Cookies and Cocoa: Recipes for a Hot Cocoa Bar and Cookie Exchange Party

COOKIES AND COCOA RECIPES FOR A HOT COCOA BAR AND COOKIE EXCHANGE PARTY

From Ella Emmett

All photos courtesy of Jillian at CatchMyParty.com

©2012 Ella Emmett. Visit EllaEmmett.com.

Happy Holidays!

When the weather turns cold, and we all begin to gather together for a little holiday cheer, there is nothing like some hot cocoa and freshly-baked cookies to warm our hearts and comfort our souls.

So, at the end of each year, and at the start of a new one, we often feature hot chocolate and cookies as part of our gatherings with friends, families, as well as social, church, and work groups.

Here are some of our favorite ideas for you to share with your loved ones this year -- and in the years to come. May every year be ďŹ lled with love and warmth, for you and yours.

Best wishes for a happy holiday season, and a wonderous new year!

COCOA These days, there are many different kinds of hot chocolate drinks available.

From the good ole Swiss Miss packets -- with mini marshmallows -- to the latest, luxurious Starbucks blends, hot chocolate is having a moment.

Whether you are shopping for yourself, your children, or others, there are many choices of delicious drinking cocoas available at your local grocery store.

Powdered mixes are the standard, of course, which are mixed with hot water or milk. Various syrups are also available these days, too.

Low- or no-sugar versions of hot cocoas are available. And don’t forget the vitamin-enriched brands, like Nesquik, or Ovaltine’s malted chocolate versions as well. You’ll have to weigh the pros and cons of sugar versus milk + vitamins, but for me, a little extra calcium each day really helps me feel (and sleep) better each night.

Mexican-style hot chocolates -- which include hints of almond and cinnamon -- come in traditional disks, which are grated and blended with warm milk until frothy. But now, even they are available as powders and syrups.

And of course, gallons of prepared chocolate milks are available in the dairy sections of your supermarket, which also may be heated and served hot. Easy and Delicious!

So, whatever your budget or tastes, there are (many) hot cocoas available

for you. That said, making your own hot cocoa is really quite simple. You can use one or more regular or dark cocoas, and make it as rich or thin, mild or avorful, dark or light, as you like.

Plus, you may add whatever extra avors you like -- for a party, or just a party in your own cup.

HOT COCOA 1/3 cup unsweetened cocoa powder(s) -- dark, light, or a blend of whatever you like 3/4 cup white sugar or equivalent of other sweeteners -- may be reduced(!) if adding sweet extras 1 pinch salt (small, but important) 1/3 cup water 3 1/2 cups milk 3/4 teaspoon vanilla extract (optional) 1/2 cup half-and-half cream (or cold milk) Boil water in saucepan.

Stir in cocoa, sugar, and salt. Simmer, while stirring enough to avoid scorching, for a couple minutes.

Stir in milk and heat until hot, but not boiling. Remove from heat.

Stir in vanilla. Divide into four serving cups.

Add the cream (or milk) to bring to drinking temperature. Serve and enjoy.

HOT CHOCOLATE EXTRAS Any of the following may be added to each serving of hot cocoa, for a touch of added, festive flavors and decorative-yet-edible fun at your holiday parties: •

Refrigerated, flavored creamers

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Half-and-half

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Whipped cream

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Candy canes

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Mini-marshmallows: plain, chocolate, or fruit-flavored

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Marshmallow fluff

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Regular- or jumbo-sized marshmallows, plain or toasted in your broiler, or briefly heated in your microwave

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Maraschino cherries

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Flavored sugars: sugar mixed with any spices you like, such as pumpkin pie spice blends

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Cinnamon powder or sticks, which may be used as a stirrer

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Cayenne pepper

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Vanilla extract

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Chocolate, raspberry, butterscotch, mint, or cinnamon chips.

