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Recipes & Prep Lists - PRIVATE

Holiday Cookie Extravaganza

Holiday Cookie Extravaganza


Thumbprint Cookies/ Linzer Cookies 

Ingredients:

  • 425g Butter 
  • 185g Icing sugar 
  • 20g Vanilla 
  • 1ea Egg 
  • 560g All purpose flour 
  • ¼ cup granulated sugar mixed with 1T cinnamon to make cinnamon sugar for thumbprint cookie 

Directions for Sandwiched Linzer Cookies:

  • Cream butter and sugar together
  • Add egg and vanilla
  • Add flour
  • Wrap dough and chill
  • Roll cookies out and cut to even thickness
  • Bake for 8-12 mins at 325F
  • Let cool on tray before sandwiching cookie together with jam  

Directions Thumbprint Cookies:

  • Cream butter and sugar together
  • Add egg and vanilla
  • Add flour
  • Roll cookies into a ball, roll in cinnamon sugar then  press thumb into centre of cookie
  • Add any jam to the centre of the cookie
  • Bake for 8-12 mins at 325F

Chocolate Crinkle Cookies

Yield about 16 cookies depending on size 

Ingredients:

  • ½ cups or 120g Butter
  • 2 cups or 400g Sugar
  • 4ea Eggs
  • 2 teaspoons or 10g Vanilla
  • 2 cups or 240g Flour
  • 1 cup or 120g Cocoa
  • 2 and ½ teaspoon or 10g Baking Powder
  • ½ teaspoon or 2.5g Salt
  • About 1 cup or 125g of Icing Sugar for dusting 

Directions:

  • Preheat the oven to 350*F
  • Whisk your Flour, cocoa powder, baking powder and salt and set aside.
  • Cream butter and sugar together until light and fluffy.
  • Add eggs one at a time making sure each addition is fully incorporated. 
  • Add vanilla mix through.
  • Add all the dry ingredients.
  • Form dough into balls of about 1 -3 tablespoons and place on a plate or baking tray leaving space in between each dough ball and let chill in the refrigerator until firm for approximately 10 minutes.
  • Roll dough balls in icing sugar.
  • Bake for 8-12 minutes at 350F - cookies will have cracked and look slightly soft in the middle.
  • Let cool on the tray.

BONUS:

Ginger Molasses Cookies

Ingredients:

  • 272g Crisco
  • 398g Sugar
  • 154g Molasses
  • 90g Eggs (2)
  • 306g Pastry flour
  • 306g All purpose flour
  • 15g Baking soda
  • 5g Salt
  • 5g Ginger
  • 5g Cinnamon
  • 2.5g Cloves
  • 100g Sugar for rolling

Method

  • Preheat oven to 350*F
  • Combine all dry ingredients and set aside
  • Place crisco and sugar in bowl of electric mixer fitted with a paddle attachment, blend till light and fluffy.
  • Add Molasses and eggs one at a time scraping down the bowl occasionally with a rubber spatula.
  • Add all dry ingredients at one time and blend (slowly at first) till incorporated.
  • roll cookies into balls and roll in sugar, place on a baking sheet and bake 10-12 minutes or until colour appears around the edges.