Nana’s Molasses Ginger Snaps

My English grandmother used to like having tea during the afternoon.  I remember at tea time she always had a cookie tin filled with these Ginger Snaps.  These cookies are crunchy and spicy.  They’re sure to become one of your family favourites.

1 cup sugarNana's Molasses Ginger Snaps

1 cup molasses

1 cup melted butter

1 beaten egg

1 tsp ginger

2 tsp baking soda

1 tsp salt

3 1/2 cups flour

Continue reading “Nana’s Molasses Ginger Snaps”

Swirled Sugar Cookies

Swirled sugar cookies are a great addition to any holiday table.  Simply adjust the colour of the dough to the occasion; orange for Halloween, red for Christmas, purple for Easter and so on.

INGREDIENTSSwirled sugar cookies

3 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1.2 cup butter

1/2 cup vegetable shortening

1 cup sugar

2 eggs

1 tsp vanilla

Red or green food colouring

DIRECTIONS

Mix flour, baking powder, baking soda and salt together.  Set aside.

Cream butter, shortening, sugar, vanilla and eggs together.

Fold dry ingredients into wet ingredients. Mix until well incorporated.

Remove half of the dough into another bowl.  Add 10 drops of food colouring to half of the dough and mix until dough is coloured evenly.  Chill both bowls of dough.

Roll out each roll of dough into a rectangle the same size as the other.  I like to do this on parchment paper so the dough can be easily moved.

Place coloured dough on top of uncoloured dough,

Using the parchment paper roll a log.  Chill for at least an hour.

Cut into slices and bake at 350 degrees Fahrenheit for 10 minutes.

Note:  Cookies can be crusted with sprinkles on the edges if desired before baking.

 

Fancy Sugar Cookies

Fancy sugar cookies have a real crunch to them when baked.  Red and green cookies make a pretty addition to a Christmas table.

INGREDIENTS

1/2 cup butterFancy Sugar Cookies

2 eggs

1 tsp vanilla

2 1/2 cups flour

3/4 tsp baking powder

1/4 tsp salt

sprinkles or coloured sugar

chocolate kisses

DIRECTIONS

Beat egg, sugar, butter and vanilla together until well combined.

Mix flour, baking powder and salt together.

Fold dry ingredients into wet ingredients and mix until well combined.

Roll in balls and place on a silicone mat on a cookie tray.

Press down ball to flatten slightly.

Bake at 350 degrees Fahrenheit for 10 minutes.

Cool 5 minutes and then push unwrapped chocolate kiss in the centre of the cookie.

Put in the refrigerator to chill.

 

Cranberry Almond Shortbread

Dried cranberries add a fruity flavour to this shortbread recipe.  The combination of the fruit and the crunch of the almonds  blend well together and make an unforgettable cookie.

INGREDIENTSCranberry ALmond Shortbread

1 tsp vanilla

1/2 cup butter

1/2 cup icing sugar

1 1/4 cups flour

1/2 tsp salt

1/2 cup dried cranberries

1/2 cup chopped almonds

DIRECTIONS

Cream butter, icing sugar and vanilla together.

In a separate bowl mix flour, salt, cranberries and almonds.

Fold dry ingredients into wet until mixed well.  DO NOT OVER MIX.4

Spread cookie dough  on parchment and roll into logs.  I usually make two.  Chill for at least 1 hour.

Bake at 325 degrees Fahrenheit for 30 minutes or until slightly brown.

For another cranberry recipe try Citrus Cranberry Cookies.

 

 

Candy Corn Cookies

Seasonal sweet treats are everywhere this time of year and I like to try to combine unusual combinations in my baking.  Candy Corn cookies are great for those days you need something sweet to fill your cravings. 

INGREDIENTSCandy Corn Cookies

2 cups flour

1 tsp baking soda

1/2 cup brown sugar

2 tsp cornstarch

1/4 tsp salt

1/2 cup sugar

1 tbsp vanilla

1 egg

3/4 cup butter

2 cups candy corn

1/4 cup pumpkin sprinkles

DIRECTIONS

Mix flour, baking soda, salt and cornstarch together in a large bowl. Continue reading “Candy Corn Cookies”

Maple Sugar Cookies

It might seem like a strange time of year to be craving maple baked goods but I find when the leaves begin to fall from the trees I look forward to making a batch of Maple Sugar Cookies.  Sweet and crunchy these cookies go fast on a holiday table.  Cut leaf shapes and colour icing as desired.

INGREDIENTSMaple Sugar Cookies

2 tsp baking powder

1/2 tsp salt

1 cup butter

1 cup brown sugar

1 egg

1 tbsp maple syrup

1 tsp vanilla

ICING

1 cup icing sugar

1/4 cup maple syrup

DIRECTIONS

Blend flour, baking powder and salt together in a large bowl.

Continue reading “Maple Sugar Cookies”

Blueberry Biscotti

Sometimes I feel like a crunchy cookie.  Blueberry Biscotti are just that.  Their crunchy and sweet with dried blueberries.  Their great with herbal tea or coffee.

INGREDIENTS

3 1/4 cups flourBlueberry Biscotti

2 tsp baking powder

1/4 tsp salt

4 beaten eggs

1 cup sugar

1/4 cup melted butter

1 tbsp lemon juice

1 tsp vanilla

1 1/2 cups dried blueberries

DIRECTIONS

In a bowl mix flour, baking powder, salt and dried blueberries.

In a second bowl beat eggs, sugar, butter, lemon juice and vanilla together until mixture is light and fluffy.

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Cranberry Sunflower Cookies

Cranberries are my favourite dried fruit.  I love them in granola, harvest loaves or cookies.  Cranberry Sunflower Cookies combine the fruit with crunchy sunflower seeds and sweet coconut.   Their great by themselves as a treat or taken on a picnic.

For a change try dried blueberries instead of cranberries.

INGREDIENTS

1 1/2 cups flourcranberry-sunflower-cookies

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sat

3/4 cup butter or 3/4 cup vegan margarine

1 cup sugar

2 eggs or 2 flax eggs

1 1/2 tsp vanilla extract

2 cups rolled oats

1 cup dried cranberries

Continue reading “Cranberry Sunflower Cookies”

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