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Shaved dark, milk, or white chocolate (use a vegetable peeler on the side of a chocolate bar)

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Honey

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Candied ginger

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Candied nuts

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Eggnog

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Sprinkles

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Heaping teaspoons of your favorite ice creams

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Ice cream toppings and syrups -- caramel, raspberry, or whatever you like

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Your favorite alcohol or liqueurs

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Coffee or espresso

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Torani syrups (regular or sugar-free) -- from their traditional flavors, like Amaretto or Raspberry, to new holiday flavors, like Pumpkin Pie, Cheesecake, Gingerbread, Butter Rum, or Shortbread

•

Candies: Whatever you like, from Salted caramels, to M&Ms, to Red Hots, to Life Savers, to Peppermints, to Salt water taffy, to slices of your favorite truffles or candy bars

•

Whatever else you, or your guests, would enjoy!

HOT COCOA BAR For your festive gathering, you can arrange a variety of extras -- buffet style -- in small serving dishes, with teaspoons, for guests to easily add to their cocoas. Keep extra spoons available, too.

Include a range of mugs or coffee cups, preferably with festive designs, for all to enjoy multiple blends.

For the hot cocoa, you may want to offer a range of hot chocolates, ready to drink: milk, dark, and white chocolate versions lightly or entirely unsweetened, so they can add their own sweet fixings.

Or, if you like, you may want to offer steaming hot milk, with a range of hot chocolate mixes, cocoa powders, or chocolate syrups for guests to create their own tasty treat.

The hot chocolates and milks may be served in crockpots on low, but remember to stir them occasionally (or switch them off periodically) to prevent scorching. You may also use coffee pots, heated carafes, or other Thermos-type serving pots for heated drinks.

You may also want to include hot apple cider as an alternative, since some of the extras, like cinnamon, caramels, or flavored sugars, would be perfect mixed in with cider, also.

In addition, you may want to consider offering bamboo skewers to allow your guests (young and old) to create their own, mini dessert “shishkabobs,” to stir their hot cocoas with. They can include marshmallows, maraschino cherries, Life Savers, fudge, caramels or whatever they like, leaving them something to create and enjoy throughout the evening.

Hot Chocolate (on a Stick) 1/2 cup Heavy Cream 18 ounce (3 cups) Semi-sweet Chocolate Chips 4 ounce (about 3/4 cup) Unsweetened Chocolate, chips or chopped 14 ounce (1 can), Sweetened Condensed Milk 24 Lollipop Sticks To make fudge, line a 8” x 8” pan with aluminum foil. Spray with nonstick cooking spray.

Place chocolates in a large mixing bowl, suitable for handling hot liquids.

In a saucepan, mix the cream and condensed milk. On medium heat, bring to a simmer, stirring often to prevent scorching.

Pour the cream over the chocolate, and allow to soften. Stir together, until all chocolate is melted, smooth and shiny.

Pour chocolate into lined pan, and smooth. Allow to firm in refrigerator (3 to 4 hours) or overnight.

Once fudge is firm, cut into squares, rinsing knife in hot water between cuts. Skewer each block of fudge with a lollipop stick.

To serve: Add a stick, with fudge, to a mug of of heated milk. Allow to melt, then stir until chocolate is dissolved.

Fudge may be stored at room temperature for a week in an airtight container, or chilled for two weeks.

Chocolate Spoons 1 cup semisweet Chocolate Chips 3/4 cup milk or white Chocolate Chips Plastic spoons Melt semisweet chocolate in microwaveable bowl, at 50% power, stirring every 30 seconds until smooth.

Dip each spoon into chocolate, coating the bowl.

Place on wax paper and refrigerate until ďŹ rm.

Melt milk chocolate pieces in microwave, and drizzle over dark chocolate (you may use a piping bag or plastic bag with corner snipped o). Refrigerate until hard.

If you like, wrap in plastic bags or wrap, and tie with ribbon.

