I am really excited about this post.
Mainly because I feel like I’ve been waiting an entire year to participate.
Well, that’s when I found out about the Food Blogger Cookie Swap 2014
and I wanted to participate!
But last year was when I was just starting my blog and part of the fine print in participating is your blog needs to be x,y, z….
So this year I qualified!!
And signed up, donated to a great cause:
and then waited for emails to let me know next steps.
This year they had over 400 participants!
Then you are matched with 3 other Food Bloggers to make and send cookies to.
Reminds me of pen-pals in elementary school, except better rewards (cookies, duh) and new friends!
This has been really fun to join in and try out a new cookie recipe.
Oh yes, that’s the next part, choosing a cookie-swap worthy recipe!?
I did do a little research, a few weeks worth combing through every cookie book I own and I stumbled upon one I have never heard of or made before.
My cookbook mentioned it was a classic Dutch cookie and served around December 5th for Saint Nicolas’ Feast in the Netherlands.
Sounds good, ingredients look good, lets try it!
p.s.- my cook book recipe is different from any other Speculaas or Speculoos recipe I can find online. Let me know what you guys think!
I made my own Almond “flour”
Almonds weren’t blanched, but still yummy 😉
I made my own “Apple Pie Spice” mix:
4 tsp Cinnamon, 2 tsp. Nutmeg, 1 tsp. Cardamom
Mix together and use in this recipe and for your next apple pie
Hazelnut and Almond meal added
Making a “dough” with added wet ingredients
Make 2 “logs” out of the marzipan dough, wrap in plastic wrap and chill while making the other dough
Mix dough thoroughly.
P.s.- Another great thing about signing up for this cookie swap; I got some AMAZING baking gifts from the Sponsors! This non-stick baking mat was sent to me from Dixie Crystals and it is awesome! fits my jelly-roll pan perfectly and cookies don’t stick at all with no extra oil/fat.
Thanks Dixie Crystals 😉
Rolling it out old school… TupperWare rolling mat, love the dimensions for easy baking
Roll your dough out into a 12 inch square
Make 2 rectangles (I used a pizza cutter, simple & effective)
Brush the dough with an egg wash and then place the marzipan filling in the middle of each dough.
Roll up the dough, sealing in the marzipan center and place the logs seal side down on the lined baking sheet.
Brush the tops with egg and sprinkle with sanding sugar.
Needs more sugar. Always needs more sugar.
Post bake: the logs cracked!
Very crumbly when slicing. I tried to salvage them.
Next step in the cookie swap: Packaging them up for shipment!
It’s a little tough packing cookies and hoping that the mail persons don’t kick the box before it reaches its final destination.
I hope my recipients got their cookies intact and not crumbs!
My Food Blogger Cookie recipients this year were:
The Gingered Whisk
Diary of a Mad Hausfrau
I hope you guys liked your cookies!
Then the next exciting part of the cookie swap?
Getting random cookies in the mail!!
I received cookies from:
The Goodie Godmother
My San Francisco Kitchen
Thank you so much for the wonderful cookies and keepsake cookies tins!!!
Happy Holidays everyone.
I can’t wait for the next cookie swap.