I have done lots of cookie swaps, but this was my first cyber exchange and it was great fun! Each participant made 3 dozen cookies and sent 1 dozen each to 3 other participants. Sponsored by Julie and Lindsay of thelittlekitchen.net and loveandoliveoil.com. In case you missed out or want more information, you can sign up to receive a notice about next year’s swap at http://eepurl.com/hsS-Y or search #fbcookieswap on Twitter.
I received my cookies from Kara at karaismochibunny.blogspot.com who made wonderful sugar cookies with roasted brown rice and tea leaves; Annakate at laaguacate.com who sent me some lovely lemon cookies; and some great chocolate cookies with peppermint marshmallow toppings from Vicki at wildeinthekitchen.blogspot.com. We enjoyed them all (pretty much the same day they arrived) and thanks so much for sending them!
As usual, I was running behind and sent mine the last day – so sorry to the reciepients! I had a great time making them and we did do a thorough job of taste testing before we mailed them. Because of the mailing issue, it took me a while to decide but I ended up using my favorite sugar cookie recipe making them in a flower shaped cupcake pan filling them with nutella, maraschino cherries and honey caramel.
The basic recipe is one I use often:
1 1/2 cups powdered sugar
1 cup butter softened
3 tsp almond extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1. Mix powdered sugar, butter, almond extract and egg in large bowl. Stir in remaining ingredients except chocolate. Dough will be thick, but should not be dry.
2. Divide dough in half. Roll each half into a log about 3 inches in diameter and refrigerate for 30 minutes.
3. Heat oven to 375ºF.
4. Remove rolls from refrigerator and slice into 1/2 inch rounds.
5. Place on ungreased cookie sheets 2 inches apart.
6. Bake 10-15 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
For these, after making the basic dough to half I added 3/4 cup pecans in case some don’t like or allergic to nuts. Instead of rolling, refrigerating and slicing the dough, I rolled small balls about 1/2 inch in diameter, flattened them and placed into the cupcake pan making a hole with my thumb.
Next I put in the filling: Nutella, cherries or a small ball of caramel (if you don’t want to make your own, the wrapped soft caramels cut in 1/4ths would work fine). I experimented with making a one layer thumbprint type cookie with the caramel but it bubbled out of its holes a little so it’s probably best to do a second “cover” layer on those too.
Next I covered the filling with a second layer of cookie rolled and flattened like before. Make sure to gently seal around the edges if you want the filling not to show although it looks kind of neat when you can see the layers too so it is up to you. For the cherry ones, I placed one cherry with no stem inside then stuck another with the stem into the top of the second layer.
Then baked and drizzled them with white and dark chocolate.