The Great Food Blogger Cookie Swap

Wednesday, December 12, 2012

So I did it again this year!

The Great Food Blogger Cookie Swap 2012

I may have been a little mentally ill when I signed up though because:
There was a recent death in the family.
I was moving. 
My oven stopped working.
Holidays.
Traveling.
Ahhh!!

Biting off more than I can chew.
Hyphenate that and it could be my new middle name. 
Much like that ol' "Meta World Peace" what's-his-face...
I digress.


So I (honestly) forgot about this year's cookie swap until like three days before. 
Luckily I'd already decided I was going to try a recipe for a molasses spice cookie.
A what?
Yea, I thought the same thing.
Molasses.
That gooey, dark stuff that kinda looks like syrup but smells too funky for anyone to dare try it on a pancake.

I was surprised though.
Although my oven was still giving me fits, these cookies turned out pretty good. 
I'm not sure molasses is my favorite flavor - just keepin' it real folks - but these were warm, spicy cookies made a really unique (but simple) holiday treat.

I realllly liked them dunked in a) milk or b) hot tea. 
Mmmmm...

So onto the results::

Molasses Spice Cookies
Recipe from MarthaStewart.com

Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 large egg
  • 1/4 cup molasses

Directions

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
  2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
  3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
  4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.


And a BIG shout out to the wonderful bloggers who sent me cookies!!!!
They were all delicious!
Just ask my co-workers who literally downed all 3 dozen in about 2 days.
Cookie monsters.
(I had to share the wealth...just didn't mean to share it that much! sheesh)

In particular I want to send my incredible thanks to Julianne @ Adventures of the Yankee Kitchen Ninja for her ammmazing Cranberry-Pistachio Biscotti with Crystallized Ginger!
She had me at pistachios.
Thanks so much Julianne!!

And Jad @ New South Food Company for his downright sinful Ghirardelli White and Dark Chocolate Cookies.
Holy cow y'all.
So good.
Thank you Jad!!!

My last box didn't have a note inside so I wish I could send a more personal Thank You to the last delicious baker (let me know who you are if you're reading this).
The oatmeal/toffee cookies you sent were out of this world and I MUST have the recipe!!

Also, it's possible that in the move I may have misplaced something but I wanna give credit where it's due.
So please, let me know who you are if you're reading this!!

Thank you all SO very, very much!
My blood sugar levels are high and I'm one happy cookie camper.


1 comment:

  1. I LOVE molasses cookies. We have a great recipe for soft ginger cookies, too. I might make some tonight. And by that, I mean ask Rick to make them for me. ;)

    ReplyDelete

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