The 2012 Great Food Blogger Cookie Swap!

I knew joining this massive swap of baked goods was a going to be a lot of fun the day I dropped my three packages of a dozen cookies off at the post office. Upon seeing my three perishable boxes addressed to Addicted to Recipes, Cooker Girl, and A Half Baked Life, the desk attendant asked, “Are you and your girlfriends cookie whores?”

Something like it, I guess.

I’ll admit I am a sucker for a good, homemade cookie, but the best part of this swap is all the good that comes from the simple act of sharing cookies. First, a huge donation was made to Cookies for Kids’ Cancer from the registration fee every blogger paid to participate. Second, I got to make a few new blogger friends through the process of the swap. Third, the post office worker and I shared a few (awkward) laughs, and he ended up dishing out his wife’s “secret” recipe for saffron snickerdoodles. Talk about a sweet deal.

This year, I had the pleasure of receiving Cranberry Bittersweet Chocolate Shortbread from Jess at Urban Sacred Garden,


Jammin’ Thumbprint Cookies from Christy at My Invisible Crown,


and Grinch Cookies from fellow Wisconsinite Sarah at Food, Fun and Life in Waukesha.



Check out each of their blogs for the recipes!

I had a hard time deciding what kind of cookies to make for my matches, but eventually settled on a simple but poignant (can cookies be poignant?) recipe for Honey-Vanilla Macaroons. These little guys have only five ingredients, not a grain of cane sugar, and all the toasty goodness one would demand from a homemade coconut macaroon. Make sure you find shredded, unsweetened coconut for this recipe — it’s available at most health food stores and some supermarkets.


Honey-Vanilla Macaroons

Makes ~48


6 egg whites

¼ teaspoon sea salt

½ cup honey (if using raw honey, warm to a liquid consistency)

1 tablespoon vanilla extract

3 cups unsweetened shredded coconut


Preheat oven to 350F. Line two baking sheets with parchment paper. In a mixing bowl, whisk egg whites and salt until stiff, about 2 minutes. Fold in honey, vanilla and coconut. Drop batter onto a parchment paper, one rounded tablespoonful at a time. Pinch each macaroon at the top to create peak. Bake for 10-15 minutes, until lightly browned.

What is your favorite holiday cookie recipe, and who will you share it with this year?



  1. Thanks for the cookies Ruth! You can call me a cookie whore anytime! That’s so funny that the postal worker mentioned something.

  2. Justine says:

    Yum! These were delish! (And poignant. 😉 I loved the fact that they weren’t overly sweet … the honey as sweetener was just right (I’m a sucker for local honey, too, BTW!). Thanks again for such a sweet treat!

  3. Sarah Z says:

    My mom loves macaroons, so I might just have to try your recipe! Thanks for sharing!

  4. Thanks for posting a picture of the received cookies Ruth! I’m happy to see they made it intact. Happy holidays! 🙂

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