I got to participate in this totally awesome thing this year – The Great Food Blogger Cookie Swap. The Cookie Swap is a big event to raise money for the organization Cookies for Kids Cancer. There are food bloggers from all over the world participating and swapping cookies with each other. Basically I sent three dozen cookies to three other bloggers and I got three dozen cookies in return from three bloggers. There are also sponsors who give matching funds. The whole big event raised nearly $14,000 this year. It’s such a great idea and it has been so much fun. How can you go wrong with making or receiving cookies?
I wanted to try to do something a little different for my cookie. I started by going through the lists of cookies for the last couple of years to figure out what I didn’t want to do. I knew anything chocolate, gingerbread, or peanut butter had probably already been done. I was right. There were a lot of amazing sounding (and looking) cookies that fell into those categories. I had this little rebel sitting on my shoulder telling me to be different. My mind went to dates. Have I told you lately how much I love dates? They’re like my own personal crack. I can’t keep them in the house or I will eat them all in one sitting and I would no longer fit through the front door.
One of the challenges with the Cookie Swap is that your cookie has to be stable enough to ship and moist enough that it will still be good after being in the mail for three or four days. That’s not always the easiest thing to achieve. I knew my dates were the key for the moistness and would also let me make a nice, sturdy dough that would survive the shipping process. I also love sticky toffee pudding. How could I not since it’s essentially a date cake that’s drenched in caramel? What’s not to love about that? It’s also one of those completely fabulous British desserts that makes you wonder how their food ended up so greatly underappreciated. So these cookies are a brown sugar dough with about as many dates, toffee bits, and caramel bits as I could cram in without the cookies oozing apart in the oven. Hopefully all the folks I sent them to liked them as much as I do.
I also want to mention the lovely folks who sent cookies to me:
Raven at True Blue Baking
Cooked with Love By Mom
Tiffany at A Clove of Garlic, A Pinch of Salt
The cookies were totally yummy and I really wanted to keep them all for myself.
Sticky Toffee Pudding CookiesPrint me, Please!!!
makes 36 cookies
2 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 cup butter, room temperature
1 cup dark brown sugar
1 tsp vanilla extract
3/4 c chopped, pitted dates
3/4 c toffee bits
1/2 c caramel baking bits
Stir together the flour, baking soda, salt, and nutmeg; set aside.
On medium speed, beat the butter and brown sugar until very light and fluffy, 3 to 4 minutes. Add in eggs and vanilla and beat until smooth. On low speed, add the flour mixture and beat until just combined. Stir in the dates, toffee bits, and caramel bits. Cover the dough and chill at least 2 hours.
Preheat the oven to 350°. Line a baking sheet with parchment paper. Scoop dough by rounded tablespoonfuls 2” apart on the prepared baking sheet. Bake 12 to 15 minutes, or until golden brown. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container up to 10 days.