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holiday cookies stacked up in the shape of Christmas trees.
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biscotti surrounded by anise-laced sugar cookies with royal icing
Over-The-Top Cookie Swap
Sweeten up an afternoon for special friends with this take on a holiday classic.
Photography by Susan Jackson
The sign simply reads, "Welcome." But it's written in frosting on an oversized gingerbread cookie that greets guests at the front door. It's clear from the outset that this is no cookie-cutter event.
I wanted to ring in the holidays with a singular occasion that would make my closest friends feel special. My goal was to take a classic tradition--the cookie swap--and completely turn it on end. A dollop of the divine mixed with a bit of surprise, and I'd soon have an event that guests would never forget.
I had little concern about what my grand plan might require in the kitchen.
As a pastry chef and former bakery owner, I'm constantly experimenting with new recipes and ingredients. However, I knew my appetite for fussing with party decor and other details wasn't what it needed to be. With just two weeks to whip up this extravaganza, I needed some help. With a phone call to my dear friend and interior designer Elizabeth Garza, I found the solution. The owner of Elizabeth House, a European-style home furnishings boutique in Maplewood, Elizabeth was the ideal partner to add to the blend.
The venue, Elizabeth's apartment above her shop, is eye candy in and of itself.
Yet the event is made sweeter with delectable design features at every turn. The centerpiece, an edible composition, includes a towering cookie forest surrounded by a flurry of powdered sugar, rock candy and white chocolate truffles. Iced gingerbread angels are threaded with vintage ornaments onto a crystal chandelier intended to cast a glow from overhead.
A sideboard is dressed for the season with tarnished silver, turn-of-the-century holiday postcards and everyday napkins imprinted with cookie recipes. "The neutral palette is a refreshing change from the conventional bright red and green, and the combination of antique and new pieces gives the party a comfortable elegance without being too stuffy," says Garza. The soft glimmer from scattered sugar beads and tinsel-wrapped packages also keeps the look festive.
What guests can't take in, they fortunately get to take home. Pastry blenders outfitted with recipe cards and gingerbread boxes filled with leftover cookies are the icing on this over-the-top swap.
If these party trappings seem too elaborate for the typical hostess in the usual holiday rush, here's some advice. First, keep the guest list to a minimum. A tight-knit group always fosters a feeling of intimacy, but it also leaves extra time to focus on distinctive touches for each guest.
Second, join forces when you can. It was a relief to know Elizabeth had the decor under control. My only concern was the food. And talk about holiday cheer: There's no better way to experience the season's joy than planning a party with a good friend.
The Details
The hostesses: Julie Usher and Elizabeth Garza
The location: Elizabeth's apartment above her shop, Elizabeth House, in Maplewood
The flowers: Who needs them when you can use cookies?
The cookies: Julia Usher and guests
The guests:
Stacy Davis
Nicole Fedoravicius
Laureen Hill
Evelyn Pena
Ann Ryan
Sherrie Whitehead
Anise-Laced Sugar Cookies with Royal Icing
YIELD: About 18-20 cookies
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/3 cup shortening
3/4 cup granulated sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract, or other flavoring to taste
About 2 to 3 tablespoons anise seed (optional; for sprinkling on cookie sheets)
Sift flour, baking powder and salt together in small bowl; set aside. Using electric mixer, beat butter and shortening until combined. Gradually add sugar. Beat until light and fluffy. Whisk egg, milk and vanilla together in another bowl. Slowly add liquid to creamed butter and sugar. Blend thoroughly. Add reserved dry ingredients. Flatten dough into disk, wrap tightly in plastic and chill until quite firm.
Place rack in center of oven and preheat oven to 375 degrees. Line two cookie sheets with parchment paper, sprinkle with anise seed as desired and set aside. Roll dough on lightly floured surface to 1/8-inch thickness.Cut out assorted holiday shapes. Carefully transfer cookies to prepared cookie sheets, leaving about 1/2 inch between each cutout. (Make certain that anise seeds stay underneath cookies.) Bake for eight to 12 minutes, or until they are lightly brown around the edges. Immediately turn cookies onto cooling racks and let them cool completely before frosting with Royal Icing or storing.
Royal Icing
YIELD: About 2 cups, enough to ice two to three dozen cookies
1 pound box confectioners' sugar
1/4 teaspoon cream of tartar
2 to 3 large egg whites
1/2 teaspoon vanilla extract
(Variation: For thinner icing to use as top coating, add 3 to 4 tablespoons water)
Flavored extract or liqueur to taste
Gel or paste food coloring
Pour sugar into large bowl. Stir in cream of tartar. With mixer on very low speed, gradually add egg whites one at a time, beating well after each addition. Turn mixer to medium speed and continue to beat icing about two minutes until it is silky and very white. Stir in vanilla extract. Add more water to achieve a thinner consistency--and flavoring or coloring as desired. Cover icing in plastic whenever it's not in use.
Make-Ahead Tips: Icing can be made one or two days in advance, but tinted icing is best used immediately after it is mixed. To store unused icing, always cover with plastic and refrigerate.
When ready to frost, bring icing to room temperature and stir well to restore its original consistency. Once icing has been applied to cookies or other nonperishable edibles, these items should be kept at room temperature so the icing sets into a crisp, candy-like coating.
