I feel extremely privileged that I was able to participate in the Great American Cookie Swap this year. As someone who loves cookies and loves mail, this was a swap made in heaven! For my cookies I made Orange Shortbread with Chocolate Drizzle. My only worry with these cookies was that they might crumble because they’re so delicate. I’m hoping that they survived the journey! I sent my cookies to some bloggers in Oregon and Texas. The cookies I received came from Maine, New York City, and Florida!
The cookie swap wasn’t just a chance to pig out on delicious treats, it was also a fundraiser for Cookies for Kids’ Cancer. Each blogger donated $4 as their entry fee, and OXO cooking tools matched the donations. If you’re looking to do a little good next Christmas, you should definitely try this. It was so much fun, and I got to know a bunch of new to me bloggers.
If you want to get to know some great new food bloggers, check out these ladies:
If you’d like to participate in next year’s swap fill out this form, and you’ll be kept up to date on all the details!
Orange Shortbread with Chocolate Drizzle
- 3/4 c. butter, softened
- 1/3 c. icing sugar
- 1 tsp. grated orange zest
- 2 Tbsp. orange juice
- 1 1/4 c. flour
- 1/2 c. cornstarch
- 1/2 c. chocolate chips
- Cream butter and sugar.
- Mix in orange zest and juice.
- Add flour and cornstarch and mix thoroughly.
- Divide dough in half, and shape each half into a 1″ log.
- Wrap in plastic wrap and refrigerate for at least an hour.
- When ready to bake, use a sharp knife to slice rolls into 1/4″ slices.
- Bake on an ungreased cookie sheet in a 350º oven for 8-10 minutes.
- While cookies are cooling, melt chocolate.
- Use a fork to drizzle chocolate over cookies. Wait for chocolate to harden.