December 28, 2016 janicebakes 0Comment

Every year, one of my best friends and I collaborate on Christmas baking as gifts to our family and friends. We may not always end up baking together, but I love bouncing ideas off of each other and getting a bit creative! This year we went with the tried and tested assorted cookie jar, and I chose 4 types of cookies to bake: chewy chocolate, cranberry white chocolate, matcha white chocolate, and rosemary shortbread.

Christmas Cookies Frozen Cutting

Including initial testing of the recipes, I think I made over 500 cookies (probably closer to 700!) within the month of December. The challenge was not just with time during the busy holiday season, but also keeping them fresh during my staggered delivery of the jars throughout the month. I tested the recipes to see if they would taste the same if I rolled the dough up and froze them in saran wrap. Luckily, all 4 recipes froze well and I could cut enough for each jar as needed, saving tons of time and making sure cookies are fresh as they’re delivered.

Christmas Cookies Variety

My favourite cookie was probably the cranberry white chocolate. It was extra chewy because of the cranberries, and the slight tartness of the cranberries and the sweet white chocolate was the perfect balance. I think it’s time for me to take some leftover dough from the freezer and bake a few for myself… 😀

Christmas Cookie Jars

Here are the recipes I used (with few modifications):

Matcha White Chocolate: Green Tea Cookies by Just One Cookbook
Rosemary Shortbread: Rosemary Shortbread Cookies by AllRecipes
Cranberry White Chocolate: Soft-Baked White Chocolate Chip Cranberry Cookies by Sally’s Baking Addiction
Chewy Chocolate: Soft Chocolate Sugar Cookies by Mel’s Kitchen

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