Almond Bars
(Makes about 4 dozen)
Ingredients………………………………………………………………………
1 cup sugar
½ cup butter or margarine softened
1 egg
½ tsp almond extract
1 ¾ cups of flour
2 tsp baking powder
¼ tsp salt
1 tbsp milk
½ cup sliced almonds, chopped.
Icing
1 cup confectioner’s sugar
¼ tsp almond extract
1 to 2 tbsp milk
Directions…………………………………………………………………………
1.
2.
3.
4.
5.
6.
7.
In a mixing bowl, cream sugar and butter’ beat in egg and extract.
Combine dry ingredients and add to creamed mixture. Mix well.
Divide dough into fourths.
Form 12 in x 3 in rectangles.
Place 5 in apart on greased baking sheets.
Brush with milk; sprinkle with almonds.
Bake at 325 for about 20 minutes or until firm to touch and edges are lightly
browned.
8. Cool on pans for 5 minutes. Cut diagonally into 1 in slices.
9. Remove to wire racks to cool completely.
10. For icing – combine ingredients. Drizzle over bars.
Isabelle L.
Apple Butter Cookies
Ingredients………………………………………………………………………
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1/4 cup light brown sugar, packed
1 tbsp fancy molasses
3/4 cup sour cream
½ + ½ cup apple butter
2 large egg yolks
1 large egg
2 cups pastry flour
1/2 cup whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine salt
Directions…………………………………………………………………………
1. Preheat oven to 325 degrees F. and line a baking tray with parchment.
2. Beat butter, sugar and brown sugar together until smooth. Stir in
molasses, sour cream and ½ cup apple butter. Stir in yolks and eggs.
3. In a separate bowl, sift dry ingredients and gently stir into
butter mixture. Spoon or pipe 2/3 of batter by tablespoonfuls onto
prepeared baking tray, leaving 1 ½-inches between them. Spoon a
teaspoonful of remaining apple butter into centre of each cookie
and top each with remaining batter. Bake for 15 to 18 minutes,
until cookies lift easily from tray. Wonderful soft cookie any age loves.
Marina M.
Almond Crescents
(Makes approx. 4-5 doz.)
Ingredients………………………………………………………………………
1 cup butter
1 teaspoon vanilla
1 teaspoon cold water
2 cups pre-sifted all-purpose flour
1 cup finely ground almonds
icing sugar
Directions………………………………………………………………………
1. Cream butter with 1/2 cup icing sugar until fluffy. Add vanilla and water. Stir in
flour and almonds gradually, mix until well blended. Chill your hands and then
roll and shape dough, a teaspoon at a time, into small crescents. Place, 1 inch
apart, on ungreased baking sheets. Bake at 350 for 12-15 minutes, until lightly
browned. Roll in icing sugar while cookies are still warm. Cool on wire rack.
2. Hint: I roll them in warm icing sugar a second time, once they're cool and ready
to be stored.
Dimitra L.
Apple Cookies with
a Vanilla Glaze
( Makes 3 dozen)
Ingredients………………………………………………………………………
1 cup peeled, chopped apples
1/2 - 1 cup chopped walnuts
1 egg, beaten
1/4 cup apple juice
2 cups flour
1 tsp. baking soda
3/4 cup butter, softened
1 1/3 cups packed brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
Vanilla Glaze:
1 cup icing sugar
1 1/2 Tbsp. butter, softened
1/4 tsp. vanilla
1/4 tsp. salt
1 1/2 Tbsp. milk
Directions………………………………………………………………………
Preheat oven to 375 F. Combine flour and baking soda in a bowl. In a large bowl, cream
together butter, brown sugar, salt, cinnamon, cloves nutmeg and egg. Add half the flour
to the butter mixture. Mix well. Add in juice. Add the apples and walnuts to the
remaining flour. Add this apple mixture to the butter mixture. Drop by spoonfuls on
greased cookie sheets and bake for 10 minutes or until cookies are firm. Now the glaze:
Blend all ingredients together until smooth. While cookies are still warm, spread with
vanilla glaze.
Alice M.
My Bubbe’s
Apricot Rugelach
This recipe makes 24 cookies and comes from my mother-in-law's mother (Bubbe) from Russia. It reads
like a book."Rugelach" are crescent-shaped cookies that are a Jewish holiday tradition.But the good news
is - you don't have to wait for the holiday. I make them all year long! My Bubbe loved apricots so her
recipe features two kinds of apricot filling: apricot jam and dried apricots. My family just loves them.
Ingredients………………………………………………………………………
1 cup sifted all-purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
4 ounces cream cheese, cut into pieces
2 tablespoons cold buttermilk
1/2 cup dried apricots, chopped
1/4 cup granulated sugar
A pinch of freshly grated nutmeg
3 tablespoons apricot jam
1 large egg white
1/3 cup almonds, coarsely chopped
2 tablespoons of sugar cinnamon in a shaker
Directions………………………………………………………………………
1
Place flour and salt in the bowl of a food processor, and pulse to combine. Add
butter, and pulse ten times. Pulse in cream cheese until the mixture becomes
crumbly. Sprinkle in buttermilk, and pulse until the mixture comes together
when pressed. (Bubbe didn’t have a food processor & neither do I SO we mix this
by hand.) Next, transfer the dough to a work surface, and divide it into thirds.
Then wrap each third in plastic, and shape into a disc. Refrigerate discs for at
least 3 hours, or overnight. (Go for a walk, have lunch, have a rest and then get
back to this recipe OR start the NEXT steps tomorrow!)
My Bubbe’s
Apricot Rugelach
Continuation of MY BUBBE”S APRICOT RUGELACH
2
Preheat the oven to 375°. Line a baking sheet with a baking mat or parchment
paper. In a small bowl combine apricots, sugar, and nutmeg; set aside.
3
On a floured board, roll out one of the discs to 1/8-inch thickness.
4
Using an inverted bowl, cut dough into a 7 1/2-to-8-inch circle. Using a pizza
cutter, cut the dough into wedges, dividing it first in half, then into quarters, then
into eighths. (Whew - what a lot of work!) Now brush each section lightly with
jam, and sprinkle with about 1/2 teaspoon of apricot mixture, leaving the narrow
ends clear.
5
Next, roll each cookie into a crescent shape, beginning at the wide end, and place
on the prepared baking sheet.
