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This year I participated in the second annual Great Food Blogger Cookie Swap. It was really stressful! And fun. But mostly stressful!
I’m always hesitant to send cookies through the mail because I’m very forgetful and sometimes a nut or bolt falls off into the package. So embarrassing! I constantly worry: “Did I forget to include the recipe?” “Are the cookies even IN the package?” “Where did the screw on the side of my neck go???”
Also, since I can’t taste the cookies I make, it’s a total guess if the recipe is good enough to send to three amazing food bloggers. And that’s stressful.
But fun! I’m a robot with a lot of emotions.
It’s all worth it though, to receive three packages of AMAZING (I wish I could capitalize capitalized letters to prove my point) cookies from other food bloggers: Cherry Walnut Oatmeal Cookies from Kettler Cuisine, Spicy Molasses Cookies from La Aguacate, and Candy Cane Macaroons from Mother Thyme.
I cannot emphasize how utterly amazing all three of these cookies were. For real. Mine pale in comparison. I’m definitely making all of these recipes soon. I’m afraid I’m addicted.
1/2 cup (1 stick) unsalted butter, softened
1/2 cup shortening
1-1/2 cups + 3 tbsp granulated sugar
2 tsp vanilla extract
2-3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 tbsp instant coffee
3 tsp ground cinnamon
1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper (or Silpat!).
2. Grind the instant coffee into powder. I put it in a plastic bag and smashed it to smithereens with the smooth side of a meat mallet. Set the powder aside.
3. In a large bowl, cream together butter, shortening, and 1-1/2 cups sugar. Add eggs, one at a time. Stir in vanilla extract.
4. In a medium-sized bowl, whisk together flour, cream of tartar, baking soda, salt, and instant coffee powder. Add the flour mixture to the butter mixture, mixing until just combined.
5. In a small bowl, combine remaining 3 tablespoons of sugar and the ground cinnamon. Roll the cookie dough into tablespoon-sized balls and completely coat the cookies in the cinnamon-sugar mixture.
6. Place on the cookie sheet 1-1/2 inches apart. Bake for 8-10 minutes or until set. Let set on the cookie sheet for a few minutes before transferring to a wire rack to cool.