Homemade Marshmallow 3 envelopes of Knox unflavored Gelatin 1/2 cup cold Water 2 cups Sugar 2/3 cups light Corn Syrup 1/4 cup Water 1/4 teaspoon Salt 1 tablespoon Vanilla Extract 1 cup Corn Starch 1 cup powdered Sugar Line 9” x 9” pan with plastic wrap and coat with cooking spray.

In a bowl suitable for an electric mixer, stir gelatin into 1/2 cup cold water.

Soak until softened, about 10 minutes.

In saucepan, stir sugar, corn syrup and 1/4 cup water to a rapid boil. Boil for 1 minute.

Pour sugar syrup into softened gelatin, while whisking with electric mixer, on high speed. Add salt, and beat for 12 minutes.

Add vanilla extract and whisk until blended.

Scrape marshmallow into prepared pan and spread evenly with greased spatula.

Spray another piece of plastic wrap with cooking spray, and press onto top of marshmallow, sealing it without air pockets. Allow to cool and firmly set, for a few hours or overnight.

In a serving dish, combine equal parts cornstarch and confectioners’ sugar.

Cut a square from marshmallow with kitchen scissors, and dredge each piece in starch and sugar. Repeat with each marshmallow piece.

Store in airtight container.

Marshmallow Pops Lollipop Sticks, or mini Candy Canes Bag of regular Marshmallows Bag of Chocolate Chips, or White Chocolate Peppermints (or candy canes) Skewer marshmallows with lollipop stick or candy canes, and place on waxed paper. Enclose the peppermints in a sealed ziploc bag, removing as much air as you easily can. Pound, with bottom of a sturdy pan, breaking mints into small chips.

Melt the chocolate in a double boiler, or in a microwave safe bowl at 50% power, stirring every 30 seconds until melted completely. Pour onto plate or serving dish.

Dip a marshmallow into chocolate, about halfway. Allow excess to drip off.

Roll chocolate marshmallows in mint chips, or place onto chocolate using your hand, or a spoon. Place coated “pop” on waxed paper until set, in a few minutes. Repeat with each pop.

If you like, wrap in plastic wrap or bags, and tie closed with decorative ribbon.

COOKIES A fresh-baked cookie is a treat at any time of the year, yet they seem even more delicious and special during the holidays.

Which means they are especially appropriate for holiday parties.

But what kind of party? A couple of fun parties that involve cookies are a Cookie Exchange or a Potluck style party.

Cookie Exchange: You can add to the entertainment by hosting a cookie exchange: Everyone bakes and brings cookies to enjoy at the party, along with enough for everyone to bring some home, as a take-home gift. You may want to offer special plates or baskets to hold the cookies and include recipe cards for everyone to bring home with their treats.

Potluck Party: If you are interested in a more simple party plan, a cookie “potluck” might be a fun alternative, with everyone just bringing their favorites to share at the party.

Either way, it’s a delicious addition to any holiday get-together.

Do you need some ideas for what types of cookies would work well at either style of party? Here are several, simple classic and updated recipes for holiday cookie favorites.

Soft Chocolate Chip Cookies 2 1/4 cups all-purpose Flour 1 teaspoon Baking Soda 1 cup Butter, softened 3/4 cup packed Brown Sugar 1/4 cup White Sugar 1 (3.4 ounce) package instant Vanilla Pudding mix 2 Eggs 1 teaspoon Vanilla Extract 2 cups semisweet Chocolate Chips 1 cup chopped Walnuts (optional) Preheat oven to 350 degrees F (175 degrees C). Sift together the our and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar.

Beat in the instant pudding mix until blended.

Stir in the eggs and vanilla. Blend in the our mixture. Finally, stir in the chocolate chips and nuts.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Remove when edges are golden brown.

TIP: Try substituting chocolate pudding for the vanilla for a moist and tasty chocolate chocolate chip cookie.

Three-ingredient Peanut Butter Cookies 1 cup Peanut Butter 1 cup white Sugar 1 Egg Preheat oven to 350 degrees F (175 degrees C).

Line baking sheets with parchment paper.

