♪ It’s the most wonderful time of the year! ♪
That is how I feel when the first warm day of spring rolls around. The feeling returns when the pool opens for the season. I feel that way again when the first bit of autumn chill relieves the heat. And it is how I feel this Christmas season.
It is often difficult for me to feel cheery and merry when people are hurting, and unfortunately, the world is full of crazy amounts of hurt this holiday season. When something miserable happened, I used to feel guilty about going on with my life as usual when others could no longer do the same.
Lately, I’ve realized a more productive use of my emotions are to feel grateful. I am full of gratitude that I sleep in a warm bed, enjoy my work, get paid well for my work, have friends I laugh with often, can call up my family to say hello whenever I please, know how to read, have free time to bake on the weekends…the list goes on and on.
Today in particular I am grateful to be a part of a community where food bloggers send each other cookies every year, i.e. the Great Food Blogger Cookie Swap. This year, I sent bourbon chocolate chip cookies on their merry way to Alicia at The Baker Upstairs, Carrie at Fresh From Oregon, and Jennifer at Take Two Tapas.
I received chocolate tahini rugelach from Amy at What Jew Wanna eat, a cinnamon cocoa nib butter cookies and grapefruit browned butter shortbread cookies sampler from Joy at The Joyful Foodie, and the loveliest iced sugar cookies from Teri at The Freshman Cook.
In other words, I received cookies to gorge myself on (Rugelach, where have you been all my life?), cookies to nibble on with my evening tea, and cookies to flat out admire with my eyes before enjoying with my taste buds.
While all this cookie consumption is certainly something to be grateful for, it is eclipsed by my pleasure to be a part of something bigger than myself. 475 bloggers and our brand partners OXO, Dixie Crystals, and Land O’ Lakes raised over $7,000 for Cookies for Kids’ Cancer. Contributing to our food blogger community and supporting a great cause…now that is something to feel good about. Happy holidays!
Bourbon Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup sugar
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature (you will need only the egg yolk from one of the eggs)
- 1/4 cup bourbon
- 1 cup chocolate chips
- In a medium-size bowl, whisk together the flour, baking soda, and salt.
- Cream together the butter, sugars, and vanilla extract until light and fluffy, about two to three minutes.
- Add one whole egg and just the yolk from the other egg and continue to mix until combined.
- Next add the bourbon, and again mix until combined.
- Reduce the mixer speed to low and slowly add in the dry ingredients, mixing until just incorporated.
- Fold in the chocolate chips, cover the cookie dough with plastic wrap, and refrigerate for 30 minutes.
- When the dough is chilled, scoop onto parchment-lined baking sheets and bake at 350 degrees F until light golden brown, about 10 minutes.
Recipes of Cookie Swaps Past
2013: Triple Ginger Cookies
2014: Almond Orange and Chocolate Biscotti