Another year has passed and it’s hard to believe that it’s already time for another Great Food Blogger Cookie Swap. I always look forward to this fun event… I get to bake yummy cookies and send them new friends across the country. I can’t think of anything better.
This year is incredibly special, though. Because of the ninja-like organizational skills that Lindsay from Love & Olive Oil & Julie from The Little Kitchen possess, over 600 food bloggers participated this go-round. And as a group, we raised $13,778.40 for Cookies for Kids’ Cancer, which includes the generous matching donations from OXO, Dixie Crystals, Gold Medal Flour and Grandma’s Molasses! I am incredibly proud to participate once again in this amazing swap with these Red Velvet Blossoms!
As for the treats I received? These yummy Gingerbread Cookies from K.C. of Challenge Accepted and divine Chocolate-Chocolate Chip Cookies with Cardamom Toffee Bits from Jennifer of Kitchen Calculation showed up in my mailbox at just the right time. Both tins were so incredibly good, that we polished them off while we were stuck at home during Texas’ Icepocalypse! The weather here is always crazy, but this is probably the worst winter storm we’ve ever seen. Schools have been closed for almost a week and I’m only now making it (or sliding, rather!) in to work.
My third batch arrived just in the nick of time… these Chamomile-Lemon Shortbread Cookies showed up this afternoon via Megan of Country Cleaver. Such a fan of this tender crumb and mild flavor. Perfect with a cup of tea! You can send more any time, Megan!
If you’ve missed the cookies I made in the past, you can check them out at the links below:
Many thanks, again, to Lindsay and Julie for all of the work that they put into this yearly project!