email this pageThe cookie swap has been a holiday standard for many of us. But New Hampshire’s Mount Washington Valley may lay claim to the ultimate cookie swap—one that involves 17 inns over an entire weekend. The cookie “tour,” as it’s called, started in 1996 when a group of innkeepers, wanting to fill empty rooms during the slow December season, came up with the idea of offering tours and homemade cookies. Ten years later, the tour boasts 300 participants, 17 inns and, most important of all, dozens of yummy cookies. Many of the inns bundle up the cookies in handy “to go” packages, while others pair them up with hot chocolate or coffee to be eaten next to the fire. But you don’t have to trek to New Hampshire; start your own cookie tour or swap with friends and family. To get you started, here are three of our favorite recipes from the New Hampshire cookie tour. They travel well and eat well too.
For a list of inns participating in the Dec. 8-10 event (with contact information), visit www.countryinnsinthewhitemountains.com.
Old-Fashioned Applesauce Raisin Cookies
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1 cup packed brown sugar
1/2 cup applesauce
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts
2. Mix together shortening, brown sugar, applesauce and egg until smooth. In a separate bowl, combine the flour, baking soda, salt, sinnamon and cloves then stir into applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets. Top each with walnuts and raisins. Bake 10 to 12 minutes. Cool on baking sheet 5 minutes before transferring to a wire rack. Yield: 2 dozen
Recipe courtesy of Wildflowers Inn B & B, www.wildflowersinn.com
"Relish Tastes of America," December 2006
Chocolate Espresso Cookies
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2 cups semisweet chocolate chips, divided
1/2 cup butter
3 large eggs
1 cup, plus 2 tablespoons, sugar
3 teaspoons finely ground dark roast coffee
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2. Melt unsweetened chocolate, 1 cup chocolate chips and butter. Stir until smooth.
3. Whisk eggs, ground coffee and sugar until until a soft ribbon forms when lifting whisk. Beat in chocolate mixture. Sift flour, baking powder and salt into mixture. Stir until just combined. Add remaining chocolate chips. Stir until just mixed.
4. Drop batter 2 inches apart on greased or parchment lined cookie sheet. Bake 8 to 10 minutes until puffed and cracked on top. Remove from oven and cool 1 minute on sheet; transfer to wire rack to cool completely. Yield: 2 dozen.
Recipe courtesy of Tamworth Inn, Tamworth, N.H.
Relish Tastes of America, December 2006.
Cinnamon Nut Cookies
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
1 cup butter, softened
¾ cup sugar
¾ cup brown sugar
1 ½ teaspoons vanilla extract
2 eggs
1 ½ cups chopped pecans or walnuts
Pecan or walnut halves (optional)
2. Sift together flour, soda, salt and cinnamon. In a large bowl, cream together butter, sugars and vanilla. Add eggs and beat well. Add flour mixture and beat well. Mix in nuts. Chill.
3. Drop by rounded tablespoons onto baking sheet. Press a pecan or walnut half into the center of each cookie if desired. Bake 9 to 11 minutes. Yield: 3 dozen.
Courtesy of the Inn at Crystal Lake, Eaton, N.H.
"Relish Tastes of America," December 2006
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- Cookies and Kids
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- Deck the Halls With Cookies
- A Box of Cookies Becomes a Cake
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