Upgraded Cookie Exchange!

by Dec 19, 2012Recipes

The holiday season is now in full force, did anybody else just blink and it was suddenly December?  This time of year is full of fun parties, and we thought, what better way to celebrate than with some sweet treats?  Cookie exchanges have always been a hit and this year we wanted to take it up a notch!  When planning parties, we love to have different stations to wow guests.  This year at your holiday cookie exchange why not have an egg nog station?  Guests can make drinks to their liking!  Think the perfect nutmeg-to-rum ratio! Also, having party favors or take-aways are sure to have guests remembering how big of a hit your party was.  We think it is a great idea to give each cookie exchange guest a personalized tin to hold their favorite cookies. Finally, so your guests don’t get into a sugar coma, be sure to serve some food with substance.  We think it’s a great idea to have different tea sandwiches piled high on cake stands around the space.  Here are some of our favorite tea sandwich recipes: Cucumber and Arugula Tea Sandwiches

  • 1 seedless cucumber
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (5 ounces) goat cheese, softened
  • 1 cup packed baby arugula leaves, coarsely chopped
  • 16 slices very thin whole wheat or white bread
  • Chopped chives or Italian parsley, for garnish

Directions Slice the cucumber as thinly as possible, using a mandoline if you have one. Lay slices on a paper towel to absorb excess moisture, and set aside. Cream together the cream cheese and goat cheese in a small bowl.  Add the arugula, and stir until well combined. Spread a thin layer of the cheese mixture on each slice of bread.  Arrange cucumbers in a single layer on 8 of the slices.  Place remaining bread slices over the cucumber, cheese-mixture side down.  Using a serrated knife, carefully trim off and discard the crusts.  Slice each sandwich in half diagonally and then in half again; each large sandwich makes 4 triangular tea sandwiches. Dip one edge of each tea sandwich in a dish of chopped herbs.  Arrange sandwiches in tight rows on a serving platter.  Ham and Cheese Tea Sandwiches Directions

  • 16 slices very thin whole wheat or white bread
  • Honey mustard
  • 8 to 10 ounces very soft Brie , room temperature
  • 8 thin slices ham, about 4 ounces total
  • Unsalted butter, softened
  • Toasted sesame seeds, for garnish

Directions Spread a very thin layer of honey mustard on 8 slices of bread. Then spread a thin layer of Brie over the mustard, and top each slice with 1 piece of ham. Spread a thin layer of Brie on the 8 remaining slices of bread, then place each, cheese side down, over a slice of ham-topped bread. Using a serrated knife, carefully trim off and discard the crusts.  Slice each sandwich in half diagonally, and then in half again; each large sandwich makes 4 triangular tea sandwiches. Lightly butter one edge of each sandwich, and dip that edge into a dish of sesame seeds.  Garnish remaining sandwiches.  Arrange sandwiches in tight rows on a serving platter.