I smell cookies in the air. It's that time of year for baking up all sorts of cookies and there is nothing like a home baked cookie. Welcome to the Cooking Light Virtual Supper Club's December theme of Cookie Exchange. Five bloggers come together once a month to present a themed supper club menu. I love baking so I was excited about this month's theme (but honestly I get excited about every month's theme). I wasn't sure how cookies would be "light". Most of Cooking Light's cookie recipes use less sugar, butter and eggs than a full fat cookie. All the things you think should be in a cookie. So, was I a little skeptical?....yes!
I chose a Slice and Bake Cookie called Raspberry Strippers. They were rated 5 stars (Outstanding) on Myrecipes.com. Well, I have to say, we rated these cookies Outstanding as well. These were fun cookies to make. The cookie was tender and the combination of the raspberry filling with the glaze on top made it really special. Within 15 minutes of my husband coming home from work, he had already eaten 4 of them (that's ok since they are low fat, right?). They lasted less than 2 days in the house. I guess that means I have to make another batch. These are perfect for a cookie exchange party because they are pretty and everyone will think you are an amazing baker. Little secret....they are easy to make.
See what the other Virtual Supper Club members brought. We got to "exchange" some really good cookies. Also, read about us on Cooking Light's blog, Test Kitchen Secrets.
Shelby from The Life and Loves of Grumpy's Honeybunch - Chocolate Hazelnut Thumbprints
Aggie from Aggie's Kitchen - Peppermint Patties
Val from More Than Burnt Toast - Orange Walnut Tassies
Helene from La Cuisine d' Helene - Maple Date Bars
Jamie from Mom's Cooking Club - Raspberry Strippers
Did you know that today, December 4th is National Cookie Day. Celebrate this time of year by baking and sharing home baked cookies. Not only will you carry on traditions and create memories but you will put a smile on the recipient's face.
See some more pictures below on the baking of my cookie. Note: the only change I made to the cookie recipe was to use an entire egg instead of just the egg white. I think using the whole egg made the cookie tender and moist without adding that much more to the fat content.
Divide the cookie dough into 2 equal parts
Roll each dough ball into 12 inch logs
Place dough logs on cookie sheet and take a wooden spoon handle or your fingers to make an indentation down the length of the dough.