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Another cookie exchange has come and gone and it was so much fun! I hope everyone loved it as much as I did. I tried to think about a twist on a holiday standard that I could make and spices and eggnog came to mind and couldn’t leave it, even after people were like, are you sure about that? I don’t think I’ve ever been more sure about them in my life. They are delicious!

Spiced Eggnog Sugar Cookies

Ingredients:

Sugar Cookies:

  • 3 cups of all-purpose flour
  • 1 cup of salted butter
  • 1 large egg
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoons spiced rum
  • 2/3 teaspoon nutmeg
  • 1/4 teaspoon cinnamon

Eggnog Icing:

  • 3 cups icing sugar
  • 2 tablespoons corn syrup
  • 4 tablespoons eggnog (might need more or less)
  • 1 teaspoon vanilla
  • 1 tablespoon spiced rum
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves

Directions:

Cookies:

  1. Cream together butter and sugar together till light and fluffy.
  2. Add the egg, vanilla and the rum to the butter and sugar mixture and thoroughly incorporate.
  3. Sift together the flour, nutmeg, and cinnamon and slowly mix in a cup at a time.
  4. Form dough into three even bricks and roll out between two pieces of wax paper. Refrigerate rolled dough for 15 to 20 minutes.
  5. Preheat oven to 350 degrees.
  6. Cut out your cookie shapes and place on an ungreased cookie sheet.
  7. Bake for 14 minutes or until the edges of cookies begin to turn golden.
  8. Repeat steps 4 and 6 with dough scraps.
  9. When cookies are fully cooled they’re ready for decorating!

Icing:

  1. Mix all dry ingredients together.
  2. Mix in vanilla, rum and corn syrup.
  3. Slowly add eggnog a spoonful at a time till desired consistency is reached.

Notes:

  • When you refrigerate the dough and use the cookie cutters on it it makes it considerably easier to pick up and move the cut dough without it ripping or warping.
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This morning I set out to clean the kitchen and finish the blog post I was working on.  But of course first thing first, gotta feed the dog and get the mail.
You have no idea how crazy excited I was when I saw a medium sized square parcel sticking out of the mailbox. I knew exactly what it was. Cookies.
Inside of the package was a lovely tin with a note on top, and I learned that they were from Stacy at Not Crocker.  She made Hot Chocolate Sandwiches with Pink Peppercorn and Cardamom Marshmallows.  Totally a mouthfull, right? But OH MAN, are they ever delicious.  Homemade marshmallows are something I’ve not attempted yet, but I love them. 
I was telling a friend that I received my first match and that they were like heaven in my mouth. 
Stacy will have the recipe up on her blog in a week or two and I can’t wait till then, cause these are honestly so delicious I am definitely going to make them all the time.

This morning I set out to clean the kitchen and finish the blog post I was working on.  But of course first thing first, gotta feed the dog and get the mail.

You have no idea how crazy excited I was when I saw a medium sized square parcel sticking out of the mailbox. I knew exactly what it was. Cookies.

Inside of the package was a lovely tin with a note on top, and I learned that they were from Stacy at Not Crocker.  She made Hot Chocolate Sandwiches with Pink Peppercorn and Cardamom Marshmallows.  Totally a mouthfull, right? But OH MAN, are they ever delicious.  Homemade marshmallows are something I’ve not attempted yet, but I love them.

I was telling a friend that I received my first match and that they were like heaven in my mouth.

Stacy will have the recipe up on her blog in a week or two and I can’t wait till then, cause these are honestly so delicious I am definitely going to make them all the time.

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Snickerdoodle Cake

You know what is the best? Snickerdoodles. The warm sweet vanilla and cinnamon, and comforting and over the moon goodness? Yep. Those. You know what else is good? Cake. The two together? Heaven.

I brought this cake to a friends house and it went over better than expected. The entire thing got DEMOLISHED.  This cake will win people over.

