Wednesday, December 12, 2012

The Postcard Project Cookie Swap 2012

The Postcard Project Cookie Swap 2012

I choose to make white chocolate peppermint snowflake cookies. The recipe is at the end of this post.

 I sent and received cookies from the following people. Since most of them are not food bloggers, I will do my best to link up their recipes to this post.

Michele  sent Peanut Butter Pretzel Bites
Becky sent Caramel Butterscotch Cookies and Chocolate Candy Cane Cookies
Veronica sent Cranberry Bliss Cookies and Veronica's Blue Ribbon Almond Fudge Cookies
Marcia sent lots of yummy cookies!!!!

Roll/Cut Peppermint White Chocolate Cookies
Credit given to the Sweet Adventures of Sugarbelle for cookie recipe
and SweetHope Cookies for peppermint kiss idea

1 cup of softened unsalted butter            
1 ½ cups of confectioner’s sugar
1 egg
2 teaspoons of vanilla extract
1 teaspoon of salt
2 ½  -2 ¾  cups of all purpose flour
2 teaspoon of baking powder
½ cup of finely ground/crushed Hershey’s candy cane kisses
White chocolate to dip the cookies in (not sure exact amount  because I made 9 dozen cookies)

  1. Preheat the oven to 400°
  2. Cream the butter and confectioner’s sugar together in stand mixture
  3. In small cup or bowl, combine egg and vanilla. Then add it to the butter sugar mixture. Mix until the egg is incorporated in the butter sugar mixture.
  4. In a separate bowl, combine the flour, salt, baking powder and ground candy cane kisses and whisk it.
  5. Slowly incorporate the dry mixture into the wet mixture. Mix until it is combined (most of dough is stuck to paddle). If dough is really sticky add a little more flour.
  6.  Roll out the dough on a floured surface to ¼ an inch think.
  7. Then cut and bake at 400° for 5-8 minutes depending on your oven. 
  8. Melt some white chocolate on a double boiler (glass bowl on top of a pot of boiling water)
  9. Once the cookies have cooled, dip them in melted white chocolate and  lay them on wax paper to harden.

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