It’s that time of year again. Carols are on the radio, twinkle lights strung up outside add a bit of warmth and light to dark nights, and I recently sent three dozen cookies across the country. Yes, it is time to share my recipe for the Great Food Blogger Cookie Swap.
In return, I received Chinese Five Spice cookies from Connie at Urban Bakes, Almond Snow cookies from Wanda at My Sweet Zepol, and Peppermint Chocolate Chipster cookies from Becca at Crumbs and Chaos.
I love that in addition to cookies, I get to discover six new blogs along the way. I also love the good that comes from 600 bloggers in eight countries baking cookies.
This year, we bloggers raised $2,675 for Cookies for Kids’ Cancer through our cookie swap participation. OXO, Imperial Sugar, Gold Medal Flour, and Grandma’s Molasses matched our contributions for a grand total of $13,778. The money raised goes towards research into the development of less toxic, more effective treatments for children with cancer.
Did you know that less than four percent of the National Cancer Institute’s budget goes towards pediatric cancers? And 2/3 of these cancer survivors develop long-term effects, including secondary cancers, a result of treatments that first cured them? (See the Cookies for Kids’ Cancer What We Support page for these statistics and other information).
I’d also like to thank Lindsay at Love & Olive Oil and Julie at The Little Kitchen for hosting this whole shin dig. These big-time bloggers certainly do not need a shout out from my tiny space on the internet, but I do not take for granted the work that goes into organizing hundreds of bloggers across the globe. Thanks ladies.
And Happy Holidays to all of you!
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (1 stick) butter
- ¼ cup molasses
- ⅔ cup light brown sugar
- 2 tablespoon(s) fresh ginger, finely grated
- 1 large egg, beaten
- 1 cup dried apricots, finely chopped
- ½ cup crystallized ginger, finely chopped
- 1 cup turbinado sugar
- In a large bowl, stir together flours, ground ginger, baking soda, and salt. Set aside.
- Melt the butter in a small pan over medium-low heat.
- Remove from the heat once melted and stir in the molasses, brown sugar and fresh ginger. Allow to cool to room temperature.
- Add the beaten egg to the cooled molasses mixture and stir to combine.
- Slowly stir this mixture into the dry flour mixture.
- Fold the apricots and crystallized ginger into the cookie dough.
- Cover with plastic wrap and chill for 1 hour.
- Once chilled, shape the dough into half-inch balls and roll in turbinado sugar.
- Place the cookies on parchment-lined baking sheets.
- Bake at 350 degrees F for 8 to 10 minutes.
- Transfer to a wire rack to cool.