It’s time for me to share our annual entry into the Great Food Blogger Cookie Swap of 2014!! This is my second year participating and let me say getting 3 dozen cookies in the mail at the beginning of december is something I’m starting to look forward to. You might be wondering what the Great Food Blogger Cookie Swap is…..it’s exactly what it says. Food bloggers from all over sign up and get matched with other bloggers. Easy peasy, right?
This year was a struggle as my dad’s having major health issues. That’s why its been quiet around here the past few months. Even though I love to bake and cook, I haven’t been doing much of either if it isn’t an old standby recipe we already love. These sugar cookies fit that bill. They’re a slight tweak to the recipe my mom’s been making since I was a child. I think swapping some oatmeal flour for regular flour really makes these cookies taste more like shortbread than a sugar cookie, but you be the judge! It’s still a bit of a tradition to throw in a weird shape or two during the holidays. There is always a staged outcry in horror but truly the weird ones are the best. So, we went with tiny elephants and hippos; we were playing it safe not wanting to send anything too ridiculous to strangers. I mean, not everyone wants to eat a bikini in the midst of December.
Oatmeal Sugar Cookies
1 cup oatmeal flour (I pulse rolled oats in a blender, food processor or coffee grinder till they resemble flour)
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, unsalted
2 eggs
1 cup sugar
1 teaspoon vanilla
In a large bowl, whisk together all dry ingredients except sugar. Cut butter into this mixture using a pastry cutter, until mixture resembles coarse meal.
Beat eggs with sugar and vanilla in a small bowl. Add to flour mixture and stir, mixing with hands until dough forms a ball. Form into 2 flat discs, wrap with plastic wrap and chill until firm.
Remove from fridge and roll to 1/4-inch thick on a floured counter. Cut cookies out with flour dipped cookie cutters. Try to arrange your cutters for maximum usage before actually cutting out. Place cookies on silicone lined baking sheets. Bake at 375 degrees for 5-6 minutes or until the edges are golden brown. Cool on sheet for 2 minutes before moving to wire rack and cooling completely.
