Sunrise to Sunset Bliss Box by Lemongrass Spa

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Cookie Exchange Virtual Edition

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A holiday guilty pleasure of mine is finding new recipes which is why this year I had the SWEETEST idea.

Let’s have a virtual holiday cookie exchange!

Rather than having to gather around in a dimly lit, stuffy office, we can share our best recipes with each other to try. Here’s mine to get the dough rollin'.


PS: to my gluten free followers, not all are GF so please be aware.


Gluten-Free Peanut Butter Blossoms {Dairy-Free Option}


Now for the recipes submitted by you.



Submitted by Teri B



Submitted by Sarah J

Christmas Tree Cookie Recipe 


1/2 cup softened butter
1/3 granulated sugar
3 tablespoons powdered sugar
(Cream together)

1 egg
1/2 teaspoon vanilla
1/4 - 1/2 teaspoon cake batter extract
1 1/2 cup flour
1/4 tsp salt
1 teaspoon baking powder
1/4 cup sprinkles (1/2 if you want more)
Little Debbie Christmas Trees  


Mix until combined - scoop onto tray (I use 3oz cookie scoop or bigger) this makes approx. 6 cookies.  Flatten scoop of dough.


Cut up Christmas tree cakes into 6 sections

Place one Christmas tree cake piece in center of cookie dough, fold dough up around cake and seal the edges.


Bake @ 350 for 12-15 minutes.

Once cooled decorate to your liking.  Buttercream frosting & sprinkles is my recommendation.


Submitted by Amber K



Submitted by Jerri P



Submitted by Stefanie V


Lemon Meltaway Cookies
Recipe:
INGREDIENTS
For the cookies:
* 1 cup butter softened
* ¾ cup sugar
* 1 egg large
* 1 lemon , zest of
* 2 cups flour all purpose
* ½ tsp baking powder
* ½ tsp salt
For the glaze:
* 1½ cups powdered sugar
* 2 tbsp lemon juice
* 1 tbsp heavy cream or milk
* ⅛ tsp salt
INSTRUCTIONS
* In a large bowl, cream the butter and sugar together. Then mix in the egg until well combined. Stir in lemon zest.
* Add 1/2 cup flour, baking powder, and salt to the butter mixture and stir until combined. Continue adding flour by the 1/2 cup and mixing until all 2 cups are completely combined.
* Use a small cookie scoop or tablespoon to measure dough, then roll them into balls and slightly flatten with your palm and place on a cookie sheet lined with parchment paper.
* Bake at 375˚F for 8-9 minutes or until the center is just set. The cookies will remain light in color and will not get brown. Let the cookies sit for 2 minutes, then transfer them to a cooling rack.
* Make the icing by whisking the powdered sugar with the lemon juice, salt and cream until smooth.
* Once the cookies are cool, dip the tops in the glaze by turning time upside down and gently lift them out, turn them over and return them to the cooking rack or a sheet of parchment to dry.
RECIPE NOTES:
These cookies can be stored at room temperature or in the refrigerator for up to 3-5 days after baking.




Submitted by Hannah M


Submitted by Samantha B



Submitted by Stephanie R





If you'd love to recommend a cookie recipe to get featured, email info@aprilcarnahan.info
And if you'd like a clearer copy of one of the above (I don't know why they didn't carry over correct), just email me!


If you found  new recipe or a recipe you know a friend would love, pass it along to friends or share on social, use #CocktailDiet or tag me!  Thank you!

And tag me when you create your goodies, I'd love to see what you're enjoying!


Stay in Touch


You can follow my shenanigans at www.AprilCarnahan.info
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