Today’s post is serving double-duty. For one, it is a cookie I usually make during the holiday season. With it’s snowy appearance, it seems applicable for Homemade for the Holidays. And two, since it fits in so well, I used to participate in the The Great Food Blogger Cookie Swap.
Through Twitter, I learned of this food blogger fun and signed up. I chose this cookie not only for its wintery appearance but its deeply chocolate flavor despite its petite size. A chocolate cookie with chocolate chips inside. Chewy and delicious, I thought they would be hardy enough to make it through the USPS system (they did!).
They are easy to put together and after a chill in the fridge are ready to be scooped up, rolled in powder sugar and put in the oven. While they bake, they tops crinkle and crack.
**My favorite baking tool right now is my small scoop. It has made all the difference in cookie making this season, plus other recipes like the cinnamon-sugar doughnuts. Such a time saver! If you don’t have one yet, get one. You will be happy you did.
You might have to make more than one batch because these cookies will disappear quickly.
For the cookie swap, I packed the cookies in little red boxes and used both the swap stickers and stickers I made to cover the outside. It was a lot of fun to participate in the cookie exchange. Sending sweets via snail mail is perfect for the holidays.
Oh, and I got three batches of cookies too! They were delicious. My favorite were the French toast cookies from Valerie of Pursuit of Sweetness – they smelled and tasted like French toast and were even cut out into a toast shape! Sadly, none of them lasted very long. Thankfully the recipes are available sometime Friday on The Great Food Blogger Cookie Swap. Interested in participating next year? Sign up here for reminders.
What holiday fun!
Find more Homemade for the Holidays here.