Tuesday, December 15, 2009

Virtual Cookie Exchange – the winner

Thank you to all of you who participated in our cookie exchange. I found some really yummy recipes to try out in the coming months! Be sure to check out these recipes from the ladies who used our Mr Linky. Here are some handy links for you to use. Go and give them a visit and say hello.

What’s Cooking: Healthy Chocolate Chip Cookies

Just us Visnaws: Spritz Cookies

Jenny: Chocolate Frosted Marshmallow Cookies

Laura @ Real Mom Kitchen: Chocolate Chip Crunchewy Cookies (plus links to many more!)

Cynthia: Molasses Spice Cookies

What’s Cooking: Chocolate Almond Biscotti

What’s Cooking: Gingerbread Men or Houses

Frosted Reindeer Cookies (linked by Andrea)

Aubrie @ We Eat: Super-Soft Sugar Cookies

Frieda: Soft Sugar Cookie (plus lots of good tips!)

Jen: Andes Cookies a.k.a. Heaven

We also had two more cookie recipes emailed in, including our only gluten-free submission :-)

Easiest PB Cookies Ever (gluten-free)

(Allison Belnap)

1 cup peanut butter

1 egg

1 cup sugar

Mix ingredients, form cookies, bake 10 minutes at 350 and enjoy!

(These do get crumbly if baked too long)

Raspberry Almond Shortbread Thumbprints

(Kim Hanauska)

2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups flour
1/2 cup raspberry jam (or favorite jam)
1 cup powdered sugar
1 1/2 teaspoons almond extract
2 to 3 teaspoons water

Heat oven to 350. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes).
Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 12-14 or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
While cookies bake, in a small bowl stir together powdered sugar and 1 1/2 teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies.

*Hint - put glaze in a sandwich bag and snip a small hole in the corner, it makes it easy to drizzle.
If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 tablespoons flour.

I’ll keep all of the recipes and links up on my blog for you all to use as a resource. If anyone has emailed a recipe and would like me to remove it just send me an email to let me know. Really – it’s not a problem and I totally understand!

Now for what you really want to know: who the winner is! Because we had people entering the giveaway from different sources, I typed everyone’s name and cookie on a paper (I double checked to make sure I had EVERYONE!) folded each slip of paper two times, and tossed them all in a bag. We shook the bag and I drew one out.

The winner of the BH&G magazine, criss-cross apron, and OXO cookie scoop is…..

Congratulations to Robyn Campbell! And another big thank you to all of you for participating!

Happy baking!


Robyn said...

Shucks, I wanted to prance around in the apron.

Velva said...

Awesome cookie recipes! Love it.