There’s lots of fussing up and down the halls with big plastic trays, lots of admiring compliments about how nice everyone’s cookies look, and lots of afternoon munching.
Every year I do a poster, which appears right after Thanksgiving, and I plan out my baking carefully. As the founder of our cookie swap, I feel I should “represent.” One year I made figs, soaked in port, dipped in chocolate, and brushed with edible gold. The next I made salted caramel buttercream macarons, brushed with more gold powder left over from the year before.
Every year I make Ina Garten’s Fruitcake Cookies and I try to find an Italian almond-based cookie for the gluten-intolerant among us. This year I’ll also make chocolate crinkle cookies and bay sugar sables, based on Dorie Greenspan’s excellent sable recipe.