Monday, December 15, 2014

The Great Food Blogger Cookie Swap

I was able to be a part of the Great Food Blogger Cookie Swap again this year.  I have so much fun with this!!  

What you do is food bloggers from around the world, really, get three names of fellow food bloggers and send those bloggers a dozen cookies.  The recipe has to be new to you.  In return, three other food bloggers will send you three dozen cookies.  I've probably made it more confusing right there than I needed to, but it isn't.  

This year, I made Brown Butter Salted Caramel Snickerdoodles.  I found the recipe on Two Peas and Their Pod website.

It's quite a title, yes, but they're very worth it!

Here they are ready to go!

And here's the recipe!

Brown Butter Salted Caramel Cookies

Yield: 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Brown butter snickerdoodles with a caramel surprise inside!


2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into 1/4's 
For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Sea salt, for sprinkling on top of cookies


1. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside. 
2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature. 
3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined. 
4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight. 
5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough. 
6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt. 
7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

In return, I got these amazing Browned Butter Fruit Cake Cookies from Erin at The Spiffy Cookie.  Now,  I'm not a huge fan of fruit cake.  It's not bad and I've had some really good fruit cake before.  But these?  These were so good!!  I almost didn't share them, but I'm not sure anyone would've believed me if I had just told them how good they are.  Everyone gives these two thumbs up!  Thanks, Erin!!

 Second in were these Turtle Thumbprints from Liz at That Skinny Chick Can Bake.

These, I did not share.  

Because if you haven't had a good turtle cookie, then you're really not living.  And I live to the fullest.  And I do have to make these again.  And again.

And yum.

She also included the beautiful kitchen towel the cookie plate is sitting on.  Which I will share :)

Thank so much, Liz!! 

Last up are these crazy good Moravian sugar cookies.  I got these from Janet at The Army  I actually opened these up and just about instantly my peeps and I had half of them gone.  Just disappeared into thin air..... or our tummy's.  Whatever.  They.  Are.  Delicious.  And my husband and I started a list of what they would be so good with.  Don't get me wrong, they are excellent all by themselves!!  They are available at the Dewey's Store here.

And! Janet sent some of my favorite socks in with the cookies as a special treat!  

Thank you very much, Janet!! And I hope you are back up and at 'em soon!!

I can't say enough good things about this swap and how much fun it is.  Both to make and send and also to receive surprises in the mail.  And surprise COOKIES!!  

Love it, love it!!

And a BIG thank you to the folks at The Great Food Blogger Cookie Swap for all you do!!

Y'all have a great day!

1 comment:

Liz Berg said...

Brown butter salted caramel cookies? Now these sound like a must bake treat!I'm so glad you enjoyed the turtle thumbprints. Merry Christmas!