Combine the peanut butter, white sugar and egg. Mix until smooth.

Drop spoonfuls of dough onto the prepared baking sheet.

Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. This recipe is best when the cookies are still soft and just barely brown on the bottom.

TIP: These quick cookies can easily be made into three variations.

• • •

Press down on the cookie dough balls with a fork, then again to create a cross-hatching pattern.

Or, to add some chocolate, you may add an unwrapped chocolate kiss into the center of the flattened cookie dough.

Also, for a PB&J flavor, make a thumbprint in the center of each ball, and fill with a teaspoon of your favorite jam.

Snickerdoodles 1 1/2 cups Sugar 1/2 cup Butter or Margarine, softened 1/2 cup Shortening 2 Eggs 2 3/4 cups all-purpose or unbleached Flour 2 teaspoons Cream of Tartar 1 teaspoon Baking Soda 1/4 teaspoon Salt 1/4 cup Sugar 2 teaspoons ground Cinnamon Preheat oven to 400 degrees F (200 degrees C). Mix 1 1/2 cups sugar, butter, shortening and eggs in large bowl.

Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls.

Mix 1/4 cup sugar and the cinnamon.

Roll balls in cinnamon-sugar mixture.

Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

TIP: These may also be made as bar cookies: Reduce oven temperature to 350 F (175 C). Press dough into a 9” x 13” pan. Sprinkle with the cinnamon sugar mixture evenly over the top. Bake for 20-25 minutes.

Gingerbread Men 1/2 cup Butter or Margarine 1/2 cup Sugar 1/2 cup Molasses 1 egg Yolk 2 cups sifted all-purpose Flour 1/2 teaspoon Salt 1/2 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon ground Cinnamon 1 teaspoon ground Cloves 1 teaspoon powdered Ginger 1/2 teaspoon ground Nutmeg In a large bowl, cream together the margarine and sugar until smooth.

Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.

Preheat the oven to 350 degrees F (175 degrees C). On a lightly-floured surface, roll the dough out to 1/4 inch thickness.

Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

TIP: These make for a fun cookie baking -- and decorating -- party. Use your favorite candies for eyes, noses, buttons, and more. Or, after baking, use frosting in a decorating tube to “draw” on features.

Cream Cheese Sugar Cookies 1 cup white Sugar 1 cup Butter, softened 1 (3 ounce) package Cream Cheese, softened 1/2 teaspoon Salt 1/2 teaspoon Almond Extract 1/2 teaspoon Vanilla Extract 1 egg Yolk 2 1/4 cups all-purpose Flour In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth.

Stir in flour until well-blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 375 degrees F (190 degrees C).

On a lightly-floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, chilling remaining dough until ready to use.

Cut into desired shapes with lightly-floured cookie cutters.

Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Shortbread Cookies 2 cups butter (not margerine), softened 1 cup white sugar 2 teaspoons vanilla extract 4 cups all-purpose flour Preheat oven to 350 degrees F (175 degrees C).

Cream butter and sugar until fluffy.

Stir in vanilla; add flour and mix well.

Put through cookie press and form cookies onto baking sheets.

Or, press dough into cake pan, and after baking for 5 minutes, slice into triangles and lightly score each piece with the tines of a fork. Return to oven to complete baking.

Bake for 10 - 12 minutes.

Oatmeal Cookies 1 3/4 cups all-purpose Flour 1 teaspoon Baking Soda 1/2 teaspoon Salt 10 tablespoon unsalted Butter, at room temperature 6 tablespoons vegetable Shortening 1/2 cup Sugar 1 1/2 cups packed dark Brown Sugar 2 large Eggs 1 teaspoon Vanilla Extract 2 cups quick-cooking Oats Preheat oven to 350 degrees F (175 C). Whisk together flour, baking soda and salt. Using an electric mixer, cream butter, shortening and both sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture.

