Bloggers all around the country, New York to Salt Lake City, are gathering together this holiday season to exchange their favorite cookies and raise money for kids with cancer. Bloggers without Borders initiated and organized this fun event form a national level then local bloggers took the lead to host cookies swaps in their perspective cities. Cookies for Kids with Cancer is the non-profit that we all partnered with. Glad and OXO sponsored the event as well as Beehive Cheese, The Canyons, Visit Salt Lake and Creminelli Salami at our local event.
In Salt Lake City, a long table filled with local food bloggers gathered for a special holiday brunch and cookie exchange. We feasted on some of the best brunch foods that the city has to offer, from our own kitchens to the finest salami by Creminelli. But the food was overshadowed by our enjoyment of just being together. It’s is always so refreshing to sit face to face with those we chat with daily online. We caught up on families, blogging, and the holidays.
Each of us brought a couple dozen cookies to swap. I brought a new favorite of mine, Chocolate Dipped Hazelnut Lace Cookies. You absolutely must try these delicate cookies; they boast of browned butter, toasted nuts, and rich dark chocolate.
Some of the other cookies that made an appearance at the event were Sugar Cookie Bars by Annalise at Completely Delicious, Snickerdoodle Sandwich Cookies by Maria at Two Peas and their Pod, Mom’s Fudge by Heidi at Foodie Crush and Lemon Cookie Cups by Barbara at Barbara Bakes.
I want to extend a special thanks to Creminelli, Visit Salt Lake, The Canyons and Beehive Cheese for helping us make this fundraiser possible! Creminelli and Beehive Cheese have also offered to give two readers a special Christmas gift. Please leave a comment with your favorite holiday cookie to be eligible to win either a a grand selection of Beehive Cheese or a variety of Creminelli salami. Winner will be chosen at random and announced at the top of this post on Tuesday the 20th of December.
Chocolate Dipped Hazelnut Lace Cookie Recipe
- 1/2 cup unsalted hazelnuts
- 2 tablespoons old-fashioned oats
- 6 tablespoons unsalted butter, 3/4 stick
- 6 tablespoons superfine sugar
- 2 tablespoons light brown sugar, packed
- 1 1/2 teaspoons honey
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 4 ounces bittersweet chocolate, melted
- Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 rimless baking sheets with parchment paper. Pulse hazelnuts and oats in a food processor until coarase meal forms. Set aside.
- Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1–2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
- Spoon batter by 1.5-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles. Each cookie sheet should only have about 8-10 cookies on it (these cookies spread out a lot while baking!!)
- Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10–12 minutes. Slide cookies carefully onto a wire rack and let cool.
- Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Store airtight in between sheets of parchment or waxed paper.
For more photos of the event go to FoodieCrush.com.