Chocolate Shortbread

Chocolate shortbread is a great variation on the traditional shortbread recipe. The chocolate and butter melt in your mouth. They’re good enough for any holiday tray. Try with eggnog or your favourite hot chocolate.

Enjoy!

INGREDIENTS

2 cups flour

2 tbsp cocoa powder

3/4 cup softened butter

3/4 cup icing sugar

1/3 cup brown sugar

1 tsp vanilla

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Helpful Hints – Baking

helpfulhint-baking
Helpful Hints

  • To color sugar for decorating cookies put several drops of food coloring in a plastic bag. Add several tsp of sugar.  Secure top of bag and work coloring and sugar together until evenly combined.
  • Often when making cookies sugar can be cut by 1/3.
  • Mix dry ingredients in a paper bag. The mixture is incorporated thoroughly and you don’t make dirty dishes.
  • Spray your beaters with non-stick oil before using to stop the batter from climbing up the beater handles.
  • One tsp of cornstarch added to fudge will improve its flavor and texture.
  • Keep nuts in the freezer. They will last longer.
  • Store peanut butter upside down to keep it fresher.
  • When doubling a recipe use the original amount of salt.
  • When measuring honey or molasses oil the measuring cup. The sticky liquid will pour right out of your cup.
  • Roll raisins or dried cranberries in flour to prevent them from sinking to the bottom in batter.

Ginger Molasses Refrigerator Cookies

Ginger molasses refrigerator cookies are sweet and chewy and a great treat on a cold winter’s day. Make an extra batch and leave in the refrigerator for when guest’s drop by.

INGREDIENTS

2 3/4 cups flour

ginger molasses refrigerator cookies

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp ginger

1/2 tsp salt

1/3 cup vegetable shortening

1/3 cup butter

1/2 cup brown sugar

1 egg

1/2 cup molasses

1 1/2 tsp vanilla

DIRECTIONS
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