This month, I took part in the Great Food Blogger Cookie Swap, organized by Julie of The Little Kitchen and Lindsay of Love and Olive Oil. Together, they matched up over 600 participating bloggers and as a result, over 22,000 cookies were sent around the world!
So here’s how the swap went down. Each participating blogger was paired up with 3 other bloggers, who then baked and sent 3 dozen cookies (a dozen each) to their matches. In return, everyone received 3 boxes of a dozen different cookies from their new blogger friends!!
Unfortunately, I only received one delicious box of cookies (from Suzi of Cooking’s Good, thanks Suzi!), so hopefully the two others are just lost in the mail and will be making their way into my belly soon.
I decided to make Chocolate Snowballs for the swap. Although a little bit tedious to make, they were quite easy and really tasty. According to the Husby, his mom used to make them (sans chocolate), and they lovingly were referred to as “Chokers,” due to the massive amount of powdered sugar inhaled while eating these cookies. I loved the addition of the chocolate “surprise” in the middle, and I hope my swap-ees liked them too!
Chocolate Snowballs – adapted from Mmm… is for Mommy
- 1 Cup Unsalted Butter, room temperature
- 1/2 Cup Powdered Sugar
- 1 tsp. Vanilla
- 1 tsp. Almond Extract
- 1 Cup Ground Almonds (I used my food processor to grind whole almonds)
- 1/2 tsp. Cinnamon
- 2 Cups Flour
- 24 Small Milk Chocolate Balls, unwrapped
- 3/4 Cup Powdered Sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and add the 1/2 cup of powdered sugar. Beat until well combined, then add the vanilla, almond extract, ground almonds, cinnamon and flour. Mix until a soft dough comes together.
Wrap the dough in plastic wrap and chill in the refrigerator for a half hour. Preheat oven to 350.
Once chilled, remove from fridge and divide into 24 equal portions (about the size of a golf ball). Roll each portion into a ball and, using your thumb, make an indent in the middle. Place the chocolate ball into the middle and fold the sides around it, rolling back into a ball. Place the prepared dough balls onto a parchment lined baking sheet. Repeat with remaining dough.
Bake for 15-18 minutes, until the bottoms are golden brown. While cookies are baking, add the 3/4 cup powdered sugar to a shallow dish.
Remove cookies from oven and allow to cool 5 minutes. Roll each cookie in powdered sugar and place on a cooling rack. When fully cooled, roll in the sugar again.
Store in an airtight container.
Want to take part in next year’s swap? You can find all the information on how to receive notifications and sign up here!