I was so excited to finally participate in the Great Food Blogger Cookie Swap! This is the third year of this event, but the first year I have been able to participate. First I need to mention that Lindsay and Julie were amazing, they always responded fast to any questions, and they sent emails along the way to make sure everyone was on track. The idea is that you make 3 dozen cookies and send 1 dozen to 3 different bloggers, and you receive 1 dozen cookies from 3 other bloggers. If you want to participate next year sign up here to get on the mailing list! Side note: that is what I did after I realized I missed the 2012 deadline because I didn’t want to miss it again!
Second, when you registered you donated $4 to Cookies for Kid’s Cancer with those fees, extra contributions, and the contributions from the brand sponsors who generously matched the donations the Food Blogger Cookie Swap raised over $13,000. What a wonderful thing! The amazing sponsors are: Oxo, Dixie Crystals, Gold Medal Flour, and Grandma Molasses.
Now onto the cookies!
This is a traditional Greek cookie, Nick’s mom gave me the recipe, and she got the recipe from his Nouna (Godmother). I will warn you, they are addictive, and this recipe makes an obnoxious amount of cookies.
They are great for dipping in your coffee or just eating as a dessert. I have to pat myself on the back this year, even Nick’s mom said they taste just like hers. And that is quite the compliment.
Packed in cute little Gingerbread House themed boxes!
Before I get to the recipe, I want you to know this really does make a lot of cookies, roughly 7-8 dozen depending on how big you make your cookies. This is great for a large cookie swap, to bring to work, or to put into gift packages. If you are making for a smaller group, I highly suggest halving the recipe.
8 Eggs + 2 more
1 lb Sweet Butter, softened
2 cups Sugar
3 Tb Crisco
1/2 cup Mazzola (corn) Oil
3 tsp Vanilla
5 tsp Baking Powder
1 Tb Orange Zest (I zested one large orange)
1/4 tsp Nutmeg
1/2 tsp Cinnamon
8 – 10 cups of Flour
1. Pre-heat oven to 350 degrees.
2. Beat the 8 eggs, butter, sugar, crisco and mazzola oil until well mixed.
3. Add vanilla, baking powder, orange zest*, nutmeg and cinnamon until just mixed.
4. Add 8 – 10 cups of flour*.
5. This is the most tedious step, the braid. Roll into snake and twist twice*.
6. Crack 1-2 eggs and brush the tops of all the cookies*.
7. Decorate with fun and festive sprinkles.
8. Bake for 25 – 30 minutes. The cookies should be light brown on the bottom and gold on the top.
1. I used one large orange to zest, and that was the perfect amount, last year I only did a half an orange and you couldn’t really taste any of the orange notes.
2. I usually only use 8 cups of flour, use your best judgment. Add the flour one cup at a time until each cup is just mixed.
3. My mother-in-law is a pro at the braids, they all look the exact same. As you can tell, mine are not. Honestly, it is tiring and I am still new at this. It comes with practice, don’t worry if they aren’t all perfect.
4. I forgot the egg wash this time, which is why the sprinkles are lacking, whoops.
I sent these cookies to Lynsey, Jill, and Megan!
I received gingerbread madelines from Jen, Red Velvet Cookies from Alison, and Chocolate Pinwheel Icebox cookies from Catherine. They were all so different, and all so good, I liked that I was able to try so many different flavors. I put them out at my cookie swap and they were all gone before people started leaving! Thank you ladies for sending me such wonderful cookies! Make sure you check out their blog posts for the recipes!
Have you ever had any type of Greek cookies?