Holiday Cookie Exchange

Yesterday one of my friends at home hosted a cookie exchange! (So far this holiday break, I haven't really eaten many cookies...) Five of us traded cookies, making 10 for each person. I was so excited for it and it was pretty fun! Everyone made something unique so we had a great variety, and they were all packaged differently. We also each brought a bottle of wine, and the host served punch, so this made it even more fun ;).

This was the perfect opportunity to use up some of those Toblerones! I made a nut and mocha biscotti and added fruit and nut Toblerone. It's nice to enjoy along with your tea or hot chocolate. Unfortunately though, I was in a hurry to get to the cookie exchange and was unable to take any photos of my biscotti. I do, however, have photos of all the other cookies...

My friend just graduated from Le Cordon Bleu so I was SUPER excited for her cookies. She made these checkboard cookies, which are beautiful and elegant (and took her 4 hours!)


Coconut and chocolatey goodness

Gingerbread cookies!

So beautifully decorated

 Magic Squares

Very similar to Seven Layers with chocolate chips, coconut and a graham cracker crust

 Classic chocolate chip

Toblerone Biscotti
(sorry for the lack of pictures)

2 eggs
1 Tbsp. Instant Coffee
2 cups flour
1-1/2 tsp. Baking Powder
1/2 cup butter, softened
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup chopped almonds
2 pieces of Toblerine, coarsely chopped (I used fruit & nut), plus one extra piece
Preheat oven to 325F
Mix the eggs and coffee together and set aside. Combine flour and baking powder, and set aside. Using an electric beater, cream together the sugar and butter in a large mixing bowl. Add the egg and coffee mixture, mixing well. Slowly add flour mixture, while continuing to blend. Stir in nuts and chocolate.
Split dough into two and place on lightly floured surface. Roll each into a log, about 1 inch high and 1.5 inches wide. Place the two logs on a greased baking sheet about 2 inches apart. Bake for 25 minutes or until lightly browned.
Remove from oven and cool for 10 minutes. Carefully cut each log, diagonally, into approximately 15 slices (or 3/4 inch thick pieces). Return them to the oven to bake for another 10 minutes, or until dry and crisp.
Remove, and cool on wire racks.
Melt the extra Toblerone pieces. Fill a plastic bag with the melted chocolate, cut off the tip and drizzle the biscotti with melted chocolate. Store in an air tight container.

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