Log in

b&w, wine, ring, drink, dinner

The Great Food Blogger COOKIE SWAP 2011!!!

Tasty, tasty cookies
(I know- I'm posting a little early, but tomorrow is going to be CRAZY BUSY and I wanted to make sure it got up!)

I had a GREAT time doing this- and it was awesome to receive so many interesting cookies in return!

Here is the recipe of what I sent:

Strawberry Jam Sandwich Cookies (recipe courtesy of Williams Sonoma, "The Art of Preserving")

2 1/4 c all-purpose flour
1/4 c cornstarch
1/4 tsp salt
3/4 c unsalted butter at room temp.
1 1/2 tsp grated lemon zest
1 c granulated sugar
1 whole egg plus
1 egg yolk
Confectioner's sugar for dusting

Filler Jam- approximately 2c needed.

For this recipe, I used my homemade Strawberry Lavender Jam, and Blood Orange Marmalade. Each recipient got 6 of each. I can provide the recipes for those, if you want them!

In a bowl, sift together the flour, cornstarch and salt. In another bowl, using an electric mixer on high speed, beat the butter and zest until light. Add the granulated sugar and beat until completely incorporated. Add the whole egg and egg yolk and beat until light and fluffy. Reduce the speed to low, add flour mixture, and beat until just incorporated. Gather the dough into a ball and divide into thirds. Flatten each third into a disk. wrap separately in waxed paper and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 350 degrees F (180 degrees C). Lightly grease baking sheets.

Dust 1 dough disk with flour, and place between 2 large sheets of waxed paper. Roll out the dough 1/8" (3mm) thick. Using a 3 inch cookie cutter, cut out cookies. Transfer the cookies to the prepared baking sheets, spacing them about 1/2 inch apart. Refrigerate for 10 mites. Gather the dough scraps into a ball, wrap in waxed paper, and refrigerate. Keep doing this until all your cookies are cut!

Bake until the edges of the cookies are golden, about 10 minutes. Transfer to wire racks to cool.

Spread the jam on the bottoms of half of the cookies, spreading it lightly at the edges. Top with the remaining cookies, bottoms down. Dust the tops with confectioner's sugar, if desired. Store in an airtight container in the refrigerator up to a week.

Here are a few photos of the cooking in progress!


As of today, I've gotten two packages- one from Joy's Misadventures (some really lovely strawberry-rice crispy marshmallows, mint brownie biscotti with white chocolate and candy cane, and key lime cookies)

The key lime cookies were my favorite- I LOVE key lime!

And the other from Adam & Katie at While We Were Weary- really fantastic cocoa crinkle cookies. These were gone in a day!

I'm looking forward to my last box, and I'd love to hear what you thought of mine! I hope they arrived quickly and safely, and that the jam didn't make them too soft (our test batch lasted well, but there's no accounting for how long it could've taken to ship to you!).

Thank you so much for letting me participate in this wonderful event, it was organized by a few of my favorite food blogs, Love & Olive Oil, and The Little Kitchen. Thank you for organizing this!!