Tis the season for love
Tis the season for family
Tis the season for cookies
Tis the season for giving
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.
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!!
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!!
Saffron, Rosewater, Cranberry, Pistachio Cookies
1 1/2 cup coconut oil
1 1/2 cup brown sugar, packed
1 cup granulated sugar
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
3/4 tsp ground cardamom
1/2 tsp ground ginger
3 cups Cranberries
1 1/2 Cup Chopped Pistachios
1 cup ready made frosting
2 tablespoons Rosewater
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.
May your holiday season be filled with love, family, cookies & a little extra giving!!