Have you guys heard of The Great Food Blogger Cookie Swap? In a nutshell, food bloggers around the world bake cookies and mail them to each other. But it’s not just about the swap, each entrant donates a small sum to Cookies for Kids’ Cancer and that sum is matched by brand partners. This year the #FBcookieswap raised over $13,000. Woo hoo! Participating in this swap is a fun way to raise awareness for a great cause and to bring joy into people’s lives in more way then one. If you would like to join in on the fun you can head over to Cookies for Kids’ Cancer and make a donation.
Now let’s talk cookies..
This is my first year participating and I wanted to make something that I knew would travel well. Biscotti is always the first thing to come to mind because they’re fairly indestructible and don’t go stale very easily. But I didn’t want to make just any old biscotti, this had to be something special. It was for food bloggers after all (pressure much?). After a few trials and errors I finally came up with this striped Gingerbread Mocha Biscotti. These cookies have layers of gingerbread spice and deep chocolate flavour with a hint of coffee. They are a match made in coffee (or tea) dunking heaven. They look special because of the stripes but they are just as easy to make as any other biscotti recipe – promise!
Now, this cookie swap isn’t just about the cookies that I made, everyone is sharing their cookies today. And, I can guarantee you there will be a lot of deliciousness out there today! Here are the cookies I received in the mail:
From left to right: Nutella & Rolo Stuffed Double Chocolate Chip Cookies from Once Upon a Recipe (These were hand delivered. It was so fun to meet another blogger in the same city!). Beurre e Sel Jammers with Cranberry-Orange Jam & Brown Sugar-Cinnamon Streusel from Korena in the Kitchen. And, Minty Trader Joe’s Cookie Butter Cookies from The Snack Dept. Run over to these lovely ladies blogs to get the recipes!
- 12 tablespoons butter, room temperature
- 1 1/3 cup sugar
- 1/2 teaspoon salt
- 3 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 2 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 tablespoons molasses
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 4 cups all-purpose flour
- 1/4 cup cocoa powder
- 2 tablespoons instant coffee granules (use decaf if preferred)
- 4 oz. semi-sweet baking chocolate, chopped
- Place butter, sugar, salt, baking powder, spices, molasses, and vanilla in a large mixing bowl. Beat until creamy. Beat in eggs, one at a time, until well incorporated. Beat in flour until evenly mixed. Divide dough in half, leaving one half in the bowl. Take the other half and divide it in half again. Place the two quarters on a parchment lined baking sheet. Shape each into a 14 x 2.5 inch log, making sure they are a few inches apart on the baking sheet (use damp fingers, not wet, to keep the dough from sticking to your hands). Place the baking sheet in the freezer (at least 5 minutes) while you mix the remaining dough.
- To the half that was left in the bowl, beat in cocoa powder, instant coffee and chocolate until evenly incorporated. Divide dough in half. Take one half of the chocolate dough and press it evenly over one of the chilled logs of dough, matching the shape and length. Repeat with remaining dough.
- Bake at 350°F for 25 minutes (rotating the pan after 12 minutes). Let cool for 20 minutes. Carefully remove the cookies from the baking sheet and cut into 3/4″ slices. Lower the heat of the oven to 325°F. Place the cookies so they are standing upright on the baking sheet (you will need two baking sheets this time). Bake for 30-40 minutes until the cookies are dry and starting to brown. Remove to wire wracks to cool completely (they will continue to crisp up as they cool). Store in an airtight container at room temperature or freeze for longer storage.
Adapted from King Arthur Flour.