Adapted from Foodie With Family

Ingredients:

Cake:

  • 3 cups sifted four
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1 cup room temperature butter
  • 1 3/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/4 cups milk at room temperature

Buttercream:

  • 2 1/4 cups butter at room temperature
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 8-9 cups icing sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup of half and half, plus more if needed

Directions:

Cake:

  1. Preheat oven to 325 and butter and flour your cake pans.
  2. Cream together your butter and sugar till fluffy, and in a separate bowl whisk together your remaining dry ingredients.
  3. Beat the eggs into the butter and sugar one at a time and also add vanilla.
  4. Alternate adding the milk and flour until both are fully incorporated.
  5. Divide the batter evenly between your pans and bake for 35 minutes, rotating half way through, or until toothpicks inserted in the center come out clean.

Buttercream:

  1. Cream together your butter, brown sugar, and cinnamon.
  2. Add six cups of icing sugar and vanilla, starting on low and gradually moving up to high until it’s evenly mixed together.
  3. Scrape down the bowl and add the half and half, beat until evenly mixed.
  4. Add the last two cups of icing sugar and beat until light and fluffy (more or less sugar or half and half can be added depending on your desired consistency).

Notes:

  • Let cake cool in the pans for five minutes before removing it to the rack.
  • Only frost cake once it is completely cooled.
  • I opted to trim my layers to make the cake more flat and uniform.
  • Leftovers can be stored covered in the fridge!
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Vanilla Amaretto Sugar Cookies


When I was growing up I wasn’t a big fan of sugar cookies. I liked the whole aspect of making them once a year before Christmas, putting too many sprinkles and way too much icing on them, but that was it. I always found that they were just lacking a little bit. Without icing on them I found that the sometimes the taste reminded me of egg. So weird, but it was all I could think of. In the fall I started playing around with Sugar Cookie recipes because I bought a set of Halloween Cookie cutters. I’m really glad that I did.

Where some have multiple eggs this recipe only has one. Additional moisture (and flavour!) is provided through a full tablespoon of Vanilla and of Amaretto. The combination of the two mixed in with a rather simple dough is perfection. With just subtle hints of the latter it definitely makes a delicious cookie that stands out.

Also, I don’t understand buying sugar cookie mix. Sugar cookies are flour and sugar and butter and egg. That’s all. You still have to mix ingredients and roll and cut when you buy mix and it just doesn’t taste the same. I guess I fail to see where the convenience is.

I’ve talked for long enough.

Ingredients:

  • 3 cups of all-purpose flour
  • 1 cup of salted butter
  • 1 large egg
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon amaretto

Directions:

  1. Cream together butter and sugar together till light and fluffy.
  2. Add the egg, vanilla and the amaretto to the butter and sugar mixture and thoroughly incorporate.
  3. Slowly add in flour a cup at a time.
  4. Preheat oven to 350 degrees.
  5. Form dough into three even bricks and roll out between two pieces of wax paper. Refrigerate rolled dough for 15 to 20 minutes.
  6. Cut out your cookie shapes and place on an ungreased cookie sheet.
  7. Bake for 14 minutes or until the edges of cookies begin to turn golden.
  8. Repeat steps 5 and 6 with dough scraps.
  9. When cookies are fully cooled they’re ready for decorating!

Notes:

  • When you refrigerate the dough and use the cookie cutters on it it makes it considerably easier to pick up and move the cut dough without it ripping or warping.
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Brown Sugar Cinnamon Coconut Cookies

You know what was absolutely fantastic? The cookie swap. I had SO much fun making, packing, sending and receiving cookies from all over the place! I’ve posted twice about the matches I received, and I’m still hoping to get my third in the next couple of days.

I packed my cookies in vintage tea and sugar tins with matching cards. I thought they looked really cute. I’m already day dreaming about what kind I should make next year. Shipping cookies was way easier than I thought it would be. You just have to pack them snugly and in an air tight container and you’re set. The ladies at the Fed Ex Store were so into the idea of the swap.

