Author cookie (recipe) swap party!!

So you haven’t heard from me in a little while (or very little, since I had me a little baby and then got buried in NaNoWriMo) so you might be surprised to find that I’m writing today NOT about writing. It is, however, about authors, so bear with me.

cookie-exchangeIt’s that time of year again when the days are short, the nights are long and cold, and we eat an outrageous amount of food to make it all seem better (and it does feel better, doesn’t it?)

This year, I am participating in an author cookie recipe swap. This all got started by local, award-winning, local author Linda Poitevin. She posted a cookie recipe and tagged four other authors, who were then invited to post a cookie recipe in 7 days. Linda tagged Marie Bilodeau , who posted her recipe, and then tagged Nicole Lavigne , who tagged me.

Now, I am tagging four author friends as well: Karoline Deschenes, Shanan Winters, Connie Roberts-Huth, and Marielle Dicaire (author and crochet artist) will be posting their own recipe. Remember, girls, tag me in those recipes when you post them, I always love new cookie recipes, because, COOKIES!!!!!

These are my favorite holiday cookies to make. My godmother taught me how to make these some 20 years ago, and I have made them diligently, almost every year, since then. Every time I make them I think of her, and I always will, and they will always have a special place in my heart because she does.

Chocolate/vanilla Pinwheel cookies

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Preparation time (including baking) 2 hours and 30 minutes

2 cups of flour

2 teaspoons of baking soda

¾ cups of butter

1 cup of brown sugar

1 egg

1 teaspoon of vanilla

1 square of Baker’s unsweetened chocolate

Pre-heat oven at 375.

Mix the dry ingredients together. Mix the butter and brown sugar together until light and fluffy, then add the egg and the vanilla. Gradually incorporate the dry ingredients.

2014-11-21 21.15.31Separate the dough in half. Melt the chocolate and mix it in with one half of the dough.

Refrigerate dough for at least an hour, or until firm to the touch. Then roll down dough into two sheets (one chocolate, one without the chocolate) and put one sheet on top of the other. (I usually roll it out on wax paper so that the transfer goes smoothly!)

Roll up your sheets together in a cylinder. Refrigerate another hour, or until firm to the touch.

Cut up the cylinder (approximately ½ inch wide slices). Bake on cookie sheet for 5-10 minutes, or until white parts are JUST starting to turn golden. Cool on rack.

4 thoughts on “Author cookie (recipe) swap party!!

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