This year, I had the most wonderful opportunity to participate in the 2nd annual Great Food Blogger Cookie Swap. I was the lucky recipient of a box of absolutely addictive cinnamon swirl cookies from Dana over at Hot Pink Apron. I also received 2 boxes of chocolate chip “World Peace” cookies (from two different bloggers, and one huge coincidence!) IF YOU SENT THESE TO ME, PLEASE CONTACT ME! I’d like to link to you on my blog, and I’ve somehow lost the folder that I had put your letters/contact info into!
So when this whole swap started, I felt as though the pressure was on for me – make something amazing that I haven’t yet blogged? Generally, if I’ve made something amazing in the past, it’s been blogged in a Montreal Minute. Except for one thing – my Cinnadoodles! Vanilla-almond cookies coated in cinnamon sugar. You read that correctly. Vanilla. Almond. Cinnamon. Go ahead, wipe the drool off your chin. This is some seriously good stuff. The main reason that I haven’t yet blogged these addictive little buggers is simply ’cause they haven’t lasted more than 24 hours in my apartment! I actually had to package and hide the boxes that I was sending away in fear that they’d be gobbled up before I awoke the next morning.
A little note that I discovered while baking for the challenge: this recipe does NOT multiply well. I’ve made it countless times, and it’s always worked for me, but the first attempt at tripling it, was the biggest baking flop I’ve had in a long time. So please, go and make these, they are delicious and cute and perfect with tea or all on their own. But don’t alter the measurements. (Oh, but if you must, triple all of the ingredients, except the flour – use 2.25 cups.)
Oh, and did I mention how they’re oh-so-seasonally appropriate with their super sparkly crispy outsides and ooey gooey almondy insides? Well they are. Which also makes them the perfect gift. I truly hope that my three recipients appreciated them as much as I enjoyed mine!
an original recipe by allison sklar
what you’ll need
1/2 cup olive oil
3/4 cup sugar
1 tbsp vanilla extract
1 tsp almond extract
1/2 tsp baking powder
1 1/4 cups flour
1 tsp cinnamon
1/2 tsp coarse ground sea salt
For the coating: 1/4 cup semi-coarse ground sugar mixed with 1/4 cup ground cinnamon
how to do it
Preheat oven to 400F. Combine oil, sugar and egg. Using electric mixer, beat until light in colour. Add extracts, mixing well. In seperate bowl, combine dry ingredients. Slowly fold in flour mixture into sugar and oil mixture. Dough will be very sticky. Refrigerate mixtue for about an hour, or overnight. Once it is cold, form into walnut-size balls and roll generously in sugar coating.
Place the cookies a few inches apart on a parchment-lined cookie sheet. Bake 8 minutes. Cool on pan for 1 minute, then transfer to cooling rack.