The Great Food Blogger Cookie Swap

Each Christmas there’s a big Cookie swap which takes place in aid of COOKIES FOR KIDS’ CANCER in the US, but there’s participants all over the world. You bake 3×12 cookies and send them to your matched participants. In return you get 3 batches of surprise cookies through the post and get to discover new blogs and recipes in the process. This year I used  a recipe from the Hummingbird Bakery book that I’ve been working my way through all year. It seemed only appropriate.

Home Sweet Home Bakealong 49: Pecan Toffee cookies (with some cinnamon)

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I received in return:

Zimtsterne (cinnamon stars) from Alicia at Beef and Brioche

These were delicate and perfectly uniform. Consider me impressed!

Cranberry Almond, Caramac and Christmas Spice cookies from Claire at Clairey Fairys Cooking.

Seriously – caramac in cookies is the way forward.

and

Chocolate Almond Smileys  from Foodie Laura

These were like home-made versions of BN cookies. I barely got a look in before Mr B was at them.

Pecan & Toffee Thumbprint Cookies
from Home Sweet Home by the Hummingbird Bakery

Makes 16-18

110g cream cheese
70g butter
80g icing sugar
1/4 tsp vanilla extract
200g plain flour (I added some cinnamon)
1/4tsp bicarbonate of soda
50g pecan nuts, chopped
10 toffee sweets cut in half

Beat cream cheese, butter icing sugar and vanilla together until light and fluffy.
Mix the flour and bicarb into the creamed ingredients.
Add the chopped nuts and combine well.
Bring together into a ball, wrap in clingfilm and leave to chill in the fridge for 30mins.
Preheat oven to 180c and prepare parchment-lined baking trays.
Roll the dough into 4cm balls.
Place on the trays evenly spaced.
Use your thumb to make a well in each ball and press half a toffee in each dent.
Bake for 14-16 mins.

Join Beckie and me in our Epic 100 part bakealong. Next : Chocolate Pudding Pie