The Great Food Blogger Cookie Swap 2012: Clove Crisps

The Great Food Blogger Cookie Swap 2012

The Great Food Blogger Cookie Swap 2012: Clove Crisps

I am so excited to be apart of The Great Food Blogger Cookie Swap 2012. It took me a couple of weeks to figure out what recipe I was going to make. I finally narrowed it down to three different cookies, but one cold evening the cookie I choose spoke to me. Yup, that’s right my cookies speak to me! What is better on a cold winter night than a spicy cookie with hot coffee or tea?

The Great Food Blogger Cookie Swap 2012

A few weeks ago social media sites were buzzing about The Great Food Blogger Cookie Swap 2012, a cookie exchange being organized by Lindsay of Love and Olive Oil and Julie of The Little Kitchen.The premise of this cookie exchange? Sign up to receive the addresses of three other food bloggers. Bake three dozen cookies and mail them out to your assigned food bloggers … then wait for three dozen cookies from other food bloggers to appear on your doorstep! It sounded like so much fun, I signed up immediately. It was really neat this year because OXO sent each of the bloggers a nifty cookie spatula. 50% of the proceeds of each cookie spatula will go to pediatric cancer research. Not only is this Spatula a great cooking tool, but it’s a constant reminder to “Be a Good Cookie.”

Clove Crisps

  • 15 ounces unbleached flour {sifted}
  • 3 tsp. ground cloves
  • 1/2 tsp. cinnamon
  • 1/2 tsp. white pepper
  • 1/2 tsp. sea salt
  • 1 cup butter {room temp.}
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tbsp. Praline Liqueur
  • 1/4 tsp. pure orange extract

Instructions:

  1. In a bowl, sift together flour, cloves, cinnamon, pepper and salt. In another small prep bowl, place the egg, Praline liqueur and orange extract.
  2. Using a stand mixer fitted with the paddle attachment cream butter and sugar together until light and fluffy. Approximately 2 minutes. Add the egg, praline and orange extract. Mix until well blended. Scrap the bowl down. Added the sifted dry ingredients in two additions on low speed.
  3. Turn the dough out on a lightly floured surface and knead until the dough forms a smooth disc. Wrap the cookie dough in plastic wrap and place in the refrigerator.  Let the dough sit for at least 4 hours to let the flavors develop.
  4. Preheat the oven to 375 degrees. On a lightly floured surface roll the dough out about 1/8 inch thick. Bake for approximately 12 minutes. This is based on a 2.5″ round fluted cookie cutter.
  5. Let the cookies cool completely. Store in an airtight container.

Recipe inspired by Fine Cooking Cookies Holiday 2012

 I had the priviledge of sending cookies to Kristin over at Kristin Pot Pie, Kristin from Per L’Amore Di Cibo, and to Esme from Chocolate and Croissants.  Now let’s talk about the yummy cookies I received. I posted pictures on instagram if you want view the yumminess.  The best part is these bloggers picked some of my family’s favorite flavors. Butterscotch and bacon are my boy’s delight.

Caylas Cookie Jar:  Oatmeal Butterscotch Cookies

Chip Chip Hooray:  Chocolate Butterscotch Cookies

Bakeaholic Mama:  Maple Bacon Sugar Cookies

Do you feel like you missed out this year? I know this happened to me last year. Just go to this link and sign up. You will receive email updated about the next Great Food Blogger Cookie Swap: http://fbcookieswap.us2.list-manage1.com/subscribe?u=66bf80afd570fcb3c6194e49e&id=317a470233

Enjoy!

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