More cookies, anyone?
But I have to share this one with you today. It’s time to reveal my cookie for the second annual Great Food Blogger Cookie Swap of 2012.
The way it works is when a food blogger signs up, he/she has to bake and send a dozen cookies to 3 different people. In return, he/she will receive 3 dozen cookies in the mail from 3 other people. A great idea…no, a brilliant idea because this year the cookie swap is partnering with Cookies for Kids’ Cancer. There were 576 food bloggers that participated and we raised over $4,400! It also means 576 cookie recipes!
I know! 🙂
The brains behind all this is Lindsay from Love and Olive Oil, and Julie from The Little Kitchen. Brilliant. Thank you!
Here are the cookies I received from 3 wonderful ladies:
Decorated Cookies from Amanda at The Fancy Lady Gourmet
Double Chocolate Cookies from Adam and Joanne at inspiredtaste.net
Red Velvet Cheesecake Cookies from Carol at Luckyzucca.com
3 dozen cookies mailed to me after I had just finished hosting my own cookie exchange with my friend. That’s a lot of cookies at my house.
I know! 🙂
Now for the cookie that I made for the FB cookie swap.
Cranberry Orange Cookies. I got the recipe from one of my favorite food bloggers: Yourhomebasedmom. Leigh Anne has a beautiful blog and her recipes are always a winner. If you ever need any ideas, she’s the one to turn to. Seriously. Check it out.
Cranberry Orange Cookies
Yield: 4 doz. Cookies, tsp. scoop
1 cup sugar
3/4 cup butter, softened
2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup dried cranberries, chopped
1 tablespoon freshly grated orange peel
1/3 cup sugar
1 tsp. freshly grated orange peel
Preheat oven to 350 degrees. Combine all sugar mixture ingredients in a small bowl. Stir until well mixed. Set aside.
For cookies: Combine 1 cup sugar, butter, and egg in a bowl. Beat until creamy. Reduce speed and add flour, baking powder, and baking soda. Beat until well mixed. Add remaining ingredients. Beat until combined.
Shape cookies into one inch balls and roll in sugar mixture. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass to 1-1/2 inch cookies.
Bake for 7-11 minutes or until edges are slightly browned. Do not over bake. Cool 1 minute and remove from cookie sheet.
As of this writing, the only cookies that are left from both cookie swaps are the decorated sugar cookies from The Fancy Lady Gourmet, and I will give the go-ahead when my family can devour them. They are just too pretty to eat!