Hehehe!! Heck yeah!
Seriously. I *love* baking at the holidays, I just don't do it because I work all the time!! I have this fantasy about baking cookies and breads and making candies like I used to, but sorry Mark its probably not going to happen!! I have tons of Nannies old recipes and they are covered in dust because they have not been touched since she passed plus Ash and I get invited every year to our bosses house for a cookie swap - sadly we never make it - the spirit is willing but the flesh is weak folks!! You all know what it is, a little party where folks get together and exchange cookies! You make a batch or two of your favorite holiday cookies, package them in individual servings, and give each person at the party a package. So, if 10 folks show up to a party, you get nine different types of cookies - with their recipes attached. So fun! And, so yum! So, I thought it might be fun to do an online cookie swap. This way no calories are consumed, but we can share some kickass recipes to add to our holiday cookbooks! And, I think it would be GREAT if you guys posted your OWN cookie swaps on your OWN blogs. The more people that do that, the more recipes you can get.. because you can read the comments of your friends blogs, and swipe the shared recipes there! Sweeet! Remember you cannot post the same recipe twice!! So, let's get started, shall we? I'll post one of my favorite holiday cookie recipes, and you guys add yours to my blog comments. Then, go post your own cookie swap blog and I'll add a different recipe to each friend who plays.

I Heart Rocky Road Chocolate Cookies ( the Rocky Roads are hiding behind the hearts!)
2 cups all-purpose flour
2/3 cup cocoa powder (I used a mix of natural and Dutch)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, slightly firm, cut into chunks
1 1/2 cups granulated sugar
2 large eggs
2/3 cup sour cream
2 teaspoons pure vanilla extract
1 cup broken toasted pecans
1 1/2 cups bittersweet chocolate chips
2 cups mini-marshmallows
Glaze Ingredients:1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
2 teaspoons boiling waterPreheat oven to

350 degrees F.
Sift the flour, cocoa, baking powder and salt together 3 times. Set aside.
Using an electric mixer, beat the butter on medium speed until creamy and lightened in color, about 2 minutes.
Add the sugar and beat 1 minute longer. Add the eggs and mix until combined. Mix in the sour cream and the vanilla.
Reduce the mixer speed to low and add the dry ingredients in two additions, mixing just until blended. Using a large rubber spatula, fold in the pecans and chocolate chips.
Using about a quarter cup measure, shape dough into mounds and place 3 inches apart onto parchment paper or lined cookie sheets. Bake for 12 minutes or until just starting to set on top. Remove from the oven and press nine or ten mini-marshmallows at random onto the tops. Return the cookies to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly underbaked.Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula. Remove to a wire cooling rack set over a jelly roll pan or a sheet of wax paper.
Glaze the CookiesCombine the chocolate chips and the butter in a medium bowl set over a pan of simmering water. Melt together, stirring occasionally. [Or microwave for 30 seconds or so] Add the boiling water , ½ teaspoon at a time, to thin to a pouring consistency. Using a spoon or a fork, drizzle the glaze over each cookie.
Let stand on the cooling racks until the glaze sets.

Note: I left out the boiling water, spooned the glaze into a heavy duty zipper bag, snipped a tiny hole in the bottom corner and squeezed the glaze out the corner.Makes 20
Love you all!!