The Best of
Holiday Favourites
Cookie Exchange
1911
2009
Chewy
Spice Cookies,
Contributed by Margot Guenther of Toronto
Mmm… coffee, ginger and fruit. Who can resist this wonderful combination?
And so pretty on a plate.
PREP: 30 MIN baking: 12 MIN Makes: 82 cookies
3 3/4 cups (925 mL)
all-purpose flour
2 tsp. (10 mL)
ground cinnamon
2 tsp. (10 mL) ground ginger
1 tsp. (5 mL) ground cloves
2 tsp. (10 mL) baking soda
1 cup (250 mL) butter,
at room temperature
2 cup (500 mL)
granulated sugar
2 eggs
/2 cup (125 mL) molasses
1
3 tsp. (45 mL) ground coffee
1 cup (250 mL) raisins
1 cup (250 mL)
chopped dried apricots
/2 cup (125 mL) chopped
candied ginger
1
TOPPING:
2 tbsp. (30 mL)
granulated sugar
1 | Preheat oven to 350°F (180°C). Lightly spray or oil a baking
sheet or line with parchment paper. In a medium bowl, sift flour
with spices and baking soda. In a large bowl, using an electric
mixer, beat butter with sugar until very light. Add eggs, then
molasses, then coffee, beating well after each addition. Stir in
flour mixture just until combined. Stir in apricots and ginger.
2 | Divide dough into 8 portions. Roll each into a log about
1-1/2-in. wide and 16-in. long. Place 2 logs on baking sheet.
Press logs down to 1/2-in. thickness.
3 | Bake in centre of preheated oven 10 to 12 min. Remove from
oven; sprinkle logs with sugar topping. Let stand 5 min. on
baking sheet, then remove logs to a wire rack to cool completely.
Cut diagonally into 1-in. slices. Repeat with remaining dough.
Chocolate-Peanut
Munchies,
Contributed by Diane Eames of Brighton, ON
“I got this recipe from a lady who worked at the same temp agency about
18 years ago!! Little kids just love helping with this one.”
PREP: 40 MIN fridge Time: 1 hour Makes: 42 balls
2 cups (500 mL) icing sugar
1 1/4 cups (300 mL)
chunky peanut butter
1
/4 cup (50 mL)
vegetable shortening, at
room temperature
/8 tsp. (0.5 mL) salt
1
1 cup (250 mL)
crisp rice cereal
1 cup (250 mL)
semi-sweet
chocolate chips
1 | In a medium bowl, using an electric mixer, cream icing sugar,
peanut butter, shortening and salt until well mixed; stir in cereal.
2 | Line a baking sheet with parchment or waxed paper. Shape
peanut butter mixture into 1-in. (2.5-cm) balls. Melt chocolate
chips in a double boiler over hot, not boiling, water. Remove
from heat. Dip each ball in chocolate, covering half the ball;
place on baking sheet. Refrigerate 2 hours or until chocolate
becomes firm. Store in an airtight container with parchment or
waxed paper between layers; refrigerate.
Cherry
Chocolate
Brownies,
Contributed by Joanie Overin
of Surrey, BC
“This is my adaptation of coconut brownies from an old Rogers recipe sheet.
Everyone loves these Cherry Chocolate Brownies!”
PREP: 30 MIN baking: 40 MIN Makes: 36 squares
Cake
/2 cup (125 mL)
whole wheat flour
1
/3 cup (75 mL) cocoa powder
1
/2 tsp. (2 mL) baking soda
1
/2 tsp. (2 mL) salt
1
/4 cup (50 mL) almonds,
finely chopped
1
/4 cup (50 mL) mixed glazed
fruit & cherries
1
/4 cup (50 mL) chocolate chips
1
/2 cup (125 mL) margarine
1
3
/4 cup (175 mL)
packed brown sugar
2 eggs
1 tsp. (5 mL) vanilla
Topping
4 oz. (125 g)
cream cheese
/3 cup (75 mL) granulated sugar
1
1 egg
1 cup (250 mL) shredded
coconut
/2 cup (125 mL) mixed glazed
fruit & cherries
1
1 | Preheat oven to 350°F (180°C). Lightly butter or spray a
9-in. (2.5-L) square baking pan. In a medium bowl, combine
whole wheat flour, cocoa powder, baking soda, salt, almonds,
mixed glazed fruit & cherries and chocolate chips. In a large
bowl, cream margarine with brown sugar until well mixed. Beat
in eggs and vanilla. Add flour mixture and stir until combined.
