When we saw the announcement for the Third Annual Great Food Blogger Cookie Swap, we knew we had to participate. What fun! We received the names of three bloggers and send them each a dozen cookies. In return, we received boxes of cookies from three other bloggers: Almond Thumbprints with Dark Chocolate and Sea Salt from Floating Kitchen, Ginger Shortbread with White Chocolate Drizzle from She’s Almost Always Hungry, and a variety pack containing Oatmeal M&M Cookies and M&M Shortbread from Something Swanky along with a few candy treats. Yum! We were so impressed by our fellow bloggers’ creations!
In the spirit of the swap, today we’re posting the recipes for the cookies that we sent out. We were only required to send out a dozen of the same cookie, but because there are two of us behind this lovely little blog, Laura and I decided that it was only fair to send two types. We included some wonderful Double Ginger Cookies that Laura’s been making the last several years, along with some Raspberry Chocolate Chip Rugelach from a recipe that I first tried earlier this fall. We were even able to find time to bake all the cookies together after Thanksgiving – a complete miracle considering our schedules and the fact that we live 3 hours apart. The Cookie Swap was the world’s best excuse to trash my kitchen!
So thanks to all the bloggers involved in the cookie swap – and thanks to Lindsay at Love & Olive Oil and Julie at The Little Kitchen for organizing it. Be sure to check out all the other great recipes in the round-up post they will have on their blogs on Monday!
Raspberry Chocolate Chip Rugelach
from The Sono Baking Company Cookbook
2 1/2 cups flour
1/4 tsp. baking powder
1 cup (2 sticks) unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
1/2 cup sugar
scant 1/2 tsp. salt
3 large egg yolks
1 tsp. vanilla extract
6 tbsp. sugar
3/8 tsp. each cinnamon and allspice
3/4 cup seedless raspberry jam
3/4 cup semisweet mini chocolate chips
1 large egg, beaten with a fork, for egg wash
1/2 cup sugar, for finishing
1. Make the dough: In a medium-sized bowl, whisk the flour and baking powder. Set aside.
2. In the bowl of a standing mixer with a paddle attachment, beat the butter and cream cheese on medium-high until blended and lighter, about 1 minute. Add the sugar and salt and beat 1-2 minutes until fluffy, scraping down the bowl about halfway through. Add the egg yolks, and beat until blended in. Add the vanilla, and beat until blended in. Turn the mixer speed to low and beat in the flour until absorbed.
3. Divide the dough into thirds and shape each piece into a disc. Wrap the discs in plastic wrap and refrigerate for at least two hours or as long as overnight.
4. Preheat the oven to 350 F, and place a rack in the center of the oven. Line two baking sheets with parchment paper.
5. Make the filling: In a medium-sized bowl, stir together the sugar, cinnamon, and allspice. Set aside.
6. Lightly flour your work surface, then roll out one of the dough discs into a 12-inch circle. Spread about 1/4 cup of the jam over the circle, all the way to the edge. Sprinkle 1/4 cup of the chocolate chips over the disc. Cut the circle into 16 wedges. Starting with the wide end, roll each wedge tightly into a crescent.
7. Place the crescents on a prepared baking sheet, brush lightly with egg wash, and sprinkle generously with sugar. Bake the cookies one sheet at a time, for about 20-25 minutes, until the cookies are golden brown. Turn the pan about halfway though the baking time. While the first pan is baking, roll out the second disc of dough and make the crescents as explained in step 6.
8. After removing the cookies from the oven, let them cool on the sheet for about 10 minutes. Transfer the cookies to a rack and let them cool completely.
Adapted from The Messy Baker
3/4 cup butter, at room temperature
1 cup sugar (plus 3-4 extra tbsp.)
1/4 cup dark molasses
2 cups flour
2 tsp. baking soda
¼ tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. cloves
1/3-1/2 cup candied ginger, minced (you can use crystallized, but I prefer the candied. It’s softer)
- Preheat the oven to 350°F.
- In a large bowl, beat the butter and 1 cup of the sugar together until well blended. Beat in eggs and molasses.
- In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon and cloves together until well blended. Add the ginger and stir or whisk to mix in evenly.
- Stir the flour mixture into the butter mixture and mix well.
- Make small balls with about 1 Tb of dough, then roll in granulated sugar. Place 2 inches apart on a cookie sheet. Note: These turn out much better if you use a pizza stone instead of a standard cookie sheet.
- Bake 8 to 10 minutes. They will look a bit underdone, but will continue to cook out of the oven.
- Allow to cool for about 5 minutes on the cookie sheet, then move to a cooling rack.