The Great Food Blogger Cookie Swap!

I love when I can use my passions to help other people. So when I caught wind of the Great Food Blogger Cookie Swap, I jumped at the opportunity to bake for a good cause. Food bloggers from all around the word gathered together to partner with Cookies For Kids' Cancer, an organization dedicated to finding new ways to fight pediatric cancer. Here's their mission statement:

Cookies for Kids' Cancer is committed to raising funds to support research for new and improved therapies for pediatric cancer, the leading cause of death by disease for children under the age of 18. Through the concept of local bake sales, Cookies for Kids' Cancer provides the inspiration and support for individuals, communities, and businesses to help fight pediatric cancer. 

Additionally, my beloved OXO promised to match every donation made by the bloggers of the cookie swap, up for $100,000 dollars. I think that's pretty awesome. They gave us some pretty sweet spatulas as well. I am amazed by people's generosity. Whenever I'm feeling generally angsty about humanity, I can just think of things like this cookie swap and feel better. 

For my cookie contribution, I wanted to make something that was sturdy enough to last in the mail but still delicious and not rock-like. These butter toffee cookies are perfect. They've got some substance to them and stack nicely, but still have a delicious chewy center. I hope they were still good upon arrival! 

Overall, the cookie swap was a wonderful experience and I'm so glad I got to take part. If you're interested in hosting your own bake sale or donating, head on over to Cookies for Kids' Cancer's website to get more information. I'm sure it will be appreciated.  '

Butter Toffee Cookies
from Land O' Lakes
makes 3 dozen

1 cup sugar

3/4 cup butter, softened

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup English or almond toffee bits

Sugar for rolling

Heat oven to 350°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.

Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 1 1/2-inch circles. (If glass sticks, dip glass in sugar.)

Bake for 9 to 11 minutes or until edges are just lightly browned. (Do Not Over Bake.) Sprinkle with sugar while warm. Cool completely.