By Guest Blogger, Jacqui Scoggin
Introducing our newest guest blogger, Jacqui Scoggin! Jacqui lives in the beautiful Pacific NW with her husband, Scott. She writes her own food blog, So Good & Tasty featuring vegetarian meals with a focus on fresh, whole, seasonal foods. Aside from cooking, Jacqui spends her time with her husband, the outdoors and their business, Slide Sideways. Jacqui and Scott silk screen posters, tea towels, zipper pouches and cards. Be sure to take a look through their Etsy shop! And now read on for her delicious cookie recipe…
Cookies are one of my favorite homemade treats to bake. There are endless versions and their small, packable size makes them really great gifts. I know the holiday season is when people most seem to be giving and receiving cookies, but I say cookies should be given any time of the year!
I love to find and collect vintage fabrics and napkins. At some point I always need to go through and give away some of my stock pile. So I thought, why not package up some cookies inside pretty little napkin size pieces of fabric to give to my friends and family as a just because gift. Color coordinated or not, they all look so sweet sitting next to each other. Plan the colors around your event or for the holidays find plaids and candy cane stripes. I love this idea because there is little waste and the receivers are getting two gifts in one!
• 1 1/2 cups white whole wheat flour or all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 1/4 cup plus 2 tablespoons cane sugar or granulated
• 3/4 teaspoon finely grated fresh orange zest
• 1/2 cup shelled pistachios, roughly chopped
• 1/3 cup dried cranberries
• 1 large egg, lightly beaten
• 1/4 cup decorative sugar (preferably coarse)
Sift together the flour and salt in a bowl. Set aside.
Beat together butter, sugar, and zest in a large bowl until pale and fluffy.
Stir in the flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces.
Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill in the fridge, wrapped in plastic wrap, until very firm, at least 2 hours or over night.
Preheat oven to 350°F. Grease or line baking sheets with parchment paper.
Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on prepared baking sheets.
Bake cookies until edges are pale golden, 15 to 18 minutes total. Transfer cookies from pan to racks and cool completely.
Store cookies in an airtight container for up to 5 days. The dough can be wrapped in plastic and foil and placed in the freezer for 1 month. Thaw dough in the fridge until it’s soft enough to slice.
Adapted from Gourmet
Packaging: Once the cookies have cooled, pack them up in small zip lock bags or small sheets of plastic wrap. Place in the center of your fabric, gather 2 opposite ends together, then the other 2 ends. Hold them in place while making sure your cookies are covered completely and won’t fall out. Tie your tags around the ends where they are gathered, you may need a partner to help you hold them together, and you’re finished. You can go even further by adding a personalized gift tag with the receivers name on it or tying on some ribbon.
- Scallop Heart Hang Tags • I chose the “Library” style in Lime/Gold.