I was so excited to participate again this year in the Great Food Blogger Cookie Swap! Unfortunately, I don’t remember what I made last year due to the crazy amount of baking I did, but I do remember being introduced to Oreo Truffles and Hockey Pucks (both coming soon to the blog!) This year Julie and Lindsay partnered with Cookies for Kids’ Cancer and the 576 of us that participated this year raised almost $4,400!
This year, I was matched with Sarah of Both Sides Now, Rebeka of Kvetchin’ Kitchen, and Natalie of The Sweets Life. I decided to make Rosenmunnar (Swedish Thumbprint Cookies) for them because they seem iconic to me and I knew they would stand up well in the mail.
I made two different batches two days in a row and tried four different fillings! The ones I sent to my cookie swap matches were primarily filled with seedless raspberry preserves and a few were made with a locally made cherry almond preserve. For the second batch, I made half with my concord grape jelly and half with a locally made cherry apple butter.
Some things I found that made the process easier: use a cookie scoop to measure out your dough and then roll each one. For the indentations, a metal measuring spoon dipped in sugar works fantastically! For my first batch, I used a 1/4 teaspoon, then switched to 1/2 teaspoon for the second batch. I didn’t overly notice using more filling per se, but it spreads more using the larger teaspoon. As for the filling, I can’t imagine using anything other than a Ziploc bag! Place your jelly in it, heat a little bit to thin it, and then pipe away!
Adapted from Allrecipes
Makes 30-40 cookies
1 cup butter, softened
1/2 cup sugar
2 & 1/2 cups sifted all-purpose flour (be careful, this should be the amount after sifting)
1/2 teaspoon vanilla
1/2 cup any flavor jam/jelly
1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
2. In a medium-sized bowl, sift the flour. Set aside.
3. Place 1/2 cup jam/jelly in a ziploc bag and, if stiff, microwave for about 20 seconds. Set aside.
4. Cream the butter and sugar until light and fluffy. Add in the vanilla and mix well. Add sifted flour and mix well.
5. Shape dough into 1-inch balls and place on the prepared cookie sheet. Using your thumb or a metal 1/4 – 1/2 teaspoon dipped in sugar, make indentations in the middle of each cookie.
6. Snip a small hole in the corner of the ziploc bag and piple the filling into each indentation, making sure to leave a little room for when the filling boils while baking.
7. Bake for 10-12 minutes or until edges are just turning a light golden brown. Remove from the oven and cool on the cookie sheet for 2-3 minutes before removing to a wire rack.
A big thank you to Becca of The Salted Cookie for the Peppermint Doodles, and Karen of Small Kitchen, Big Taste for the Gingersnaps! It’s so much fun getting cookies in the mail and both were wonderful (and eaten quicker than I would care to admit!)
Want to participate in next year’s cookie swap? Check out the site or sign up a the notification!