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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Food Blogger Cookie Swap 2015

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Chocolate Candy Cane Dipped Shortbread Cookies | Melt-in-your-mouth buttery shortbread dipped in chocolate and candy canes to make a perfect holiday cookie.

Hey all!

This is an exciting post, because it’s our first post on our brand new and improved website, and it’s the post for the 2015 Food Blogger Cookie Swap!

I’ve never done the Cookie Swap before, I only heard about it this year; but once I heard about it, I raced to sign up. And I’m glad I did! We got awesome baking utensils from the sponsors- really cool measuring cups and a silpat- along with three dozen cookies and publicity for our blog. And the only cost was a donation to a good cause.

I honestly can’t think of anything better.

So, on to the cookies! I sent out these Chocolate Candy Cane Dipped Shortbread cookies to Enticing Healthy Eating , Food Parsed, and Gimme Delicious. (I highly recommend checking out their blogs- I perused them for a really long time.) I’m including the recipes for them below.

And then I received three dozen cookies from [Insert blogs here] .

The first one was from Annie One Can Cook (love the pun there), and they were some delicious hot chocolate cookies, complete with marshmallows baked on top. She also sent them with hot chocolate mix and candy canes, and I HIGHLY recommend making hot chocolate and dipping the cookies in it. mmmmmhm.

The Great Food Blogger Cookie Swap

Then there were some Chocolate Hazelnut Bowtie cookies from The Kitchen Prep, and they were phenomenal. The pastry was buttery and delicious, and then the filling was Nutella-y. And then with toasted hazelnuts on top? Amazing. You’ll notice there’s only one of them in this picture. That’s because all the other ones were gobbled up before I could take pictures. They were that delicious.

The Great Food Blogger Cookie Swap

The last ones were ganache filled chocolate gingerbread cups from the Suburban Soapbox, and they were out-of-this-world incredible. Chocolate + gingerbread is one of my favorite holiday flavors, and having the ganache fill the middle makes them super chocolate and moist and delicious. And they were small. So I could easily eat about five. She also sent a really handy cookie spatula with a mint green handle, and I loved it, it’s so cute!

The Great Food Blogger Cookie Swap

So if you run a food blog and have never participated in this before, you should definitely do it next year. For more information, check out their website.

-Audrey

 

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Chocolate Candy Cane Dipped Shortbread Cookies

  • Author: The Batter Thickens
  • Prep Time: 35
  • Total Time: 80
  • Yield: 12 1x
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Ingredients

  • 1 1/3 cups unsalted butter, softened
  • 3/5 cup light brown sugar
  • 1 4/5 cups plain flour
  • ¼ tsp. salt
  • 2 tablespoons caster sugar for sprinkling
  • 1 cup chocolate chips (of any variety you choose)
  • 1 cup crushed candy canes

Instructions

  1. 1. Line an 8 inch square baking tin with baking paper and extend it over the edges of the tin.
  2. 2. In a bowl, beat the butter and sugar together until very light and fluffy. Sift the flour and salt in a separate bowl and add in half of it at a time to the butter and sugar, mixing just until combined. Do not over-beat.
  3. 3. Pat the batter into the prepared tin and prick the top with a fork in a random manner or, if you prefer an orderly pattern, create rows of even marks. Chill in the fridge for 15 minutes.
  4. 4. While the batter is chilling, preheat the oven to 350 degrees Fahrenheit.
  5. 5. Bake for 40-45 minutes in the low oven so shortbread doesn’t get too brown. Remove from the oven and sprinkle with caster sugar.
  6. 6. While the shortbread is still warm (and still in the tin), cut it into fingers. When the shortbread is completely cool, lift the edges of the baking paper to remove the fingers from the tin. The shortbread will keep for up to 10 days in an airtight container

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