A few weeks ago I found out that Julie, The Little Kitchen, and Lindsay, Love and Olive Oil, were starting The Great Food Blogger Cookie Swap and I knew right away that I wanted to participate.

What should I bake?  I knew that it couldn’t be a delicate cookie because they had to be shipped to ??? depending on who I was matched with and I didn’t want to make something too complicated so that other folks could easily reproduce my cookie, so I decided to make the first cookie that I ever baked.

When I was young many of my friend’s mothers had the privilege of staying at home to raise the family.  My mother was one of the few that worked.  My mom didn’t have much time or inclination to bake on the weekends because she did other chores that didn’t get accomplished during the week.  She loved to iron (I didn’t inherit that trait) so I had perfectly ironed clothes, but I didn’t have batches of warm cookies along side a cold glass of milk waiting for me after school like my friends did.  I have to admit, I was very jealous of those cookies!

Thankfully, my friend’s moms were very gracious and would share their cookies…some even sent me home with little packets of sweet treats to share with my family.  Many of these recipes were handed down for generations…this is one of those heirloom recipes that I have adapted,  from one of my oldest and dearest friend’s mother, Mrs. L.

I like it because you can make these even if you don’t have a food processor or any other special pieces of kitchen equipment.  You just need a bowl, a knife, a spoon and a cookie sheet.  You don’t need a high level of baking skill either…these are tasty little treats that are simple to make and delicious to eat.

I love the idea of getting together with family and friends to swap cookies…what a variety you will have…wouldn’t that be great to do at your next Sunday Supper.

I sent one dozen Almond Crescents to Lindsay, The Little Foodie, Catherine, Munchie Musings and Stacey, Boston Sweetie…I really hope that they enjoy them.

I received one dozen Compost Cookies from Meagan,  Scarletta Bakes, Cardamom Butter Cookies with Espresso and Chocolate Drizzles from Maggie, Kitchie Coo, and Peanut Butter Surprise Cookies from Melissa, Numnoms. I can’t wait to get the recipes for their cookies.  Thanks ladies…your cookies were awesome!  Please note that I said were…yep, that’s right they are all gone!

Thank you Julie and Lindsay for arranging The Great Blogger Cookie Swap!  I’m definitely looking forward to swapping cookies again next year!  If you’re a food blogger and would like to join the fun next year, feel free to sign up by going to http://eepurl.com/hsS-Y

Make it special, make it Sunday.

Almond Crescent Cookies

Yield: 36 cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A delicious cookie that's easy to make!

Ingredients:

1 cup unsalted butter, softened
1 1/4 cups powdered sugar (1 cup of this is to roll cookies in)
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups flour
1 cup almonds, finely chopped
1 tablespoon water

Directions:

Preheat oven to 350 degrees.
Cream butter and 1/4 cup of sugar together then add vanilla extract and salt.
To that mixture, slowly add flour and water, stir well, add chopped almonds.
Form dough into 36 crescents and place on ungreased cookie sheet.
Bake for 20 minutes till slightly golden around the edges.
Remove from oven and roll and/or sprinkle the cookies as soon as you can handle them in the remaining 1 cup of powdered sugar.
Store in a tightly lidded container.

Enjoy!