The most wonderful time of the year is upon us. That’s right, it’s time for the Great Food Blogger Cookie Swap (#fbcookieswap) 2014! I can’t believe it’s already the 4th edition of this amazing Secret-Santa style trade. The tastiest, sweetest gift exchange I’ve ever been a part of, the fbcookieswap is this awesome idea where food bloggers send each other cookies through the mail. Organized and facilitated by the brains behind Love and Olive Oil and The Little Kitchn, the swap brings together over 500 talented foodies each year to share love and joy through cookies. Added bonus – it’s all for charity! To learn more, visit http://www.fbcookieswap.com, or search the hashtag #fbcookieswap on twitter or instagram.
Happy baking, and happy holidays!
Simple Shortbread with Cardamom and Anise
adapted from Châtelaine magazine, December 2014
1.5 cups unsalted butter, at room temperature
3/4 cup granulated sugar
3 cups all purpose flour
3 tsp ground anise seed
3 tsp ground cardamom
Salted cinnamon sugar: 1/2 cup sugar, 2 tbsp cinnamon & a pinch of salt, for dusting
Mix together dusting ingredients and set aside.
Using paddle attachment, cream butter and sugar in mixing bowl until light and fluffy.
Stop the mixer and add in flour, salt and spices.
Mix on low speed just until blended. (Do not overmix!)
Form dough into a ball and chill for 30 mins.
Preheat oven to 350F.
Line a few baking trays with parchment paper.
Roll dough out onto floured surface and cut into desired shapes.
Sprinkle with salted cinnamon sugar.
Place cookies onto lined baking sheets and bake in preheated oven, 10 minutes or until very lightly golden. Let cookies cool on cooling rack before eating!