National Cookie Exchange Day

Updated: Mar 14

December 22nd is National Cookie Exchange Day! Have you ever been to a cookie exchange? It’s this wonderful classic holiday tradition where all the guests and the host of a party bake cookies to share with everyone. Come with cookies in hand, leave with cookies in hand! From what I remember, cookies are laid out on a table where everyone walks around with the container or cookie tin they came with, and they choose brand new cookies to take home. It’s best to make more than enough for everyone invited so each guest can try a few of everyone else's cookies.


Apparently, some of the earliest cookies could have been cake baking mistakes. Culinary historians have said that scoops of test cake batter used to see if the oven was hot enough may have been some of the first “cookies” we know of. Persia was one of the earliest empires to get its hands on sugar, and it’s said that there is evidence to show that cookies came from this part of the world in the 7th century. Spain was invaded and the crusaders established the spice trade. This helped to produce cookies that became a prominent sweet fixture throughout Europe.


Cookie exchanges date back to medieval times. They have sweet and special roots but apparently have gotten a bad rep from time to time. Cookie exchanges hit a point where there were strict rules set into place. Guests of the parties were critically judged on their offerings. There was even a cookbook written in 2010 called, The Cookie Party Cookbook by Robin L. Olson, that lays out guidelines on proper etiquette and acceptable/unacceptable party practices. We think you should throw your cookie exchange parties your own way. Whether you prefer strict rules or a laid-back party atmosphere, plan one that works for you and your friends' group.


We thought you would all enjoy one of P.S. & Co.’s cookie recipes. See below and try them this week to enjoy with your loved ones, bring to a cookie exchange, or keep them for yourself.


ORGANIC GRAIN-FREE ALMOND BUTTER COOKIES

yields 30 large cookies

INGREDIENTS

1 cup (11.9fl.oz/332 g) organic grade B maple syrup

1 cup (260 grams/9.20 oz) organic roasted almond butter

1 T (0.50fl.oz) organic unsweetened vanilla extract

4 ½ cups (512 grams/18 oz) organic almond flour

1 ½ tsp (n/a) sea salt

GARNISH

10 oz (10.0oz/285 grams) melted organic dark chocolate (for dipping)


PROCEDURE

1. Preheat oven to 350 degrees Fahrenheit and line a sheet tray with parchment paper.

2. In a standing mixer, use the paddle attachment to combine maple syrup, almond butter, and vanilla.

3. In a small bowl, mix almond flour and sea salt.

4. Slowly combine the dry ingredients into the wet. Mix thoroughly. Scrape the sides and bottom of the bowl as needed. The dough should be slightly wet to touch, but not sticky.

5. Use an ice cream scooper to measure each cookie dough mound. Leave enough space between to flatten each cookie.

6. Grab a 1-cup measuring cup to flatten each mound.

7. Bake for 6-7 minutes or until the outer edges are golden brown. Cool at room temperature and dip or decorate with chocolate as desired. Helpful to refrigerate the cookies to allow the chocolate to adhere quickly.

8. Cookies may be stored in the fridge for 2-3 days or freezer for weeks!