Yay! It’s officially Christmas season!…which means its officially time to dust off those cookie cutters and start baking Christmas Cookies :)
My pantry is already embarrassingly overflowing in chocolate chips, sugar, and these adorable little santa cupcake holders that were on sale at Bed Bath & Beyond. I’m a sucker for cookies, and an even bigger sucker for cute things with bright orange Sale! tags on them…
So in the spirit of Christmas and all things sweet, nice, and delicious, I have a very special announcement to make…..
Kayle from The Cooking Actress and I are hosting our 1st cyber Christmas Cookie Exchange together!
Starting today, Dec. 5th, Kayle and I are inviting all of you! Yes you! to join our Christmas Cookie Exchange! We want you to bring your favorite cookie recipe and link it up at the bottom of either my post below or over on Kayle’s delicious blog to share your favorite recipes.
….And now, this isn’t just any kind of cookie exchange ladies and gents. This is the kind where you don’t just walk out with some fabulous cookie recipes… you can also walk out with a $10 Starbuck’s Gift Card! We want you to bring your tastiest and most irresistible cookie recipe not just because we want to drool over your delicious pictures – but because we want you to help crown the Queen of Cookies at the end of this exchange by voting on each others recipes!
On Dec. 13th we are going to start a voting period where everyone can vote on their favorite submitted Christmas cookie. Voting will end on December 15th at 11:59 pm. The winner will be announced on December 16th and receive a Starbucks Gift card for $10!
Official Cookie Exchange Directions!
1. Today (Dec. 5th) Starts Kristina & Kayle’s Christmas Cookie exchange! Enter your favorite cookie recipes by linking up your cookie posts to either the bottom of my post here or over at Kayle’s blog, The Cooking Actress. You can use new or old posts as long as they’re delicious cookies!
2. December 13th starts the voting period where you all can vote on your favorite cookie recipe. You can vote by coming back to this post and clicking the ‘vote’ button below the individual pictures. Voting ends December 15th at 11:59pm.
3. December 10th a very special cookie related GIVEAWAY!
3. December 16th we will announce the winner of the Cookie Exchange Contest who will receive a Starbucks Gift Card for $10!
Dont’ have a blog? Send me a pic of your favorite cookie and recipe to my e-mail, firstname.lastname@example.org, and Kayle and I will share your pics on our Facebook pages! Unfortunately you are not eligible for the gift card (because we have no way of voting for your recipe) but we would LOVE to be able to share your yummy recipes too!
Chewy Sugar Cookies
Yields 2 dozen
- 3/4 cup plus 2 Tbs. granulated sugar
- 4 oz. (1/2 cup) unsalted butter, softened but not meltingly soft
- 1 oz. (2 Tbs.) vegetable shortening, preferably trans fat free, softened
- 1/2 tsp. kosher salt
- 1 large egg
- 1 Tbs. light corn syrup
- 1 tsp. vanilla extract
- 2 drops almond extract
- 9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- White or colored (coarse) sanding sugar for rolling
- Position a rack in the upper third of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla, and almond extract and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.
- In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.
- Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar. Arrange at least 2 1/4 inches apart on the prepared baking sheets. Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.