Sharing holiday cookies is my favorite! I normally make six or seven kinds, but this year, I just wasn’t up to it. Laying and eating cookies is more my style 😉
This is why the Great Food Blogger Cookie Swap is so magical. I make one kind of cookies and get three more in the mail. And we raise money for Cookies for Kids’ Cancer. Yay for cookies and a great cause!
This is the FOURTH year I have taken part– I can’t believe I have been blogging this long.
I then received three amazing cookie treats in the mail!Renee from Kudos Kitchen by Renee sent the most wonderful peppermint biscotti and a handcrafted mug for the cookie swap. I’m in love, and what a wonderful memento!
Rachel from Bakerita sent peppermint mint shortbread cookies. I LOVE mint and so do my friends! There were gobbled up! I apologize for the terrible picture. We ate most the cookies BEFORE I even thought to take a picture. They were that good.
Not Starving Yet sent delicious shortbread cookies too. YUM!!
All in all, another wonderful year for the cookie swap!
- 4.5 cups flour
- 2 tsp baking soda
- 2 tsp salt
- 2 cups butter-flavored Crisco
- 1 1/2 cup sugar
- 1 1/2 cup brown sugar
- 2 tsp vanilla
- 4 egga
- 4 regular bags or 1 XL bag Reese's cups, unwrapped
- Cook time: 9-11 minutes
- Servings: about 80
- Difficulty: easy
Preheat oven to 375 degrees.
Spray mini muffins tins with cooking spray and spread around each tin.
Cream Crisco, sugars, and vanilla. Add eggs. Add baking soda, salt, flour.
Drop balls into mini muffin tins. Bake 9-11 minutes. Press peanut butter cup into cookie right out of oven. Let cool, serve, and enjoy!