Save Time At Christmas With A Christmas Cookie Exchange
By Karen Ciancio
The weeks leading up to Christmas are so busy. You want to bake a variety of Christmas cookies, squares and goodies, but where do you find the time?

The answer may be in organizing a small Christmas cookie exchange. Here is how it works -

Having a variety of holiday treats on hand means baking at least 6 or 8 recipes. Instead, gather together a group of 4 to 6 people who are each willing to make a large batch of 1 or 2 recipes.

If 4 people each make a large batch of 2 and share them with the other 3 bakers, each person will have a variety of 8 different holiday treats for family and friends. It works best if each person ends up with at least a dozen pieces of each recipe. Getting together to divide up the treats can be a fun time too.

Here are three large batch that are perfect for sharing with members of your Christmas cookie exchange group.

Decadent Truffles

1 1/3 cups whipping cream
1/4 cup packed brown sugar
1/4 teaspoon salt
1/4 cup light rum
2 teaspoons vanilla
16 ounces semisweet chocolate, chopped
16 ounces milk chocolate, chopped
Finely chopped nuts and assorted sprinkles
1/4 cup (or more) cocoa powder

Heat cream, sugar, salt, rum and vanilla in a saucepan over medium heat until sugar is dissolved and mixture is hot.

Remove from heat. Add chocolates, stirring until melted (return pan to low heat if necessary). Pour into a shallow dish.

Cover and refrigerate until just firm, about 1 hour.
Shape the mixture into 1 1/4" balls. Rolls balls in nuts, sprinkles or cocoa powder to cover.

Refrigerate truffles until firm, about 1 hour.

Note: If your kitchen is very warm, keep a portion of the truffle mixture chilled as you shape and roll balls.

Makes 6 dozen truffles

Sugar Cookie Wreathes

1 package Sugar Cookie Mix
1 egg
1/4 cup oil
1 tablespoon water
Green food coloring
Candied or maraschino cherry pieces, chopped

Preheat oven to 375°F.

Combine cookie mix, egg, oil and water in a large bowl. Stir until thoroughly blended. Tint dough with green good coloring. Stir until desired color.

Form into balls the size of miniature marshmallows.
For each wreathe, arrange 9 or 10 balls with sides touching into a ring and place 2" apart, on ungreased baking sheets. Flatten slightly with fingers. Place small pieces of candied

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