Wednesday, December 12, 2012

The Great Food Blogger Cookie Swap 2012

The Great Food Blogger Cookie Swap

I participated in the Great Food Blogger Cookie Swap again! It was just as fun as last year! If you are interested in getting notifications about next years cookie swap click here.

The first box of cookies I received was from Melissa at Melissa Likes to Eat. She sent Chocolate Covered Cherry cookies. They were delicious. They had a fudge like chocolate on top that tasted so good!

The second package I received was from Alyssa at Karma Cucina. They were Chewy White Chocolate Cherry Pecan Oatmeal cookies. They had a great taste. I loved the white chocolate and cherries. Sweet and tangy. I also received these cookies from her last year. They were just as delicious.

The last box I received were from Megan at StylishFood. They were Cashew Choco-Nut cookies. They had white chocolate chunks, coconut and cashews in them. I really liked these. I love cashews and have never had them in a cookie.

I made mocha chocolate chip shortbread cookies to send out.

Mocha Chocolate Shortbread Cookies

by Brittany Ray
Adapted from Smitten Kitchen
Ingredients (36 cookies)
  • 1 tbs. mocha powder
  • 1 tbs. hot water
  • 2 sticks unsalted butter, at room temperature
  • 2/3 cups powdered sugar
  • 1/2 tsp. pure vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup semi-sweet chocolate chips
  • powdered sugar for dusting
In a small bowl, dissolve the mocha powder in the hot water and set aside.
Using a stand mixer with a paddle attachment, beat the butter and powdered sugar together on medium speed until mixture is smooth.
Beat in vanilla and mocha then reduce the mixer speed to low and add flour. Mix only until it disappears into the dough.
Fold in chocolate chips with a spatula. Do not work dough much.
Put dough into a gallon zip lock bag. Leave top open, using a rolling pin roll out dough. Flip bag occasionally to even out dough.
Refrigerate dough until chilled and stiff, approximately 1 hour or more.
Preheat oven to 325 degrees.
Cut dough out of bag. Cut dough into 1 1/2 inch squares. Place on baking sheets lined with silicone mats.
Prick each square twice with a fork.
Bake for 18 - 20 minutes. Turning cooking sheet halfway through.
Cookies will be pale. Transfer to cooling rack. Dust with powdered sugar while cookies are still hot. Let cool to room temperature before serving.
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  1. Hooray for cookies!! I love the cookie swap :)

    Those shortbread cookies you made look gorgeous! And your packaging is super cute!

    1. Me too, I already can't wait until next year!



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