2017 Blogger Cookie Exchange Shortbread Cookies

I am participating for the very first time in The Great Food Blogger Cookie Swap hosted by Sarah at Fantastical Sharing of Recipes and Allison from Pintertest Kitchen. The cookie swap has been a blogger favorite and I heard about it last year. I made sure that I kept informed about this year's swap and I was so lucky to be paired with some amazing bloggers!

I am so excited that in order to participate, we each had to send $5 to No Kid Hungry! As you might remember, that is the same organization I had as my birthday fundraiser!

No Kid Hungry is an organization dedicated to ending childhood hunger. They believe no child should go to bed hungry. If you'd like to help, too, go here.

RescuesForJoJo is an all-volunteer non-profit that helps “undesirable” shelter dogs find new homes. So far, they have saved over 70 dogs! If your thing is dogs, and you want to contribute, click here or send your donation via PayPal to rescuesforjojo@yahoo.com

The idea is that we sent one dozen cookies to three different food bloggers. They in turn send YOU a dozen cookies. So you send out three dozen cookies, all of one kind, and get three dozen cookies, all of a different kind!

That sounds like a win for everyone, doesn't it!

I love making shortbread for the holidays and I thought a shortbread cookie with a holiday sugar design might be a fun cookie to share. So I am making one of my favorite shortbread recipes using butter that is whipped nearly to white. When creating a simple cookie, it is imperative for the ingredients to be top notch. I purchased all my ingredients carefully with an eye toward quality.

Shortbread Cookies

1 c unsalted butter, softened
1/2 c powdered sugar
1 3/4 c all purpose flour
1/4 c cornstarch
1/2 t vanilla
Gold sugar for dusting

Preheat oven to 325. Line a cookie sheet with parchment paper. Whip the butter on high speed of your mixer until the butter turns a very pale yellow and is super smooth. Add powered sugar and combine well. Mix flour and cornstarch, then add to the butter until all is incorporated. Add vanilla and mix well. Beat for 5 minutes until light and airy. Drop by teaspoonsful onto the parchment. Sprinkle gold sugar on top of the cookie. Press in slightly. Bake for 10-12 minutes until the cookies lose the glossy look. Remove them from the oven before the bottoms begin to brown. Cool to room temperature.

Packing cookies for mailing is an art. First, choose a sturdy box. Second, place bubble wrap or crumpled paper in the bottom. Pack cookies in a tin, box or other sturdy material. Place on top of bubble wrap. Stuff paper around the container so it doesn't move. Lay a piece of bubble wrap on top. Secure the outer box with tape and mark FRAGILE.

I sent these delicious morsels to Sara at Cook for 5 Kids, Elizabeth from The Recipe Revival, and Starr at chicago foodie girl.

I got some delicious cookie winners from Camille at Culinary Adventures with Cam, who send Hallongrottor, which I call Thumbprint Cookies, some fabulous Coffee and Chocolate Shortbread Cookies from Rebekah at Making Miracles, and Gingerbread Spritz Cookies from Jess at The PinterTest Kitchen. All were so delicious and came right in time for Thanksgiving!