WARNING: beware of which Scottish recipes you find on the internet. One of the results from using this shortbread cookie recipe. You can click the “jump to recipe” button or simply scroll down for it. I wrote about my impending participation, and added this shortbread cookie recipe at the end. In September of 2014, I flew to Scotland to be a judge in a cake baking competition.Īs an Amazon Associate I earn from qualifying purchases You can be sure it’s authentic and if you follow all my tips, you’ll have the best tasting Scottish shortbread, ever! (And I’ll tell you why it’s truly not even a cookie!) ![]() Until next year…so tell me what's your favorite cookie? If you have a link, share it with me! I want to see.This shortbread cookie recipe is directly from Scotland. Tons of cookie recipes…it's going to be epic. This week, both Lindsay and I are posting ALL of the posts from the cookie swap. I'm really tempted to say let's do another swap in February! It was really fun to receive boxes from other bloggers and EAT THEM! I was sad when my last box arrived.īut it was a lot of work and it wouldn't be special if we did it many times a year. It ended up being very similar to Lindsay's choice in boxes because it had four separate dividers to keep the cookies neat and separated. My recipients received a dozen each and I have to comment on the box I chose for the cookie swap. Also, putting on instructions helps for when you want a quick dessert or snack. I did date these bags before putting them in the freezer, it's important to identify what's in the bag and date them…we always seem to forget what we put in our freezer. When I'm ready, I just put the bag in the fridge to defrost and then pop them in the oven. I made two batches of this cookie recipe so I had some dough to freeze for later. I do have multiple cookie sheets at the ready so that I always put cookie dough on a cooled cookie sheet and have the next one to go in when a cookie sheet comes out the oven. Yes it was really hard to wait that long! I just love brown sugar, butter and egg together!Īll ready to go in to the fridge for at least 24 hours. Sign up here for notifications, we'll send you an email when details for next year come about. If you're a food blogger and you missed out the cookie swap this year, there will be a cookie swap next year, as Lindsay says we're 99% sure there will be another one. I also received cookies from Diane, Melissa and Lenore. Little did I know that Lindsay had the same plan! It's too funny because we actually received each others' cookies on the same day. I received 4 dozen cookies…how did I get 4? I was only supposed to get 3.Įarly on, I told Curtis I have this awesome idea, I'm going to send Lindsay cookies too! I really thought I was completely clever. We have spent a lot of time emailing, emailing and answering emails but it has been all completely worth it. I don't know how many I was hoping to register for the cookie swap, maybe 50, maybe 100? Once it kept growing, I don't think Lindsay and I ever anticipated it would grow to over 620 registrations. The cookie swap went from one tweet by Lindsay to open for sign ups within about 24 hours. ![]() I'm so glad I did! It has an amazing flavor, as others have said, toffee tones and the perfect chewy consistency on the inside. I have been on a long quest to find the perfect recipe and when Lindsay and I decided to do the Great Food Blogger Cookie Swap, I was trying to decide whether I would come up with a new recipe all together or try this recipe the New York Times Chocolate Chip Cookies, a recipe adapted from Jacques Torres, that I keep hearing about. Okay, I love almost all cookies but if I had to pick an all time favorite, it would be the chocolate chip cookie. Chocolate chip cookies have to be my favorite cookie.
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