This year I participated in the The Great Food Blogger Cookie Swap of 2012. The cookie swap not only gave food bloggers a chance to give and receive cookies, but it also raised money for the Cookies for Kids Cancer organization. Each food blogger paid an entry fee and agreed to send a dozen cookies to three different cookie swap matches. The whole event was organized by Julie @ The Little Kitchen and Lindsay @ Love and Olive Oil. I cannot write enough good things about this extremely organized event. Lindsay and Julie had all their cookies in a row, providing timely information, matches and even tips on how to properly pack your cookies for travel to their new home.
The rules are simple. Make a dozen cookies for each of your three matches and ship them before December 5th. The cookies need to be one that you (the blogger) has never posted before. After sending the cookies all you need to do is watch your mailbox for 3 dozen cookies to arrive on your doorstep. And last, prepare a blog post with the cookie recipe ready to go live on December 12th. How simple is that?
For my cookie I decided on a simple (or simply delicious) Raspberry Almond Shortbread Thumbprint. I kept my fingers crossed that they would travel well, and took extra care in packaging them for shipment.
Before I shipped them off to their new homes in Texas, Washington and California, I took a few photos to remember them by :)
It was hard to part with them at first, but I new they would be happy with their new families and I would, in return, receive cookies of my own. A perfect match indeed!
Lindsay and Julie even provided PDF files to download so you can print stickers and mailing labels. These girls are wonderful!
Please be sure to visit their blogs, which are beautiful by the way, and enjoy their lovely recipes and photography. They are two very talented young ladies.
My cookies are all ready to go so I said my goodbyes :)
My food blogger matches are posting some terrific cookies and recipes so be sure to visit them at:
Here at SRFD were the happy recipients of cookies from these talented bloggers:
Thanks again to Lindsay and Julie for their dedication, vision and organization. I can't wait to hear more about the success of this year's Great Food Blogger Cookie Swap!
Raspberry Almond Shortbread Thumbprints
(adapted from a Land O Lakes Recipe)
For the dough:
1 cup Land O Lakes Butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
For the glaze:
1 cup powdered sugar
2 teaspoons water
1 1/2 teaspoons almond extract
In a large mixing bowl, combine the butter, sugar and 1/2 teaspoon almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour. Mix until well blended. Cover and refrigerate the dough for 1 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping 1/4 teaspoon jam.
Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
The best part of this cookie swap? We raised money for a wonderful charity, I've made new friends, was inspired to make some very tasty cookies and got to sample delicious cookies from all over the United States. Be sure to get on the list for the 2013 cookie swap and/or make a donation for Cookies for Kids' Cancer at fbcookieswap. Happy baking!
Thanks so much for stopping by!