Wednesday, December 16, 2015

The Great Food Blogger Cookie Swap 2015! (Best-Loved Cookies: Pfeffernusse)





It's the most wonderful time of the year:  cookie time!  It's the 5th year of The Great Food Blogger Cookie Swap, and the second that I've participated.  This year, as every year, to enter, we each made a small donation to Cookies for Kids' Cancer and raised $1,790.44.  If you add that to our brand partners' donations, we raised over $7,000!  Yay!  

The basic gist is, food bloggers (476 of us in 6 countries  this year!) are assigned 3 other food bloggers at random, and we send each of those 3 a dozen cookies.  In return, we also receive a dozen cookies from each of 3 people.  It's so much fun, and it's always a blast to see the kinds of cookies people make.

The cookies I received were SUPER cute Black & White Sables from Ausra at vaikaivanile.com:



Coconut Thumbprint Cookies with Berry Jam and Lemon Curd from Lisa at Healthy Nibbles & Bits:




And Eggnog Sugar Cookies from Sue at Munchkin Munchies:


These cookies were all SO good, and Dennis and I have been going to town on them.

My contribution this year was some German spice cookies called Pfeffernusse, and I got them from a book called Best-Loved Cookies.  They sounded pretty tasty, and I thought they would travel well.  The people I got feedback from seemed to like them, and Dennis and I sampled some as well, so I can definitely recommend these.

I know it's weird that I'm telling you to put pepper in them, but trust me.  Just trust me.  You'll love them.


Pfeffernusse
Makes about 5 dozen cookies



Ingredients



3 1/2 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1/4 tsp. black pepper
1 cup butter, softened
1 cup sugar
1/4 cup dark molasses
1 egg
Powdered sugar for sprinkling


Combine flour, baking powder, baking soda, and all spices in a large bowl.

Beat sugar and butter together in the bowl of a mixer until light and fluffy.  Beat in molasses and egg.

Gradually add the flour mixture, beating at low speed until dough forms.

Wrap dough in plastic wrap and refrigerate until firm, at least 30 minutes and up to 3 days.

Preheat your oven to 350°F and grease cookie sheets.  Roll dough into roughly 1-inch balls and place 2 inches apart on cookie sheet.

Bake 12 to 14 minutes or until golden brown.  Transfer cookies to wire racks, and dust with powdered sugar.


Make fun patterns on your cookie sheet.






Thank you so much to Julie at The Little Kitchen and Lindsay at Love and Olive Oil for hosting.  This is always such fun, and I can't wait until next year!


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Last year's cookie swap post here!

Friday, December 11, 2015

4th Annual Christmas Cookie Recipe Swap: Heather's White Chocolate Cranberry Oatmeal Cookies





Happy Cookie Season everyone!

This is the first of two posts devoted to the season of giving (cookies).  A whole heap of us food bloggers got together and traded cookie recipes with the instructions to make the cookie recipes provided on our partner's blog.

I got paired up with Heather from Hezzi-D's Books and Cooks.  I don't know if the similarity in our  blog names was intentional on the part of the organizers, but I kind of hope so!

Heather gave me the choice between Thumbprint Cookies and White Chocolate Cranberry Oatmeal Cookies, and I chose the latter.

These cookies are awesome!  It make quite a few (you'll have to forgive me because I didn't count exactly how many), and I took them to a holiday potluck at work -- they were a big hit!

This cookie exchange was super fun, and I hope to do it again next year.

(Oh, and P.S. -- below is the list of recipe swap hosts.  Check them out!)




White Chocolate Cranberry Oatmeal Cookies


Ingredients


Bulk food items courtesy of WinCo.  I love WinCo so much.

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 sticks butter
1 cup light brown sugar
1/2 cup sugar
2 eggs
2 tsp. vanilla
1 1/2 cup oats
1 cup dried cranberries
1 cup white chocolate chips
Preheat over to 375°F.

In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon.  Mix well and set aside.

Not yet mixed well.


In a large mixing bowl, combine the sugars.  Set aside.

Melt the butter over medium heat in a small saucepan (or microwave it, if you're into that kind of thing.)

Add butter to sugars and mix well. 

One the butter cools a bit, add the eggs one at a time to the sugar mixture, beating after each addition.  Add vanilla.

Add the flour mixture to the sugar mixture, bit by bit, stirring well to combine.

Stir in oats, chips, and cranberries.

Drop tablespoons of the dough about 3 inches apart onto a cookie sheet.

Bake for 10-12 minutes, or until cookies are lightly browned.  Remove from oven and allow to cool 2-3 minutes before transferring to a wire cooling rack.









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One Year Ago:  Red (Bliss) Potato Salad
Three Years Ago:  Homemade Applesauce