For those who love Christmas cookies, but not the mess that comes with baking them, the Jaffrey Woman’s Club is hosing its second Cookie Stroll on Saturday, Dec. 14, from 10 a.m. to 1 p.m.

Kathleen Sterling, one of the directors for the Jaffrey Woman’s Club board, said there will be a variety of treats created by Woman’s Club members – shortbread bars, snowballs and peanut butter blossoms, which chocolate raspberry cookies included. And even though “cookie” is in the name, there will also be fudge, brownies and peanut brittle.

The stroll is actually a one-stop shop, Sterling explained. All of the contributing members will bring their treats to the club, located in the Cutler Memorial Building at 33 Main St., Jaffrey. Residents can walk by tables laden with Christmas goodies and fill a plate – or plates – with their favorites. Plates and sanitary gloves will be provided.

At the end of the tables, residents pay $10 per pound for whatever they’ve selected.

Sterling said she will be spending the week before the stroll in her kitchen, creating three dozen of her recipes for shortbread, peanut brittle, pecan bars and ginger cookies. Like many members of the club, she said the recipes are old family favorites that she made for her own children around Christmas.

Sterling said last year’s inaugural stroll was successful enough to reach its projected goal, and she hopes for repeat customers. Money raised by the club goes to upkeep of the Woman’s Club building, adult education scholarships for women and high school graduate scholarships.

In addition to purchasing cookies, residents can also participate in raffles, including for a quilted table runner hand made by club member Suzanne LeBlanc and Maple Leaf Quilt Studio, along with a cooking gift basket. Raffle tickets are $2.

White chocolate and raspberry cookies

A sneak peak at a popular Jaffrey Woman’s Club’s item.

Prep: 35 minutes

Bake: 375 degrees for seven minutes per batch

-- 8 ounces white baking bar.

-- ½ cup butter, softened.

-- 1 cup sugar.

-- 1 teaspoon baking soda.

-- ¼ teaspoon salt.

-- 2 eggs.

-- 2¾ cups all-purpose flour.

-- ½ cup seedless raspberry jam.

-- 3 ounces white baking bar.

-- ½ teaspoon shortening.

Preheat oven to 375 degrees. Grease a cookie sheet. Chop four ounces of baking bar; set aside.

In a saucepan, melt remaining four ounces of baking bar over low heat, stir constantly. Let cool. Beat butter about 30 seconds. Add sugar, baking soda and salt. Beat until combined. beat in eggs and melted baking bar until combined. Beat in as much flour as possible with the mixer. Stir in any remaining flour. Stir in the four ounces of chopped white baking bar.

Drop dough from rounded teaspoons two inches apart onto prepared cookie sheet. Bake in preheated oven for seven to nine minutes until lightly browned around the edges. Cool on cookie sheet for one minute before transferring to wire racks.

Just before serving, in a saucepan, melt jam over low heat. Spoon about one-half teaspoon jam atop each cookie. In a heavy saucepan, melt three ounces white baking bar and shortening over low heat; stir constantly. Drizzle cookies with mixture. If necessary, chill cookies for 15 minutes or until baking mixture is firm. Makes about 48.

Currier and Ives Cookie Tour

For a more-adventurous cookie tour, visit businesses around the region to collect cookies – and their recipes – while shopping for gifts for the holiday season.

The Currier and Ives Cookie Tour is also held Saturday, Dec. 14, from 10 a.m. to 4 p.m. Tickets are available at The Inn at East Hell Farm in Troy, Fogg Brewing in Swanzey or The Park Theatre in Jaffrey. Tickets are $20 per person and can be purchased with cash only. Bring a tin or container to store cookies, and visit the participating businesses to collect a cookie and recipe.

There are 17 stops on the tour, and the tour can be taken in any order.

A different not-for-profit organization is chosen each year to receive the proceeds of ticket sales. This year, proceeds are for Helping Hand Center in Troy.

For information about the Currier and Ives Cookie Tour, visit currierandivescookietour.com.

Ashley Saari can be reached at 603-924-7172, Ext. 244, or asaari@ledgertranscript.com. She’s on X @AshleySaariMLT.