Virtual Cookie Swap: 2009

Today is the Virtual Cookie Swap, hosted by Julie from Booking Mama and Kathy from Bermuda Onion. So that means today is the day to share cookie recipes -- a traditional one for Kathy's blog and/or a chocolate/candy recipe for Julie's blog.

They posted such fabulous recipes this week that I'm having trouble deciding what I'll bake for the cookie exchange I'll be attending in December. Maybe I'll have to bake a bunch of test runs before I choose.

My traditional cookie comes from Rose's Christmas Cookies by Rose Levy Beranbaum. Because the book provides very detailed directions, I've edited them here because of space issues. Also note that all measures are American.

David Shamah's Jumbles

Makes about 3 dozen 2½-inch cookies

¼ cup pecan halves
1¼ cups unblanched whole almonds
1 cup + 2 tablespoons all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup sugar
¼ cup packed light brown sugar
8 tablespoons unsalted butter, softened
1 large egg
¼ teaspoon vanilla extract
1 cup semisweet chocolate chips
1½ cups raisins

Preheat the oven to 375°F. Place the pecans on one ungreased cookie sheet and the almonds on another and bake, stirring occasionally about 7 minutes or until aroma is released. Cool completely and coarsely chop.

In a small bowl sift together the flour, baking soda, and salt. Whisk to blend.

In a mixing bowl, cream the white and brown sugar and butter with an electric mixer until light and fluffy. Beat in the egg and vanilla. On low speed beat in the flour mixture until incorporated.

In a large bowl mix together the nuts, chocolate chips, and raisins. Add the dough and mix thoroughly by hand.

Drop rounded tablespoons (1½-inch balls) onto ungreased cookie sheets placed 1½ inches apart. Bake 12 to 15 minutes until golden brown and barely soft. Cool for a few minutes on the sheets and then transfer to wire racks to cool completely.

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My chocolate cookie comes from Betty Crocker's Cooky Book, but I edited the directions a bit to take out brand names and for clarity. This is a bar cookie, which makes baking easy. I get fewer cookies than the recipe calls for because I cut bigger squares.

Toffee Squares

Makes 6 to 7 dozen squares

1 cup butter
1 cup packed brown sugar
1 egg yolk
1 teaspoon vanilla
2 cups all-purpose flour
¼ teaspoon salt
1¾ ounces milk chocolate bars, broken into pieces
½ cup chopped nuts (I use pecans)

Preheat the oven to 350°F. Grease a baking sheet.

Mix the butter, sugar, egg yolk, and vanilla in a large bowl. Stir in the flour and salt until the dough is well blended. Spread in a rectangle, about 13 by 10 inches, on the prepared pan, leaving about 1 inches all around the edge of the baking sheet.

Bake 20 to 25 minutes, or until the dough is nicely browned. Crust will be soft.

Remove from the oven and immediately place the pieces of chocolate on top. Let them soften and then spread evenly over the entire surface. Sprinkle with the nuts. Cut into small squares while warm.

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Enjoy! And be sure to check out the other cookies in the cookie exchange.

Source: Bought (see review policy)