Friday, December 27, 2013

Cookie Swap 3 : The Return of the Crumb

I hosted my annual cookie swap last week! It's year three and the cookies just keep getting better and better. As usual I made my gingerbread bats (and x-mas trees for those who don't want to explain bats at their Christmas party), and my friends and family each brought their own cookies and recipes.
I'm going to try a little something new this year, by photographing and posting links to all the recipes made this year. I thought this might be an easy way to record each year's recipes, so here we go....

2013's Cookie Swap Gallery & Recipe List!

Although these are slightly different than the recipe linked above, both are absolutely delicious.



Peanut Butter Cappuccino Bon Bons

A rich brownie meets a truffle. Recipe Posted Below
Box of Brownie Mix
Dark chocolate chips

2 eggs
1/3 cup of water
1/3 cup oil
1 1/2 tbsp ground coffee
Peanut butter chips
Top with Icing


Chocolate Sugar Cookies

Oreos without the creamy filling. (The cookie is the best part anyway.)



Chocolate Chip and Oatmeal Cookies

Oatmeal means it's healthy, right?



Almond Spritz Press Cookies
My mother makes these every year!



Italian Pizzelles 

Another holiday staple in my household.

Spicy Chow Mein Chocolate Haystacks

Sweet and Spicy, a little something different.

Raspberry Oatmeal Bars

These taste like a delicious Pop Tart mixed with a Toaster Strudel.



Grinch (Mint Chocolate Chip) Cookies

Minty goodness!



Saltine Snacks

Chocolatey and delicious.



Chocolate Chip Cookies

An oldie but a goodie.



Whiskey Caramel Apple Cookies

Apples and Whiskey? Count me in!



Gingerbread Bats

I prefer bats, but any cookie cutter works. (Bats are just cooler.)



Doan's Golden Shortbread Cookies

Melt in your mouth deliciousness!

6 sticks of butter
1 ¾ cups granulated sugar
6 cups flour
¾ teaspoon of salt if butter is unsalted

1. Using a large bowl, knead the butter (after letting it sit on the counter for a bit to warm up to room temp) with your hands and then knead in the sugar until it is uniform consistency.

2. Then knead in 6 cups of flour 1 cup at a time. (Put some muscle into it! You can do it!)

3. If butter is unsalted, add 3/4 teaspoon now and mix in.

4. Use a large clean tray or countertop to roll out the dough (using a rolling pin) to anywhere between 1/4 and 1/2 of an inch thick.

5. Put tray in the refrigerator and let it chill all the way through for two hours.

6. Take the tray out and cut the dough into many squares using a knife.

7. Using multiple trays because of the large batch, preheat the oven to 350F and then bake for about 20 to 25 minutes or until the cookies turn a golden brown all the way through.

8. While still warm, sprinkle granulated sugar on top of each cookie and tap off excess.

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