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!
Newer Post Older Post Home