Oh my, these Cranberry Oat Bars which Jaime brought to this year’s cookie swap were festive and delicious. With ingredients like oats, cranberries, and orange juice, you could almost justify eating these for breakfast. I took a few to work the following day, and they were scooped up quickly!
That’s all the cookie recipes I have for now, so Merry Christmas to all who celebrate and I’ll be back next week!
My house gets (sometimes unbearably) hot whenever I have people over. Guests ‘in the know’ dress appropriately, and my thermostat read 72F on Sunday afternoon even though I had turned the heat off in the morning. But between the temperature and these Chewy Lime and Coconut Cookies which my friend Lee made, I felt like I was on a tropical island.
Lee made a few changes to the recipe, using the zest of two limes and 4 T of lime juice. She also added extra coconut to the batter and then rolled the cookies in a mix of sugar and coconut at the end.
These cookies reminded me of the Margarita Ice Cream sandwiches I made this summer, which is a good thing indeed. So you don’t need to limit these cookies to the holidays, you can make them anytime you want to get away from it all.
No matter how busy you might be this week, you can probably find the time to make these incredibly easy Almond Raspberry Cookies. With just 5 (yes, five!) ingredients, you can have these cookies ready for Santa, or anyone else who might enjoy them. They not only look like they came from a bakery, but they taste great too.
My friend Paula is a long time swapper, who won a prize 2 years ago for these Cherry Chocolate Pecan cookies. But this year, she showed us how to keep things simple and still make homemade cookies.
It was another fun cookie swap, although it went by way too fast. There was a tie for 1st place and 2nd place, so we had 4 winners overall this year, but all of the cookies (and bon bons, and chocolate covered pretzels….) were great.
This Mint Chocolate Delight was made by first time swapper Page. They start out like a classic Tollhouse cookie, and then take a fun turn. The crushed candy canes make them look festive, and the cookies have a great fudge-like texture. You can’t go wrong with the combination of chocolate and mint.
Mint Chocolate Delights
2 c. flour
2/3 c. cocoa
1 t baking soda
1/2 t salt
1 c. butter, softened
2/3 c. sugar
2/3 c. brown sugar
1 t vanilla extract
1 c. semisweet chocolate morsels
10 candy canes, crushed
Preheat oven to 325F. Combine flour, cocoa, baking powder, and salt in a small bowl and set aside. In a large bowl, cream the butter. Add the sugars and vanilla and beat until creamy. Add the eggs, one at a time, beating after each addition. Gradually beat in the flour mixture. Stir in the morsels and the dust from the candy canes into the batter, reserving the larger pieces of candy cane. Drop by rounded tablespoon onto a cookie sheet covered in parchment paper. Press the candy cane chunks onto the cookies. Bake the cookies for 6 minutes; allow them to cool on the parchment paper before removing them to cooling racks.
-Adapted from the Nestle Tollhouse Mint Chocolate Delight recipe