Monday, December 15, 2014

Pudding Sugar Cookies


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Today is the Food Blogger Cookie Swap reveal day!  As you look around others blogs today you will see lots and lots of cookies!  This is the first year I have participated in the Cookie Swap.

My partner for this years cookie swap was Alice from A Mama, Baby & Shar-pei in the Kitchen

My surprises from Alice were: Peanut Butter Snickerdoodles, Eggnog Biscotti and Chocolate Espresso Truffles.  Be sure to visit Alice's blog at  to get her recipe for Peanut Butter Snickerdoodles.  Everything was awesome!

Alice also sent along this cup cozy that she made for me...... it is adorable!  It was nice to have on my cup this week as I have been drinking a lot of hot beverages with this bug that has seem to taken up residence in my house.  Hopefully it decides to leave pretty soon!

This is the 4th Annual Great Food Blogger Cookie Swap hosted by Love & Olive Oil and The Little Kitchen. 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, which claims the lives of more children in the US than any other disease.
Great Cookie Swap 2014
Each blogger donated to COOKIES FOR KIDS’ CANCER AND our brand partners { OXO – Dixie Crystals – California Olive Ranch – Sheila G’s Brownie Brittle} will match our donation to COOKIES FOR KIDS’ CANCER, dollar for dollar (up to $3000)!  So we get to eat yummy cookies, you get awesome recipes, and the kid’s get much needed money for research.  It’s a win win for everyone!!
The only changes I made to this recipe is the different combinations of sprinkles and decorations on the cookies.  The recipe says to roll the cookies in sugar and flatten with the bottom of a glass.  I divided my recipe up in 4ths and decorated each 4th a little different. This is nice for when you are making up a cookie platter as it looks like you have 4 different recipes.  I rolled some in sugar and flattened them with a glass.  I rolled some in cinnamon sugar (made them like snickerdoodles) and flattened them with a glass.  I rolled some in sugar and did not flatten them, after they came out of the oven I topped them with a Hershey Kiss.  Then the remaining I rolled them in cinnamon sugar and did not flatten them, after they came out of the oven I topped them with a pecan half.
Pudding Sugar Cookies
adapted from Taste of Home Cookies, 
Sharon Reed, Catlin, IL

1 C butter, softened
1 C canola oil
1 C sugar
1 C confectioners sugar
2 eggs
1 t vanilla
1 package (3.4 oz) instant white chocolate pudding
4 C flour
1 t cream of tarter
1 t baking soda

In a large bowl, cream the butter, oil and sugars until light and fluffy.  Beat in eggs, vanilla and dry pudding mix.  Combine the flour, cream of tarter and baking soda.  Gradually add to the creamed mixture and mix well.

Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet.  Flatten with a glass dipped in sugar.

Bake 350 degrees for 12-15 minutes or until lightly browned.  Remove to wire racks.