Spread batter evenly into prepared baking pan; set aside.
2 | In a medium bowl, beat cream cheese with sugar until well
mixed; add egg and beat together well. Add coconut, mixed
glazed fruit & cherries and mix well. Spoon topping over
chocolate layer and spread evenly.
3 | Bake in centre of preheated oven 30 to 35 min. Remove pan
to a wire rack to cool.
TIP: For added colour, press chopped glazed cherries into the top
of the baked brownie.
Mexican Mocha
Balls,
Contributed by Judy Woods of Calgary, AB
“This has been a favourite for decades and has even been presented as a
birthday cake for my non-cake loving daughter! It is from Better Homes and
Gardens, Homemade Cookies Cookbook, © 1975, Fifth Printing. Over the years
I have made only two changes from the original recipe. They look so festive with
their ‘snowy’ coating!”
PREP: 40 MIN fridge Time: 1 hour baking: 20 MIN Makes: 84 balls
2 cups (500 mL)
all-purpose flour
/4 cup (50 mL) cocoa powder
1
1 tsp. (5 mL)
instant coffee granules
/4 tsp. (1 mL) salt
1
1 cup (250 mL) butter
or margarine, at
room temperature
/2 cup (125 mL)
granulated sugar
1
1 tsp. (5 mL) vanilla
/3 cup (75 mL) superfine
granulated sugar
1
1 | In a medium bowl, stir flour with cocoa, coffee and salt.
In a large bowl, cream butter, sugar and vanilla until well mixed.
Gradually beat in flour mixture.
2 | Shape dough into a ball, then flatten slightly into a disc.
Wrap with plastic wrap and refrigerate 1 hour.
3 | When ready to bake, preheat oven to 325°F (160°C). Shape
into 1-in. (2.5-cm) balls. Place on ungreased baking sheet.
Bake in centre of preheated oven 20 min. Remove from oven.
Let stand 2 min. on baking sheet, then while warm but not hot,
roll in extra-fine sugar. Repeat with remaining dough.
TIP: To make your own superfine or extra-fine granulated sugar,
whirl granulated sugar in a blender or food processor until powdery.
Gumdrop Cookies,
Contributed by Ashley Dieks of Sudbury, ON
“No Christmas was complete without my mom making these Gumdrop Cookies.
They have been a hit with my family for as long as I can remember.”
PREP: 25 MIN baking: 10 MIN Makes: 66 cookies
2 cups (500 mL)
all-purpose flour
1 tsp. (5 mL) baking powder
1 tsp. (5 mL) baking soda
/4 tsp. (1 mL) salt
1
1 cup (250 mL) butter, at
room temperature
1 cup (250 mL) granulated sugar
1 cup (250 mL)
packed brown sugar
2 eggs
1 tsp. (5 mL) vanilla
1 cup (250 mL) flaked coconut
1 cup (250 mL) coloured
gumdrops (omit black ones)
2 cups (500 mL)
quick cooking oatmeal
1 cup (250 mL) chopped walnuts
1 | Preheat oven to 375°F (190°C). In a medium bowl, sift
flour with baking powder, baking soda and salt. In a large
bowl, cream butter with sugars until well blended. Add eggs
and vanilla and beat well. Stir in flour mixture. Stir in coconut,
gumdrops, oatmeal and walnuts.
2 | Drop by teaspoons onto ungreased baking sheet, about 2-in.
(5-cm) apart. Bake in centre of preheated oven 10 min. Remove
from oven. Let stand 5 min. on baking sheet, then remove to a
wire rack to cool completely. Repeat with remaining dough.
Fudgies,
Contributed by
Michelle Dudas of Toronto, ON
“Taken out of my Grandmother’s recipe box - don’t know where she got it from.”
PREP: 15 MIN baking: 8 MIN Makes: 30 cookies
1 pkg. (350-g) semi-sweet
chocolate chips, about
2 cups (500 mL), divided
2 oz. (56 g) unsweetened
chocolate, chopped
2 tbsp. (30 mL) butter,
at room temperature
2 eggs
/3 cup (150 mL)
granulated sugar
2
/4 cup (50 mL)
all-purpose flour
1
1 tsp. (5 mL) vanilla
1
/4 tsp. (1 mL)
baking powder
1 cup (250 mL) chopped nuts
1 | Preheat oven to 350°F (180°C). Lightly spray or oil a baking
sheet. In a medium saucepan, combine 1 cup (250 mL)
chocolate chips, unsweetened chocolate and butter. Cook and
stir over medium-low heat until melted. Remove from heat.