6
Brush each cookie with egg white, and sprinkle with almonds and sugar
cinnamon. Refrigerate until firm, about 15 minutes. (This is a REALLY
IMPORTANT STEP my Bubbe always told me. I asked her why? She really didn't
know - but just said "do it".) 4. Bake until golden brown, 18 to 20 minutes. (My
oven cooks fast - some ovens may vary - best to hang around and check it somake a cup of tea and have another rest - you deserve it.) Transfer to a wire
rack to cool, and store in an airtight container. Repeat with remaining two-thirds
of dough.
Lots of work - BUT worth the effort. I'd send a picture BUT - my family are like locusts - these
barely have time to cool in my house and they're GONE. As my Yiddish Bubbe always said "enjoy
it already" :)
Gail E.
Best Ever Ginger Cookies
Ingredients………………………………………………………………………
2 1/4 c. all purpose flour
2 1/2 tsp. ground ginger
tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. ground cloves
3/4 c. butter
1 c. white granulated sugar
1 egg
1/4 c. molasses
Tble. white sugar for rolling
Directions………………………………………………………………………
Combine flour, ginger, baking soda, cloves and cinnamon. In a separate bowl, cream
butter for 30 seconds.
Beat in 1 cup sugar. Add egg and molasses. Beat well. Stir flour mixture into egg
mixture. Shape into 1" balls. Roll balls in sugar. Place on an ungreased baking pan 2"
apart. Bake at 350 degrees F for 8 to 10 minutes. (8 minutes for a chewier cookie) Cool
on pan for 10 minutes before removing. Makes 40 - 45 cookies.
Enjoy!!
Angela D.
Butter Cake
Ingredients……………………………………………………………………
1 cup butter
2 cups Flour
1 cup Sugar
1 tsp. Almond Extract
1 Egg (reserve small amount of egg white for the top)
Directions………………………………………………………………………
1. Mix together by hand. Press into a 8 or 9 inch pie plate. Press whole almonds on
top. Brush with reserved egg white.
2. Bake @ 325 30-35 min.
Deborah
Butterscotch Chocolate
Crunch Cookies
(Makes about 48 cookies)
Ingredients……………………………………………………………………
1 cup butter
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup Grape-Nuts cereal
1 tsp. baking soda
dash salt
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. vanilla
1 cup chocolate chips
1 cup butterscotch chips
Directions………………………………………………………………………
Preheat oven to 375F.
In a large bowl, combine the softened butter,2 sugars,eggs and vanilla.
In another bowl, combine flour, oatmeal,cereal, soda and salt.
Gradually stir flour mixture into butter mixture and combine well.
Stir in chocolate and butterscotch chips.
Drop by rounded teaspoons onto parchment-lined cookie sheet.
Bake about 8 to 10 minutes until golden.
Cool on wire rack.
Ellen N.
Candy Cane Cookies
Ingredients……………………………………………………………………
1c. sifted confectioners' sugar
1 egg
1 1/2 tsp. almond flavoring
1 tsp. vanilla
1/2 c. flour
1/2 tsp. salt
1/2 tsp. red food coloring to be added to 1/2 of dough
Directions………………………………………………………………………
Mix first 4 ingredients. Stir in flour and salt. Divide dough in half. Blend red coloring into
1/2. Roll 1 teaspoon of each dough into a strip about 4 inches long. Place strips side by side;
press lightly together at end and twist like a rope. Put on foil covered cookie sheet. Curve
top down for handle of cane. Bake. While still warm from oven, sprinkle with a mixture of
1/2 cup crushed peppermint stick candy and 1/2 cup sugar.
Bake about 10 minutes or until lightly browned - 375 degrees.
Makes about 4 dozen
Lucy L.
Caramel toffee squares
Ingredients……………………………………………………………………
Base:
1 cup (250ml) flour
2 tbsp (30ml) sugar
¼ tsp (1ml) each salt & cinnamon
½ cup (125ml) cold unsalted butter cubed
Filling:
½ cup (125ml) brown sugar, lightly packed
½ cup (125ml) unsalted butter
½ cup (125ml) sweetened condensed milk, about ½ 300ml can
2 tbsp (30ml) corn syrup
1 tsp (5ml) vanilla
¼ tsp (1ml) salt
Topping:
2 squares semi-sweet chocolate, about 2 oz (56g)
1/3 cup (75ml) butter
Directions………………………………………………………………………
For base:
1. Preheat oven to 350f (180c).
2. For base, whirl flour, sugar, salt and cinnamon in a food processor
3. Add butter
4. Pulse just until mixture starts to come together. Can also use 2 knives to cut
butter into flour until coarse crumbs form
Caramel toffee squares
5. Pat on bottom of an ungreased 8 inch square baking pan
6. Bake in centre of oven until lightly browned around edges, 15-20 minutes
For filling:
1. In a large saucepan over medium heat, stir brown sugar with butter,
condensed milk, corn syrup, vanilla and salt
2. Bring to a boil, stirring often. Reduce heat to medium low. Simmer, stiring
constantly (5min). Remove from heat
3. You should see some brown spots in mixture
4. Pour filling over hot base
5. Refrigerate uncovered until firm, at least 2 hours or overnight
For topping:
1. For topping coarsely chop chocolate
2. Cut butter into cubes
3. Place both in a small bowl
4. Microwave on medium until almost melted
5. Stir until melted
6. Pour over cooled filling and tilt pan to evenly cover
7. Refridgerate until firm, (30min)
8. Before cutting, let stand at room temperature to soften a little (about 5 min)
Cut into bite size squares
Cover and refrigerate up to 1 week or freeze up to 1 month
Maria B.
Chameleon Cookies
Make the following recipe as the base dough:
•
Stir together 2 1/2 cups flour and 1/2 tsp salt and set aside
•
Cream together 1 1/2 cups butter (room temperature) with 3/4 cup white sugar, add
2 tsp vanilla.
•
Stir in flour mixture until blended. Seperate the dough into 5 equal portions and proceed
with the following 5 recipes:
•
LEMON SUGAR COOKIES - Stir in 2 tsp lemon zest and 1/2 tsp lemon extract into
dough. Shape all of dough into a log about 2 inches in diameter. Wrap in plastic wrap
and refrigerate for at least 30 minutes. Cut dough into 1/4 inch thick slices and sprinkle
with white sugar and bake at 325 degrees for 8-12 minutes.
