The Great Food Blogger’s Cookie Swap

Things I learned while participating in the 2012  Great Food Blogger’s Cookies Swap:

  1. I’m a major procrastinator.
  2. I’m really not fond of baking.
  3. I’m really not great at baking.
  4. I just like to eat cookies and not make them.
  5. I break things when I bake–case in point, my food processor.
  6. Sometimes I’m disorganized (well, that I knew already…)

I’m not a huge dessert person and don’t really have much of  a sweet tooth, but I like cookies so I figured “hey, why not? I can bake 3 dozen cookies, no problem!” Obviously I waited until the last-minute and stressed myself out, but my cookies have been sent and they (hopefully) have arrived to three different cities across the US.  Phew! I really did enjoy receiving 3 dozen cookies though! My waistline…not so much.

I made a very simple chewy almond cookie. These are also flour-less  so they’re great for gluten-free diets!  I adapted the recipe from Gourmet magazine and I cheated a bit because I didn’t make my own almond paste. They have a very strong almond flavor so if you’re not an almond love than these are probably not for you!

Big shout out to Love and Olive Oil for organizing the cookie swap and also big shout outs to my fellow bloggers at The Savvy Table and The Cooking Vent.

I can’t find the paper with the blogger from my third dozen of cookies (which were a divine combination of cranberries, white chocolate, and oatmeal raisin). If you’re reading this..help! Shoot me an email or comment below and I’ll add a link to your blog! Silly me….

All the cookies were delicious!! Thanks 🙂

Here’s what you need:

1 can (8oz) of almond paste

1 cup sugar

2 egg whites, at room temp (don’t ask me why, I’m not a baker)

a pinch of salt (optional)

slivered almonds for decoration

parchment paper

Here’s what you do:

Pre-heat your oven to 350 degrees. In a food processor, combine the paste, sugar, and salt. Add the egg whites and puree until smooth. This took a while. I had to keep stopping the food processor and working out the big hunks of almond paste.

Put the mixture into a ziplock bag (unless you have a baker’s piping set) and snip off the corner of the bag.

Line a baking sheet with parchment paper. Make little rounds and bake for 15-18 minutes or until the edges of the cookies turn golden. Some of mine could have baked for a little longer. Oops!

Let cool completely before you remove from the parchment paper!

cookie

Happy cooking!

–Melissa

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  7. December 15, 2012 at 10:27 am #

    Thanks for the cookies! They were very good:)

    • FoodieMel
      December 18, 2012 at 8:26 am #

      Thanks, I’m really not a baker :/ but this was a fun project!

  8. Gin
    December 13, 2012 at 3:26 pm #

    Send me some 🙂

Trackbacks/Pingbacks

  1. 2013 Miami Bake Sale for No Kid Hungry | The Foodie Teacher - April 20, 2013

    […] I’ve gone and signed myself up for another baking event! Oy vey! If you read my post on the Food Blogger’s Cookie Swap you know that baking is not my forte and my organizational skills need to be worked on a bit […]

  2. The Great Food Blogger Cookie Swap 2012 Recipe Roundup Part 2 | the little kitchen - December 14, 2012

    […] Chewy Almond Cookies […]

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