Today, like 476 other bloggers, I’m posting my recipe for the Great Food Blogger Cookie Swap. In it’s 5th year, this swap, organized by Lindsay and Julie, is a fundraiser for Children’s Cancer. The premise is simple, but I can imagine the behind-the-scenes logistics can be a nightmare, with so many participants. Each blogger is provided with 3 other bloggers’ name and address. Each blogger makes a new (to their blog) cookie recipe and mails a dozen of the cookies to the three bloggers they were assigned. What fun to get all those cookies in the mail – do we every get over the thrill of a package in the mail?! I know I don’t.
The sponsors of the swap are OXO, Dixie Crystals and Land O’Lakes, who also contribute to the cause….. and OXO sent their 7 piece liquid measuring set to all participants – what a great idea! I’ve already used them several times. Not to be outdone, Dixie Crystals sent us a silicone baking sheet- score!
Since they have to be mailed, choosing which cookie to bake for the swap is always a dilemma. This year I originally decided to go traditional and make gingerbread cookies. I baked them and stored them in an airtight container. The next day I made the frosting and discovered two things– – 1)the cookies were already hard after one day and 2) my cookie decorating skills need vast improvement. A five year old would have done a better job. So, on to plan B!
For the last few years I have hosted a cookie swap. Because some of us are foodies we do try to do some fairly complicated cookies. But two years ago, my sister-in-law made these wonderful peanut butter cookies with the Hershey’s kiss on top. Nothing crazy, just a good classic cookie. Well they were everyone’s favorite! So those became Plan B – Peanut Butter Kiss Cookies. But, honestly, these are so tasty I should have baked them in the first place!!
To make them, you make a cookie dough, roll the dough into balls, roll the balls in sugar and bake – then, as soon as they come out of the oven top the cookie with a Hershey’s kiss. The recipe says the yield is 24-30 cookies, but I made just over 36 – enough for my bloggers and a few to taste (yes, a dirty job, but someone has to do it!).
….and I must say – make sure you’ve got milk in the house because it’s the perfect match for these cookies!!
To pack them, I bought some plastic containers from the Dollar store and lined them with parchment paper. I placed wax paper between the cookie layers and added a pack of festive napkins as a surprise. I then packed the cookie box into a mailing box surrounded with bubble wrap and wrapped the box with brown paper. Fingers crossed!! I was thankful to hear that they made it to their destinations, without too much injury.
Oh – and what did I get?
Peanut M&M Holiday Cookies from @Reniaeats, Browned Butter Slated Caramel Mocha Cookies from Fantastical Sharing and Thin Mints from (I lost the name!!, sorry) They were all delicious – thanks ladies!!