Monday, December 12, 2011

The Great Food Blogger Cookie Swap!

Signing up for this was the best idea ever.

I mean, who doesn't love getting 3 dozen cookies in the mail?!? I got pizzelles, Moroccan Briouats and raw orange date cookies!
orange date cookies from Nadia at Cooking My Way To Healthy

pizzelles from Brenna at Ingredients of a 20 Something

Moroccan Briouats from MarocMama

Basically  we were matched up with 3 people and you send each of them a dozen cookies. So each person gets a dozen cookies from three different people. A.k.a. best. idea. ever.

EVER. The three people I sent cookies to were:
  1. Melanie from Delectable Baked Goods
  2. Caitlyn from Chopsticks and Measuring Cups
  3. Bethany from Bake or Buy
and what did I make? Butterbeer Cookies. They were a total experiment, but they came out gloriously. Inspired by my Butterbeer Cupcakes. Enjoy!

Butterbeer Cookies 
Inspired by The Curvy Carrot (
makes just over 30 cookies

Cookie Ingredients:
2 cups all-purpose flour
1 and ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup earth balance vegan butter
⅓ cup granulated sugar
⅓ cup dark brown sugar
1 egg
1 and ½ teaspoons vanilla
1 teaspoon butter flavoring ***You can find this in the spice aisle in your grocery store next to the other extracts.
¼ cup buttermilk
¼ cup cream soda, room temperature
¼ cup butterscotch ganache +more for drizzling
½ 11-ounce bag butterscotch chips

Butterscotch Ganache Ingredients:
⅓ 11-ounce bag of butterscotch chips
⅓ cup heavy whipping cream

For the butterscotch ganache:
1. In a heat-proof bowl over a pot of simmering water, mix the butterscotch chips and heavy cream, stirring until smooth.  Let cool.

For the cookies:  
1. Preheat the oven to 350 degrees.
2. Prepare a cookie sheet with the liners of your choosing.
3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
4. In a medium bowl, use a hand mixer on medium to cream the butter until light, about 2 minutes.
5. Add the granulated and dark brown sugars to the butter and continue to mix at medium-high speed until light and fluffy, about 2 minutes.
6. Add in the egg mixing well after each addition.
7. Add the vanilla and butter flavorings until combined.
8. Add the buttermilk and cream soda, and continue mixing with a wooden spoon.
9. Add the wet ingredients to the flour and mix until it forms a fairly stiff dough.
10. Fold the butterscotch ganache and butterscotch chips into the dough.
11. Use a tablespoon to spoon balls of dough onto your prepared cookie sheets and bake 8-10 minutes. Try not to over bake them! Remove from oven and let cool completely
12. Drizzle the rest of the butterscotch ganache over the cookies and enjoy!

Want to be a part of the cookie swap next year? Sign up here to stay up to date and receive notifications...because it's never too early to get ready for holiday cookies!
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