Today I am sharing my official cookie of this years Great Food Blogger Cookie Swap. This is my third year participating in this fun, tasty and rewarding holiday activity~I just love it. The cookie swap is a great time because I actually send 1 dozen real, not virtual, cookies to 3 different participants. It is oh, so tasty because I receive 3 dozen yummy cookies from my swap partners.The rewards I reap are because the Great Food Blogger Cookie Swap participates in Cookies For Kids Cancer. This is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.This year we raised $13,778.40 for Cookies for Kids’ Cancer! Great fun, great Christmas Cookies and a great cause! Win, Win, Win!!!
So, what did I make this year? One of my old favorites, but with a new twist!
Gingerbread Cookies with an Eggnog Topping
3/4 cup Butter, softened
1 cup packed Brown Sugar
3/4 cup Molasses
4 cups Flour
2 teaspoons Ground Ginger
1 1/2 teaspoon Baking Soda
1 1/2 teaspoon Ground Cinnamon
3/4 teaspoon Ground Cloves
pinch of Salt
1/2 bag of Wilton Candy Melts~Eggnog flavor
Cream butter and brown sugar until light and fluffy.
Add egg and molasses.
Combine flour, ginger, baking soda, cinnamon,
cloves and salt.
Gradually add the dry ingredients to the creamed mix.
Divide your dough in half and refrigerate it for about 4 hours.
Preheat your oven to 350 degrees.
Scoop the dough into balls and place on your baking sheet.
Bake for 8-10 minutes.
Melt about 1/2 package of candy melts
according to package directions.
Spread the melted melts on top of each cookie.
Let the tops set up.
But, I did keep a few for quality control!.
I hope you enjoy this recipe.
Visit the Great Food Blogger Cookie Swap facebook page,
and find out how you can join us next Christmas!
Lindsay from Love and Olive Oil
Julie from The Little Kitchen
for all you hard work and dedication!