If there’s a woman who knows how to throw a killer party, it’s Dee Gibson, president of Gibson & Lyle Catering with Style in Toronto. She organizes hundreds of events annually. But when hosting her own gang, simple is how she approaches the season – and open houses are her favourite way to entertain.

S@H: How did you come up with the idea of hosting a cookie-themed holiday open house?
DG: I wanted a theme that would be easy for people to fit into their crammed holiday schedules. I also wanted to mingle with my guests, not be trapped in the kitchen. A cookie open house is great because you can prepare everything ahead. Also, you can apply a drop-in time frame – I like three hours – so you don’t have to party all night.

S@H: Is there a guideline for how many and what type of cookies you should serve?
DG: For 20 or more guests, a good rule of thumb is to have four to six different cookies. Your guests will probably nibble on four things while at the party. Make sure you have a variety of textures. Think chewy, soft, fruity and something with chocolate so that you can appeal to all tastes. And you don’t have to stress out baking everything from scratch – you could throw in one delicious bakery-bought cookie.

S@H: What about serving something more substantial?
DG: Whether you’re hosting a dessert-themed or savoury food open house, you should have one showpiece that’s larger than the rest and is plated. It also allows for a change in the flow of the party.