Let’s make cookies!
This is an especially fun post because it’s written as part of The Great Food Blogger Cookie Swap (organized by the wonderful Love & Olive Oil and The Little Kitchen). The deal was this: each participating food blogger receives the names of three other food bloggers. You make some scrumptious cookies, mail a dozen of ‘em off to each of your assigned bloggers, and in return, you receive three packages of ahhhmazing homemade cookies from other bloggers. It’s Secret Santa-style, so you don’t know who’s sending you cookies until they arrive on your doorstep. I sent these triple chocolate (!!!) peppermint thumbprint cookies to Erin at Dinners, Dishes, and Desserts, Victoria at Love Laugh Cook, and Dani of The Adventure Bite.
On my end, I received some amazing Salted Chocolate Pistachio Cookies from Annalise at Completely Delicious, a batch of Toffee Butter Cookies with Chocolate from the wonderful Melissa at Bless This Mess, and a scrumptious tin of Cranberry Shortbread Cookies from Julie of Julie Bakes! If anyone needs me, I’ll be donning my fat pants and baking my own batches of these ladies’ incredible cookies now that we’ve all posted our recipes.
Aside from being fun (and, um, delicious) the Cookie Swap is also a fundraiser: the Cookie Swap team has partnered with Cookies for Kids’ Cancer, an amazing non-profit that provides research support to help fight pediatric cancer. All proceeds from this Cookie Swap go to help them further their mission. So far, we’ve raised over $12,000! Each participating blogger made a personal donation, and our incredible sponsors (that’d be OXO, Dixie Crystals, Brownie Brittle, and California Olive Ranch) matched those donations dollar for dollar. You can make your own donation to the organization here, or – if you’re craving some tasty mail of your own – order a package of their gourmet cookies to help support their work!
AND NOW. Let me tell you about THESE cookies. These cookies with chocolate, and then MORE chocolate, and then some peppermint, and then (duh) even MORE chocolate. Also, I rolled them in powdered sugar. It’s Christmastime! Salads are for January.
I used semi-sweet chocolate for the centers of these cookies, and dark chocolate for the drizzle, so despite the insane amount of candy involved they aren’t overwhelmingly sweet. If you like to keep things on the sweeter side, you could substitute milk chocolate for the semi-sweet.
Also, I found this super-festive candy-cane-y string at Target when I was shopping for wrapping supplies for my cookie swap cookies. And then almost immediately after that, I read some article about “the most terrible annoying cliché things food bloggers do in their pictures,” which included tying things up with string. Which obviously, in Jessie world, translated to “OH, I AM SO GOING TO TIE THESE COOKIES UP WITH STRING.” So there you have it.
To sum up: The Great Food Blogger Cookie Swap was so much fun – thanks to Lindsay and Julie for organizing, and thanks to the ladies who sent me such amazing cookies! Check out Cookies for Kids’ Cancer and make your own donation (or order some cookies!) this holiday season. Also, make these cookies! [read more…]