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,

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Jammin’ Thumbprint Cookies from Christy at My Invisible Crown,

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

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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.

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Honey-Vanilla Macaroons

Makes ~48

Ingredients

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

Directions

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?

 

Comments

  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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