I’m so excited. I’ve been waiting for this post for over a week now! I decided to take part in The Great Food Blogger Cookie Swap this year, hosted by The Little Kitchen and Love & Olive Oil. I will definitely participate next year. It’s so much fun, you get to connect with other foodies across the country, swap cookies and just enjoy the love of cooking (or cookies :)).
My only regret is that I didn’t spend much time on packaging and I forgot to put any of my blog information in two of the three boxes! Oops! Hopefully they’ll see the link to their blogs here or they read the return address info. Either way I hope they enjoyed their cookies! I know I sure did. I only received 2 dozen and I wish I had gotten the 3rd (still keeping my fingers crossed)! Lizzie from Corkscrews & Curls made Lemon-Sage Shortbread Cookies (drool!), the USPS probably smelled them & decided to keep them for themselves!! It’s ok, I really should cut down on my cookie intake, that is until Christmas of course.
The first package I received was an adorable box of Lemon Ricotta Cookies with Lemon Glaze by Kate from Full on Food Lust. They were amazing!
And the second cookie tin surprise I got in the mail was the amazing Gingerbread Biscotti by Lisa from Authentic Suburban Gourmet!
Thank you so much Lisa & Kate, they’re both delicious! And Lizzie I’m positive yours are as well!
For me I had to send a dozen cookies out to Kiera from Sweet Kiera in San Fran, Annakate from La Aguacate in Nashville, and Kara from KaraIsMochiBunny in neighboring Staten Island. I hope you ladies enjoyed these cookies as much as I did! I ended up making another batch just for myself. (Told ya I need to cut back on the cookie intake! ;))
For the Filling:
4 oz cream cheese
1 1/2 cup confectioners sugar
2 tablespoons prepared vanilla spiced eggnog
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
For the Cookies:
2 sticks butter, softened
2 2/3 cup sugar
3 teaspoons vanilla
2 tablespoons red food coloring
3 cups all purpose flour
8 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
Make the filling: In a small bowl, with an electric hand mixer, beat the cream cheese with the confectioners sugar, eggnog, nutmeg & cinnamon. Place in the freezer until firm, about 45 minutes.
Preheat the oven to 375 degrees.
Make the cookies: In a large mixing bowl cream together the butter & sugar. Add in the egg and beat well. Beat in both the vanilla and red food coloring.In a separate bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Slowly add the dry ingredients into the wet, scraping down the sides in between additions.
Scoop about 1-2 tablespoon scoop of cookie dough, rolling into a ball.
Then with your thumb and index finger shape the ball into a bowl to hold the filling then add about 1 teaspoon of filling.
Then take another piece of cookie dough to cover the filling, flatten it slightly then delicately roll to reshape into a ball.
Bake for 12 minutes until center appears set, make sure not to over cook. Allow to cool slightly then move to wire rack to cool completely.