The annual Great Food Blogger Cookie Swap has become one of my favorite traditions. This year I was inspired by some mailing tubes at the Container Store. It was completely random, but I fell in love with gold mailing tubes, and so I knew I would be making smaller cookies that would fit in the tubes!
I still had Thanksgiving on the brain when I made these, which is how I came up with the idea to use cranberry sauce instead of the traditional jelly. I also decided to add lime to the cookie. Cranberry lime sounded like a good combination, and it worked! I used lime essential oil, and it gave just the right amount of flavor.
This year I sent my cookies to Sprinkled with Jules, First Time Foods, and Celebrating Sweets. I received delicious cookies from Simply So Good (Norwegian Pepperkaker), Fleur Delicious (Vanilla Sprinkle), and My California Kitchen (Toffee Peanut Butter(scotch) Pudding).
If you’re a food blogger, you should definitely sign up for the cookie swap. You can go get on the mailing list now, and they’ll send you a reminder next year. It’s a lot of fun, you get introduced to new blogs, and you get to help fight kids cancer. It’s a win in every way!
Cranberry Lime Thumbprints
- 2/3 c. butter
- 1/3 c. sugar
- 2 egg yolks (reserve egg whites)
- 1 tsp vanilla
- 1/2 tsp salt
- 5 drops lime essential oil
- 1 1/2 c. flour
- 1/3 c. cranberry sauce
- 1/2 c. sweetened shredded coconut
- Cream together the butter and sugar.
- Add egg yolks and vanilla, beat well.
- Add salt and flour, mix well.
- Roll dough into 1/2 inch balls.
- Dip balls into slightly beaten egg whites and then dredge in coconut.
- Press down the center of each ball with your thumb, and add 1/2 tsp. of cranberry sauce to each cookie.
- Bake at 350º for 15 minutes.