•
HAZELNUT & DARK CHOCOLATE CRESCENTS - stir in 1/2 cup chopped hazelnuts
(filberts) form dough into 1 inch balls then shape into crescents. Place on an ungreased
cookie sheet and bake at 325 degrees for 12-15 minutes. When cooked and cooled off, dip
1/2 of cookies into 1 cup dark chocolate that's been melted in the microwave at power
level 3 for 3-5 minutes (depending on your microwave)
•
JAM THUMBPRINTS - form dough into 1 inch balls. Press thumb into ball to make an
indentation in centre. Bake on ungreased cookie sheet at 325 degrees for 10-12 minutes.
When cooled, fill indentation with favourite Jam and sprinkle with icing sugar (or
instead of jam, you can insert unwrapped Hershey's kiss in indentation while cookie is
still warm)
•
MINI CHOCOLATE CHIP COOKIES - Stir in 1 1/2 cups mini chocolate chips and
drop spoonfuls onto ungreased cookie sheet. Bake at 325 degress for 11-12 minutes.
•
CINNAMON SUGAR BALLS - Shape dough into 1 inch balls and roll in Cinnamon
sugar to coat. Place on ungreased cookie sheet and bake at 325 degrees for 12-15
minutes.
I hope you find these recipes as good as I do and I hope to hear from you.
Mitch D.
Cherry Jewel Bars
(Makes about 42 bars)
Ingredients……………………………………………………………………
¼ cups all- purpose flour
2/3 cup firmly packed brown sugar
¾ cup butter
1 egg
½ cup peanut (unsalted)
½ cup slivered almonds
½ cup chopped pecans
1 ½ cups mix green & red cherries / halved
350g package semi-sweet chocolate chips
Directions………………………………………………………………………
Combine flour & 1/3 cup of brown sugar. Blend in butter.
Press mixture evenly into an ungreased jelly roll pan 15 inch x 10 inch. Bake in a 350 F
for 15 min.
Beat egg & remaining 1/3 cup brown sugar.
Add nuts, cherries & chocolate chips.
Mix well. Spoon mixture evenly over baked layer.
Bake at 350 F for 20 mins or until lightly browned.
Cool.
Judy V.
Chocolate Bar Squares
Ingredients……………………………………………………………………
1-6oz. pkg. chocolate chips
1-6oz. pkg. butterscotch chips
1-6oz. pkg. chopped walnuts
1 can sweetened condensed milk
1.5 cups graham cracker crumbs
Directions………………………………………………………………………
Mix together dry ingredients. Add in can of sweetened condensed milk to dry
ingredients, mix well and press into greased 9x9 pan. Bake in oven at 350F for 30-35
mins. Let cool for at least 45 mins. before cutting into squares.
Happy Holidays!!
Lisa R.
Chocolate Caramel
Cookies
(Makes 2 dozen)
Ingredients……………………………………………………………………
1/2 cup butter, softened
2/3 cup white sugar
3 squares semi-sweet chocolate, melted and cooled
1 egg, separated
1 tsp vanilla
1 cup all-purpose flour
12 caramels
2 squares semi sweet chocolate
1 tsp vegetable oil
Directions…………………………………………………………………..
Heat oven to 350.
Cream butter and sugar together until light and fluffy. Add 3 squares melted chocolate, egg yolk,
vanilla and flour. Mix together and wrap in plastic. Chill for about 15 minutes to firm slightly,
otherwise cookies will spread in oven if dough is too soft.
Roll dough into 1 inch balls and dip each ball into the egg white, then roll in chopped pecans.
Place on ungreased cookie sheet and make deep indentations in centre of each ball with handle of
a wooden spoon.
Bake for 10 to 12 minutes then remove cookies and leave to cool slightly for about 2 minutes.
Melt caramels and milk in a saucepan. While cookies are still warm, pour 1/2 tsp of caramel
mixture into each indentation of cookies. Cool cookies.
Melt the 2 squares of chocolate with the oil over low heat or in microwave for 1 minute. Stir until
melted, then drizzle each cookie with the chocolate and chill to set.
Cookies can be frozen for up to 2 weeks.
Helen P.
Chocolate Cookie Dough
Ingredients……………………………………………………………………
3 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 pound softened unsalted butter
1 1/2 cups superfine sugar
2/3 cup Dutch process cocoa powder
2 eggs
Directions…………………………………………………………………..
1. In a medium bowl, whisk the first 3 ingredients.
In a large bowl, cream butter and sugar til light and fluffy. Beat in cocoa,
then eggs.
2. On low speed, slowly add dry ingredients.
Refrigerate overnight.
3. Cut shapes, bake at 350' for about 10 minutes.
4. Decorate with royal icing when cool. Really fun
to decorate!
Leanne B.
Chocolate Covered
Chocolate Mint Cookies
(Makes 72 cookies)
Ingredients……………………………………………………………………
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 cups sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
6 ounces (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces
2 large egg yolks
1 1/2 tsp. peppermint oil
1/4 tsp. vanilla extract
1 1/2 pounds bittersweet chocolate
Directions…………………………………………………………………..
Place the flour, cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with
the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut
the butter into the dry ingredients. Add the egg yolks, peppermint oil, and vanilla and pulse until
a dough forms on the blades of the food processor.
Chocolate Covered
Chocolate Mint Cookies
Remove the dough from the food processor and shape into a 2-inch-thick log. Wrap in plastic
wrap or parchment paper and refrigerate for at least 2 hours, or overnight.
Place racks in the middle and lower third of the oven and preheat the oven to 350°F. Line baking
sheets with parchment paper.
Remove the dough from the refrigerator. Cut into 1/4-inch-thick disks and arrange 1/2 inch apart
on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate
from front to back and continue to bake for another 3 to 4 minutes, until the cookies are light
brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool
between batches. Do not handle the cookies until they are cool, or they'll break; they're very
delicate.
Melt and temper the bittersweet chocolate. Keep the chocolate warm while you dip the cookies.
Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with
parchment paper. Dip the cookies one by one in the chocolate, using a fork to turn them over and
then lift them out of the chocolate. It helps to tilt the bowl forward by leaning it on a folded
kitchen towel.
Set the dipped cookies on the parchment, beginning at the far end so you don't drip chocolate on
other cookies when you set them down. Allow to cool completely, then store in an airtight
container.
Annie P.
Chocolate Cranberry Cookies
Ingredients……………………………………………………………………
1c
flour
1c
multi-grain flour
1/4tsp salt
1/4tsp baking powder
1tbsp cocoa powder
2/3c
brown sugar or Splenda blend
1/3c
sugar or Splenda
2/3c
softened butter or margarine
1
egg
1tbsp vanilla
1/4c
milk
2/3c
dried cranberries or raisins
1/4c
white chocolate chips
1/4c
dark chocolate chips
1/4c
milk chocolate chips
Directions…………………………………………………………………..
1. Sift all the dry ingredients together. Add the egg and all of the wet ingredients.
Blend together with a spatula. Add the chocolate chips and cranberries so that
they are evenly distributed. Refrigerate for 20 minutes if rolling the batter.
2. Preheat your oven to 375F.
Chocolate Cranberry Cookies
3. Place parchment paper on your cookie sheets. Either drop the batter off a
spoon or roll into small uniform balls. Place onto the parchment. These
cookies don’t spread much so spacing doesn’t need to be overly spacious.
4. Bake for 15-18 minutes.
Depending on the size you make, you can get 3 to 4 dozen cookies. Store for up
to two weeks in an airtight container.You won’t be disappointed.
NOTE:
These cookies are definitely not your typical crisp chocolate chip cookie. They have a
soft centre. To change things up, add 1/3c chopped pecans.
Catherine O.
Chocolate Delights
Ingredients……………………………………………………………………
1 can of Sweetened Condensed Milk
3/4 Cup of shredded coconut
1 package of dark or milk chocolate chips
1 cup of raisins
1/2 cup of dried cranberries
Directions…………………………………………………………………..
1. On top of the stove on medium heat melt chocolate chips and Sweetened
2. Stir constantly
3. Once melted remove from the stove and add the raisins, coconut and optional
Condensed Milk together
4. cranberries
5. Drop tablespoonfuls of the mixture on a cookie sheet and place in the fridge for 2
hours
6. With a lifter or scraper remove the cookie from the cookie sheet and place in a
plastic container
7. Place wax paper between the layers of cookies
8. Freeze the cookies and remove the number you would like about 20 minutes
before serving.ENJOY!
Bev P.
Chocolate Hazelnut
Butter Crisps
(Makes about 6 dozen)
Ingredients……………………………………………………………………
2 1/4 c. (550 ml) all purpose flour
3/4 tsp. (4 ml) salt
1 1/4 c. (300 ml) butter, softened
1 1/3 c. (325 ml) icing sugar
2 tsp. (10 ml) vanilla
1 c. (250 ml) ground unblanched hazelnuts, toasted
Semi-sweet chocolate squares, melted
Whole hazelnuts
Additional icing sugar (optional
Directions…………………………………………………………………..
Stir together flour and salt. Cream butter, gradually beat in sugar and vanilla. Gradually add dry
ingredients to creamed mixture; blend until smoothly combined.
Stir in nuts. Form dough into 1" (2.5 cm) balls. Place 1 dozen at a time on ungreased cookie sheet;
flatten to rounds about 2" (5 cm) in diameter with bottom of glass dipped in flour.
Bake in 325F (160C) oven, 10 minutes or until lightly browned. Cool.
Dip half of each cookie into melted chocolate; garnish with whole hazelnuts. (Sometimes, I just
place a small dollop of chocolate in centre of cookie and place hazelnut on top. It's still very
pretty). Let stand on wire rack until chocolate sets. Dust with icing sugar, if desired.
D. Bennett
Chocolate Oat Squares
(Yield: Four Dozen)
Ingredients……………………………………………………………………
1 cup plus 2 tablespoons butter or margarine, softened, divided
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts [or substitute pecans]
Directions……………………………………………………………………
In a mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla.
Combine the oats, flour, 1 teaspoon salt and 1 tsp baking soda; stir into creamed mixture.
1.
Press two-thirds of oat mixture into a greased 13 X 9 X 2-inch baking pan/dish.
2. In a saucepan, combine milk, chocolate chips and remaining 2 tbsp butter and salt. Cook
and stir over low heat until chocolate is melted. Remove from the heat; stir in chopped
walnuts or pecan and the remaining vanilla.
3. Spread over crust. Sprinkle with remaining oat mixture. Bake at 350 degrees F for 25
minutes or until golden brown. Cool. Cut into squares.
My Tips:
With a dough/pastry scraper while the baked Chocolate Oat Squares are still warm, I make cuts
into squares. This makes it easier to make the final cut of squares for serving.
These Chocolate Oat Squares are delicious and really rich, so a small serving is recommended.
They freeze really well and you can take out a few a time and defrost in your microwave for a
dessert served with whipped cream or ice cream. Enjoy!
Marie S.
Christmas Shortbread
Tarts
Tart Shells (makes 24 mini or 10-12 regular)
1/2 cup butter
1/4 cup icing sugar
1 tsp corn starch
1 cup all purpose flour
Cream butter - sift dry ingred. and add to butter and mix well.
Form into balls, press into tart pan using fingers or tart tapper.
Bake at 350F for 10 - 12 minutes. Check halfway through baking to make sure the tart
bottoms don't rise up, if they are gently push down and continue to bake. Cool. (P.S.
these shells freeze really well)
Filling
30 caramels melted with 2 tablespoons of butter and 2 tbsp of water over medium heat.
Add crushed candy cane.
Pour into cooled tart shells and allow to cool, decorate with drizzled white chocolate.
Another filling that works well is as follows:
1 packages (6 squares each) baker's chocolate
1/4 cup of 33% to 35% whipping cream
1 tbsp butter softened
2 tbsp of favourite liqueur (optional)
Chop chocolate.
Bring cream to a boil in medium pan on medium heat, add chopped chocolate, butter
and liqueur, stir until chocolate is completely melted.
Pour into cooled tart shells, & decorate with edible gold or drizzled with white chocolate.
L.J.Kotelmach
Cranberry-Pistachio Shortbread
Ingredients……………………………………………………………………
1 c. unsalted butter, softened
1/2 c. icing sugar
1 t. vanilla
1 3/4 c. all purpose flour
1/2 c. dried cranberries
1/2 c. shelled natural pistachios, coarsely chopped
Directions……………………………………………………………………
Combine butter and icing sugar until well blended. Stir in vanilla, flour, cranberries, and
pistachios. Form into 1" balls, place on parchment lined cookie sheet, and flatten slightly. Bake 20
-25 minutes at 300 degrees, until golden on edges.
Francine F.
Cranberry White Chocolate
Oatmeal Cookies
Ingredients……………………………………………………………………
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips
2 cups dried cranberries
Directions…………………………………………………………………
1. Preheat oven to 350 degrees F (175 C). Lightly grease cookie sheets
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth.
Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt,
stir into the creamed mixture.
3. Drop by tablespoons onto the prepared cookie sheets.
4. Bake for 10-12 minutes in the preheated oven. Remove from baking sheets and cool on
wire racks.
Aimee B.
Double Chocolate
Buttercream Square
Because they are rich & creamy, bite-size is best - so one pan goes a long way.
Ingredients……………………………………………………………………
Base:
4 squares unsweetened chocolate
125 ml (1/2 cup) butter
500 ml (2 cups) granulated sugar
ml (1/4 tsp) salt
5 ml (1 tsp) vanilla
4 eggs
250 ml (1 cup) all purpose flour
Filling:
125 ml (1/2 cup) seedless raspberry jam
3 squares white chocolate
75 ml (1/3 cup) granulated sugar
50 ml (1/4 cup) water
2 eggs
250 ml (1 cup) butter, softened
Decoration:
square semi-sweet chocolate
5 ml (1 tsp) butter
Directions…………………………………………………………………
Base:
Melt chocolate & butter together in large saucepan over low heat, stirring until smooth. Remove
from heat.
Stir in sugar, salt, vanilla & eggs. Mix well.
Double Chocolate
Buttercream Square
Add flour, stirring until smooth. Spread batter evenly in greased 13" x 9" cake pan.
Bake at 350F for 25-30 minutes. Cool completely.
Filling:
Spread jam evenly over base. Chill.
Melt white chocolate, stirring constantly until smooth. Set aside. In small saucepan, bring sugar
& water to a boil.
Boil 1 minute. Beat 2 eggs in large bowl with electric mixer until frothy. Very gradually add hot
syrup, beating on high speed 5 minutes or until thick and lemon coloured.
Gradually add soft butter, a small piece at a time, beating well after each addition.
Add melted white chocolate and continue beating until thick & smooth. Spread evenly over jam.
Decoration:
Melt chocolate & butter for glaze together until smooth.
Drizzle over filling, Chill at least 1 hour to set.
Store in fridge.
Serves about 30 and freezes very well.
Diane W.
Flourless Double Chocolate
Hazelnut Cookies
Ingredients……………………………………………………………………
2 ½ cups confectioners sugar
3/4 cup cocoa powder
1 tsp coarse salt
5 oz bittersweet chocolate, chopped
1/2 cups hazelnuts, roasted, finely chopped
4 large egg whites, room temp.
Directions…………………………………………………………………
1. Preheat oven to 325 degrees. In large bowl combine sugar cocoa, and salt. Next,
add the chopped hazelnuts and chocolate. Mix in egg whites and stir just until
mixture is well combined and shiny.
2. Drop the dough in large spoonfuls onto a Silpat or parchment lined baking sheet,
taking care to leave space between cookies. Bake for 20-25 min, until the cookie
tops are dry and cracked. Let cool completely before removing from the sheets,
otherwise they will stick. Makes about 20 cookies.
3. These cookies are almost brownie-like in texture. Crackly on top, soft and chewy
on the inside.
Rob and Pam L.
Healthful Fruit Cake Cookies
(Makes about 12 very large cookies)
Ingredients……………………………………………………………………
1/2 cup of brown sugar
1/3 cup of white sugar
1/3 cup of canola oil
1 egg
1 tsp of vanilla
1 cup of whole wheat flour
1 cup of oatmeal flakes (not instant or quick cooking)
1/2 cup of flax seed meal
1 tsp of baking soda
1 cup to 1 1/2 cups combination of dried cranberries, glace cherries (green or red),
currants, candied fruit peel, walnuts, etc. (any dried fruit/nut that would go in a
fruitcake)
Directions…………………………………………………………………
Preheat oven to 350 degrees F.
In a small bowl, mix the dry ingredients: flour, oatmeal, flax and baking soda. Set aside.
In a big bowl, mix the 2 sugars with the canola oil and beat well.
Add the egg and vanilla. Beat well.
Incorporate the dry ingredients a little at a time, until almost fully incorporated.
Add your combo mix of dried fruit/nuts. Fully incorporate, but don't over mix.
Place by heaping tablespoons on a parchment lined baking sheet.
Bake until the edges turn golden brown. (about 8 to 10 minutes)
Let cool for 5 minutes.
All the pleasure of fattening fruit cake, but without the saturated fat. Full of healthful ingredients.
Rose G.
Breanna's Heavenly
Choco-mallow Cookies
Preheat oven to 400F
Ingredients……………………………………………………………………
3 cups of flour
2/3 cup cocoa
1/2 tsp baking soda
1 cup white sugar
1 cup light brown sugar
1 cup butter
2 large eggs
2 tsp vanilla
2 cups chocolate chips
1 cup frozen mini marshmallows
Directions…………………………………………………………………
1.
Mix flour, cocoa and baking soda, set aside.
2. In a different bowl, cream the butter with both sugars, then add eggs and vanilla, mix
until fluffy.
3. Add the flour mix and chocolate chips.
4. Take a spoonful of dough and form a flat circle in your hand. Place 4 marshmallows in the
middle and wrap the dough around them to close, roll to form a ball.
5. Bake for about 8 to 10 minutes.
6. Let cool a bit before eating as the filling is hot
Breanna
Holiday biscotti with cranberries
& pistachios dipped in white chocolate
Ingredients……………………………………………………………………
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
3/4 cup shelled natural unsalted pistachios
6 ounces imported white chocolate, chopped
Directions…………………………………………………………………
Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients
into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in
eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended.
Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured
surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4
inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
Holiday biscotti with cranberries
& pistachios dipped in white chocolate
Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10
minutes. Maintain oven temperature.
Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing
motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on
remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer
cookies to racks and cool.
Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over
barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into
melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared
sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight
between sheets of waxed paper at room temperature.)
Melissa B.
Holiday Peppermint Bark
Ingredients……………………………………………………………………
4 cups of semi-sweet chocolate chips
4 cups of white chocolate chips
4 candy canes
Directions…………………………………………………………………
1. Line a baking sheet pan with waxed paper. Crush candy canes in a plastic bag (into small
pieces) and set aside.
2. Melt semi-sweet chocolate chips in 30 second intervals in the microwave, stirring at each
interval, until smooth. Pour into baking pan, smooth out, and refrigerate until chocolate
is firm. Repeat the same process with white chocolate, and pour on top of the chilled
semi-sweet chocolate. Top with the broken candy cane pieces and refrigerate again until
firm. Break into pieces and serve.
Kevin B.
Holiday Squares
One of my favourite Christmas treats.
Ingredients……………………………………………………………………
Prep time 15 minutes
2 cups graham crumbs
1/2 cup butter or margarine (prefer butter)
pkg chocolate chips
1 cup peanut butter
1 pkg coconut
1 can Borden condensed milk
Nuts (optional)
Directions…………………………………………………………………
Glass 9 inch baking pan
Melt butter to cover bottom of glass dish
Sprinkle and pat down graham crumbs, add more butter if needed, cover edge to edge
Pour full pkg of coconut and spread evenly, pat lightly to even
Pour condensed milk over coconut evenly, bang dish to push out any bubbles that may appear.
Bake in oven at 325F for 25 minutes or until a light golden colour
Mix chocolate chips with peanut butter on low, do not burn.
Pour melted mixture over coconut, smooth to even out.
Put in fridge for 2 hours or until hardened
Cut into squares and enjoy.
These squares can also be frozen for later use
Nut Option: You can mix nuts into the melted Chocolate and Peanut Butter and pour over
coconut OR sprinkle nuts over the Chocolate and Peanut Butter once it is poured on to the
coconut.
Your tummy will love this.
Starr T.
Jam Crescents
Ingredients……………………………………………………………………
2 1/2 cups all purpose flour
1/4 cup sugar
Pinch salt (can omit if you want)
1 large (8oz.) package cream cheese softened
1 cup of butter softened
2 tablespoons sour cream (Can add extra till pastry comes together)
Your choice of preserves (I always use my homemade strawberry freezer jam)
Directions…………………………………………………………………
Mix flour, sugar & salt. With pastry blender or 2 knives cut in cream cheese & butter until mixture
resembles cornmeal. With spoon stir in sour cream until pastry just holds together.
Form into a ball, wrap & refrigerate at least 1 hour. (I usually make the pastry and then
refrigerate until I wish to bake, usually the last of my Christmas baking)
Preheat oven to 325F (Or can use convection which is what I use)
Grease 2 cookie sheets. Divide pastry into 1/4's. On floured surface roll pastry out.
With 3 " round cookie cutter cut out circles. Place 1/2 tsp of jam in centre of each. Moisten edge,
fold pastry over jam. Seal edge by pressing with a fork. Prick top.
Place on cookie sheets. Bake 18-20 minutes or until golden brown. Cool on wire rack. Makes
approx. 3 dozen cookies. They freeze well.
Linda M.
Jam Thumbprint Cookies
Ingredients……………………………………………………………………
3/4 pound (3 sticks) butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or homemade peach jam – YUM!
Directions…………………………………………………………………
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until
they are just combined and then add the vanilla. Separately, sift together the flour and salt. With
the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the
dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in
plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut.
Place the balls on an ungreased cookie sheet and press a light indentation into the top of each
with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until
the coconut is a golden brown. Cool and serve.
Pauline C.
Jo's Gingerbread Cookies
Ingredients……………………………………………………………………
1/2 cup pureed candied ginger (Do this in the food processor.)
Bulk food store has ginger in syrup it is the best
3/4 cup butter
3/4 cup packed brown sugar
1/2 cup molasses
1 tbsp vanilla (yep it is a tablespoon)
1 egg (beaten)
Blend these wet ingredients in a mixer
In a bowl combine the following dry ingredients
3 cups flour
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
1/4 tsp ground cloves
1 tsp pumpkin spice
tsp baking soda
Jo's Gingerbread Cookies
Directions…………………………………………………………………
Stir to mix together with a fork, add to wet ingredients
Add these dry ingredients to the wet 1/2 cup at a time blending together.
Refrigerate for 2 hours
Roll out dough on a floured surface 1/4 " thick (cut any shape you want- you can do the traditional
gingerbread people but I like to make small 2" circles and use a cream cheese icing between 2
cookies to make a sandwich after baking.)
Bake at 350 for 10 min decorate to your hearts content.
Cream cheese icing (for sandwich)
2 cups icing sugar
1/2 cup butter (room temperature)
1/2 cup cream cheese
1 tsp vanilla
Milk - add until the correct consistency.
Slather a bit on the back of a cooled or slightly warm cookie, place another on to this and press
lightly together.
Enjoy!!
These are a bit of a pain to make but worth the effort!
Chamberlain
Kifle
(Makes 8 dozen)
When we were young, we used to visit my father's brother and wife every Christmas day. My aunt
made and served these delicious cookies. My aunt recently passed away and so I honour her by
sending this to you.
2 cups flour
½ lb unsalted butter (1 cup) (no substitute)
1 egg yolk (large)
¾ cup sour cream
Cream flour and butter together until fluffy. Add egg yolk and sour cream. Mix well with hands.
Divide dough into three parts. Sprinkle each part with a bit of flour. Wrap in plastic wrap.
Refrigerate for one hour.
In the meantime, prepare filling in the following manner:
NUT FILLING
½ cup ground walnuts
1 egg white
½ cup sugar
1 teaspoon vanilla
1 shot of brandy (or 1 tsp brandy extract)
Combine above ingredients until well-blended. Set aside. Preheat oven to 325oF.
On a well-floured surface roll each part dough to 1/8-inch thickness.
Using a sharp knife, cut dough in triangles with two and one half-inch sides. Place one teaspoon
nut filling on each triangle at one end and roll the dough cup (croissant style) and seal the two
ends. Continue filling and folding until all dough is used. Place Kifle on a greased cookie sheet,
an inch apart. Bake 25 minutes or until light golden colour.
Remove from oven and while still hot, roll in icing sugar and again when cold. Store in airtight
containers.
Kathy R.
Lebkuchen
Ingredients……………………………………………………………………
¾ c. packed dark brown sugar
¾ c. liquid honey
2 tbsp. butter
1 egg
4 tsp. grated orange rind
2 tsp. each nutmeg and ginger
1 tsp. each cinnamon and allspice
½ tsp. each baking soda and salt
2 ½ c. all-purpose flour
¾ c. chopped candied fruit
¾ c. slivered almonds,finelychopped
GLAZE:
1 c. icing sugar
2 tbsp. hot water
Directions…………………………………………………………………
In saucepan, heat sugar, honey and butter until sugar dissolves; do not boil. Pour into bowl; let
cool to room temperature. Stir in egg, orange rind, spices, soda and salt. Stir in flour in three
additions. Stir in fruit and nuts. Cover and refrigerate for at least 8 hours or up to 3 days.
