What's better than sending three food bloggers home baked cookies in the mail? RECEIVING them!!
I was SO excited to be a part of this years #fbCookieSwap. I had a wonderful time baking cookies for my three recipients. I'll post the recipe in a minute, but right now, I'd like to give a great big Yummilicious thanks to Elizabeth for the "Food of the Gods" cake, Sarah for the Java Chocolate Snowcap cookies and Lishie for the Hot Cocoa with Marshmallow cookies! I'm happy to report that everything has been delightfully enjoyed!
I made miniature cinnamon roll cookies for my end of the swap, and according to my engorged stomach the recipients, they were a yummilicious treat!
I used the recipe I found at Taste of Home to make these cookies. It was super fun and incredibly easy too. My short patience loved the fact that the dough didn't require any chilling before being panned onto the cookie sheets.
Because I was shipping the cookies to recipients on the east coast of the U.S. and I live in Wisconsin, I needed a coating on them that would set and ship well, so I used melted white chocolate instead of a traditional powdered sugar glaze, and it worked out wonderfully! I think royal icing would also have held up well for shipping purposes.
A huge shout out to Lindsay from Love & Olive Oil and to Julie from The Little Kitchen for making this event so successful and delicious! I look forward to participating again next year. If you're interested in joining next year's fun, get onto the mailing list here.
These cookies smell just like the morning breakfast favorite and taste like a cross between a snickerdoodle and a sugar cookie. PURE GOODNESS!
WHAT YOU\'LL NEED
- 1 cup butter, softened
- 1-3/4 cups sugar, divided
- 3 egg yolks
- 1 tablespoon plus 1 teaspoon honey, divided
- 1 teaspoon Spice Islands® pure vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 tablespoon ground cinnamon
- 8 ounces white baking chocolate, chopped
HOW TO MAKE IT
Heat conventional oven to 350° F (325 convection)
In a large bowl, cream butter and 1-1/4 cups sugar until light and
fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine
the flour, baking powder, salt and cream of tartar; gradually add to
creamed mixture and mix well.
Shape a heaping tablespoonful of dough into a 6-inch log. In a
shallow bowl, combine cinnamon and remaining sugar; roll log in
cinnamon-sugar. Loosely coil log into a spiral shape; place on a
greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle
with remaining cinnamon-sugar.
Bake for 8-10 minutes or until set. Remove to wire racks
to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth.
Drizzle over cookies. Let stand until set. Store in an airtight container.
Bachelor Kitchen
Bec these cookies were AMAZING!!! I actually squirreled one away so I could savor it one night with my tea. THANK YOU so much for participating, what a great time!!!