Inside these little packages were wonderful cookies called Candy Cane Kiss Cookies. These cookies had great peppermint flavor. I shared these with a couple of coworkers, and they really liked them, too.
The next cookies I received were from Hannah Frey. I am sorry I don't know what Hannah's blog is; so Hannah if you see this, please leave the name of your blog in the comments. Thank you for the cookies.
This little bag had Egg Nog Cookies in it. They were soft and cake-like. My husband and I both loved them. He took the last of them today when he went to Dallas, Oregon to purchase a 4-Wheeler.
The last cookies I received came from Kristin at Meringue Bake Shop. She packaged these cookies in a cute plastic container with a label telling what they were. The idea was very cute. I only have a few cookies to show in the photo as the package was damaged in shipping. That did not dimish the deliciousness of the chocolate cookies with cherry chips in them, however. Kristin has a cupcake baking business so I was a little intimidated that I sent my cookies to a professional.
The cookie I sent are kind of a "secret" recipe that I have been making every holiday for many, many years. Now the "secret" is out. The recipe originally appeared in an issue of Woman’s Day magazine. It was probably in a December issue in one of those little “cookbook” inserts that they used to put in their magazine. The December “cookbook” was usually full of cookie recipes. It is one of those recipes that I have come across only once.
People are usually very intrigued when they see these cookies because they can’t figure out what was done to get the design on them. The secret is a plate from a cookie press. The plate is pressed onto the top of the cookie to make the design. The plate needs to be a metal plate from the older cookie presses, not the newer ones as they are too thick. If a cookie press plate is not available, the cookies can be flattened with the tines of a fork.
The dough will be very stiff and needs to be chilled. This makes it great for making ahead. The dough will keep in the refrigerator for a week or so and can be frozen. Only allow the dough to warm up to the point that you can begin to pinch off pieces of dough and form them into balls. If the dough gets too soft, you cannot imprint it. Rechill the dough if necessary.
The cookies keep well (if people stay out of them) so they can be prepared and baked ahead also.
1 c. butter, softened
3/4 c. brown sugar, packed
1 t. vanilla
2 1/4 c. flour
1/2 t. salt
Cream butter and brown sugar together until very creamy. Stir in egg and vanilla until well blended. In a separate bowl combine flour, cornstarch and salt. Mix together well. Slowly add to creamed mixture. The dough will be very stiff. Form dough into a ball, wrap airtight and chill at least several hours. Pinch pieces of dough from ball and form into 1-inch balls. Place on foil-lined baking sheet. Lightly flour a cookie press design plate and press evenly onto the top of a dough ball until the cookie is about 1/4-inch thick. Remove design plate. Repeat for each dough ball. Bake at 300 degrees for 20 to 25 minutes until just barely browned on the edges. Makes about 5 dozen. Store airtight in a cool, dry place.
This swap was so much fun, and Julie and Lindsay say they will do it again; so if you missed it this year and want information about participating next year, just go here to be notified about the swap. Signing up will get you information, but no obligation to actually participate.
The bloggers who participated in the swap are posting their recipes today. You can still "sort of" participate by visiting Julie's and Lindsay's blogs on Thursday where they will have a full roundup of the recipe posts. Have fun.
Linking to: Melt in Your Mouth Monday
Must Try Monday
Made by You Monday
Market Yourself Monday
Amaze Me Monday
Making Mondays Marvelous
Make Something Monday
Inspire Me Monday