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Cookie Contest Finalists from Chatelaine Magazine
- Thread starter sylvia
- Start date
Chocolate Hazelnut Cheesecake Bars
CRUST
11/2 cups (375 mL) all-purpose flour
1/4 cup (50 mL) lightly packed brown sugar
1/4 cup (50 mL) sliced hazelnuts (filberts) or sliced almonds
1/2 cup (125 mL) cold unsalted butter, cut into cubes
TOPPING
600 g good-quality dark or milk chocolate
8- oz (250- g) pkg cream cheese, at room temperature
1/2 cup (125 mL) unsalted butter, melted
1/2 cup (125 mL) icing sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) sliced hazelnuts (filberts) or sliced almonds
1/4 cup (50 mL) chopped red and green glacé cherries (optional)
1. Preheat oven to 350F (180C). Lightly spray a 9x13-in. (3-L) baking dish with oil. In a food processor, whirl flour with brown sugar and 1/4 cup (50 mL) nuts just until nuts are ground. Add butter. Pulse until mixture looks crumbly. Press firmly onto bottom of prepared dish. Bake in centre of oven until crust turns light golden around edges, 12 to 15 min. Remove to a wire rack to cool completely, about 1 hour.
2. When crust is almost cool, start preparing topping. Coarsely chop chocolate. Place in a bowl and microwave on medium until almost melted, 3 to 4 min, stirring halfway through. Then stir until completely melted.
3. In a medium bowl, using an electric mixer on medium, beat cheese until smooth. Then beat in butter, icing sugar, chocolate and vanilla until evenly mixed. Using a spoon, stir in 2/3 cup (150 mL) hazelnuts until evenly distributed.
4. Scrape topping onto cooled crust, then evenly spread out. Scatter remaining 1/3 cup (75 mL) hazelnuts and glacé cherries overtop. Refrigerate until firm enough to cut, at least 2 hours but preferably overnight. Cut into 32 bars. If making ahead, cover and refrigerate up to 1 week or freeze up to 2 months.
First published in Chatelaine's 11/2007 issue. © Rogers Media
Publishing Inc.
Nutrients per bar
3 g protein
15 g fat
20 g carbohydrates
50 mg calcium
57 mg sodium
220 calories
Preparation time 25 min
Refrigeration Time 2 hours
Baking Time 12 min
Makes 32 bars
CRUST
11/2 cups (375 mL) all-purpose flour
1/4 cup (50 mL) lightly packed brown sugar
1/4 cup (50 mL) sliced hazelnuts (filberts) or sliced almonds
1/2 cup (125 mL) cold unsalted butter, cut into cubes
TOPPING
600 g good-quality dark or milk chocolate
8- oz (250- g) pkg cream cheese, at room temperature
1/2 cup (125 mL) unsalted butter, melted
1/2 cup (125 mL) icing sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) sliced hazelnuts (filberts) or sliced almonds
1/4 cup (50 mL) chopped red and green glacé cherries (optional)
1. Preheat oven to 350F (180C). Lightly spray a 9x13-in. (3-L) baking dish with oil. In a food processor, whirl flour with brown sugar and 1/4 cup (50 mL) nuts just until nuts are ground. Add butter. Pulse until mixture looks crumbly. Press firmly onto bottom of prepared dish. Bake in centre of oven until crust turns light golden around edges, 12 to 15 min. Remove to a wire rack to cool completely, about 1 hour.
2. When crust is almost cool, start preparing topping. Coarsely chop chocolate. Place in a bowl and microwave on medium until almost melted, 3 to 4 min, stirring halfway through. Then stir until completely melted.
3. In a medium bowl, using an electric mixer on medium, beat cheese until smooth. Then beat in butter, icing sugar, chocolate and vanilla until evenly mixed. Using a spoon, stir in 2/3 cup (150 mL) hazelnuts until evenly distributed.
