Exactly one year ago, I posted my gingersnaps with chai icing and crystalized ginger for the 2011 Great Food Blogger Cookie Swap. Time has really flown by and I’m happy to be participating in the cookie swap once again!
One of my favorite things about this event (hosted by Love and Olive Oil and The Little Kitchen) is that thousands of cookies are flying in the air all at once! It’s an amazing thought if you think about it. This year, we were also required to donate $4 to Cookies for Kids’ Cancer upon sign up which I think is a great idea! What’s even better is that OXO is going to match the amount raised. :)
I also received 3 dozen cookies in return! Thanks Brigitt from cook With B for the Black and White Cookies, Christina from The Dough Will Rise Again for the chewy ginger sparklers, and Karla from Forty Cakes for the rolo filled chocolate cookies!
These cranberry hazelnut cookies with chocolate were actually inspired by…crackers! Have you ever tried Raincoast Crisps??? They’re basically the tastiest crackers in the world. Unfortunately, these crackers are are super expensive!! When we were in college, my old roommate and I would buy a box every 3 months or so (to treat ourselves) along with a big, fat wedge of brie cheese and indulge all night long. It was seriously so delicious so I decided to create a cookie version for this year’s cookie swap!
I love the sweet, nutty, and salty combo of this cookie. They were really easy and fun to make and I thought the added cranberry made them a little festive! I hope that Kathia from Pink Little Cake, Nancy from Rivertree Kitchen, and Dana from Food for Thought enjoyed them as much as I did!
Also, Quick Auction Update!
- Two new items have been added to the auction: The cookies on this post and Homemade English Toffee!
- The bid for Lori’s contribution (Salted Caramel Pecan Bark and Dark Chocolate Fudge) is up to $100!!! Can anyone beat it? :)
- The highest bidder overall will also receive an 8×10 print of this farmers market veggies photo (or a print of any other original photograph on my site) so bid your heart out! The watermark will be removed when printed.
- Bidding getting too high for you? No problem. These amazing photo cards, Date Nut Spice Bread, and high quality Persian Saffron are calling your name. They’re all great items–check them out!
- OR YOU CAN DONATE DIRECTLY (!!) ..if you want to skip the bidding. The donate button is on the main auction page or you can click here.
- REMINDER: Shipping is free for the winning bidder of each item! The contributors have generously donated shipping costs to make this auction possible so a HUGE thank you to them! The amount you bid will be the final amount due at the end of the auction.
Thanks for everyone who’s stopped by the auction already! Remember, it ends tomorrow at 10pm PST so there’s still plenty of time to get your bid on! :-)
Back to the cookies! I hope you try out this recipe soon. It’s wonderful and reminds me of the holiday season even though it’s not a traditional holiday cookie. This recipe was adapted from my Salted Dark Chocolate Chip and Hazelnut Cookies.
- ½ cup (1 stick) of unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dried cranberries
- 1 cup roasted hazelnuts, half roughly chopped and half finely chopped into very tiny pieces
- sea salt
- 1/4 cup dark chocolate chips
- 1/4 cup white chocolate chips
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
- In a bowl, beat the softened butter and sugars together with an electric handheld mixer until the mixture is light and fluffy (about a minute).
- Add the egg and vanilla and beat to incorporate for about 1 minute.
- In a separate bowl, combine the flour, baking soda, and salt. Dump the mixture slowly into the butter/sugar mixture and mix (using a rubber spatula) until everything is thoroughly combined.
- Add the dried cranberries and nuts. Mix well.
- Using a cookie scoop, scoop 1 1/2 tablespoons of dough at a time onto the baking sheet. Repeat until the sheet is full (about 5-6 cookies). Make sure the dough is rounded so it bakes nicely and leave about 2 inches between each ball of dough. Then sprinkle each ball of dough with a little bit of sea salt.
- Bake for 18-22 minutes. The cookies are ready when they start to get golden brown on the edges.
- Let the cookies cool on the baking sheet for 3-5 minutes and then transfer them to a cooling rack.
- Let cookies cool completely. While cookies are cooling place the white and dark chocolate (in separate bowls) in the microwave.
- Melt the chocolate for 30 seconds and then stir. Repeat until chocolate is just melted but not very hot.
- Place the chocolate in individual piping bags (or ziplocks with a corner cut off).
- Drizzle the chocolate over the cooled cookies and let the chocolate harden completely.