Sometimes it’s hard to get into the swing of Christmas – there’s so much to do, so much going on, that it seems like the whole season just swoops on by before I’m ready! But one thing I have managed to get done this year, at least, was one good cookie swap.
The Great Food Blogger Cookie Swap, that is! This was a fun event dreamed up by Lindsay of Love and Olive Oil, and Julie of The Little Kitchen. With their hard work and amazing organizational skills, they coordinated over 22,000 cookies getting sent around the world as part of this swap! Thanks to both of them for putting together this opportunity for me to participate in a cookie swap, even though most of my close friends are in another state. If you would like to be notified when they do this again next year, go to this page to sign up.
So, each of us were to make 3 dozen cookies of one recipe, then send 1 dozen to each of 3 bloggers, whose contact info we received from Julie and Lindsay. In return, we would receive 3 dozen cookies different cookies. Then, we will all post our recipes on the appointed day (today). A great way to stock up on delicious goodies for the holiday season AND get some yummy new recipes.
I had planned to take pictures of the cookies I received to put up here, but alas, they were gone so fast, no pictures got taken (my boyfriend, the King of Sweet Teeth, was in hog heaven with all those cookies around). Somehow, a picture of the empty containers wouldn’t quite have the same impact. Thank you to Lauren of West Coast Girl, East Coast Life for some seriously delicious Eggnog Snickerdoodle cookies. Can’t wait for that recipe to get posted! And also many thanks to Anh-Chi of Foodie Next Door for the yummy ginger snaps!
I agonized for a long time about what kind of cookies to send. My first couple of thoughts were, of course, recipes I’ve made for friends that were popular. But they weren’t really appropriate for shipping. Finally, I settled on these toffee bars. Beautiful, delicious and festive, AND they (hopefully) travel well, being firm bars.
I hope that the recipients of my cookies received them in reasonable condition. I stuffed the boxes with so much parchment paper and bubble wrap, there was barely enough room for the cookies!
Enough rambling – here is my recipe for White Chocolate Toffee Bars. These are easy to make, make a bunch, and can be easily customized with toppings of your choice. Enjoy!