Round 2 of The Great Food Blogger Cookie Swap! The Cookie Swap is hosted by Love and Olive Oil and The Little Kitchen and builds community, bakes up a storm, and raises thousands of dollars for Cookies for Kid’s Cancer. This year, 566 bloggers participated and raised over $12,000!
Last year, I made my favorite cookie ever, Pecan Tassies, for the cookie swap. This year, I tried my hand at shortbread for the first time, but still managed to incorporate pecans into the recipe, without noticing that this may be becoming a trend. I guess I like pecans in holiday things.
My matches this year were:
Heather @ Castle Walk Kitchen (I love her mission to improve school food and teach kids about healthy eating! That’s part of my day job, too, and I love fellow idealists in public health and wellness. Heather also teaches cooking classes- how cool is that?!)
Allison @ Celebrating Sweets (a concept I can definitely get behind☺)
Wendy @ The Monday Box (Wendy shares recipes that ship well in care packages. She sends yummy packages to those in the military service; what a sweet concept!)
I hope each of you enjoyed these cookies. Any feedback–good, bad, or yummy–is welcome!
This year I received 3 batches of cookies in the mail:
Brown Butter Toffee Chocolate Chip Cookies from Jules @ Sprinkled with Jules – These cookies were heavenly; soft, nutty from the brown butter, and filled with toffee and chocolate chips, flavors that worked well together. Jules has a great blog that also just passed the 1 year anniversary (or birthday?)!
Norwegian Pepperkake Cookies from Janet @ Simply So Good – These cookies are adorable; small and cute and spicy like gingerbread, and perfect with a cup of afternoon tea. I definitely want to try my hand at making these. Janet has some great recipes on her blog, and she’s a fellow runner!
Raspberry Lime Thumbprint Cookies from Sarah @ Frankly Entertaining – These cookies were great flavor-wise; the lime worked well with the raspberry jam and helped these cookies from being overly sweet. They were made with coconut flakes, which made for a crumbly consistency. Sarah has a whole section on her blog of cookbook reviews. I can’t wait to check them out.
Check their blogs for the recipes!
I loved participating in the cookie swap again, because I’ve been able to meet new blogger friends and expand my list of blogs to read (and you can’t beat packages of cookies delivered to your door ☺). If you’re a blogger, consider signing up for next year’s cookie swap.
Toffee Pecan Shortbread Cookies Dipped in Dark Chocolate
Prep Time: 4 hours, 30 minutes
Cook Time: 12 minutes
Total Time: 4 hours, 42 minutes
Yield: 3 dozen cookies
- 1 1/4 cups all-purpose flour
- 3/4 cup corn starch
- a pinch of salt
- 1 cup butter, room temperature
- 1/3 cup powdered sugar
- 1/2 cup toffee bits
- 1/3 cup chopped pecans
- 1 1/2 cups dark chocolate chips, for dipping
- In a small bowl sift together the flour, corn starch, and salt.
- In the bowl of a stand mixer, or a large bowl if using a hand mixer, place the softened butter and whisk on high until creamy.
- Add in the powered sugar to the butter and continue whisking until it is blended.
- If using a stand mixer, change the whisk attachment to the paddle attachment. Slowly add in the flour mixture to the butter mixture, until it is fully incorporated.
- Mix in the toffee bits and pecans by hand, using a spatula.
- Shape the cookie dough into two 6″ logs (your choice of round or squared edges), and wrap in parchment paper or waxed paper. Freeze for an hour, or refrigerate for 4 hours.
- Preheat oven to 350*F.
- Remove the cookie dough from the freezer or fridge, and unwrap. Cut the logs into thin slices, using a large chef’s knife to help cut evenly. Another trick to (try to) cut evenly, cut each piece in half, and half again and again, until you get a single slice.
- Place each cookie slice onto a cookie sheet lined with parchment paper. Leave about 1” of space between slices.
- Bake at 350*F for 12 minutes, or until the edges start to brown.
- Remove from oven and transfer cookies to a wire rack to cool.
- While the cookies are cooling, place the dark chocolate chips in a small bowl and melt them in the microwave. Melt on high in 10-15 second intervals to prevent them from scorching. Mix the chocolate between intervals to help smooth it out.
- Dip each cookie into the chocolate and place on parchment or waxed paper to set for a few minutes.