Today I’m sharing my recipe for Almond Chocolate Cranberry Cookies with you. It’s super simple, just six ingredients AND they ship very well, making them perfect for holiday gifting.
Which brings me to this: The Great Food Blogger Cookie Swap! I participated for the first time this year, along with over 500 other food bloggers. This year was the 4th annual Great Food Blogger Cookie Swap, hosted by Julie and Lindsay. It is a fundraiser for Cookies for Kids’ Cancer. Since 2008, Cookies for Kids’ Cancer has helped to fund 4 dozen childhood cancer research grants, leading to 9 promising new treatments now in clinical trial, available to children fighting cancer today. Cookies for a great cause!
And then I got three boxes of cookies in the mail! Cookies I could eat, all gluten-free. This cookie swap thing really works!
Look at these pretty No-Bake cookies from Lindsey of Cafe Johnsonia. I’m adding these to my list of treats to make for Christmas. These were a great sweet treat with the added benefits of healthy ingredients. (That’s me saying I didn’t feel an ounce of guilt after eating nearly all of these all by myself…)
Then there was this Chocolate-Dipped Pecan Praline Biscotti from Jessica at Sassy Southern Yankee. I have to tell you I’ve never really been a biscotti fan. I am now. I can’t wait for the recipe for this! The packaging and cute accoutrements Jessica added to this package had me grinning from ear to ear, absolutely adorable!
And these from Jackie of La Casa de Sweets. Oh my goodness. So chocolate-y and topped with candy cane dust. Fudgy Peppermint Bark Cookies…which should be called, “Disappeared in Minutes Cookies.” These were nibbled up super quick when I put them out to share with friends.
I’m already excited to participate next year in The Great Food Blogger Cookie Swap. It was so much fun. And now…on to the recipe!