On lightly floured surface, roll out ¼ of the dough at a time into a ½ inch thick rectangle; cut into
½ inch x 1 inch bars. Arrange on lightly greased baking sheet and bake in 350°F oven for about
15 minutes or until dry on top and golden on bottom. Remove to racks; let cool. (Cookies can be
stored in airtight container for up to 2 weeks or frozen for up to 1 month; thaw)
Glaze: In bowl, stir icing sugar with water until smooth. Spread over cookies.
Makes about 30 cookies. For a daintier appearance (or for smaller mouths), roll out the dough to
only ¼ inch thickness and cut into smaller-size bars. These are ideal for sending as gifts in the
mail – they keep well and the flavour improves with age.
Jacquie S.
Linda’s Decadent
Brownies
Ingredients……………………………………………………………………
1/2 cup butter plus 2 tbsp, softened
6 tbsp cocoa
2 cup sugar
2 eggs, well beaten
1/2 cup flour
1/2 cup chopped walnuts, optional
Directions…………………………………………………………………
Pre-heat oven to 350 degrees and coat an 8 X 8 or a 9 X 9 square baking pan with
cooking spray.
Mix all butter and cocoa well. Blend sugar in and add eggs. Add flour and nuts, if
using.
Pour into greased pan and bake for 25-30 minutes.
If desired, ice with your favourite icing and decorate for the holidays with
crushed candy canes.
Enjoy!
Linda L.
Mocha Shortbread
Ingredients……………………………………………………………………
1lb butter
1 cup of icing sugar
3 cups of flour
1/3 cup of cocoa
1 tbl of cornstarch
1 tbl+ of instant coffee granules
Directions…………………………………………………………………
1.
Bake @ 300 F
2. Smooth out the coffee granules with the back of a tablespoon or pestle if you have, sift the
dry ingredients together. Cut in butter, this makes a very heavy dough. Knead several
times on a floured surface. Roll on floured surface to desired thickness (shortbread
should be fairly thick) roughly 1/2 inch, cut with a small juice glass or 2 inch fluted
cooked cutter. Place on an ungreased cookie sheet. Bake at 300 for 20 minutes.
3. Cool completely and store in an airtight container.
4. Tastes like the best cappuccino you've ever had.
Linda B.
Mom's Shortbread
Ingredients……………………………………………………………………
1 lb butter
1 c icing sugar, sifted
4 cups flour
Directions…………………………………………………………………
1. Whip butter until like icing. Add icing sugar & whip.
2. Gradually add the first 3 cups of flour, mix with wooden spoon. Add 4th cup of flour and
knead by hand for 5 minutes.
3. Use icing sugar on table to prevent sticking (NOT flour) Roll out to 1/4 inch.**
4. Use icing sugar to coat cookie cutter. I like to add a bit of glazed cherry to each cookie
to add to the festive season.
5. Bake @ 300 deg F for 20-25 minutes, watch closely.
6. ** dough can be rolled into 1 inch balls and flattened with fork if in a hurry.
7. I make these cookies in November, leave in a tin in a cupboard and bring them out at
Christmas. As they age, they turn from a sugar cookie to shortbread, although we tend to
eat the first batch right away.
8. My Mom made these when I was little, many years ago.
9. I like these cookies since they have less sugar per cookie for my diabetic family member.
Gertrude P.
Oatmeal Cranberry Cookies
Ingredients……………………………………………………………………
Butter (or hard margarine), softened 1/2 cup or 125 ml
Brown sugar, packed 1/2 cup or 125 ml
Large egg 1
Vanilla extract 1/2 tsp or 2 ml
Quick-cooking rolled oats 1 cup or 250 ml
All-purpose flour 2/3 cup or 150 ml
Wheat germ 1/2 cup or 125 ml
Baking powder 1 tsp or 5 ml
Salt 1/2 tsp or 2 ml
Dried cranberries 3/4 cup or 175 ml
Chopped pecans 1/4 cup or 60 ml
Directions…………………………………………………………………
Preheat oven to 375 degrees F (190 degrees C). Cream butter and brown sugar in medium bowl.
Add egg and vanilla. Beat until smooth
Add next 5 ingredients. Beat on low until well combined.
Add cranberries and pecans. Stir. Drop, using 1 tbsp (15 ml) for each, about 1 inch (2.5 cm) apart
onto 2 greased cookie sheets. Flatten slightly with a fork. Bake on separate racks in oven for
about 10 minutes, switching position of cookie sheets at halftime, until golden. remove cookies
from cookie sheets and place on wire racks to cool. Makes about 36 cookies.
1 Cookie: 76 Calories; 3.8 g Total Fat (1.1 g Mono, 0.3 g Poly, 1.8 g Sat); 12 mg Cholesterol; 9 g
Carbohydrate; 1 g Fibre; 1 g Protein; 56 mg Sodium
Sarah R.
Orange-Chocolate Shortbread
(Makes approx 35 cookies)
Ingredients……………………………………………………………………
1 3/4 cups of unsalted butter, room temp
1 cup sifted icing sugar (hint, use your fine mesh drainer for easy sifting)
1 tbsp finely grated orange peel
1/2 tsp sea salt
2 3/4 cups cake & pastry flour
1 cup chocolate chunks
1 tbsp granulated sugar
Directions…………………………………………………………………
Preheat oven to 300F. Beat butter, icing sugar, orange peel & salt with wooden spoon
until well blended.
Stir flour into butter mixture in 4 batches.
Gently add chocolate chunks with last flour batch.
Pat mixture into 2 ungreased 9 inch pie plates or 2 x 8 inch square pan, evenly pressing
down.
Using a fork, pierce dough every inch.
Bake on lowest rack level until shortbread edges are lightly browned & centre is golden.
Approx 30 to 40 mins.
Sprinkle top with granulated sugar.
Cool completely on a rack before cutting into squares or bars.
Store in frig for up to 3 weeks in tightly sealed containers.
Mary T.
