Cookie Exchange // chocolate cherry shortbread {recipe}

This past weekend we enjoyed our very first Cookie Exchange! Now, I've been part of a virtual party before, but let me tell you, a real one is so much tastier! I'm still savoring the last ones and rationing them out, ha! 

Aunt Cindy hosted the event and her house looked amazing (it always does). I wasn't able to get a good picture of the banner we made using her Cricut but it greeted everyone as they came through the front door. The staircase is the first thing you see as you walk in and isn't it darling?

Believe it or not, this collection doesn't even rival Brian's grandma's Nutcracker hoard. 

There were 24 bodies (plus two dogs) present, eight of which were under the age of 12. Surprisingly there was not a lot of cookie stealing going on. Clark and another little boy were the only males present so take that any way you want ;)

A light lunch was served; finger sandwiches, homemade caramel popcorn, apple slices and dip, crackers and cheese and hot coca and coffee punch (thee greatest drink to pass my lips in a l-o-n-g time!) before the cookie exchange began.

We brought chocolate cherry shortbread squares which are super tasty but also super delicate so my squares ended up looking more like blobs than anything else. What they lack in presentation they make up for in taste!

Chocolate Cherry Shortbread

Ingredients:

aluminum foil

shortening

1/2 cup plus extra granulated sugar

1 cup butter, softened

1/2 cup powdered sugar

2 1/2 cups flour

1/8 teaspoon salt

1/4 cup chocolate chips

1/4 cup finely chopped dried cherries

1 teaspoon vanilla extract

Directions:

1| Preheat oven to 325F. Line 8-inch square with aluminum foil making sure to leave extra "handles" at two ends. Grease foil with shortening and coat with granulated sugar.

2| Beat butter in mixer until creamy and then add powdered sugar, beating well. In medium bowl stir together flour and salt and gradual add to butter mixture until well blended. Add chocolate chips, cherries and vanilla extract. Press dough into prepared pan.

3| Bake at 325F for 40 minutes or until golden. Cool in pan for 30 minutes or until slightly warm. Remove from pan and gently remove foil. Cut shortbread into 8 rows by 8 rows. Dip squares into extra granulated sugar. Enjoy!

My sweet tooth has been in heaven the last few days. I can't decide on a favorite cookie since I love them all but the peanut butter sandwich cookies have been on my mind lately. I'm getting that recipe for sure!

Sorry in advance for the drool on your screen from all this delectable goodness I'm about to share. 

 Chocolate caramel cookies, filled with a Rollo!

 A mixed plate made by a professional baker- neighbor. The snowflake gingerbread cookies were perfection.

Dream bars. These reminded me of miniature German chocolate cake bites.

 The traditional Peanut Butter blossoms. 

gingerbread blossoms

peppermint bark blossoms

Not sure what these are called but they were two Ritz crackers sandwiched with peanut butter dipped in Candiquik with sprinkles on top. Another favorite!

 I guess peanut butter was a prominent ingredient lol

 Chocolate mint cookies dipped in white chocolate with crushed candy canes.

Oreo balls. I believe this was the recipe used.

Not only were we laden with sweets but we also got to take home hostess gifts, a festive hand towel, pot holder and a cookie cutter. I'm already looking forward to next year's Cookie Exchange!

Have you ever been to a Cookie Exchange?