The Great American Cookie Swap

This year I entered into the Great American Cookie swap.  I received three lovely cookies.  The first was Jingle Jems.  At first when I opened up the cookies, we thought they were going to be chocolate / peanut butter.  But they weren't.  We are guessing that the secret ingredient is ground up coconut.  But we still aren't sure.

Next we received rolled chocolate cookies that were decorated as hot chocolate.  The decorations were beautiful!  My youngest son loved these cookies!

Our final cookie came to us from Japan.  They were brown sugar shortbread.  We also enjoyed the simplicity of these cookies.  The flavor was very good.

Now onto my cookies!  I made sticky toffee pudding cookies.  The cookie came out very well.  We enjoyed these at our house although I'm not sure it would be something that I'd run to make again!  [Now I've got to figure out what to do with my leftover dates:(]

Ingredients

• 2 cups flour
• 1 tsp baking powder
• 1 tsp salt
• ⅛ tsp nutmeg
• ½ cup butter, room temperature
• 1 cup dark brown sugar
• 2 eggs
• 1 tsp vanilla
• ½ cup finely chopped pitted dates
• ½ cup caramel ice cream topping or dulce de leche
• ½ - ¾ cup toffee bits

 Instructions

1. Whisk flour, baking powder, salt and nutmeg together in a bowl, set aside.
2. In bowl beat together butter and brown sugar until light and fluffy, 1-2 minutes.
3. Add in eggs and vanilla and beat until smooth.
4. Mix in dates until evenly incorporated.
5. With mixer on low, add in dry ingredients until combined.
6. Chill dough 2 hours or overnight.
7. When ready to bake, preheat oven to 350°
8. Line a baking sheet with parchment paper or a silicone liner.
9. Scoop out cookie dough in 2-3 tablespoon portions, using a cookie scoop or rounded spoon.
10. Bake 10 minutes until edges start to golden.
11. Transfer to wire rack to cool completely.
12. Drizzle with caramel sauce or dulce de leche and sprinkle with toffee bits

 

http://cookiesandcups.com/sticky-toffee-cookies/