Well, it’s that time of year again! The Great Food Blogger Cookie Swap – yum! yum!
Love and Olive Oil and The Little Kitchen food blogs hosted their fifth annual Great Food Blogger Cookie Swap and I signed up to be a “cookie pen pal” with three other food bloggers. The premise of the cookie swap was simple – sign up and make a donation to the charity recipient. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgment either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap.
Preheat an oven to 350°F. Line two baking sheets with parchment paper.
Put the confectioners’ sugar into a bowl and set aside.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Using a 1-inch scooper (or a tablespoon) to scoop up a rounded spoonful of dough. Roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
When the baking sheets are full, put them in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies.