This year I participated in The Great Food Blogger Cookie Swap to help raise money for Cookies for Kids’ Cancer. I really enjoyed baking cookies for such an important cause. This cookie swap served as a good reminder to volunteer and donate my time more often.

I chose a cookie recipe that travels well and stays for fresh for up to 5 days since my cookies were traveling quite a distance to 3 fellow food bloggers: Hatsie at Two Recipes, Marjory at The Dinner Mom and Emily at West of the Loop.

Smitten Kitchen’s Slice n’ Bake Cookies inspired this recipe. I love slice and bake cookies because they are simple. Add whatever you like to the batter. Keep them simple for picky cookies eaters or go nuts with add ins for more adventurous eaters. Also, you can freeze the dough for up to month. I love anything I can make ahead of time. Lastly, they taste good for up to 5 days so they are great to ship to friends and family around the holidays.

The combination of dried unsweetened cranberries, chocolate and orange zest taste so amazing together. I love fruit and chocolate together, and the orange zest adds a great brightness to the cookies.

I chose to ship my cookies in mason jars. I think it turned out pretty well. If you are looking for packaging inspiration head here.

The blog, Love and Olive Oil, offered great shipping tips. I also took shipping advice from the Little Kitchen. Be sure to check out these sites before you ship your sweet treats this holiday season!

Interested in baking cookies for this great cause next year? Sign up here and be the first to know when it kicks off!

Cranberry Chocolate Slice and Bake Cookies

recipe inspired by Smitten Kitchen

makes about 3 dozen

Ingredients:

2 sticks of unsalted butter,  room temperature

2/3 cup confectioners’ sugar, sifted

2 large egg yolks, room temperature

Pinch of  kosher salt

1 tsp. vanilla extract

2 cups unbleached all-purpose flour

1/4 cup of semi-sweet chocolate c hips

1/4 dried cranberries, chopped

zest of two oranges

Directions:

Using a stand mixer with a paddle attachment, cream butter at medium speed until smooth. Add confectioners’ sugar and beat until smooth. Beat in egg yolks and vanilla extract. Scrap down the bowl and continue to beat for another minute or two. Add orange zest, dried cranberries and chocolate chips.  Add flour (at a low-speed) until it just disappears. Do not over beat. Mix any leftover flour you see with a rubber spatula.

Place dough on counter, gather into a ball and divide in half. Wrap each dough ball with plastic wrap and refrigerate for about 30 minutes. After the dough has chilled, roll each ball into a 1 to 11/4 inch thick log. Wrap in plastic wrap and refrigerate for at least two hours. At this point the unbaked dough can be refrigerated for up to 3 days or stored in the freezer for a month. Make sure the dough is well wrapped!

When ready to bake, pre-heat the oven to 350. Line two baking sheets with parchment paper while the oven pre-heats. Slice the log with sharp knife, making the cookies about 1/3 inch thick. Place cookies on baking sheet and bake for about 12 minutes or until they are just set but not brown. Depending on your oven you may want to check the cookies after 10 minutes. Cool cookies on wire rack. These cookies will last for 5 days in an airtight container which is perfect for shipping to friends and family. Baked cookies can least in the freezer for a month so make them now and pull them out in early January when you need a cookie but don’t feel like making them. Enjoy!