4. Scrape topping onto cooled crust, then evenly spread out. Scatter remaining 1/3 cup (75 mL) hazelnuts and glacé cherries overtop. Refrigerate until firm enough to cut, at least 2 hours but preferably overnight. Cut into 32 bars. If making ahead, cover and refrigerate up to 1 week or freeze up to 2 months.
First published in Chatelaine's 11/2007 issue. © Rogers Media
Publishing Inc.
Nutrients per bar
3 g protein
15 g fat
20 g carbohydrates
50 mg calcium
57 mg sodium
220 calories
Preparation time 25 min
Refrigeration Time 2 hours
Baking Time 12 min
Makes 32 bars
Date, Nut and Cherry Squares
Date, Nut and Cherry Squares
Mary Anna King: mom of two, grandmother of three, Mississauga, Ont., Finalist, Holiday Cookie Contest. On the last day of Grade 8, more than 50 years ago, Mary Anna King dropped in on her home-economics teacher, Miss Durnan, for a final goodbye. Miss Durnan invited the young student to flip through her cookbook, and these bars caught Mary Anna's eye. When the holidays came around that year, Mary Anna pulled out the recipe and perfected it on her first try. She's baked the bars every Christmas since - finding time between bridge and square dancing - but she's never been tempted to play around with the ingredients. No sense messing with a sure thing.
11/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 cup (125 mL) unsalted butter, melted
13/4 cups (425 mL) lightly packed brown sugar
4 eggs
2 cups (500 mL) chopped pitted dates
100-g pkg walnut or pecan pieces, about 1 cup (250 mL)
1/2 cup (125 mL) chopped red or green glacé cherries
1/2 cup (125 mL) granulated sugar
1. Preheat oven to 350F (180C). Spray a 9x13-in. (3 L) baking dish with oil. In a small bowl, stir flour with baking powder.
2. In a large bowl, using an electric mixer, beat butter with sugar for 2 min. Then beat in eggs, one at a time, scraping side of bowl between additions. Using medium speed, gradually beat in flour mixture until evenly mixed. Using a wooden spoon, gradually stir in dates, nuts and cherries until evenly distributed. Scrape into prepared baking dish, then smooth top.
3. Bake in centre of oven until top is light golden, 40 to 45 min. Place on a wire rack and cool 15 min, then cut into 24 squares.
4. Place granulated sugar in a medium bowl. Roll squares in sugar to lightly coat. Then cool completely on wire rack. If making ahead, store in an airtight container in a cool place up to 1 week, or freeze up to 2 months.
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Nutrients per square
2 g protein
6 g fat
30 g carbohydrates
24 mg calcium
18 mg sodium
174 calories
Preparation time 25 min
Baking Time 40 min
Makes 24 squares
Date, Nut and Cherry Squares
Mary Anna King: mom of two, grandmother of three, Mississauga, Ont., Finalist, Holiday Cookie Contest. On the last day of Grade 8, more than 50 years ago, Mary Anna King dropped in on her home-economics teacher, Miss Durnan, for a final goodbye. Miss Durnan invited the young student to flip through her cookbook, and these bars caught Mary Anna's eye. When the holidays came around that year, Mary Anna pulled out the recipe and perfected it on her first try. She's baked the bars every Christmas since - finding time between bridge and square dancing - but she's never been tempted to play around with the ingredients. No sense messing with a sure thing.
11/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 cup (125 mL) unsalted butter, melted
13/4 cups (425 mL) lightly packed brown sugar
4 eggs
2 cups (500 mL) chopped pitted dates
100-g pkg walnut or pecan pieces, about 1 cup (250 mL)
1/2 cup (125 mL) chopped red or green glacé cherries
1/2 cup (125 mL) granulated sugar
1. Preheat oven to 350F (180C). Spray a 9x13-in. (3 L) baking dish with oil. In a small bowl, stir flour with baking powder.
2. In a large bowl, using an electric mixer, beat butter with sugar for 2 min. Then beat in eggs, one at a time, scraping side of bowl between additions. Using medium speed, gradually beat in flour mixture until evenly mixed. Using a wooden spoon, gradually stir in dates, nuts and cherries until evenly distributed. Scrape into prepared baking dish, then smooth top.