Stir in oats, then chocolate, walnuts, raisins, cherries and coconut. Line two rimmed baking sheets with parchment paper. Scoop dough into 2 tablespoon sized balls and place on baking sheets, several inches apart.

Bake, rotating pans halfway through, until cookies are lightly browned, 10 to 12 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely. Repeat with remaining dough.

TIP: This basic recipe may have one or more of the following ingredients added: • • • • •

2 ounces bittersweet chocolate, chopped 1/2 cup walnuts, chopped 1/4 cup raisins 1/4 cup dried cherries or cranberries 1/4 cup unsweetened coconut

Chocolate Meringue Kisses 4 large egg Whites, at room temperature 1/4 teaspoon Cream of Tartar 1/2 cup Sugar 1/2 cup powdered Sugar 1/4 cup unsweetened Cocoa Preheat oven to 225°F. Line 2 large rimmed cookie sheets with parchment paper.

Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increasing speed to high, and whipping until soft peaks form. Gradually add granulated sugar and continue beating until whites are stiff and shiny.

In a separate bowl, sift confectioners’ sugar with cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated.

For flatter “cookies,” spoon onto cookie sheets. For taller kisses, transfer batter into a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small kisses, about 2 inches in diameter.

Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 minutes.

Remove from oven and let meringues cool completely on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.

Gingersnaps 2 1/3 cups all-purpose Flour 2 teaspoons Baking Powder 1/2 teaspoon Salt 1/2 teaspoon ground Cinnamon 1/2 teaspoon ground Allspice Pinch ground White Pepper 6 ounces unsalted Butter, softened 1 cup packed light Brown Sugar 1/2 cup Molasses 1 large Egg 2 teaspoons grated fresh Ginger 1/2 cup chopped candied Ginger Granulated Sugar, for rolling Sift the dry ingredients together. With electric mixer, beat the butter and brown sugar with molasses until well combined and fluffy. Add the egg and ginger and beat 3 minutes.

Switch mixert to low, and add flour mixture gradually. With a spoon, stir in the candied ginger; do not over mix. Chill until the dough is firm and no longer sticky, at least 1 hour, or overnight.

Preheat the oven to 350 degrees F (175 degrees C). Take 1 tablespoon dough, roll into a ball, and then roll in granulated sugar. Place on parchment-lined baking sheets, about 2 inches apart and press flat, 1/4-inch high.

Bake about 16 minutes or until the edges are firm and the tops feel set to the touch. Cool 1 minute on the baking sheets, before transferring to a wire rack to cool completely.

Pumpkin Cookies For cookies: 4 cups all-purpose Flour 2 teaspoons Baking Powder 1 teaspoon Baking Soda 1/2 teaspoon Salt 2 teaspoons ground Cinnamon 1/2 teaspoon ground Ginger 1/4 teaspoon ground Cloves 2 cups Sugar 2 cups vegetable Shortening 2 Eggs 1 (15 ounce) can Pumpkin 2 teaspoons Vanilla Extract 1 cup Raisins 1/2 cup chopped Nuts (to place on top of frosting) For frosting: 1 (3 ounce) package Cream Cheese, softened 1/3 cup Butter or Margarine, softened 1 teaspoon Vanilla Extract 2 cups powdered Sugar Preheat oven to 350 degrees F (175 degrees C). Sift our, baking powder, baking soda, salt, cinnamon, ginger and cloves in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds.

Add pumpkin, eggs and 2 teaspoons vanilla extract; beat with mixer until blended. Gradually add our mixture into pumpkin mixture at low speed until combined.

Stir in raisins. Drop by rounded teaspoons onto ungreased baking sheets.

Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.

Mix all frosting ingredients together until smooth. Frost cookies with frosting. Sprinkle nuts on top.

7-layer Bar Cookies 1 1/2 cups Graham Cracker Crumbs 1/2 cup (1 stick) Butter, melted 1 (14-ounce) can sweetened Condensed Milk 1 cup (6 ounces) Butterscotch Chips 1 cup (6 ounces) semi-sweet Chocolate Chips 1 1/3 cups flaked Coconut 1 cup chopped Nuts Preheat oven to 350 degrees F (175 degrees C). Line a 9” x 13” pan with aluminum foil. Coat foil lightly with no-stick cooking spray.

