Robin Olson's new book, "The Cookie Party Cookbook: The Ultimate Guide to Hosting a Cookie Exchange," puts to rest any notion that Christmas cookies--and cookies in general--are not meant to be enjoyed by a crowd. To Olson, that's the whole raison d'etre of Christmas cookies. That goes for Crisscross Peanut Butter cookies (her favorite), and just about any other cookie you can dream up, even though there's a good chance she and her network of cookie bakers already dreamed it up for you.
In the market for a great Christmas cookie recipe? Read on! Eggnog Logs cookie recipe coming soon!
Holiday baking is stressful, that much we know. But not when holiday baking involves family members, friends, and an eventual meet-up with fellow Christmas cookie bakers. Olson began her holiday baking tradition making Christmas cookies with her mother in law, Sylvia, a woman who held an annual "bak-a-thon" right after Thanksgiving. Thirty some odd years later, Olson has turned those holiday "bake-a-thons" into a tradition of her own: A Cookie Exchange.
Note: Tasty Christmas cookie recipe coming up! Those Eggnog Logs cookies have your name on them!
A Cookie Exchange, you ask? Think of it as a holiday party where the emphasis is on cookies, rather than on the turkey or libations. As Olson says, "A Cookie Exchange enables you to bring together people of various backgrounds, ages, and interests; they all have something in common on that one day." And all become a star for the day, if not a few hours. "Every single person is highlighted and the focus is on each guest for a few minutes as they talk about their cookies."
Here, Olson provides a little insight for those of us whose holiday baking aspirations extend beyond immediate family and a few friends. In other words, those whose Carmel Cornflake cookies and Banana Chocolate Chip cookies beg to be wowed by a crowd.
And then? That Christmas cookie recipe for Eggnog Logs cookies. Promise!
Neal Webster Turnage: Why do you still enjoy Cookie Exchanges and why do you
think they're popular?
Robin Olson: Traditions are much less common than they used to be and 'face time' is less common than it used to be. I think it's important to keep some traditions alive and I can't think of any other uniquely American tradition worth keeping alive more than the good ole' fashioned Cookie Exchange.
NWT: You're pretty well known among people who follow food and food personalities. How did that come about?
RO: The Food Network found my site in the summer of 99', and asked me if they could film my Cooke Exchange party. They came to my house and millions watched over the course of 5 times a year for five years, from 1999 until 2004.I instantly became the 'go-to' person for the subject and that's how it all happened.
NWT: You say in the book that the cookie party gives meaning and inspiration to the holidays. Talk more about this.
RO: The cookie party evokes old timey nostalgia. It's reassuring, comforting, and it feels "just right" for the holidays. The Cookie Exchange is a way to mark the time in our lives by gathering with the same people every year, for a special specific purpose.
NWT: What's your all time holiday favorite cookie?
RO: One of them is the Eggnog Logs cookie, I 'met' them at my 1994 Cookie Exchange. I've provided the recipe here.
At last! The Christmas Cookie recipe for Eggnog Logs. Enjoy and happy holidays!
Eggnog Logs
Delicate, eggnog flavored cookie, dipped on each end with delicious creamy vanilla frosting, rolled in chopped pecans.
- 1 cup (2 sticks) butter
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 teaspoon rum flavoring
- 3 cups all-purpose flour
- 1 teaspoon grated nutmeg
- Vanilla frosting:
- 1/4 cup (1/2 stick) butter, softened
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans for dipping
Preheat oven to 350° F / 180° C
In a medium bowl using an electric mixer, cream together the butter and sugar. Add the egg, vanilla, and rum flavoring and beat until light and fluffy. Combine the flour and nutmeg, and gradually add to the creamed mixture until incorporated. Divide the dough into 10 portions, and roll each portion into a rope 15 inches long. Cut each rope into 5 logs. Place the logs on ungreased baking sheets. Bake the logs for 10 to 12 minutes. Transfer to wire racks to cool.
Make the frosting:
- Beat the butter, confectioners' sugar, milk and vanilla together until smooth.
- Dip the ends into the frosting and roll in the chopped nuts.
- Makes 50 logs
Robins' personal notes on Eggnog Logs:
Six dozen cookies is a common amount to be asked to bring to a cookie exchange. This dough can easily be extended to make 6 dozen pieces, (72 logs) by making each piece a bit smaller. Also, lightly toasting the pecans for dipping, before chopping, really kicks up the flavor profile several notches.
Used by permission of Robin Olson, author of "The Cookie Party Cookbook: The Ultimate Guide to Hosting a Cookie Exchange." (St. Martin's Griffin, 2010.)
Interview conducted by the author.
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