Merry Christmas in July! Recently I got into the early holiday spirit by joining my fellow podcaster Brian at the ‘Christmas Past Podcast’ in his Christmas in July Cookie Swap. … Continue reading Christmas in July Cookie Swap
Last year was my first time doing a cookie swap put on by Veronica’s Cornucopia and I had such a good time I decided to do it again this year. I focused on 3 variations on a shortbread because I thought they would ship well and then threw in some chocolate covered marshmallows for some fun and color.
- 2 sticks Butter, Softened
- 1/2 cup Sugar
- 2 whole Egg Yolks, Stirred
- 1 teaspoon Vanilla Extract
- Zest Of 1 Lemon
- Zest Of 1 Orange
- Juice Of 1 Lemon
- 2 cups All-purpose Flour, Sifted Twice
- Candied Green And Red Cherries (sold Around The Holidays)
Cream butter and sugar until fluffy.
Add egg yolks, vanilla, orange peel, lemon peel, and lemon juice, and mix until combined. Use rubber spatula to scrape bowl, then mix again.
Add sifted flour and mix until combined. Place dough in a ziploc bag and refrigerate for at least one hour, or until firm.
When ready to make the cookies, preheat oven to 300 degrees. Cut candied cherries in half.
Roll dough into small balls and set on a cookie sheet lined with parchment paper or a baking mat. Gently press the cherry halves, cut side down, into each ball.
Bake for 20 minutes, removing from oven before they start to brown. Cool on a wire rack.
- 2 sticks Salted Butter, Slightly Softened
- 1 cup Powdered (Confectioners) Sugar
- 1 whole Egg
- 2 teaspoons Vanilla
- 2-1/2 cups Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Salt
- 4 ounces, weight (4 Squares) Almond Bark Or White Baking Chocolate (almond Bark Works Best And Is Cheaper)
- Large Handful Of Red Or Green Peppermints
Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
Preheat oven to 375 degrees.
Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.
- Regular Marshmallows
- 1 package Almond Bark (white Or Chocolate) Or Meltable Candy Wafers
- Sprinkles, Chopped Nuts, Chopped Pretzels, Chopped Candy, Etc.
- Equipment: Lolipop Sticks (sold In Craft Stores)
Melt the chocolate or white (or both) almond bark in a double boiler.
One by one, dip the very tip of the lollipop stick into the melted chocolate, then stick that end of the stick into the marshmallow until it’s not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
Next, roll the marshmallow in the chocolate to coat it, then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the chocolate. Set them stick side up on a piece of waxed paper OR stick them into that crazy florist stuff that makes flowers stand up.
Have fun with the toppings and make no two marshmallow pops the same!
- 1 cup Brown Sugar
- 1 cup Margarine
- 1 whole Egg
- 2 cups Flour
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla
- 6 ounces, weight ( To 8 Ounces) Chocolate Chips
Preheat oven to 350 degrees.
Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.
Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.
Bake for 15 to 20 minutes, or until slightly brown. At this point, pull out of the oven and sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove and spread melted chips over the top. Cut into squares.
So I hope you all have fun making some of these cookies! They are very yummy! Merry Christmas!
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.