Add eggs, sugar, flour, vanilla and baking powder. Beat until
combined, scraping down side of pan occasionally. Stir in
remaining chocolate chips and nuts.
2 | Drop heaping teaspoons of dough onto baking sheet, about
2-in. (5-cm) apart. Bake in centre of preheated oven until edges
are firm and surfaces are dull and slightly cracked, 8 to 10 min.
Remove from oven. Let stand 5 min. on baking sheet, then
remove to a wire rack to cool completely. Repeat with remaining
dough.
Former Mother-in-law’s
Ginger Snaps,
Contributed by Sandra Legge of Riverview, NB
PREP: 15 MIN fridge Time: 2 hour baking: 7 MIN Makes: 64 cookies
3 cups (750 mL)
all-purpose flour
2 tsp. (10 mL) ground ginger
2 tsp. (10 mL) baking soda
/8 tsp. (0.5 mL) salt
1
1 cup (250 mL)
vegetable shortening,
at room temperature
/3 cup (75 mL)
packed brown sugar
1
/3 cup (150 mL) molasses
2
1 | In a medium bowl, stir flour with ginger, baking soda and salt.
In a large bowl cream shortening with sugar until well mixed.
Beat in molasses. Gradually beat in flour mixture.
2 | Divide dough into 2 portions. Roll each into a log.
Wrap separately with plastic wrap and refrigerate 2 hours.
3 | When ready to bake, preheat oven to 350°F (180°C). Remove
dough from refrigerator and unwrap plastic. Slice dough into
1/4-in. (0.5-cm) thick slices. Place on baking sheet, about 2-in.
(5-cm) apart. Bake in centre of preheated oven 7 min. Remove
from oven. Let stand 5 min. on baking sheet, then remove to a
wire rack to cool completely. Repeat with remaining dough.
Grammies’ Famous Coconut
Meringue Cookies,
Contributed by Gail Meir
of Oakburn, MB
“If I am chosen I promise to be the one to bake “Grammies’ Famous Coconut
Meringue Cookies”
PREP: 15 MIN baking: 30 MIN Makes: 42 cookies
3 egg whites
/8 tsp. (0.5 mL) salt
1
1 cup (250 mL)
granulated sugar
1 tsp. (5 mL) vanilla
1 1/4 cups (300 mL)
shredded coconut
1 | Position racks in centre and bottom third of oven. Preheat oven
to 300°F (150°C). Lightly spray or grease and flour 2 baking
sheets. In a large bowl, using an electric mixer, beat egg whites
until stiff. Beat in salt. Gradually and slowly beat in sugar. Fold in
vanilla and coconut.
2 | Drop teaspoons of batter onto baking sheets. Bake in preheated
oven 30 min., rotating and switching sheets after 15 min. Remove
from oven. Let stand 5 min. on baking sheets, then remove to a
wire rack to cool completely.
Orange Cranberry
Drops,
Contributed by Dana Daciuk of Winnipeg, MB
Cranberries and orange go together like a kiss and a squeeze!
PREP: 20 MIN baking: 10 MIN Makes: 30 cookies
1 1/2 cups (375 mL)
all-purpose flour
/2 tsp. (2 mL) baking powder
1
/4 tsp. (1 mL) baking soda
1
/4 tsp. (1 mL) salt
1
1
/2 cup (125 mL)
packed brown sugar
1
/4 cup (50 mL)
granulated sugar
/4 cup (50 mL) butter,
at room temperature
1
1 egg
3 tbsp. (45 mL) orange juice
/2 tsp. (2 mL) orange extract
1
1 medium orange, zested
1 cup (250 mL)
dried cranberries
1 | Preheat oven to 350°F (180°C). Lightly spray or oil a baking
sheet or line with parchment paper. In a medium bowl, sift flour
with baking powder, baking soda and salt. In a large bowl, beat
sugars with butter until well mixed. Beat in egg, orange juice,
orange extract and zest. Gradually beat in flour mixture.
Stir in cranberries.
2 | Drop heaping teaspoons of dough onto baking sheet, about 2-in.
(5-cm) apart. Bake in centre of preheated oven 8 to 10 min.
Remove from oven. Let stand 5 min. on baking sheet, then remove
to a wire rack to cool completely. Repeat with remaining dough.
