No Christmas is Complete without Cookies

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Classic Gingerbread

  • Ingredients

    1 c. brown sugar
    ⅔ c. vegetable or canola oil
    ¼ c. blackstrap molasses
    2 eggs
    3 c. + 1 c. all-purpose flour
    2 tsp. ground cinnamon
    2 tsp. ground ginger
    1 tsp. ground cloves
    1 tsp. baking soda
    ½ tsp. salt

  • Directions

    In a bowl, sift together 3 c. flour, spices, baking soda and salt, and set aside.
    With a mixer, blend together oil, molasses and brown sugar. Mix in the eggs one at a time. Slowly stir in your dry ingredients into the molasses mixture, one cup at a time (dough will be sticky).
    Place the dough onto a heavily floured surface and with floured hands, work in additional flour with your hands until the dough is no longer sticky. Wrap the dough in plastic wrap and refrigerate overnight.
    Preheat oven to 350˚F. On a lightly floured surface, roll out dough ¼” thick and cut with your favourite cookie cutters. Bake for 8 minutes on ungreased cookie sheets until just starting to crack. Let cool for 2 minutes before removing from cookie sheet.
    Decorate with royal icing and sprinkles if desired.

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Snickerdoodles

  • Ingredients

    2¾ c. all-purpose flour ¾ c. sugar1 c. butter½ c. brown sugar1 large egg1 egg yolk1½ tsp. cinnamon2 tsp. cream of tartar1 tsp. baking soda½ tsp. salt
    Topping¼ c. sugar 2 tbsp. cinnamon

  • Directions

    In a mixing bowl, cream butter and sugars together. Add egg and egg yolk and mix until combined.In another bowl, sift flour, cinnamon powder, cream of tartar, baking soda and salt together. Add dry ingredients mixture to wet and mix until just combined. Do not over mix. Chill dough for at least an hour.
    When ready to bake, preheat oven to 350˚F. Cover baking sheets with parchment paper. In a small bowl, mix sugar and cinnamon for topping. Scoop small portions of dough and shape them into small balls. Roll in cinnamon sugar. Place on baking sheets and bake for 10-12 minutes or until the edges are firm and golden brown and the centers are slightly soft.

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Chocolate Snowballs

  • Ingredients

    1 c. butter, softened½ c. icing sugar¼ c. cocoa powder 1 tsp. vanilla2 c. all-purpose flour ½ tsp. salt¾ c. mini chocolate chips or chopped nuts 1 to 1½ c. icing sugar for rolling

  • Directions

    Preheat oven to 350°F and line baking sheets with parchment paper. With a mixer, combine butter, ½ cup powdered sugar, cocoa, and vanilla until fluffy. Add flour and salt and mix until combined. Stir in chocolate chips. If dough is too soft, chill until you can work it with your hands.
    Scoop doughballs (1 tbsp in size.) and place on prepared baking sheet. Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy.
    Remove from oven and cool for 5-10 minutes. In a small bowl, add icing sugar and roll each cookie sugar until coated. Place on a rack to cool.

Classic Scottish Shortbread

2 c. salted butter, softened1 c. brown sugar, packed 4½ c. all-purpose flour
With a stand or hand mixer on high, cream together butter and brown sugar until light and fluffy (about 3 to 5 minutes). Set mixer to low and scrape the sides of the bowl. Slowly add in flour until combined. Do not overmix.
On a sheet of plastic wrap, press the dough into a rectangle and refrigerate for at least one hour.
When ready to bake, preheat oven to 325˚F and line baking sheet with parchment. Flour a clean workspace and roll dough into an even sheet about ½” thick. You may need to add flour to prevent sticking. Use a large knife or pizza cutter to cut dough into even rectangles (2½” x 1”). Place on baking sheets 1½” apart. Pierce each cookie with a fork.
Bake for 20 to 22 minutes or until golden brown around the edges. Cool for 5 minutes on baking sheets before removing.

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