3. Bake in centre of oven until top is light golden, 40 to 45 min. Place on a wire rack and cool 15 min, then cut into 24 squares.
4. Place granulated sugar in a medium bowl. Roll squares in sugar to lightly coat. Then cool completely on wire rack. If making ahead, store in an airtight container in a cool place up to 1 week, or freeze up to 2 months.
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Nutrients per square
2 g protein
6 g fat
30 g carbohydrates
24 mg calcium
18 mg sodium
174 calories
Preparation time 25 min
Baking Time 40 min
Makes 24 squares
Fruitful Party Squares
Fruitful Party Squares
Margaret Koriak: high-school teacher and mom of two, Whitemouth, Man., Finalist, Holiday Cookie Contest. Margaret Koriak came across the inspiration for these squares on the back of a bag of raisins. At the time, she was a young girl who loved to bake but had a limited cupboard of ingredients. The first batch wasn't particularly impressive - "rather dry and disappointing," she recalls - but Margaret kept tinkering with the recipe. She eventually added some maraschino cherries to dress them up for a cousin's wedding shower and was much more satisfied with the results. That version has been a family favourite ever since.
1 cup (250 mL) raisins, preferably golden
1/2 cup (125 mL) semi-sweet chocolate chips
1/2 cup (125 mL) slivered almonds
1/2 cup (125 mL) red or green maraschino cherries, drained and chopped
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/3 cup (75 mL) unsalted butter, at room temperature
11/2 cups (375 mL) lightly packed brown sugar
2 eggs
1 tsp (5 mL) vanilla
1. Preheat oven to 350F (180C). Lightly spray a 9x13-in. (3-L) baking dish with oil. Place raisins, chocolate chips, almonds and cherries in a bowl. Measure out flour. Remove 2 tbsp (30 mL) flour and stir into raisin mixture.
2. In a small bowl, stir remaining flour with baking powder and salt. In a large bowl, using an electric mixer on medium, beat butter with sugar until mixed, 2 min. Beat in eggs one at a time, then vanilla. Gradually beat in flour mixture until evenly mixed. Using a wooden spoon, stir in raisin mixture until evenly distributed. Turn into prepared dish. Smooth top.
3. Bake in centre of oven until top turns golden, 35 to 40 min. Remove to a wire rack and cool completely, then cut into squares. (They will be easier to cut if refrigerated overnight first.) If making ahead, store in an airtight container and refrigerate up to 1 week or freeze up to 2 months.
Nutrients per square
2 g protein
5 g fat
27 g carbohydrates
31 mg calcium
74 mg sodium
156 calories
Preparation time 20 min
Baking Time 35 min
Makes 24 squares
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Fruitful Party Squares
Margaret Koriak: high-school teacher and mom of two, Whitemouth, Man., Finalist, Holiday Cookie Contest. Margaret Koriak came across the inspiration for these squares on the back of a bag of raisins. At the time, she was a young girl who loved to bake but had a limited cupboard of ingredients. The first batch wasn't particularly impressive - "rather dry and disappointing," she recalls - but Margaret kept tinkering with the recipe. She eventually added some maraschino cherries to dress them up for a cousin's wedding shower and was much more satisfied with the results. That version has been a family favourite ever since.
1 cup (250 mL) raisins, preferably golden
1/2 cup (125 mL) semi-sweet chocolate chips
1/2 cup (125 mL) slivered almonds
1/2 cup (125 mL) red or green maraschino cherries, drained and chopped
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/3 cup (75 mL) unsalted butter, at room temperature
11/2 cups (375 mL) lightly packed brown sugar
2 eggs
1 tsp (5 mL) vanilla
1. Preheat oven to 350F (180C). Lightly spray a 9x13-in. (3-L) baking dish with oil. Place raisins, chocolate chips, almonds and cherries in a bowl. Measure out flour. Remove 2 tbsp (30 mL) flour and stir into raisin mixture.
