‘Tis the season! We’re talking about cookie swap season—and this year, we’re not messing around. For the holidays, Valerie Bertinelli’s teaming up with Beringer Main & Vine to share her favorite tips, cookie recipes and wine pairings for your hosting best-yet holiday swap.
Valerie’s Tips for Hosting a Holiday Cookie Swap
- Timing: Set the date for your cookie swap close enough to the holidays that cookies will stay fresh for the big day, but not so late that your party gets lost in the mix of the holiday rush.
- Recipes: Ask guests to bring enough copies of their recipe that everyone can take one home or, even better, gather all the recipes electronically in advance, and print a booklet that guests can keep to reference for years to come.
- Wine: Ask guests to bring their favorite bottle of wine to enjoy during the party and stock a few backups to keep the group happy. I like to have a few extra bottles on hand — Beringer Main & Vine White Zinfandel, Chardonnay and Merlot are my favorites, and offer different styles to give guests options for every taste.
- Labels: Provide supplies for guests to make their own cookie labels – toothpicks with paper flags or place cards can identify each individual recipe, and who made it.
- Packaging Up: Help your guests get creative with their packaging! Go to your local craft store and pick up a dozen bakery-style boxes, plain tins or, for fun twist, Chinese takeout containers. Set out crafting supplies like wrapping paper, ribbon, and patterned washi tape to help guests craft a festive and fun holiday cookie box to tote home.
Check out these four cookie recipes from Valerie Bertinelli for Beringer Main & Vine—a little something for every taste!
Chocolate and cherry cookie bites rolled in powdery coat of confectioners’ sugar. Pairs well with a fruity Merlot.
Classic almond biscotti, baked until perfectly crunchy and crumbly.
Decadent morsels laced with gooey caramel, dark chocolate and flecks of sea salt. Pairs well with a sweet White Zinfandel.
Classic tri-colored cookies layered with preserves and finished with a dark chocolate topping. Pairs well with a crisp, refreshing Pinot Grigio.