2022 ByWater Staff Holiday Cookie Swap

by Elise Aiello on Dec 23, 2022

We love sharing our ByWater holiday traditions with you! One of our holiday traditions is a staff cookie swap where we bake and ship holiday treats to other team members for the holidays! Check out some delightful recipes our staff cooked up.

Recipes

Cranberry Orange Cookies and Four Spice Crackes, Hebah

About the Cranberry Orange Cookies, Hebah said, "Yes, I made these last year, but they’re so good I had to make them again." The recipe can be found here: Lets Dish Recipes

Four Spice Crackles: https://letsdishrecipes.com/four-spice-crackles

"Full disclosure - I had to halve this recipe, and partway through, I realized I was out of powdered ginger, so instead of the individual spices listed, I used Penzey’s Pie Spice seasoning. So if this recipe was a flop, blame the baker, not the recipe."

Peppermint Shortbread Cookies, Laura O

Ingredients:

1 c. butter, softened

½ c. sugar

2 tsp. vanilla extract

1 ¾ c. flour

¼ tsp. salt

1 c. chocolate melting chips

¼ tsp. peppermint extract

Directions:

Cream butter and sugar until light & fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually add to creamed mixture.

Divide dough in half. Roughly shape each portion into a 12-inch roll. Wrap in wax paper or plastic wrap and refrigerate until firm, about 1 hour. (dough can also be frozen)

Preheat oven to 350 degrees. Unwrap dough and cut into ½-inch slices. Place 2 inches apart on parchment-lined baking sheets. Bake until edges begin to brown, 12-14 minutes. Remove to cool completely on wire racks.

Melt chocolate chips and stir until smooth. Stir in peppermint extract. Dip cookies halfway and place on parchment to cool.

Ikea Chocolate Oat Crips, Liz

From the Not Enough Cinnamon Blog.

Andes Mint Chocolate Chip Cookies and Snickerpoodles, Elise A

The Andes Mint Chocolate Chip Cookies are from the Jamie Cooks it Up blog and the Snickerpoodles can be made with any snickerdoodle roll out recipe and a poodle cookie cutter!

Homeade Twix Bars, Catrina

According to Catrina, "this is the recipe I’m requested the most when distributing Christmas cookies." It was even featured in our ByWater Staff cookbook!

Ingredients:

3 wrapped packs from a box of Waverly club crackers, or other buttery club crackers

1 cup (2 sticks) butter

½ cup granulated sugar

1 cup packed brown sugar

2 cups crushed graham cracker crumbs

½ cup milk

½ cup semi-sweet chocolate chips

½ cup butterscotch chips

2/3 cup peanut butter

Directions:

1) Coat 9 x 13 pan with Pam, line with single layer crackers.

2) Combine butters, sugars, graham cracker crumbs and milk in saucepan. Bring to a boil over medium heat- continue boiling 5 minutes.

3) Pour ½ sauce over layer of crackers in pan. Place another layer of crackers in pan. Place another layer of crackers over sauce. Pour remaining sauce over this layer. Place 3rd layer of crackers over sauce.

4) In medium saucepan, combine chocolate and butterscotch chips and peanut butter. Cook over medium-low heat til melted, mixing til sooth. Pour over crackers.

5) Refrigerate til hardened. Cut into squares with sharp knife. Best to keep Refrigerated.

Hot Chocolate Cookies, Laura E

According to Laura, "I used this recipe but I had to do some trial and error to get the marshmallows right. The trick is to fully cook your cookies and once you take them out of the oven you just pop the marshmallows and extra chocolate chips on as they are cooling. That way the marshmallows won't melt in the oven."

More holiday cookie photos!

Happy Holidays from everyone at ByWater Solutions!