2. In a small bowl, stir remaining flour with baking powder and salt. In a large bowl, using an electric mixer on medium, beat butter with sugar until mixed, 2 min. Beat in eggs one at a time, then vanilla. Gradually beat in flour mixture until evenly mixed. Using a wooden spoon, stir in raisin mixture until evenly distributed. Turn into prepared dish. Smooth top.
3. Bake in centre of oven until top turns golden, 35 to 40 min. Remove to a wire rack and cool completely, then cut into squares. (They will be easier to cut if refrigerated overnight first.) If making ahead, store in an airtight container and refrigerate up to 1 week or freeze up to 2 months.
Nutrients per square
2 g protein
5 g fat
27 g carbohydrates
31 mg calcium
74 mg sodium
156 calories
Preparation time 20 min
Baking Time 35 min
Makes 24 squares
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Coconut Lemon Squares
Coconut Lemon Squares
Bee Vrskovy: retired bookkeeper, Victoria, Finalist, Holiday Cookie Contest The recipe for these zesty lemon squares came from Bee Vrskovy's mother-in-law. It took Bee some time to get up the nerve to ask for it, but once she did, it quickly became the ace in her own baking repertoire. She's written out the recipe countless times over the past 20 years and it's no wonder. These squares are simple to make, freeze like a dream and are guaranteed to win you over from the first lemony bite.
CRUST
1 large lemon
3/4 cup (175 mL) unsalted butter, at room temperature
1/4 cup (50 mL) lightly packed brown sugar
2 cups (500 mL) all-purpose flour
FILLING
1 cup (250 mL) raisins
2 tsp (10 mL) vanilla
4 eggs
2 cups (500 mL) lightly packed brown sugar
1/2 tsp (2 mL) salt
11/2 cups (375 mL) unsweetened medium shredded coconut
1 cup (250 mL) pecan or walnut pieces
1. Preheat oven to 325F (160C). Lightly oil a 9X13-in. (3-L) baking dish, then line with parchment paper. Finely grate peel from lemon and squeeze juice. Place half of peel in a large bowl. Set juice and remaining peel aside. Add butter and brown sugar to lemon peel in bowl. Stir with a wooden spoon to mix. Gradually stir in flour just until combined. Press crust firmly onto bottom of prepared baking dish. Bake in centre of oven just until light golden around edges, 15 min.
2. Meanwhile, for filling, stir raisins with vanilla. Cover and microwave on high for 30 sec. In a large bowl, whisk eggs with sugar and salt until well mixed. Measure out 2 tbsp (30 mL) lemon juice, then stir into egg mixture along with coconut, nuts, reserved lemon peel and raisins. Pour over warm crust and evenly spread out. Bake in centre of oven until centre is slightly jiggly and top is dark golden, 30 to 35 min. Remove to a wire rack. Let cool completely before cutting into squares or triangles. (They will be easier to cut if refrigerated overnight first.) If making ahead, cover and refrigerate up to 1 week or freeze up to 2 months.
Nutrients per square
14 g fat
35 g carbohydrates
2 g fibre
71 mg sodium
266 calories
Preparation time 20 min
Baking Time 45 min
Makes 24 squares
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Coconut Lemon Squares
Bee Vrskovy: retired bookkeeper, Victoria, Finalist, Holiday Cookie Contest The recipe for these zesty lemon squares came from Bee Vrskovy's mother-in-law. It took Bee some time to get up the nerve to ask for it, but once she did, it quickly became the ace in her own baking repertoire. She's written out the recipe countless times over the past 20 years and it's no wonder. These squares are simple to make, freeze like a dream and are guaranteed to win you over from the first lemony bite.
