1-inch balls. For the most uniform balls, first portion the dough into 1-inch mounds using a level 13⁄8-inch (#70) scoop or 2 level teaspoons per mound; then roll into perfect balls. If the butter was overly soft to start, the dough may be sticky and hard to handle. Chill as needed until easily shaped. Take care not to overchill, however, or the dough may crack when you make the indentations in Step 7.

6. Work with one ball at a time. Lightly coat it with beaten egg white and then tumble in the almonds to evenly coat. Roll between your palms again to firmly fix the nuts in place. Repeat with the remaining balls.

7. Arrange the cookies 1 to 2 inches apart on the prepared cookie sheets. Using your thumb or the end of a round-handled spoon, make a deep cup-shaped indentation in the center of each cookie.

8. Bake the cookies 13 to 14 minutes, or until the nuts are lightly browned. Remove from the oven and re-press each indentation. Fill each indentation with 1 rounded ½ teaspoon filling and then bake another 3 to 4 minutes. (Note: Do not overfill or the jam may spill out of the cookie as it heats up.) Using an offset spatula to prevent breakage, immediately transfer the cookies to wire racks to cool completely.

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Photograph by Steve Adams from “Cookie Swap” by Julia M. Usher. Reprinted with permission of Gibbs Smith.