The changing weather means many kitchens will be gearing up for holiday baking. Something about windows steaming up and homes filling up with the aromas of familiar spices along with the rows of mouth-watering treats that means we're deep into cookie exchange territory. It's as much a part of the festivities as old St. Nick coming down the chimney!
Cookie parties -- groups of friends who come together and trade around their family favourites -- have been a way of life for years. How they got started is anyone's guess, but research shows the earliest printed reference is 1936 in Syracuse, N.Y., although some archive info dates it back even further.
For many it's a way of handing down a loving tradition of making sure special recipes stay in a circle of love.
It's also a great way to socialize and get the holiday season under way. And you can't beat the networking you can do over a beautiful arrangement of delicious cookies and a hot cup of tea.
And if you think it's a little too early to be worrying over holiday baking, think again. Social calendars are filling up at an alarming rate -- just ask those you want to exchange cookies with -- and, before you know it, you've missed your chance.
So start now. Call your friends and plan a party.
SPICE COOKIES
Similar to gingerbread, these Danish Christmas cookies are usually rolled and cut into any shape you like. Or, form dough into logs, ready to slice and bake when fresh cookies are needed. From Canadian Living's Family Cookbook.
- 1 cup (250mL) butter
- 1 cup (250mL) granulated sugar
- 1/2 cup (125mL) corn syrup
- 2 cups (675mL) all-purpose flour
- 1 cup (250mL) unblanched almonds, chopped
- 1 Tbsp. (15mL) cinnamon
- 2 tsp. (10mL) ground ginger
- 2 tsp. (10mL) ground cloves
- 1 tsp. (5mL) baking soda
In a large bowl, beat butter with sugar until cream; stir in corn syrup. Combine flour, almonds, cinnamon, ginger, cloves and baking soda; with wooden spoon, gradually stir into butter mixture to make soft, but not sticky, dough.
Divide dough into 4 portions. On lightly floured surface, roll each into 1-in. (94 cm) diameter log. Wrap in plastic wrap and refrigerate until chilled. (Dough can be refrigerated overnight or frozen for up to 1 month; thaw before baking.) Cut rolls into -in. (5mm) thick slices; place 1-in. (2.5cm) apart on greased baking sheets. (Or roll out dough between sheets of waxed paper, cut, using 2-in./5cm cookie cutter.)
Bake in 400F (200C) oven for 8 to 10 minutes or until golden brown. Let cool on pans for 3 minutes; remove to racks to let cool completely. Makes about 96 round or 72 cookies, depending on size of cookie cutter.
GINGERBREAD MEN
No holiday is complete without the sweet and crunchy taste of gingerbread. To keep your little elves busy, set up a decorating "station" with candied cherries, festive candies and coloured icing. Recipe courtesy of Robin Hood.
- 1 cup (250mL) butter, softened
- 1 cup (250mL) brown sugar, lightly packed
- 50mL molasses
- 1 egg
- 2 cups (675mL) all-purpose flour
- 2 tsp. (10mL) baking soda
- 2 tsp. (10mL) cinnamon
- 1 Tbsp. (15mL) ground ginger
- 2mL cloves, ground
- 2mL salt
Cream butter, brown sugar, molasses and egg together thoroughly, until light and fluffy. Add remaining ingredients gradually to creamed mixture, mixing well. Chill dough for easy rolling.
Roll dough " (6 mm) thick on floured board. Cut with gingerbread cutter or other favourite shaped cutters. Place on baking sheet, lightly greased or lined with parchment paper. Bake at 350oF (180oC) for 10-12 minutes, or until set. (Time will depend on size of cookies.) Cool and decorate as desired.
Makes about 15 cookies.
DARK CHOCOLATE SHORTBREAD
Courtesy of GayLea (check out www.gaylea.com for more inspiring recipes.)
- 1 cup (250mL) unsalted butter, softened
- 3 / 4 cup (175mL) granulated sugar
- 2mL vanilla
- 1 cup (425mL) all-purpose flour
- 125mL unsweetened cocoa powder, sifted
- Pinch salt
- 2 oz. (60g) white chocolate, melted
Using electric mixer, beat butter with sugar until light and fluffy. Beat in vanilla. In separate bowl, combine flour, cocoa powder and salt. Using wooden spoon, gradually stir dry ingredients into butter mixture. Transfer mixture to floured work surface; knead lightly until dough holds together. Shape dough into two 9-inch (23 cm) logs. Cover with plastic wrap and refrigerate until firm, for 1 or up to 24 hours (logs can be frozen for up to 2 months; thaw in refrigerator before baking).
Preheat oven to 350F (180C).
Slice logs into -inch (5mm) thick slices. Place on cookie sheets lined with parchment paper. Bake in centre of oven for about 20 minutes or until firm. Let cool in pan on rack for 5 minutes. Transfer to racks to cool completely. Drizzle with white chocolate.
Makes about 42 cookies.
