Cookies are my weakness, which explains why a cookie swap is my kind of way to spend a Saturday morning. Now imagine if those cookies were prepared by the best food bloggers in Los Angeles…You see where I’m going with this? I just spent a morning in heaven.
Hosted by Erika of In Erika’s Kitchen, we enjoyed cookies from Cooking on the Weekends, Family Spice, Shockingly Delicious, Worth the Whisk, The Fresh 20, Bibberche, Savour Fare, Cook and Be Merry, Bake this Cake, She Paused 4 Thought, and more.
My contribution was these Chia Crunch cookies. They are basically a simple sugar cookie, with a hint of orange flavor, and with a pleasing little crunch. At the party someone saw the name and asked, “So, are they healthy?” Well…Chia seeds are a good source of calcium and phosphorus, as well as dietary fiber and manganese. Plus they’re richer in Omega-3 fatty acids than flax seeds. But when you combine it with all of the butter and sugar it’s essentially a wash. It’s a cookie, OK? Enjoy!
Chia Crunch Cookies
1 cup shortening
1/3 cup butter
1 1/2 cups sugar
1 teaspoon orange peel
1 teaspoon vanilla
3 T. milk
4 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup chia seeds
In a large mixing bowl, cream together the shortening and the butter; add the sugar and blend until light and fluffy. Add the orange peel, vanilla, and eggs; beat until thoroughly mixed. Stir in milk. In a small bowl, sift together flour, baking powder, and salt; then add the dry ingredients gradually to the creamed mixture and mix. Stir in chia seeds. Shape the dough into long rolls about 2 inches in diameter; wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 375 degrees. Remove the rolls from the refrigerator and cut into thin slices. Arrange the slices on a cookie sheet. Bake for 8 to 10 minutes, or until light golden brown. Makes 5 dozen cookies.
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Want to see the whole collection? Check it out below!