For the second year in a row, we participated in the yummy Great Food Blogger Cookie Swap! For a few dollar donation (that goes to the charity Cookies for Kids’ Cancer), hundreds of bloggers participate in a blind cookie swap.
You bake your favorite cookie and ship it to three bloggers on your list. This year, I made christmas pinwheel sugar cookies and a Swedish cookie called “Martha’s Chocolate Cookie”.
The pinwheel cookies were super fun and easy. I usedThe Art of the Cookie
The next part is a bit tricky. After chilling the dough for at least 30 minutes, roll out each dough color into 1/8th inch.
Place the doughs on top of each other and use the rolling pin to flatten and stick the doughs together.
Gently roll the dough into a log.
Roll the log into loads of non-pareil sprinkles. Sprinkles make the world go round!
Refrigerate the dough and then cut into 1/4 inch pieces.
Bake for 7-12 minutes at 350F (my oven is temperamental).
When all done, enjoy with a glass of milk.
And for the even more fun part…the cookies I received! Lynsey Peek sent gingerbread cookies in a festive Christmas box.
From a blogger that I still don’t know (if this is you, please email me!), I received a hilarious “Eat more Cookies” box with cinnamon roll cookies. It’s a cinnamon roll in cookie format.
And from Natasha, oatmeal cranberry cookies.
OMG, the cookies were all so good. Nom nom nom.
Lastly, a big thanks to our sponsors: OXO, Dixie Crystals, California Olive Ranch, Brownie Brittle. To sign up as a blogger for next year, add yourself to the email list.