Holy smokes, time sure does fly when you are salivating over 2 dozen cookie recipes!
Thank you to everyone who participated in my little ol’ Holiday Cookie Exchange, I really enjoyed reading through all of your great recipes and now I have a big long list of new cookies to try out! Hopefully this gave you all a chance to spice up your holiday baking with some new yummy treats.
And now for the prize-y goodness.
(Elizabeth Shortbread Stars with Cinnamon Icing)
(Mom of 1- Anzac Cookies)
(Elizabeth- No Bake Heath Sandwiches)
Timestamp: 2009-12-13 04:07:56 UTC
All three winners have been contacted and will have 36 hours to get back to me with their shipping information before alternate participants are chosen, I want to make sure that prizes find their way to loving homes as soon as possible. Giving things away is so fun, Yea!!!
And just to wrap up this week full of cookies I have one more recipe to share with you all. My good friend and faithful Evolving Mommy reader, Gillian, emailed me her favorite recipe for Norwegian butter cookies to share with you all. I love it when someone that doesn’t have a blog joins in on the fun, thanks for sharing, Gillian! Trust me people these cookies are yummy!
Norwegian Butter Cookies
*this recipe is originally from Epicurious.com
3 1/2 cups all-purpose flour
Rounded 1/2 teaspoon salt
3 sticks (1 1/2 cups) , softened
1 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 large egg, lightly beaten
Special equipment: afitted with a star, bow, circle, or ribbon plate*
Preheat oven to 350°F.
Sift together flour, baking powder, and salt.
Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined.
Quarter dough and put 1 piece into cookie press. Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer’s instructions), spacing them about 3 inches apart. Form more cookies with remaining dough in same manner.
Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.
· If you don’t have a cookie press, you can form dough into 1 1/2-inch balls, then flatten to inch thick with back of a fork, making a crosshatch design on top of cookies.
· Cookies keep in an airtight container at room temperature 3 weeks.