Cookie Exchange - Cardamom Spiced Cookie

Again this year, the Savour Sisters registered to be a part of the Great Food Blogger Cookie Swap. It brings together an international group food bloggers to participate in a massive cookie exchange. This year we are again excited to be partnering with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. Each participant makes a donation in addition to their cookie contribution. In total, this swap raised over thirteen thosand dollars! A huge thank you goes to Lindsay from Love and Olive Oil, and Julie from The Little Kitchen for all their hard work in organizing this great event. I would also like to thank the fantastic bloggers that sent cookies to us, check them out:

Not Crocker - Vancouver, BC
Gastronomical Sovereignty - Toronto, ON
Peanut Butter and Onion - Limoges, ON

This was the cookie that we shipped this year.

Cardamom Spice Cookie - Inspired by Martha Stewart

Ingredients:
6 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon salt
1 1/2 tablespoon ground cardamom
1 1/4 teaspoon ground allspice
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cloves
1 cup butter, softened
1 cup dark-brown sugar
1/2 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
1/4 cup whipping cream
1 large egg
2 teaspoons pure vanilla extract

Directions:

1. In a large bowl mix together flour, baking soda, salt, cardamom, allspice, pepper and clover

2. In a separate large bowl cream butter.

3. In a saucepan, bring brown and white sugar, corn syrup and water to a boil stirring until the sugar is dissolved. Pour the sugar mixture over the butter and mix until well combined and slightly cooled, then add cream, egg and vanilla.

4. Add the flour mixture to the batter until just combined.

5. Divide the dough into thirds and wrap in plastic wrap. Refrigerate overnight.

6. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.

7. Take one of the disks out of the fridge and let soften for 15-30 minutes.

8. Roll the dough out to 1/8" thickness, and cut with cookie cutters or make circles with a straight edged glass.

9. Place the cookies on the parchment and bake for 10-12 minutes until edges are lightly browned.

10. Transfer to wire racks to cool fully, store in an airtight container.

Makes many!!!