The Great Food Blogger Cookie Swap

Here I am, once again participating in another great cookie swap.  Hosted by the lovely and talented Lindsay of Love & Olive Oil and Julie of The Little Kitchen.  These two ladies know how to throw a party.

How it works… you send a dozen cookies to 3 secret cookie swap participants that you have been paired with.  Meanwhile you receive a dozen cookies from 3 separate cookie swappers.  That’s a lot of cookies! This has turned out to be one of the biggest cookie exchanges ever, with nearly 22, 000 cookies shipped across the world.

Here are the cookies I made…

Cranberry & White Chocolate Maple Brown Butter Shortbread Cookies (recipe adapted from Zoe Bakes)

C & WC Maple BB Shorbread Cookies Cooling


Here’s what you’ll need:

1/2 cup (1 stick) salted butter

1/4 cup granulated sugar

1 1/4 cup sifted flour

2/3 cup maple syrup

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 tablespoons dried cranberries, very finely chopped

3/4 cup white chocolate chips

Preheat oven to 375°

Prepared in a cupcake baking dish lined with baking cups, or use a square 9 inch baking pan lined with parchment paper.  Use the middle rack in oven.

To make the brown butter:

In a small sauce pot, heat the butter on medium heat until it boils and resembles a light golden color, about 4 to 5 minutes.  Using a small wire mesh strainer, pour through the butter into a medium bowl.

To make the brown butter shortbread cookies:

In the bowl with brown butter, add the sugar and flour mixing well with a wooden spoon.  Cover and refrigerate for 10 minutes. If the dough is too cold, allow it to sit for 15 minutes so that it becomes soft and pliable again.

Using a tablespoon, scoop out the dough and place in lined the baking cups, you can use the spoon to spread and distribute evenly. (if using a square 9 inch pan distribute evenly).

Bake  for 15 minutes in cupcake pan and (20 minutes for square pan), or until the dough is a nice golden brown. Remove and allow the crust to cool on a rack while you make the cranberry maple filling.

Maple fruit topping:

In a sauce pot combine the maple syrup, salt, cranberries and vanilla, cook over medium heat until you reach a boil, continue to cook for about a minute.  Remove from heat.

Using a teaspoon, place a spoonful onto each shortbread cookie, then top with 4 to 5 white chocolate chips.  Return cookies to oven and bake for additional 8 to 10 minutes, or  until chocolate chips begin to melt.  Remove from oven and allow to cool on wire rack.  I removed the baking cups from the cupcake pan and allowed the cookies to cool in baking cup liners on a wire rack.

Cranberry & White Chocolate Maple Brown Butter Shortbread Cookies

The following lovely bloggers were my secret cookie recipients…

Erin from Erin’s Food Files

Kristen from A Healthy Balance

Erin from Currently Coveting

Happy Holidays to all of you!  I do hope you enjoyed the cookies as much as I enjoyed making them and eating them.

I received super delicious cookies from these talented ladies…

Lindsay of Love and Olive Oil, “Malted Chocolate Sammie’s”.  These cookies are absolutely divine! Thank you for pairing me with Lindsay.

Love & Oilive Oil, Malted Chocolate Sammies

Britne of Shabbott’s Healthy Habits, “Nut Horn Cookies”.  I ate one immediately upon opening.  I have been craving them every day  since my first taste…  I’m eating one right now!

Shabbott's Healthy Habits, Nut Horn Cookies

Margaret Farmer sent me “Honey Ginger Cookies”.  Obviously, I ate one right away, though with this batch I ate 5 in a row… they were really – really good.

Margaret Farmer, Honey Ginger Cookies

I had an incredibly fun time making cookies and receiving them during “The Great Food Blogger Cookie Swap”.  It’s a wonderful opportunity to meet new people, make & taste new recipes while sharing awesome #cookie love.  Wishing everyone a wonderful holiday season!

If you would  like to learn more about The Great Food Blogger Cookie Swap, check out this link.

Advertisements

7 thoughts on “The Great Food Blogger Cookie Swap

  1. This swap had such a huge response and I think it was a fantastic idea. Your cookies that you made and that you received all look wonderful. I hope to be able to participate next year.

  2. omg your cookies looks so good! maple brown butter sounds ridiculously tempting…these are going on my to-bake list!

    i’m also jealous of the cookies you received…mmmm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s