Great Food Blogger Cookie Swap

I am very excited that I was able to participate in The Great Food Blogger Cookie Swap, hosted by Lindsay and Taylor of Love and Olive Oil as well as Julie of The Little Kitchen.

I was the lucky recipient of 3 dozen vegan cookies sent to me by three very talented bloggers.

First up Anginetti (Italian Lemon Drop Cookies) from Shannon over at Killer Bunnies Inc

These were so soft and light perfect for my morning cup of hot tea, plus I shared with the people in my office.

I thought about hoarding these but then that wouldn't really be keeping with the holiday spirit.

Second "What the Hell?" cookies from Sarah at The Smart Kitchen (apparently naming the cookies Cinnamon Chocolate Peanut Butter Maple Coconut Seduction Cookies was too long...I don't know I think it has a certain to it ring ). 

I gotta say I was very psyched to open my package and see these were from Sarah...see I very much love her blog (although I don't comment very much).

These are perfect snack size cookies that I have had to basically give up share with my husband (he loves chocolate and peanut butter combined).  Sarah I might have to order some more cookies just so that I can enjoy more then 1.

Third were Cranberry Macadamia Buttons from Jacqueline at Beyond N finity.

These are perfect to pack in lunches as they hold together well and have some healthy cranberries.  YUM!

Ladies thank you so much for sharing your talents with me. 

For the cookies that I sent out I made my grandmother's Mexican Wedding Cookies. 

As a child I always loved these because the powdered sugar coating would get stuck to my fingers and that is was so much fun to lick off.

These cookies are super simple to make and contain very few ingredients.

Mexican Wedding Cookies
makes approx. 4 dozen

1 C Earth Balance
1/2 C sugar
2 C cake flour
1/2 C almonds (finely chopped)
1/2 tsp vanilla
powdered sugar (for coating)

Cream the Earth Balance and sugar together.

Then add in your flour, vanilla, and almonds.

Place in the fridge for 30 minutes.

Scoop teaspoon size balls out from dough.  Roll into ball and place on cookie sheet.

Gently press each of the balls flat.

Bake at 350 degrees for 20 minutes.

Allow cookies to cool slightly and then toss them in powdered sugar.  I put the powdered sugar in a 1 quart plastic bag and then tossed the cookies in there for complete coverage.

Allow the cookies to completely cool before storing in an airtight container, any excess moisture will ruin the cookie.

What is your favorite cookie to prepare for a cookie swap?

This cookie swap has been so much fun and with over 600 hundred bloggers/readers involved you know there are really going to be some winning recipes (just not in the Charlie Sheen way).

If you think you would like to participate in the swap next year head over to here for updates.

Please hop around to the various other blogs as today was our reveal day :)

Happy Monday to you all!

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