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Holiday
Cookie
Exchange
(Family Features) - A rich assortment of holiday cookies makes the holidays festive. With that in mind, plan a fun-filled cookie exchange for family and friends this year.
Simply invite your friends and ask each to bring one dozen homemade cookies for each guest invited. At the exchange, display the cookies to the delight of your guests. Serve coffee or hot spiced cider and dish out cookies made from a new recipe or two for your guests to sample. Then, give each person a container and have everyone gather and take their assortment of cookies home.
Cookie Baker's Tip: If you're pressed for time, consider making the dough in advance. Refrigerate dough, then bake later on. To freeze, portion dough into spoonfuls according to the recipe, then freeze.
Raisin-Filled CookiesMakes 2 1/2 dozen cookies 1/2 cup butter or margarine, softened 1/2 cup peanut butter 1 cup sugar 1 egg 1 teaspoon vanilla 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Filling 1 1/2 cups Sun-Maid Natural Raisins or Golden Raisins 3/4 cup orange juice 1/3 cup sugar 3/4 teaspoon grated orange peel Combine butter, peanut butter, sugar, egg and vanilla; beat until light and fluffy. Combine flour, baking powder and salt in a separate bowl. Stir into butter mixture; mix well. Cover; refrigerate until firm. Combine all filling ingredients. Cook over medium heat, stirring frequently, until sugar dissolves and mixture thickens slightly; cool. Heat oven to 350°F. On lightly floured surface, roll out dough to 1/8-inch thickness. Cut into 2-inch rounds with cookie cutter. Place a teaspoon of filling on center of half the dough rounds. Cut small circles from centers of remaining dough rounds; place on top of filled rounds. Press edges lightly together to seal. Place on ungreased cookie sheets. Bake in upper third of oven at 350°F 10 to 12 minutes. Remove from cookie sheets; cool on wire racks. White Chocolate and Spice Cookies Makes about 2 dozen cookies 2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon ground allspice 1/4 teaspoon salt 3/4 cup butter, softened 1 cup sugar 1/4 cup molasses 1 large egg 1 cup Sun-Maid Golden Raisins 4 ounces white chocolate baking pieces Combine flour, baking soda, cinnamon, ginger, allspice and salt in small bowl. Set aside. Beat butter and sugar until light and fluffy. Add molasses and egg; beat well. Beat in raisins. Gradually add flour mixture; beat on low speed just until incorporated. Proceed to baking or wrap and refrigerate until ready to bake. Heat oven to 375°F. Drop dough by tablespoons onto ungreased cookie sheet 2 inches apart. Bake 12 to 14 minutes or until set. Cool on cookie sheets 1 minute; transfer to wire rack and cool completely. Microwave chocolate in heavy resealable plastic bag on high power 30 seconds. Turn bag over; heat additional 30 to 45 seconds or until almost melted. Kneed bag with hands to melt remaining chocolate. Cut 1/8-inch corner off one end of the bag. Drizzle cooled cookies with chocolate. Let stand until chocolate is set, about 20 minutes. Substitution: 1 tablespoon of pumpkin pie spice may be substituted for the spices. 
Chocolate CrinklesMakes 3 1/2 dozen cookies 1/2 cup butter or margarine, softened 1 2/3 cups sugar 1 tablespoon vanilla 2 ounces (2 squares) unsweetened chocolate, melted 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup milk 1 cup Sun-Maid Natural Raisins Powdered sugar Combine butter, sugar and vanilla; beat until light and fluffy. Blend in chocolate. Combine flour, baking powder and salt in a separate bowl; add to chocolate mixture alternately with milk. Stir in raisins. Cover; refrigerate until firm. Heat oven to 350°F. Grease cookie sheets. Shape dough into 1-inch balls; roll in powdered sugar. Place on cookie sheets. Bake in upper third of oven for 12 to 15 minutes (do not overbake). 
Slice and Bake Currant CookiesMakes 4 dozen cookies 1 cup butter, softened 1 cup powdered sugar 1/2 cup sugar 1 egg 2 teaspoons vanilla 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup Sun-Maid Zante Currants Combine butter, powdered sugar, sugar, egg and vanilla; beat until light and fluffy. Combine flour and baking soda. Stir into butter mixture; mix well. Stir in currants. Shape into 12-inch roll. Wrap; refrigerate until firm. Heat oven to 350°F. Cut dough into 1/4-inch slices. Place on ungreased cookie sheets. Bake in upper third of oven 10 to 12 minutes. Cool on racks. Apricot Ribbon Bars Makes 16 cookies 1 cup Sun-Maid California Apricots, chopped 1/2 cup butter or margarine, softened 2/3 cup firmly packed brown sugar 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/4 teaspoon baking soda 1 1/2 cups old-fashioned oats 1 cup chopped walnuts 1/2 cup apricot jam Place apricots in small bowl and cover with warm water; soak 10 minutes. Pour off water and pat dry. Combine butter, brown sugar and vanilla; beat until well blended. Add flour and baking soda; mix well. Stir in oats and walnuts. Reserve 1 cup oat mixture for topping. Press remaining oat mixture into 8-inch square pan. Combine chopped apricots and jam. Spread apricot mixture to within 1/2 inch of edges. Sprinkle with reserved oat mixture; press lightly. Bake at 375°F 25 to 30 minutes or until golden brown. Cool in pan; cut into bars. Dress Your Cookies in Holiday Finery
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