Today happens to be one of my favorite days of the year, do you know why? It's time to reveal my recipe for the Great Food Blogger Cookie Swap hosted by Julie from The Little Kitchen and Lindsay from Love and Olive Oil. This is, without a doubt, the highlight of my year. I get to bake and eat cookies while I help support an incredibly important cause. My job is so cool sometimes! This is my third year participating in the swap which partners with Cookies for Kids' Cancer to raise money to fund new therapies used in the fight against pediatric cancer.
For the swap I made a batch of traditional almond flavored butter cookies and sent them out to my three partners in crime: Rachel from Bakerita, Reneé from Kudos Kitchen by Renee, and Elizabeth from Food Ramblings. I've always loved the simple flavor of these cookies and the fact that you can dip or drizzle them in dark chocolate for a little something extra. They're one of the few cookies that go in the cookie care packages I send out to my friends every year—they're always a hit!
Now in return I got to snack on some pretty amazing cookies, so if you're looking for something new to bake you may want to try out these Ginger Crinkles from Shana at Shana Was Here, Chocolate Dipped Walnut Butter Cookies or Orange Chocolate Chip Cookies from Susan at A Life Less Processed, and Egg Nog Shortbread from Tracy at Pale Yellow.
Or you can check out some of our other popular cookie recipes from years past:
- Vanilla Sugar Cookies with homemade Vanilla Sugar
- Gingerbread Boys
- Great Grandma Bessie's Peanut Butter Cookies
- Pumpkin Pie Spiced Shortbread Cookies
If you are a food blogger or know a food blogger who might want to participate the swap next year you can sign up for the Great Food Blogger Cookie Swap mailing list for updates.
makes approximately 36 cookies
1 cup unsalted butter, room temperature
1 cup sugar
1 large egg
1 tablespoon pure almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup almond slivers
- In a mixing bowl, cream together butter and sugar, then add the egg and almond extract. Slowing add flour, baking soda, salt and almond slivers then mix until well combined. The final dough will be very course.
- Place finished dough on a sheet of plastic wrap, roll into a large ball, and cover tightly. Refrigerate for at least 1 hour before continuing.
- Preheat oven to 325ºF and line a baking sheet with parchment paper.
- Using a cookie scoop form 1¼ inch balls and place then 2 inches apart on a parchment lined baking sheet.
- Press the balls flat with the palm of your hand, then bake at 325ºF for 14-16 minutes or until edges and bottoms are lightly browned.
- Allow the finished cookies to cool for several minutes before transferring to wire racks.
With butter cookies it's important that you don't place your dough on a hot pan or leave it out on the counter while you're working—the cookies will lose their shape. Make sure you refrigerate your dough until you're ready to bake and allow your cookie sheets adequate time to cool down between batches.
For the most accurate results you'll want to roll all of your dough into balls at the same time. Otherwise you can form them as you go, but your may find your yield varies slightly.