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.



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

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.


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

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