Monday, December 12, 2011

The Great Food Blogger Cookie Swap

A few months ago I came across a link for a blogger event that looked like it had the potential to be pretty interesting...

The cookie swap called for bloggers from all across the world to sign up for a holiday cookie exchange. Bloggers were matched up with three other participants in their country. We received the addresses of our matches a few weeks ago and cookies were sent out last week. 

The cookies I decided to send out to my matches (Alyssa, Liliana, and Carole) were Toblerone Shortbreads. There's a bakery here in Ottawa, Simply Biscotti, that makes a sugar/shortbread cookie with a giant Toblerone triangle in it and it's delicious. This was my attempt to recreate that cookie. I thought they would be a nice option that would probably hold up pretty well to being shipped across the country. I used the same shortbread base that I used for the cranberry shortbread last week.

Toblerone Shortbread
adapted from Martha Stewart's Icebox Shortbread
makes 48+ cookies
  • 1 cup butter, room temperature
  • 1 cup icing sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 6 Toblerone bars, cut into triangles
With an electric or stand mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. 

Divide dough in half; place each half on a piece plastic wrap. Gently roll each into a 1 1/2-inch-diameter log about 12 inches long. Wrap tightly in the plastic wrap, and refrigerate until firm, 1 to 1 1/2 hours. I sometimes shape my cookies in an empty parchment paper box to make rectangular instead of round cookies which is what I did here.

Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 1/4 inch thick Arrange slices, about 1 inch apart, on baking sheets. Bake 6 minutes. Remove the cookies from the oven and gently press a Toblerone triangle onto the top of each cookie and return to the oven for another 2 minutes until slightly golden at the edges.

Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

I thought these turned out really well. The chocolate stayed slightly soft even after the cookies cooled down. Hopefully they survived the the shipping process alright. 

I thought this was a great event. The organizers did a great job and kept us all updated and  the process moving smoothly. I plan on posting later this week about the cookies I received as part of the swap. To those who received my cookies, I hope you liked them! 

If you're interested in updates about next year's cookie swap, you can go here to sign up for the mailing list.

Have you ever tried to recreate a treat from a bakery or restaurant? How did it work out?


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