No-Bake Chocolate
Peanut Butter Bars
(Makes about 24)
Ingredients……………………………………………………………………
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth
1-1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Directions…………………………………………………………………
In a medium mixing bowl, stir together butter or margarine, graham cracker crumbs,
powdered sugar and 1 cup peanut butter until well blended. Press into the bottom of an
ungreased 9 x 13" baking pan.
In the top of a double boiler over hot (not boiling) water, melt the chocolate chips with
the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread on top of the
mixture in the baking pan.
Refrigerate for about 1 hour before cutting into bars.
Sue J.
Peanut Butter Chews
Ingredients……………………………………………………………………
1 cup, plus 2 tablespoons, plus 2 teaspoons butter
Glaze
2 cups granulated sugar
3 tablespoons powdered sugar
1 cup brown sugar
1 1/2 teaspoons peanut butter
1 cup peanut butter
4 1/2 teaspoons very hot water
4 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup rolled oats (raw oatmeal)
Directions…………………………………………………………………
Combine butter, sugars, peanut butter, eggs and vanilla in a
mixing bowl. Mix, creaming well.
Sift together flour, baking powder and salt. Add rolled oats and
mix well. Add dry ingredients to creamed mixture. Mix until well
blended.
Spread the batter into a greased 12-by-18-inch cookie pan with
sides. Bake at 350 degrees for 25 to 30 minutes. Do not overbake.
For the glaze: Combine powdered sugar and peanut butter.Gradually add hot water.
Spread glaze on warm Peanut Butter
Chews. Cut while warm. Cookies will have a chewy consistency.
TMDUFF
Peppermint Cookie Pops
For a novel gift or a festive centrepiece, stick the peppermint pops in a plastic foam ball.
If you don’t have a food processor, you can crush the candy in a heavy plastic bag using a
meat mallet or the bottom of a saucepan. These are now one of my favourite Christmas
cookies!
Ingredients……………………………………………………………………
1 1/3 cups crushed candy canes – can be any flavour – I really like peppermint!
1 cup butter, softened
1 cup packed brown sugar
¼ cup granulated sugar
1 egg
1 ½ tsp vanilla
2 ¼ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda
Pinch salt
Directions…………………………………………………………………
Cookie lolly sticks can be purchased at Bulk Barn – 6” sticks work the best.
1
2
3
4
5
Line baking sheets with parchment paper or grease; set aside.
In food processor, crush 1/3 cup of the candy canes almost to a fine powder; set
aside.
In bowl, beat together butter and grown and granulated sugars until fluffy; beat
in egg and vanilla. In separate bowl, stir together flour, baking powder, baking
soda, salt and pulverized candy canes; stir into butter mixture in 3 additions.
Drop by tablespoonfuls onto prepared sheets. Slide lollipop stick under bottom
half of each cookie. Bake in centre of 375 degree F oven for 6 minutes. Remove
from oven.
Sprinkle remaining chopped candy cane over cookies, pressing gently into each.
Bake until golden, 5 to 8 minutes longer. Let cook on pan on racks for 5 minutes.
Transfer to racks; let cool completely. Makes 48 cookies.
Debra D.
Raspberry Coconut Squares
Ingredients……………………………………………………………………
1 1/2 cups graham cracker crumbs
1/2 cup margarine or butter melted
2 2/3 cups flaked coconut
1 can sweetened condensed milk
1 cup raspberry jam
1/3 cup pecan pieces
1/2 cup chocolate chips melted
4 squares white chocolate baking bars, melted
Directions…………………………………………………………………
Combine graham crumbs, and butter in bowl and spread evenly on bottom of 13x9 inch baking
pan and press firmly. Sprinkle with coconut, pour sweetened condensed milk over coconut. Bake
in 350F oven for 20-25 minutes until lightly browned. Cool 15 minutes. Spread jam over this layer
and chill in fridge 3-4 hours then sprinkle with pecans and drizzle with melted chocolate chips
and melted white squares. I usually melt about 2 minutes in microwave in bowl or you can melt in
pot on stove burner over low heat. Chill about 1 hour and cut in squares.
These freeze very well in covered container.
I love to bake and these I have been making for years and everyone loves them. They really are
fabulous and easy to make.
Thanks,
Sylvia S.
Star Anise Cookies
Ingredients……………………………………………………………………
1/2 a cup of vegetable shortening
1/2 a cup of sugar
1 egg
1/4 cup of milk
1 1/2 cups of sifted flour
1 tsp baking powder (sifted with the flour)
1 tbsp ground star anise
Directions…………………………………………………………………
1. Cream sugar and shortening together in a bowl 2. Add the egg 3. alternate adding
the milk and the flour, baking powder mix.
5. Add the star anise
6. form into a ball
7. refrigerate for 30 minutes
8. Roll out dough to a 6mm thickness
9. Use a cookie cutter of about 7 cm in diameter.
10. Place on a lightly greased cookie sheet.
11. cook at 350 degrees fahrenheit for 10 to 15 minutes 11. allow to cool completely
and enjoy!
I hope you like this family recipe!
Emilie C L
Sunshine Coast
Holiday Cookies
Ingredients……………………………………………………………………
1 cup Wheatberries cranberry pecan granola
1 cup flour (WW for a denser cookie)
1/2 cup dark organic molasses
1/2 cup Demerera sugar
1/4 cup sweet butter melted
1 tsp baking powder
1/2 cup chopped organic roasted nuts (walnuts, almonds or pecans)
1/2 cup organic Thompson raisins
1 tsp fresh grated organic ginger
1/2 tsp organic cinnamon
1/2 tsp organic allspice
Directions…………………………………………………………………
Mix all ingredients. If too dry, add a little fresh squeezed orange juice. Roll into roll and wrap with
plastic wrap. Chill one hour Cut into rounds and bake at 300F until done. (Longer for a crisp
cookie, shorter for a chewy cookie.)
Roxanne G.
Velvet Shortbread
Ingredients……………………………………………………………………
4 cups flour
1 tsp baking powder
1 1/2 cups icing sugar
1 lb. butter
Directions…………………………………………………………………
Preheat oven to 300 degree.
Cream butter and icing sugar, add other ingredients and beat til smooth. Roll into a ball.
Refrigerate for one hour.
Roll dough to 1/8 to 1/4 inch thickness
Cut out shapes you can also add a cherry on top if you like
Bake at 300 degrees for 15 - 20 min til lightly coloured
A very yummy shortbread never-fail recipe
Moranhome