These cookies were originally born out of the fact that my house had a surplus of coconut last May. I first made them for a friend who was moving into a new apartment as a housewarming and I’ve not stopped making them. They’re lovely with tea or warm with a BIG glass of milk. The cinnamon, brown sugar, and coconut are a perfect warm sweet and comforting combination. Perfect for the fall and chilly winter months.

Ingredients:

    •    1 1/4 cups flour
    •    1/2 teaspoon baking soda
    •    1/4 teaspoon salt
    •    1 tablespoon cinnamon
    •    1/2 cup butter
    •    3/4 cup packed brown sugar
    •    1/4 cup white sugar
    •    1 egg
    •    1 teaspoon vanilla extract
    •    1 cup unsweetened shredded coconut
    •    1/3 cup sweetened flaked coconut

Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, baking soda, and salt in a bowl.
  3. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually mix in the flour and then the coconut.
  4. Drop dough by spoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  5. Bake for 8 to 11 minutes, or until lightly toasted.
  6. Cool on a wire rack.

Notes:

  • In my pictures I doubled the recipe, so the measurements displayed aren’t the same ones as are listed above
  • These cookies are really soft when they first come out of the oven, but once they cool they’re a fantastic chewy cookie.
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My second box of Cookies got here today! I was reading when my mom said, “The postman is on his way to the door with a cookie shaped package, Aimee.” I almost squealed. This box came to me from Amanda at thevanillabeanery.wordpress.com They’re wonderful White Chocolate Oatmeal Cookies. I have to admit I had them with my coffee today as breakfast. They are so sweet and filling and just all around lovely.

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First off, I am sorry I have been so absent lately. I have recipes and lots of other lovely things to post that I am in the process of sorting out and queuing up right now!

Second off, look! I got my first box of cookies today from the Food Blogger Cookie Exchange! Holy moley are they ever wonderful. Peppermint Hot Chocolate cookies from Christine @ wannafoodie.ca They’re wonderful cakey chocolate cookies with a hidden layer of homemade peppermint marshmallow inside! Next Monday all the recpies are getting posted and I think you should DEFINITELY make these. So fantastic. I put mine in the microwave like she suggested for a couple of seconds to melt the mallow and they were devine!

I mailed out all of my cookies on Monday, so hopefully they make it to my recipients soon!

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The Snickerdoodles

Snickerdoodles are a staple in the cookie world. I appear, however, to have been the only person to have grown up without them in my life. After listening to my friends rave about them for a couple months I decided that I need to see what all of the hoopla was about, and ventured out to find how delicious these are.
Long story short, these are perfect cookies. Nice sweet little sugar cookies with a light cinnamon and sugar coating. They’re fantastic with tea, or coffee, or lunches, or to sneak a handful of them with a glass of warm milk while you watch a movie. It’s easy to see why these are so popular.

Ingredients:

  • 2 3/4 cup of flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup butter, at room temperature
  • 1 1/2 cups granulated white sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract

  • 1/2 cup white sugar
  • 3 tablespoons cinnamon

Directions:

  1. Whisk together flour, sugar, salt and baking powder.
  2. Cream together sugar and butter till light and fluffy, scrape down.
  3. Add vanilla and eggs to butter mixture and beat till fluffy.
  4. Slowly add the whisked dry ingredients to mixer till thoroughly incorporated.
  5. Mix sugar and cinnamon together in a bowl and set aside.
  6. Shape dough into one inch balls and roll them in the cinnamon sugar mixture.
  7. Set on an ungreased cookie sheet two inches apart and gently press down with the bottom of a glass.
  8. Bake in a 400 degree oven for 8 - 10 minutes, or till outside of the cookies are a golden brown and the center is still soft.
  9. Let cool on a wire rack.

Notes:

  • Cookies will keep in a sealed container from up to two weeks.
  • This makes around 4-5 dozen cookies.