4 cookies to make for Santa
This is the week where everything you thought you had time to do - you don't have time to do! Last-minute wrapping and baking and the thousand and one details to attend to.
Still..it's nice to put out a plate of cookies this Saturday. You never know who needs that extra energy!
Here's a selection of sweet and sensational cookies that are easy to make, and perfect for the holiday season.
CRANBERRY & WHITE CHOCOLATE SHORTBREAD
Recipe courtesy of Robin Hood
- 1-3/4 cups (425 mL) all-purpose flour
- 1/2 cup (125 mL) corn starch
- 1/2 tsp. (2 mL) salt
- 1 cup (250 mL) unsalted butter, room temperature
- 3/4 cup (175 mL) icing sugar
- 1 tsp. (5 mL) vanilla extract
- 1/2 cup (125 mL) dried cranberries
- 1/2 cup (125 mL) white chocolate chips
- Icing sugar for dusting (optional)
Preheat oven to 300°F (150°C). Grease and line a 9” x 13” (3 L) baking pan with parchment paper overlapping two sides for easy removal. Combine flour, corn starch and salt in a large mixing bowl.
Beat butter icing sugar and vanilla until creamy. Stir in flour mixture, cranberries and chocolate chips. Pat evenly into prepared pan. Prick with a fork.
Bake in preheated oven for 40 to 50 minutes or until deep golden around edges. Let stand in pan on wire rack for 30 minutes. Using parchment paper, lift out of pan. Slice into bars while still warm. Cool completely. Dust with icing sugar if desired.
Makes about 48 bars.
SANTA'S COOKIES & MILK CUPS
Recipe courtesy of Gay Lea
- 1/2 cup (125 mL) salted butter, softened
- 1 cup (250mL) brown sugar, packed
- 1 tsp. (5mL) vanilla extract
- 1 cup (250 mL) all-purpose flour
- 1 egg
- 1/4 tsp. (1mL) salt
- 1/3 cup (75mL) mini chocolate chips
- 1/2 cup (125mL) salted butter, softened
- 1/4 cup (60 mL) white chocolate chips, melted
- 1 cup (250mL) icing sugar
Preheat oven to 350F (180C). Lightly butter a 24-cup, mini muffin pan.
Beat butter with sugar until fluffy. Beat in egg and vanilla until well combined. Add flour and salt; mix until smooth. Stir in chocolate chips.
Divide dough evenly between mini muffin cups. Bake for 12 minutes. Remove from oven and immediately use end of a wooden spoon to make a hollow in middle of each cookie cup. Bake for 4 to 5 additional minutes or until cups are golden but still soft looking. Cool for 5 minutes. Use a thin knife to carefully loosen cups from the muffin pan. Cool completely.
Filling: Whip butter on medium speed for 3 minutes or until very white and fluffy. Beat in melted white chocolate. Add icing sugar; beat on low until combined. Increase speed to high and beat for 1 to 2 minutes or until fluffy. Divide filling between cups and smooth the top.
Makes 24 "shots."
TIPS: To melt white chocolate chips, place in a heatproof bowl over gently simmering water and stir until smooth. Use 1/4 tsp. (1mL) rum flavouring in icing sugar.
CHOCOLATE-PEPPERMINT SPIRAL COOKIES
Recipe courtesy of Becel
- 2 1/4 cups (610 mL) all-purpose flour
- 1 tsp. (5 mL) baking soda
- 1/2 tsp. (2 mL) salt
- 1 cup (250 mL) margarine (Becel buttery-taste suggest, or butter)
- 1 cup (250 mL) firmly packed light brown sugar
- 1/4 cup (60 mL) granulated sugar
- 2 large eggs
- 1 tsp. (5 mL) vanilla extract
- 1/2 cup (60 mL) all-purpose flour
- 1 tsp. (5 mL) peppermint extract
- 2 Tbsp. (30 mL) cocoa
- 20 hard peppermint candies, crushed
Combine flour, baking soda and salt in medium bowl; set aside.
Mix margarine with sugars in large bowl. Mix in eggs and vanilla extract until blended. Gradually add in flour mixture; mix just until blended. Stir in additional 1/2 cup (125 mL) flour and peppermint extract.
Divide dough in half. Stir cocoa powder into half and candies into the other half. Roll out "white" dough between 2 sheets of parchment or wax paper into 10 x 16-in. (25.4 x 40.6 cm) rectangle. Repeat with "black" dough. Using parchment paper, place "white" dough on top of "black" dough, trimming excess so dough is even. Gently roll dough lengthwise, using the parchment paper to assist, into log. (Dough will be soft.)
Wrap log in parchment paper. Place on cookie sheet and freeze 24 hours.
Preheat oven to 375F (190C). Unwrap log and slice into 1/4-in. (6 mm) rounds, rotating log 1/4 turn after each slice to maintain shape. (Put dough back into freezer between batches.) Place on ungreased cookie sheet. (Cookies might need to be reshaped into circles at this point.)
Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Makes about 36 cookies.
FRUIT CAKE BROWNIE COOKIES
Courtesy of Lori on Eatineatout.ca.
- 1 cup (250mL) chopped candied fruit (cherries or pineapple)
- 1/2 cup (125mL) + 3 Tbsp. (45mL) spiced rum, rum, brandy or sherry
- 1-1/4 cups (310mL) unsalted butter, at room temperature
- 1 cup (250mL) granulated sugar
- 1/2 cup (125mL) packed brown sugar
- 2 eggs
- 1-1/2 tsp. (7mL) vanilla
- 2 cups (500mL) all-purpose flour
- 1/2 cup (125mL) cocoa
- 1/2 tsp. (2mL) baking soda
- 1/2 tsp. (2mL) salt
- 3/4 cup (175mL) chocolate chips
Soak fruit in 1/2 cup (125mL) rum for 24-48 hours. Discard any rum that is not soaked into fruit reserving (if you can) 3 Tbsp. (45mL).
Preheat oven to 350F. (180C) Prepare cookie sheets with parchment paper.
In a large bowl beat butter until light and creamy. Beat in granulated and brown sugar until combined. Add eggs, one at a time, and beat until fluffy. Beat in 3 Tbsp. (45mL) rum and vanilla.
In another bowl whisk together flour, cocoa, baking soda and salt. Add to butter mixture in 3 batches beating gently trying to not over mix. Stir in fruit and chocolate chips until distributed.
Drop by tablespoon about 3-inches apart onto prepared cookie sheets. Bake 15-17 minutes until set. Remove and allow to cool in pan for 5 minutes until removing to wire rack to cool completely.
Makes about 36-40 cookies.