It’s cookie time!!!
This year I participated in The Great Food Blogger Cookie Swap hosted by Lindsay from Love and Olive and Julie from the Little Kitchen. Not only was this a fun way to discover bloggers I didn’t know before, but all of the proceeds go to the charity Cookies for Kids’ Cancer which helps to raise funds for research to treat and cure pediatric cancer. This year the swap raised over $13,000, wahoo!!
When I was first brainstorming ideas for the cookie swap, I had dreams of a caramel laced, apple oatmeal cookie. After I couldn’t get my caramel soft enough, I said to heck with it and re-thought my cookie, this time I was going to go with a praline, brown butter oatmeal cookie. And they turned out absolutely delicious, the only problem? They were really delicate; no bueno for shipping halfway across the country (will be posting about these in the upcoming weeks). So I went back to the drawing board and came up with these pretty things.
The idea for these came from those specialty pretzel thins grocery stores carry this time of year. Someone at my work brought in the white chocolate and peppermint coated version, and I could not stop eating them if my life depended on it. When my last batch of cookies didn’t quite work out, I immediately thought of the flavors in the pretzels thins, and knew exactly what I was going to do.
Classic shortbread dough is laced with almond extract, and then dunked into melted white chocolate and coated in crushed pretzels, peppermint and a little salt. I don’t love overly sweet cookies, so the salty, sweet and crunchy combination was a winner for me.