This post is brought to you by the first annual Great Food Blogger Cookie Swap!
When I heard about the swap through Sweet Tooth Sweet Life, I immediately knew that I had to participate. What’s not to love about baking cookies to share with food bloggers across the country?
Hosted by Lindsay at Love and Olive Oil, and Julie at The Little Kitchen, the cookie swap was super easy: Bake three dozen cookies. Send one dozen each to three total bloggers. Receive three dozen cookies (heck yeah!). Blog with my recipe today. Awesome!
My cookie ‘matches’ are the following lovely lady bloggers:
Jackie at La Casa de Sweets
Val at Tofu Surprise
Erin Martin at ealexsism_eats
For these ladies, I whipped up a batch of one of my family’s favorite recipes: Chocolate Cherry Nuggets.
My Dad first found the recipe for these in the Milwaukee Sentinel back in the 80s, and has been making them ever since. This recipe is based on his, and also this similar recipe from We Energies which was published in an employee recipe book. The directions on this recipe are absolutely precious – “Using your hands, nature’s free source of energy, mix chocolate chips, pecans, and cherries.” I modified my recipe to include butter (my Dad’s version recommended margarine sticks, ew), Bourbon vanilla and one full cup of pecans. Enjoy!
Chocolate Cherry Nuggets
Yield: 48 cookies
– 2 cups unsalted butter (4 sticks), room temperature
– 2 cups powdered sugar
– 2 teaspoons Bourbon vanilla (regular will do)
– 1/2 teaspoon salt
– 4 1/2 cups unbleached flour
– 1 12-oz package mini chocolate chips (semi-sweet)
– 1 cup chopped pecans
– 1 cup maraschino cherries(10oz jar), drained and chopped
Prep: Preheat oven to 350° and line cookie sheets with parchment paper.
In a large bowl or stand mixer, cream butter. Mix in powdered sugar, one cup at a time. Beat in vanilla and salt. Gradually add flour, mixing until well blended (this will yield a VERY stiff dough). Using your hands, mix in the chocolate chips, pecans, and cherries. Stop, hammer time.
Make sure to try at least one or more spoonfuls of dough, as this is safe to eat raw and the dough is positively wonderful.
Using a small cookie scoop or gelato scoop, drop cookies onto the parchment paper covered cookie sheets. Bake at 350° for 15 minutes. Prepare to burn your tounge because you won’t want to wait for them to cool before eating!
Once cooled, I packed the cookies in some cute polar bear jars, each rolled in 6 feet of bubble wrap, and sent the packages on their merry way. I hope that Jackie, Val and Erin enjoy these cookies. Cheers, ladies!
You do the talking: Does your family have a favorite holiday cookie recipe? In addition to these chocolate cherry nuggets, we have a favorite roll-out cookie recipe (which we decorate together), and always love peanut butter blossoms.