The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.
This year #FBCookieSwap is partnering with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
I was lucky to have three very creative bloggers send me some delicious cookies.
Main Line Feast sent Toblerone Cookies that were very scrumptious! My oldest son said these were his favorite with lots of flavor.
A Chronic Venture baked Pistachio White Chocolate Chip Cookies that my middle son insists he needs the recipe for. He loves pistachios!
AnnaDishes set us two sets of cookies, one a super soft sugar cookie and White Chocolate Cranberry Walnut cookies. Anna, how did you know I like cranberries?! I also added the lovely Christmas card to our display 🙂
Here is my recipe that I sent out to my three bloggers which are listed below the recipe with the cookies they shared with their three bloggers.
First, here is a picture of how the batter should look when mixed so that you know what the consistency should look like.
Cut the cookies out with any shape you would like. I think hearts show the love of the season. Lightly dust with water to remove flour if you feel the need to have them look perfect. See OXO’s adorable “Be a Good Cookie” spatula and the monies help with kids’ cancer.
Bake for 5 minutes and cool before you ice them.
Ice those bad boys and decorate with pomegranate.
Then bag them with cute gingerbread bags!
- 2 cups dark brown sugar
- 1 cup molasses
- 2 teaspoons ginger
- 3 teaspoons cinnamon
- 2 teaspoon clove
- 1 1/2 sticks of butter
- 1 egg
- 2 teaspoons baking soda
- 3 cups of flour
- Half a bag of powder sugar (confectioners sugar)
- 3 to 7 tablespoons of rum, water, or vanilla (your choice)
- Mix molasses, dark brown sugar, and spices in the bowl of a mixer with paddle attachment. Add in the stick and a half of butter and mix for about 1 minute. Add in flour and baking soda and while mixing add one egg. Let the dough rest in fridge over night. This will help enhance the spices. Roll the dough on floured table top and use any kind of cookie cutter you prefer. Place cookies on baking tray and bake for 5 minutes at 425 degrees F. Let cool on rack before icing.
- Mix half a bag of powdered sugar with three tablespoons of rum in the stand mixer fitted with the paddle attachment. Add more coconut rum as needed until mixture becomes like a paste or glaze. Dip cookies in glaze or paint cookies with glaze with a brush. Add pomegranate and let dry.
Thank you ladies it was a blast!