Karen’s Unbaked
Chocolate Cookies,
Cookies
Contributed by Karen Norenberg
of Milton, ON
“This is my daughter’s favourite cookie and has become several neighbours’ fave as
well. They all look forward to receiving a tin on their birthday and at Christmas.”
PREP: 30 MIN Makes: 42 cookies
2 cups (500 mL)
granulated sugar
1
/2 cup (125 mL)
evaporated milk
/2 cup (125 mL)
cocoa powder
1
/2 cup (125 mL)
margarine
1
2 cups (500 mL)
rolled oats
1 cup (250 mL) coconut
/2 tsp. (2 mL) salt
1
1 tsp. (5 mL) vanilla
1 | Line 2 baking sheets with parchment or waxed paper.
In a medium saucepan, combine sugar, evaporated milk, cocoa
powder and margarine. Bring to a rolling boil on medium heat,
stirring constantly. Cook 7 min.; remove from heat. Stir in oats,
coconut, salt and vanilla until well mixed.
2 | Drop heaping teaspoons of batter onto baking sheet.
Cool completely.
Jumbo Raisin
Cookies,
Contributed by Judy MacMichael of Richards Landing, ON
“This recipe came from my mother, who worked in a small bakery over 60 years
ago before she met my dad and is a family favourite.”
PREP: 20 MIN cooling: 20 MIN baking: 15 MIN Makes: 66 cookies
1 cup (250 mL) water
2 cups (500 mL) raisins
4 cups (1 L) all-purpose flour
2 tsp. (10 mL) salt
1 tsp. (5 mL) baking powder
1 tsp. (5 mL) baking soda
1 1/2 tsp. (7 mL)
ground cinnamon
/2 tsp. (2 mL) ground allspice
1
/4 tsp. (1 mL) ground nutmeg
1
/4 cup (50 mL) butter,
at room temperature
1
/4 cup (175 mL) vegetable
shortening, at room temperature
3
cups (500 mL)
granulated sugar
eggs, beaten
1 tsp. (5 mL) vanilla
1 | In a medium saucepan, combine water and raisins; boil 5 min.
Cool 20 min.
2 | Preheat oven to 350°F (180°C). Lightly spray or oil a baking
sheet. In a medium bowl, sift flour with salt, baking powder,
baking soda and spices. In a large bowl, cream butter and
shortening with sugar until well mixed. Beat in beaten eggs
and mix well. Add vanilla and cooled raisins. Gradually beat in
flour mixture.
3 | Drop heaping teaspoons of dough onto baking sheet. Bake
in centre of preheated oven until golden, 15 min. Remove from
oven. Let stand 5 min. on baking sheet, then remove to a wire
rack to cool completely. Repeat with remaining dough.
Cardamom
Sugar
Cookies
(CARDAMOM
PIKKULEIVAT),
Contributed by Elaine Kemp
of Belleville, ON
“I’ve had this recipe for years. It came from a book of Finnish recipes from the
Ladies Auxiliary of the Finnish Male Choir in Sudbury Ontario. The date of the
book is 1983 and the author of this recipe is Lempi Johnson.”
PREP: 20 MIN fridge Time: 12 hours baking: 15 MIN Makes: 72 cookies
1 1/2 cups (375 mL)
all-purpose flour
2 tbsp. (10 mL)
baking powder
/2 tsp. (2 mL) salt
1
1 tsp. (5 mL)
ground cardamom
/2 cup (125 mL) butter,
at room temperature
1
1 cup (250 mL)
granulated sugar
1 egg
1 tsp. (5 mL) vanilla
1 | In a medium bowl, sift flour with baking powder, salt and
cardamom. In a large bowl, cream butter with sugar until well
mixed. Beat in egg and vanilla. Fold in flour mixture, mixing well.
2 | Divide dough into 2 portions. Roll each into a log about
1-1/2-in. (3-cm) in diameter and 8-in. (20-cm) long. Wrap
separately with plastic wrap and refrigerate 12 hours or overnight.
3 | When ready to bake, preheat oven to 400°F (200°C). Lightly
spray or oil a baking sheet. Remove dough from refrigerator and
unwrap plastic. Slice dough into 1/4-in. (0.5-cm) thick slices.
Place on baking sheet, about 2-in. (5-cm) apart. Bake in centre
of preheated oven 10 to 15 min. Remove from oven. Let stand
5 min. on baking sheet, then remove to a wire rack to cool
completely. Repeat with remaining dough.