I mentioned in the last post that I was excited about three things this week. One of those is tonight’s Live Organize Your Kitchen with Evernote hangout with fellow Ambassador and food blogger, Brandie Kajino. The other was cookie swaps.
Specifically, the annual Great Food Blogger Cookie Swap. I do enjoy participating in it every year. If you haven’t heard about it, it’s organized by Love & Olive Oil and The Little Kitchen. Food bloggers all over the country sign up and donate their sign-up fee to Cookies for Kids Cancer. We get matched with three other food bloggers and we have to make a new-to-us cookie recipe and send a dozen of them to our matches. In return, we receive three different batches of cookies to enjoy. It’s a lot of fun, because who doesn’t like to get cookies in the mail? If you want to join the cookie swap next year, go here to sign up on the mailing list.
This year, I got a delightful selection of truly diverse and delicious cookies.
The cookies I decided to make were chocolate shortbread, based off a recipe I got from The View from the Great Island. I decided to go double chocolate, though not dark, and add in a bright citrusy flavor with a bit of Grand Marnier and orange zest. And then, while I was at it, why not a bit of crunch with some chopped pecans? I love orange and pecan together.
So here’s my revised recipe. Enjoy!