After participating in the #FBCookieSwap last year, there was no way that I was going to pass up the opportunity to participate again in it this year. Hosted by Lindsay at Love & Olive Oil and Julie at The Little Kitchen, dozens of bloggers in different countries participate to send cookies to each other for the holiday season. After receiving my matches, I send out a dozen cookies to each blogger. In return, I receive three one-dozen sets of cookies in the mail from other bloggers.
In order to participate in the exchange this year, we had to donate $4 to charity, which was a great idea. Signing up and paying via Paypal was easy, and in exchange, this adorable cookie spatula was sent to your house along with a thank you not for your donation.
It's been really fun getting boxes in the mail though I got them all practically on the same day. No spacing out this year! I wish it was a bit more staggered so I could have had a steady stream of cookies to eat but no fear ... you can never have too many cookies! And I received the following lovely cookies from the following lovely bloggers:
linzer thumbprint cookies with apple butter from Hannah
rosemary lemon cookies from Stacy
orange walnut waffle cookies / holiday popcorn w/ dark chocolate, white chocolate, pistachios and dried cranberries / peppermint bark from Liz
This year, I decided to do a recipe from Thomas Keller (who I also met earlier this week at a book signing ... EEP!! *clapping*). His fancy nutter butters had ... well, a ton of butter. But they were so good. At the book signing, they had these cookies to pass out so I was able to try his actual version (I hadn't tried it prior to the recipe) and ... well though I thought mine were delicious, they were nothing compared to his.
creaming of the butter and sugar. lots and lots of butter.
cream till fluffy
cookies ready to be filled and sandwiched
tins of cookies ready to be sent out
Some of the cookies might not have had as much filling, so I'm very very sorry. Next time, I will have to double up on the filling so each one gets a good healthy dose. Ha, I said healthy. There is absolutely nothing healthy about these cookies. Hope you liked them Victoria, Beth and Diana!!
Bouchon Bakery’s ‘Nutter Butters’
makes about 3 dozen sandwiches
2 cups all-purpose flour
2 ttsp baking powder
4 tsp baking soda
1 lb (4 sticks) butter, room temperature
2/3 cup creamy peanut butter, preferably Skippy
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1½ tsp vanilla extract
1/3 cups coarsely chopped peanuts
2½ cups quick-cooking oats
¼ lb (1 stick) butter, room temperature
½ cup creamy peanut butter, preferably Skippy
1 2/3 cups confectioners’ sugar
Preheat oven to 350degreesF. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well. Using an ice cream scoop 1 1/4 inches in diameter, place balls of dough on parchment-lined baking sheets at least three inches apart.
Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
To make the filling, with an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth. Spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat until all cookies are sandwiches and start eating!