It’s that time of year again – time for the annual cookie exchange.  And, oh joy, it is my year to host the event!

I don’t know about you, but between a full-time job, decorating the house, shopping for the world, sending out Christmas cards, attending every holiday event from the company party to the school Christmas play – not to mention keeping my family clothed, fed, and in the holiday spirit – I am not sure when I am supposed to find time to bake cheerful homemade cookies and host another get-together at my house!

As much as I would like to take a pass this year because I am more than a little over-extended, it feels too bah-humbug to cancel the event altogether. So I have decided to rally.  The key to successfully pulling off a stress-free Christmas party this year will be to streamline and look for simple, nearly home-made solutions wherever possible.

Hosting a cookie exchange requires four basic elements – cookies, gallon-size Ziploc bags (to aid in cookie sharing), a festive location, and a few savory appetizers (to balance out all that sugar).  The cookies are easy.  You can make a whole host of super-easy, semi-homemade options using the pre-made, slice-and-bake sugar cookie dough. 

The festive location is also easy.  My house is already decked out for the holidays, so I only need to get some seasonal paper plates and napkins and the Ziploc bags.  That just leaves the savory nibbles, which will ensure that no one goes into total sugar overload at my party.

This year I am opting for super-easy finger foods.  My big “wow” appetizer is going to be Cranberry Shrimp Dippers.  Sounds totally festive, right?  The best part is how easy it is. 

The popcorn shrimp can bake in the oven right along side my cookies, while I make the three-ingredient cranberry dipping sauce.  To round out the appetizer table, all I have to do is add a cheese tray, some mixed nuts, and some pretzels with dip.  Party accomplished!

Cranberry Shrimp Dippers

Prep time: 4 minutes   Cook time: 14 minutes  Makes: about 16 appetizer servings

• 1 (20 oz) package SeaPak®  Popcorn Shrimp
• 1 (16 oz) can whole berry cranberry sauce
• 2 tablespoons maple syrup
• 1/3 cup orange juice
• Dash of salt

PREHEAT oven to 425 degrees. Bake butterfly shrimp according to package instructions.

PLACE cranberry sauce, maple syrup, orange juice, and a dash of salt in a medium-size skillet on medium-high heat.  Stir to incorporate.

BRING cranberry mixture up to a simmer and reduce heat to medium low.  Continue simmering mixture for 5 minutes, stirring occasionally.

POUR mixture into a serving dish.  Serve with hot shrimp.