So I am horribly late in posting this (so sorry to all the Great Food Blogger Cookie Swap participants) due to a month of bronchitis and exasperated asthma I have been down for the count for weeks now. I am finally feeling half way normal again and trying to catch up on everything I missed while I have been down.
Some of you may remember for last year that I participated in a food blogger cookie swap that benefits Cookie For Kids Cancer. It was so much fun and all proceeds went to such a great cause that I decided to participate again this year. Plus, who doesn’t love getting 3 dozen homemade cookies in the mail 😉 Cookies for Kids’ Cancer, is a national 501(c)3 non-profit, that is committed to raising funds for research to develop new, improved treatments for pediatric cancer, the #1 disease killer of children in the U.S. We provide inspiration and support for individuals, businesses and organizations to raise funds by hosting grassroots bake sales and other fundraising events. Here is just a glimpse into what some of the cookies looked like last year and the year before.
So you may ask, how does this cookie swap raise money? Very good question. Food bloggers can sign up by donating $4 or more to the Cookie For Kids Cancer organization via The Great Food Blogger page. Once they have received your sign up form and confirmation of your donation then you will receive 3 food bloggers’ names and addresses. Participants then send out 1 dozen of the same cookies to each participant and in return you will receive 1 dozen cookies from 3 different participants. It just that simple thanks to all the hard work done behind the scenes by Love and Olive Oil and The Little Kitchen, the founders of The Great Food Blogger Cookie Swap. Additionally, our three generous brand partners, Dixie Crystals, Land O’Lakes and OXO, will EACH be matching our donation (up to $3,000).
So for my cookie this year I wanted to try a new recipe I had been playing with on paper. White Chocolate and Cranberry cookies. I wasn’t sure what I wanted the cookie “base” to be. Did I want it to be chocolate based like a chocolate chip cookie or oatmeal and then finally I thought shortbread! I think I made a good choice with the shortbread. the cookies are butter, mosit and light with just the right amount of sweetness added from the white chocolate and cranberries. I mean look at them, how good does that look 🙂
- 2 cups (4 sticks) butter, softened
- 1 cup sugar
- 3¾ cups flour
- 1 small box White Chocolate instant pudding mix
- 2 cups white chocolate chips
- 1-1/2 cups dried cranberries
- Preheat oven to 350 degrees.
- Cream butter and sugar together in a large mixing bowl or stand mixer until light and fluffy.
- Add in flour and instant pudding and mix until combined.
- Fold in chocolate chips and cranberries.
- Roll cookies into about a 1½" ball and placeonto a parchment lined baking sheet about 2 inches apart.
- Lightly press down on cookies to slightly flatten.
- Bake at 350 degrees for 10-15 minutes or until the cookies start to slightly brown around the edges.
- Allow to cool on baking sheet for 5 minutes before moving to cooling rack.
- Cool completely and store in an airtight container.
If you are not a food blogger (or if you are and are not able to participate this year ), you can still donate…and help us make our goal for the matching donations from our brand partners. Simply click on the following link to be directed to The Great Food Blogger Cookie Swap page to Donate here.
A special thanks to this years sponsors!