Last year around this time, I started seeing all of these references to The Great Food Blogger Cookie Swap, on Twitter, Facebook and all over the blogs I love to read. I was quite literally left thinking “huh, what did I miss?”. Because clearly I missed something big and I felt…left out. Mind you, I was REALLY struggling last December to stay on top of the blog and the multitude of birthdays and holiday celebrations that make up this month for us, so it isn’t any wonder I had my head down, focusing on just making it through. Want to know how many birthdays I face in the month of December? My daughter, my father, my husband, my brother, both of my husband’s siblings and both of my husband’s siblings’ spouses. Want to know how I told my husband we were pregnant with our second child? All I said was “December is about to get even more expensive for us”. He knew exactly what I meant the minute the words were out of my mouth. That is December in my house. And it makes me crazy.
But this year I’ve vowed to be more zen about it all, and it does seem to be making a difference. So when The Great Food Blogger Cookie Swap came up again, I was paying attention and I hopped on that train. And I am so glad I did! How fun is it to take part in a huge cookie swap and light upon even more great food bloggers, all while enjoying their homemade treats??? In case you’ve never heard of it, this is how it works…each blogger must make 3 dozen cookies and send one dozen to each of the three assigned “matches”. Then everyone posts on the same day, revealing their recipe to their readers. This year, each blogger also had to donate $4 to Cookies for Kids’ Cancer. And OXO very kindly matched the donations dollar for dollar, up to $100,000! You have to admit, this was a win-win all around. Cookies, bloggers and raising money for a good cause.
Remember those ubiquitous tins of butter cookies that made the rounds around the holidays when you were growing up? Okay, so maybe it was just me, but those things appeared every Christmas and the cookies were, to be frank, kind of meh. The tins were huge and there were tons of cookies, so they lasted for days and days, but the plain cookies lost their appeal rather quickly. What a shame. Think about it…butter cookies. BUTTER COOKIES. Butter and cookies. How could they not be good? Well, for this cookie swap, I decided to take back butter cookies and make them delicious again. No more blah butter cookies in the shapes of windmills and circles and pretzels. These are buttery and sweet, and full of cranberry and ginger. And better yet, they are gluten-free and low carb.
I sincerely hope my Cookie Swap matches enjoyed them. I did receive one lovely email from someone who said that her boyfriend had just been diagnosed with Celiac disease and that receiving gluten free cookies was such a great surprise. That worked out well!
Low carb butter Cookies chock full of sugar-free dried cranberries and sugar-free crystallized ginger. Perfect as a holiday treat or anytime!
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, baking powder and salt.
In a large bowl, beat butter with Swerve until light and fluffy, about 2 minutes. Beat in egg, then beat in almond flour mixture until well combined.
- Stir in chopped cranberries and ginger.
- Form into ¾ inch balls and place 1 inch apart on prepared cookie sheet (You may find you need two sheets, depending on size).
- Take a flat-bottomed glass and cover with parchment paper. Secure parchment with a rubber band. Press cookies to ¼ inch thick.
- Bake 11 to 13 minutes, or until edges are beginning to brown. Remove from oven and let cool on pan 5 minutes, then carefully transfer to a wire rack to cool completely.
Serves 16. Each serving has 4.8 g of carbs and 2 g of fiber. Total NET CARBS = 2.8 g.