In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Layer chips, coconut and nuts evenly over crust. Pour condensed milk evenly over top of everything.

Bake 25 minutes or until lightly browned. Cool.

Lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.

Brownies 1/2 cup Butter, melted 1/2 cup unsweetened Cocoa 1 cup Sugar 2 Eggs 2 teaspoons Vanilla Extract 1/2 cup Flour 1/4 teaspoon Salt Preheat oven to 350 degrees F (175 degrees C). Grease an 8” x 8” square pan, or line with foil.

Stir melted butter with cocoa until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt just until mixed (do not overmix). Fold in any extra add-ins, listed below.

Spread into pan and bake for approximately 25 minutes. To not overbake, insert a knife or toothpick into brownies to see when it comes out with moist crumbs, not clean. Cool completely before cutting into squares.

TIP: You may fold in one or more of the following add-ins, if you wish: • • • • • • •

Miniature Marshmallows Chocolate Chips (semisweet, white, butterscotch, peanut butter) Raisins Chopped Maraschino Cherries Chopped Nuts M&M’s Reese’s Pieces

Chocolate Crinkles 1 (18 1/4 ounce) boxes Devil’s Food Cake Mix (Betty Crocker works well) 1/2 cup vegetable Oil 2 large Eggs Powdered Sugar, for rolling Preheat oven to 350 degrees F (175 degrees C).

Stir dry cake mix, oil and eggs in a large bowl until dough forms.

Dust hands with confectioners’ sugar and shape dough into 1” - 1.5” balls.

Let dry a few minutes, then roll balls in powdered sugar and place 2 inches apart on ungreased cookie sheets.

Bake for 8-10 minutes or until center is just set.

Remove from pans after a minute or so and cool on wire racks.

Striped Icebox Cookies 1 cup unsalted Butter (not margerine), softened 1 1/2 cups Sugar 1 large Eggs 2 1/2 cups Flour 1 1/2 teaspoons Baking Powder 1/4 teaspoon Salt 2 tablespoons finely crushed Peppermint Candies 1-2 drops red Food Coloring 1 ounce Semisweet Chocolate, melted 1 tablespoon multicolored Sugar Nonpareils 1-2 drops green Food Coloring Line a 9” x 5” x 3” loaf pan with wax paper or parchment paper. With mixer, cream butter and sugar in a large bowl; beat in egg. In a separate bowl, sift flour, baking powder, and salt; gradually mix this into creamed butter.

Divide the dough into thirds; place each in a separate, small bowl.

Add crushed mints and red food color to one third; mix or knead well. Add melted chocolate to another third; mix or knead well. Add nonpareils and green food color to final third; mix or knead well. Spread red dough on bottom of lined loaf pan.

Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour). When chilled and firm, remove dough from pan.

Preheat oven to 375°F. Lay “loaf” of dough flat on a cutting board. With a large knife, slice lengthwise. Slice each strip into 1/4” - 1/2” striped cookies.

Place slices 1” apart on lightly-greased baking sheets. Bake at 375°F for 1012 minutes or until edges just begin to brown.

Make your party extra special!

Decorate with a FREE full set of COOKIES AND COCOA party printables!

• • • • • • • • • • • • •

Three Signs, including a Subway Print Invitations you can edit with your own information Tented card that you can edit yourself Recipe Cards Gift Tags Thank You Cards Cupcake Circles Water Bottle Labels Straw flags Banner and mini banner Mini Candy Bar Wrappers Extra Papers ...and More!

Download all of the items -- free -- at Catch My Party, by visiting: http://tinyurl.com/cookiesandcocoa or http://catchmyparty.com/blog/free-printables-throw-yourown-cookies-cocoa-christmas-party