For a few years now, Mom, Megan and Katie have gathered at our home early in the morning the first week in December and we have baked non -stop until the last batch comes out of the oven about 6pm.
Here are the recipes for some of the cookies we have made the last few year - it will take more than one post to showcase the yummy recipes we have made. Watch for more soon!
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| Brown Sugar Shortbread |
1 c. butter, softened
1/2 c. packed brown sugar
1/2 tsp. apple pie spice or pumpkin pie spice
1/8 tsp. salt
2 1/4 c. all-purpose flour
Nonstick cooking spray
Granulated sugar
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern.
Bake in the preheated oven for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up
to 3 days or freeze for up to 3 months.
to 3 days or freeze for up to 3 months.
2 c. unsalted butter, softened
1 c. instant dissolving (fruit/berry) sugar
3-1/4 c. flour
1/2 c. rice flour
2 c. coarsely chopped Toblerone chocolate
Beat sugar and butter till fluffy and light coloured. Mix together flours and then add to butter mixture, with wooden spoon mix just until combined. Reserve 60 larger pieces of the toblerone, add remainder to the dough, combine. Drop 1 rounded tsp onto ungreased baking sheet, flatten slightly, press one chunk on each cookie. Bake 325 degrees - 20-25 mins, let cool slightly before lifting off pan.
Store at room temperature for up to one week or freeze for up to 3 months.
Megan's Peppermint Chocolate Fudge
1 c. semi-sweet chocolate chips
1 (14oz.) can sweetened condensed milk
1/2 tsp. peppermint extract
1/4 c. crushed candy canes
dash salt
LINE 8- or 9-inch square pan with wax paper. MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy. CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares. Enjoy!
Chocolate Cherry Biscotti
1/2 c. softened butter
3/4 c. white sugar
3 eggs
2 tsp. almond extract
3 c. all purpose flour
2 tsp. baking powder
1/2 c. chopped candied cherries
1/2 c. mini semi-sweet chocolate chips
1/2 c. chopped white chocolate
Preheat oven to 350 degrees. Grease a large cookie sheet.
In a large bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in cherries and chocolate chips.
Shape dough into two 10 inch long loaves; place rolls 5 inches apart on prepared cookie sheet; flatten to 3 inch wide. Bake for 20 - 25 minutes or until set and light golden brown. Cool for 10 minutes.
Using a serrated knife, cut the loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets. Bake for 8 - 10 minutes or until bottoms begin to brown. Turn and bake an additional 5 minutes or until browned and crisp. Cool completely.
Melt white chocolate, stirring until smooth. Drizzle cookies with melted chocolate. Store in tightly covered container.
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