To contact us Click
HERE
Last year I was totally late to the party. I didn't hear about the Great Food Blogger Cookie Swap until it was all over. Over 600 food bloggers from around the world played secret Santa with each other and did one of the biggest, coolest, yummiest cookie swap ever. And I missed it!! However, I signed up for the notification email for this year so I wouldn't be the un-cool kid again. And I am so excited that I got to participate!
I received cookies from Teacher by Day, Chef by Night, who sent me some really delicious Molasses Snickerdoodles! Two awesome cookies combined into one, these cookies had all the awesome molasses flavor you expect plus rolled in cinnamon and sugar! I was really excited to get these, because my husband hates molasses cookies. That means I got this entire dozen all to myself, Muahahahaha!
Jill from Goodbye Fat, Hello Jill sent some amazing vegan oatmeal nut thumbprints with blackberry jam! They were soo delicious - I loved the healthy oat and nut "cookie part", and the dollop of blackberry jam on top was pretty much perfect. They didn't taste healthy at all, even though there was no butter in there (how scandalous!),
And Shelby from The Life and Loves of Grumpy's Honeybunch sent me some delicious cranberry orange white chocolate cookies! Probably one of my all time favorite flavor combinations, these went straight into my nightstand drawer. Ok, they didn't really. Ok, fine, they did.
I, of course, could not make things simple. Or read directions. Instead of making one kind of cookie to send to three people (apparently like the direction state...), I became massively over-zealous and made three different kinds of cookies to mail out. I sent out Citrus Butter Cookies, Chocolate Chai Snickerdoodles, and Kitchen Sink Cookies. I spent a lot of time trying to decide which cookies to send to my three bloggers ( ) but in the end, I ran out of packing tape and the labels fell off the boxes in route to the post office, so I just randomly taped the address labels back on. Hey, the post office with a toddler and boxes is complicated enough! Hehe! So, I hope you ladies like the cookies I sent you!
 |
"You aren't eating cookie dough, are you?"
"No Ma'am!" |
I think I've been baking too many cookies lately. I heard rustles and banging coming from the pantry, and when I went to investigate Ladybug was in there with a bowl, dumping all kinds of ingredients in there - brown sugar, chocolate chips, baking soda... When I asked her what she was doing she sweetly replied "Makin' Cookie Mama! Wanna help?' How can you say no to that? Even if it happens to be 4:45 and you need to start making dinner soon, when
 |
| These are addictive. I've actually made them the last three Christmas's in a row, but they have all been eaten before being photographed. I was finally determined to get you this recipe, so I hope you will love them as much as we do! |
Citrus Butter Cookies (Pioneer Woman)
4 sticks salted butter, room temperature
1 1/2 cups sugar
2 eggs, separated
4 cups flour
the zest and juice from 2 oranges, 2 lemons and 2 limes, divided (some goes into the icing, too)
Icing:
3 cups powdered sugar
2 TBSP milk
dash of salt
some of the zest and juice from above oranges, lemons and limes
Preheat oven to 350F.
Zest all the oranges, lemons, and limes and combine the zest in a small bowl. Set aside.
In another small bowl, combine the juice of the oranges, lemons, and limes. Set aside.
In a large bowl cream the butter and sugar together until light and fluffy.
Add the egg yolks (set the whites aside for the icing).
Add 3 TBSP of the zest to the dough, along with the flour and mix until just combined.
Add 2 TBSP of the juice to the dough and mix until combined.
Scoop out teaspoons of the dough and roll into balls.
Bake for 13 minutes.
Remove the cookie sheet from the oven and allow the cookie to cool on the pan for 3 minutes.
Remove to a wire rack to cool completely.
To make the icing, whisk together 1 egg white with the powdered sugar, milk, 2 TBSP of the zest, and 2-3 TBSP of the juice (depending on the consistency you want). If you need to thin the icing out, add more juice. If you want to thicken it up a bit, add more powdered sugar.
Either drizzle the juice on top of the cookies or dunk the cookies into the icing.
Sprinkle the tops of the cookies with the remaining zest.
 |
These cookies are crunchy and sandy, and the chocolate is perfectly paired with typical chai flavors!
A definite fun cookie |
Chocolate Chai Snickerdoodles (adapted slightly from Baked Bree)
2 1/4 cups flour
1/2 cup cocoa powder
1 tsp cream of tarter
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1 1/2 cups sugar
2 eggs
1 tsp vanilla
rolling:
1/4 cup sugar
1/4 tsp cinnamon
3/4 tsp cardamom
1/4 tsp ginger
sprinkle of cloves
Preheat oven to 400F.
In a small bowl combine the sugar, cinnamon, cardamom, ginger and cloves. Set aside.
In a large bowl whisk together the flour, cream of tarter, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add in the cocoa powder and eggs and mix until combined.
Mix in the vanilla.
Add the dry ingredients and mix until just combined.
Roll the dough into balls.
Roll each ball into the spiced sugar mix and place on a parchment lined cookie sheet.
Flatten each ball slightly with the bottom of a glass.
Bake for 12-15 minutes.
Cool cookies on a wire rack.
Enjoy!
 |
These cookies are fun to make - soft and round, almost cake-like.
Plus you can throw pretty much anything you want into them! |
Kitchen Sink Cookies (slightly adapted from Martha Stewart)
2 sticks unsalted butter, room temperature
1 cup brown sugar
2 eggs
1 TBSP vanilla
2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup chocolate chips
1/2 cup chopped dates (or raisins)
1/2 cup chopped pecans (or walnuts)
1/2 cup coconut
1/2 cup old fashioned oats
Preheat oven to 375F.
Line two baking pans with parchment paper and set aside.
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
In a large bowl, cream together the butter and brown sugar.
Add the eggs and vanilla and mix until well incorporated.
Gradually mix in the flour until just combined.
Using a rubber spatula, fold in the chocolate chips, dates, coconut, pecans and oats.
Roll the dough into balls about 2" in size and place on a baking sheet 2" apart.
Bake 10 minutes, or until golden brown.
Transfer to a wire rack to cool completely.
Enjoy!
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. 
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.
. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
