The Great Food Blogger Cookie Swap : Saffron, Rosewater, Cranberry, Pistachio Cookies

Tis the season for love

Tis the season for family

Tis the season for cookies

Tis the season for giving

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This year I had the amazing opportunity to combine my love of family, cookies and giving to again participate in The Great Food Blogger Cookie Swap. All participants, besides getting to bake and ship a little extra sweetness into the homes of fellow food bloggers, also supported COOKIES FOR KIDS’ CANCER. It was a double-whammy giving situation.

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Speaking of giving…  Kristy, Ali & Katrina and Tina each sent me the most delicious, melt in your mouth , delectable delicacies from their kitchen. I may be incredibly biased but I SCORED big time with these cookies .. I wish I could say I savored each one … but I didn’t. I definitely attacked them, ala cookie monster!! I don’t even think any of the cookies stood a chance of lasting a couple of days!!

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But, the giving didn’t stop there!! I too got to send 3 amazing food bloggers a box of yum!! I wanted to play on the bright festive colours of the season, but also add a punch of flavor!! And after seeing the blogs of Jane, Sylvie & Carole I knew I had my job cut out for me – these bloggers not only take amazing photographs, let’s not even get started by how much I was drooling over their amazing recipes!!

My lovely matches each received over a dozen Saffron, Rosewater, Cranberry, Pistachio Cookies. Not your typical Christmas cookie, but they are sure to have folks coming back for seconds!!

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 Saffron, Rosewater, Cranberry, Pistachio Cookies

INGREDIENTS:

1 1/2 cup coconut oil

1 1/2 cup brown sugar, packed

1 cup granulated sugar

3 egg

1 1/2 Tbsp Rosewater

1 Tbsp vanilla extract

4 1/2 cup all-purpose flour

2 tbsp cornstarch

1 tbsp baking soda

1/2 teaspoon sea salt

3/4 tbsp Saffron powder

3/4 tsp cinnamon powder

3/4tsp nutmeg

3/4 tsp ground cardamom

1/2 tsp ground ginger

3 cups Cranberries

1 1/2 Cup Chopped Pistachios

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Drizzle

1 cup ready made frosting

2 tablespoons Rosewater

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DIRECTIONS:

Cream together the softened coconut oil, sugars, egg, and Rosewater and vanilla extract .

Add in the flour, cornstarch, baking soda and sea salt, saffron powder, cinnamon powder, nutmeg and ground ginger. Beat on medium-low speed until combined.

Stir in Cranberries and pistachios.

Cover with plastic wrap and chill the dough balls for at least 2 hours.

When you are ready to bake the cookies, take cookie dough out of the refrigerator and preheat oven to 350 degrees F.

Bake for 12 – allow them to cool on the sheet for at least 3 minutes.

Transfer to a cooling rack.

Once all of the cookies are baked, and completely cooled.

In a medium sized bowl combine sifted confectioners’ sugar and rosewater. Mix until a glaze is formed – feel free to add more rosewater if you prefer a thinner drizzle.

Then, drizzle over the cookies.

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May your holiday season be filled with love, family, cookies & a little extra giving!!

White chocolate chunk Smoked Sea Salt Chocolate Cookies

Happy first day of national Cookie month … err not really, but  something like that.

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December 1st – it might as well be known as the first day of national cookie month. Welcome to a world where twitter, Instagram, pinterest, facebook, restaurants, grocery stores and every bakery will be bursting at its seams with cookies … and obviously, it’s only right that I do my part.

There are only nine million reasons I love this time of year, and way up there on that list is the excessive amount of cookies that can be found. Today, I have the fudgiest most adult cookies I’ve probably ever made. Smoked Sea Salt will do that to a cookie … make it grow up lickity-spilt.

And it’s gooooooooooooooooooooooood. And superfudgy. And HELLOO … white chocolate Chunks – we’re not talking chips, we’re talking CHUNKS!! … And it’s sophisticated. Something I would serve on fine china, with flutes of milk as I prance around wearing paper crowns from firecrackers … Class with a capital “C”

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White chocolate chunk Smoked Sea Salt Chocolate Cookies

Ingredients

1/2 cup olive oil

3/4 cup granulated sugar

¼ cup brown sugar

2 eggs

1/2 cup flour

1 cup cocoa powder

1 tsp smoked sea salt

1 tsp baking soda

1 tsp instant coffee powder

1 tbsp hot water

1 tsp vanilla

1 cups white chocolate chunks

Smoked sea salt to sprinkle

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Instructions

In a bowl, add the olive oil and sugars and mix until well combined.

Add the eggs.

Add the cocoa powder, flour, smoked salt and beat until a dough forms

In a small bowl, dissolve the baking soda, and coffee into the hot water. Add dissolved baking soda and vanilla and beat until well combined.

Stir in the chocolate chunks.

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Preheat oven to 350

Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.

Bake for 10 minutes for a chewy cookie, or 13 for a slightly crunchier one.

 Let cool completely on the baking sheets then transfer to a wire rack to cool.

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Let the cookie craze begin!! … I want to know, what’s your favourite holiday cookies to make?