I am a tired blogger this evening! Tired and covered with flour. This year I am participating in the Postcard Project Cookie Swap. It is organized by Veronica’s Cornucopia and the idea is to “not only to spread joy and cheer through the sharing of cookies, but to support the US Postal Service”. Last year they had 1667 cookies shipped which is pretty impressive. There is also a matching program for the swap where each cookie sent gets a $1 donated to Cookies for Cancer to help fund pediatric cancer research. So it’s a win-win no matter how you look at it.
I got assigned three women to swap with from Washington, Massachusetts, New Mexico. I’m excited to send off the cookies on Monday and receive one’s from whomever is assigned to me. It’s very nice of Veronica to organize everything and assign the matches. It seems like it would be a herculean task. Thanks, Veronica!
I will be sending out 3 different kinds of cookies- lemon butter, outrageous brownies and eggnog logs.
Lemon Butter Cookies- These turned out so good!
Frosted Lemon Butter Cookies
Heat oven to 325 degrees Makes 2 ½ dozen
1 cup butter
½ cup powdered sugar
2/3 cup corn starch
1 cup flour
Cream butter and sugar. Add cornstarch and flour.
Drop by teaspoons onto cookie sheet.
Cook for 15 minutes.
Cool and then spread with frosting.
Grated rind of 1 lemon
2 Tablespoons lemon juice
2 ½-3 cup powdered sugar
Eggnog Logs- These didn’t turn out perfect but I still think they are yummy
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean.