The Great Food Blogger Cookie Swap 2013
Another year… another cookie swap!
I absolutely love that Lindsay
put this together last year on a whim, without planning on it being such a huge success! This year, they had a pretty good idea it would be even bigger – not to mention better, so they added a charity component to it – which, personally, I think is fantastic. Then they even got oxo to match the donations all the participants gave – seriously, how cool is that!? If you want to donate or just learn more about cookies for kids cancer you can do so here
Last year I made Monster Cookies
- they are one of my favorites, but they are a soft cookie and they fell apart when they were shipped. So, I did some reading on how everyone else sent their cookies and this year I got a bit smarter.
I made Martha Stewart’s cookies this time around and I over cooked them by about a minute to make them a bit crunchier – in hopes that they would hold up during shipment better! However, that did also mean that I liked them a little less – Until I discovered how good they were when dipped in my coffee!
The cookies I made have lemon zest in them and it just gives them that added umph that takes them from good to great.
Yield: 3 dozen
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
3 cups flour
1 teaspoon baking soda
1 3/4 cup sugar
1/4 cup light brown sugar
1 tablespoon lemon zest
1 cup of butter
2 large eggs
1 tablespoon lemon juice
Turbino Sugar, for topping
Preheat your oven to 350 degrees
Mix together all of the ingredients in a mixer until just combine
Line a baking sheet with parchment paper and drop the dough onto the cookie sheet, sprinkle with the turbino sugar
Bake for 12-15 minutes
Martha Stewart's Cookie's Cookbook