Wednesday, November 27, 2013

Cookie Exchange 2012

Every year at work (the past three years at least) we've had a cookie exchange.  There are a lot of us, so instead of doing the traditional-bring x number of cookies gig-I tried to make it a recipe exchange (based on a cookie exchange they did years before I was at the school).  So many of the ladies I work with like cooking and trying out new recipes, so it's a fun way to try out 20+ new cookie recipes without having to bake a whole batch. We each place two cookies in a bag and attach the recipe and then go home and sample.  I've posted a few of the recipes I loved, and will continue to post a few more to die for, but here are two great ones from the exchange....
Gingerdoodles (or Snickersnaps) from Lauren...(original recipe found on bakergirl via A Year of Cookies)

Snickerdoodle Dough
Ingredients:  1/2 c.shortening,3/4 c.sugar,1 egg, 1 T. vanilla, 1 1/2 c. flour, 1/2 t. baking soda, 1/4 t. salt, 1 t. cream of tartar, 1 T cinnamon + 3 T. sugar for rolling cookies in
Instructions:  Cream together shortening and sugar, add egg and vanilla and mix well. Add flour, baking soda, salt, and cream of tartar-mix and combine. Dough will becrumbly, but will come together when rolled into balls. Combine cin. and 3 T of sugar in bowl and set aside for rolling dough in. 
Gingersnap Dough
Ingredients:  3/4 c. shortening, 1 c.  sugar, 1/4 c. molasses, 1 egg, 2 c. flour, 2 t. baking soda, 1/4 t salt, 1 t. cinnamon, 1 t. cloves, 1 t. ginger, 1/4 c. sugar for rolling cookies in
Instructions:  Cream together shortening and sugar, add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined.  Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.
Combining the Cookies:  Preheat oven to 350°, grease baking sheets with no-stick cooking spray and set aside.
Roll a small amount of gingersnap dough into a ball and toss in granulated sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.
Place both doughs together and gently roll or squeeze together (it worked best if I kneaded the snickerdoodle dough in my hand a few times before rolling both doughs together since it's a  thicker consistency).
Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.
Next up...Heather's Coconut Pecan Cookies

Ingredients:  1 c. brown sugar, 1 c. sugar, 1 c. butter (softened), 2 eggs, 1 t. vanilla, 1 1/2 c. flour, 1 t. salt, 1 t. baking soda, 1 1/2 c. uncooked oats, 2 c. coconut, 1 c. nuts (chopped)
Instructions:  Cream butter and sugar.  Beat in eggs and vanilla.  Sift dry ingredients and add everything else. Chill and drop onto greased cookie sheet and bake 9 min at 350.  

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