This post is sponsored by OXO, however all opinions are mine.
The marriage of crisp almonds and chewy cake bring these Swedish Visiting Cake Bars to life making them a classically delicious dessert!
I’m thrilled to be participating in Cookies for Kid’s Cancer again this year!
Cookies for Kids’ Cancer was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease.
Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.
OXOnians regard each other as family. The news of Liam’s diagnosis hit them hard and they have been personally involved with this worthy organization from the beginning.
As part of Cookies for Kid’s Cancer this year, OXO selected group exclusive group of bloggers to to receive an exclusive recipe and a set of coordinating baking products and tools to make that recipe.
For each blog post and recipe shared, OXO will donate $100 to Cookies for Kid’s Cancer (up to their $100,000 commitment).
How incredibly awesome is that!
The recipe I was given to recreate is Dorie Greenspan’s Swedish Visiting Cake Bars.
Dorie shared her thoughts on particiapting in Cookies for Kid’s Cancer saying,
I have been a supporter of Cookies For Kids Cancer from before Day 1 and with good reason: It’s a targeted source of funding for research into pediatric cancer treatments. That pediatric cancer is so prevalent and so poorly funded is a terrible paradox. Cookies for Kids Cancer is changing this and I love helping them reach their goals.
These are a mash-up of two recipes I love: almond-meringue topping, which I usually use on fruit tarts and (a variation of the) Swedish Visiting Cake, which is usually unadorned. I can no longer remember when or why I married these two, but once I did, the knot was tied for life — the crisp almonds and chewy cake make a perfect couple.
The cake is supremely satisfying and the topping is unusual in that it bakes to a meringue finish, but there’s no whipping involved. You just mix egg whites and confectioners’ sugar together — I do it with my fingers — swish sliced almonds around in the mix and spread it over the batter. The oven does all the work.
Since 2011, JavaCupcake has participated in raising awareness and money for Cookies for Kid’s Cancer.
We started with the Great Food Blogger Cookie Swap and now we’re working with OXO!
Thanks to OXO for providing me the following products:
It’s a fantastic way to give back to the community with my fellow bloggers.
OXO and it’s chef-supporters of Cookies for Kids’ Cancer hope this inspires people to host their own Cookies for Kids’ Cancer bake sales!
Join in the Cookies for Kids’ Cancer challenge by registering your event online. If you mark that you were inspired by OXO when you register, we’ll match proceeds from your bake sale up to our annual commitment.
Check out these cookie recipes from past Cookies for Kid’s Cancer fundraisers!
This is a sponsored post written by me on behalf of Bob’s Red Mill.
Simple, buttery, and delicious, these shortbread cookies made with Bob’s Red Mill all-purpose flour are the best treat to make for the holiday season!
I love giving the gift of baked goods, especially shortbread cookies. There is just something special about a batch of homemade shortbread cookies in a bakery box, tied with a bow, and accompanied by a sweet note that makes the recipients heart happy.
So when Bob’s Red Mill asked me if I wanted to bake some cookies using their flour to give as a gift, I knew the answer was yes! Bob’s Red Mill provided me with the highest quality all-purpose flour I’ve ever used which really made these shortbread cookies shine!
As long as I’ve been baking and blogging, I’ve been gifting my baked goods to my friends, neighbors, family, and co-workers. Whether it was Valentine’s day gifts or biscotti for Emily’s teachers or desserts for soldiers & families at a dinner at an overseas military base in Germany… I know that it feels so good to give to others.
Mindfulness is something I try to practice daily and it makes sense why baking and mindfulness go hand in hand.
The article goes on to say… “That’s one of the interesting things about cooking, is that if you look at all the psychological benefits, there’s a cumulative effect: it’s self care, it’s taking care of others, it’s physical care, it’s mindfulness, and it hits on meeting basic needs for yourself and others. There are a lot of pieces that come into cooking a meal for others.”
These shortbread cookies were made with one person in mind. My new boss Kevin at ThanksUSA. I met Kevin last year because he’s also on the Board of Directors at Dog Tag Inc. where I was a Fellow in their program. I didn’t know much about him then, but knew that he had accomplished great things as a Lt. Col in the Marine Corp and then as the founder of Hiring Our Heroes.
I realized quickly what an incredible leader Kevin is and found myself excited by his ability to see the leadership potential in me. For me, this meant everything. The last 3 years have been full of uncertainty and for Kevin to see so clearly in my abilities was the reassurance I needed that I had made the right decision to take a full time position with ThanksUSA.
So, one Friday after a busy morning of presentations and meetings… I stopped Kevin in the parking lot and said I had a gift for him. I handed him the box of shortbread cookies with a note and told him I baked them, hugged him and wished him a good weekend.
It felt good to acknowledge how much his leadership meant to me. It felt good to do something nice for him. It felt good to bake something that I know would brighten his day.
And that… that is why it’s so important to bake and give to others.
The past week on two separate days, I had cookies and brownies for all the neighborhood kids as they got off the bus after school. One of the mom’s looked at me and said, “Oh… so you’re THAT MOM.”
Yes. I am that mom… and nothing will ever change that.
Yield: 8 dozen
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
2 cups unsalted butter, cold and cubed
1 cup packed light brown sugar
1 tsp salt
4½ cups Bob's Red Mill All-Purpose Flour
Preheat oven to 325F degrees. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together cold butter and brown sugar.
Add the salt and 3½ cups of the flour and mix on medium-low speed until combined.
Replace paddle attachment with the dough hook. Sprinkle ½ cup flour and turn the mixer on low-medium. Allow the hook to knead dough adding as much of the remaining ½ cup flour as needed to make the dough soft, pliable, and similar to play-dough, not sticky.
Divide dough into three sections and pat into a disc. Wrap tightly with plastic wrap and chill for 30 minutes or until slightly firm enough to roll out.
On a floured surface, roll disc of dough out to about 1/4 inch thickness. Using a cookie cutter, cut out the dough and place each cookie inch apart on the prepared baking sheet.
If decorating with sprinkles, pour sprinkles into a bowl and press the side of each cookie into the sprinkles and then place on the baking sheet.
Using a fork, poke holes in the top of each cookie.
Bake 12-20 minutes, or until edges are golden brown. The bake time will depend on the size of your cookie cutter. Smaller shapes 1in-2in will need 12-15 minutes - while larger shapes will need up to 20 minutes.
Repeat with the remaining dough, working in batches so dough stays chilled and workable.
Cool completely on wire rack before serving.
Store cookies in an air tight container at room temperature.