Molasses Ginger Apricot Cookies and The Coast-to-Coast Cookie Swap
One of the best things about having a blog is making new friends. There are the kind you meet in real life, that also happen to live down the road from you. But then there are the online ones. You have crazy obsession with cookies, doughnuts and the best combination of flavors for that new sandwich you want to try.
I mean who else is going to understand that it’s REALLY important that you try adding herbs to your lemon cookies? Or how you absolutely NEED to recreate that recipe you tried at some restaurant you went to last weekend?
These things are important. And other food blogger friends can truly appreciate that. Because sometimes I need to send cookies to people, I teamed up with some bloggers for our very first The Coast-to-Coast Cookie Swap.
Since I was sending cookies to bloggers, I knew they had to be good. Because of that, I tried to recreate my favorite cookie
We made cookies and sent them to each other. It was pretty great!
Allison from Sweet Potato Bites (aka my crossfit/running buddy) with her Loaded Oatmeal Cookies
Natalie from In Natalie’s Shoes with her Amazing Chocolate Chunk Cookies
Coco from Urban Chick’s Foodie Ventures with her Peach Cobbler Cookies <— LOVED
Jazzy with her Lemon Blueberry Cookies (Link to come!)
My contribution to the bunch:
Molasses-Ginger Apricot Cookies
1 stick of butter + 2 tbsp (10 tbsp total)
1 cup sugar (plus extra for rolling)
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1/2 tsp cinnamon
1/4 tsp mace
1 cup dried apricots, chopped
1/2 cup turbinado sugar (for rolling)
Preheat oven to 350F.
Cream together butter and 1 cup sugar using a stand or hand mixer. Beat in molasses and egg until fluffy. In a bowl, combine flour, baking soda, salt and spices. Add dry ingredients to wet ingredients. Just before ingredients are combine, fold in apricot pieces.
Form dough into 1 inch balls and roll in turbinado sugar (note: you can use any sugar, but turbinado sugar is thicker so it looks pretty!). Place on a parchment paper lined baking sheet. Bake 8-10 minutes. Allow to cool and serve! Makes about 3 dozen cookies.
Clearly, I’m a big fan of ginger and molasses year round, not just for Fall/Winter.
All the cookies were delicious! It was cool to see what the other ladies chose to make, and also to make new friends. And let’s be honest, who doesn’t love getting packages?
Thanks to Jazzy, Natalie, Coco and Allison for participating in the Coast to Coast Cookie Swap! I can’t wait to do it again!
If you were making cookies for your favorite bloggers, what kind would you make?
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