While we were on our epic train vacation, all our Great Food Blogger Cookie Swap packages were waiting for us on the front porch. Though I would have liked to eat them as soon as they arrived, they were still absolutely delicious a few days later. More on the wonderful bloggers who sent me cookies later this week.
This is how the cookie swap works: You bake 3 dozen cookies and send them to your three matches. Then you receive 3 dozen cookies from other bloggers. When it is all said and done, every recipe in the swap will be posted on the main website. So if you are still looking for some holiday cookie inspiration, that’s the place to go!
My contribution this year are soft butter cookies dotted with pomegranate arils. I think I could eat an entire pomegranate in one sitting. They are just delicious! If only they weren’t so difficult to extract… But these cookies are totally worth the effort. Go buy a pomegranate and see what you think!
- 1 stick butter, softened
- ¾ c, sugar
- 1 tsp. vanilla extract
- 1 egg
- 2 c. unbleached flour
- ½ tsp. baking powder
- ¼ tsp. salt
- ⅓ c. milk
- 1 c. pomegranate arils
- Preheat oven to 375 degrees.
- Cream together butter and sugar.
- Add vanilla and egg. Beat well.
- Whisk together flour, baking powder, and salt.
- Add half of the flour mixture to egg mixture and beat for a moment.
- Add the milk and beat for a moment.
- Add the rest of the flour mixture and beat well.
- Stir in the pomegranate arils.
- Drop by tablespoons onto a baking sheet.
- Bake for 12-15 minutes.
- Allow to cool on a wire rack.