CRUST
1 large lemon
3/4 cup (175 mL) unsalted butter, at room temperature
1/4 cup (50 mL) lightly packed brown sugar
2 cups (500 mL) all-purpose flour
FILLING
1 cup (250 mL) raisins
2 tsp (10 mL) vanilla
4 eggs
2 cups (500 mL) lightly packed brown sugar
1/2 tsp (2 mL) salt
11/2 cups (375 mL) unsweetened medium shredded coconut
1 cup (250 mL) pecan or walnut pieces
1. Preheat oven to 325F (160C). Lightly oil a 9X13-in. (3-L) baking dish, then line with parchment paper. Finely grate peel from lemon and squeeze juice. Place half of peel in a large bowl. Set juice and remaining peel aside. Add butter and brown sugar to lemon peel in bowl. Stir with a wooden spoon to mix. Gradually stir in flour just until combined. Press crust firmly onto bottom of prepared baking dish. Bake in centre of oven just until light golden around edges, 15 min.
2. Meanwhile, for filling, stir raisins with vanilla. Cover and microwave on high for 30 sec. In a large bowl, whisk eggs with sugar and salt until well mixed. Measure out 2 tbsp (30 mL) lemon juice, then stir into egg mixture along with coconut, nuts, reserved lemon peel and raisins. Pour over warm crust and evenly spread out. Bake in centre of oven until centre is slightly jiggly and top is dark golden, 30 to 35 min. Remove to a wire rack. Let cool completely before cutting into squares or triangles. (They will be easier to cut if refrigerated overnight first.) If making ahead, cover and refrigerate up to 1 week or freeze up to 2 months.
Nutrients per square
14 g fat
35 g carbohydrates
2 g fibre
71 mg sodium
266 calories
Preparation time 20 min
Baking Time 45 min
Makes 24 squares
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Chocolate Fruit Balls
Chocolate Fruit Balls
Michele Iwanus: registered nurse and mom of three, Bawlf, Alta., Finalist, Holiday Cookie Contest. These chocolate-cherry confections are perfect for family collaboration: As boys, Michele Iwanus's sons loved getting their hands sticky rolling out the balls, and now her young stepdaughter has mastered the art of the chocolate dip. Little wonder this no-bake recipe has been passed down through three generations: Michele's grandmother, Marjorie McDowell, first shared it with Michele's mother, Kathleen McDowell, in 1974, and now Michele consults a recipe card written in Kathleen's hand. Every year, Michele makes a big batch for her cookie exchange.
1 cup (250 mL) red or green maraschino cherries, drained well
1 egg
1 cup (250 mL) icing sugar
3/4 cup (175 mL) peanut butter
1 cup (250 mL) pecan pieces
1 cup (250 mL) finely chopped pitted dates
1 cup (250 mL) sweetened flaked coconut
16 oz (450 g) semi-sweet chocolate, about 16 squares
1/4 cup (50 mL) butter
1. Finely chop cherries, then pat dry with paper towels. In a large bowl, whisk egg. Gradually whisk in sugar until evenly mixed. Using a wooden spoon, stir in peanut butter until well mixed. Then stir in pecans, dates, coconut and cherries until evenly distributed. Line a baking sheet with parchment or wax paper. Pinch off about 1 tsp (5 mL) mixture and roll into a ball. Place on baking sheet. Continue with remaining mixture. Refrigerate or freeze until firm, about 1 hour.
2. Coarsely chop chocolate and place in a small bowl with butter. Microwave on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 min. Then stir until smooth. Remove balls from refrigerator. Poke a fork or wooden skewer into a ball. Dip into melted chocolate to completely coat, then lightly tap fork on edge of bowl to remove excess. Place ball on parchment.
3. Repeat with remaining balls. Refrigerate until chocolate sets, at least 1 hour, before serving or storing. If making ahead, place balls in a sealed container and refrigerate up to 1 week or freeze up to 2 months.
Nutrients per ball
1 g protein
4 g fat
7 g carbohydrates
62 calories
Preparation time 45 min
Refrigeration Time 2 hours
Makes 100 balls
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Chocolate Fruit Balls
Michele Iwanus: registered nurse and mom of three, Bawlf, Alta., Finalist, Holiday Cookie Contest. These chocolate-cherry confections are perfect for family collaboration: As boys, Michele Iwanus's sons loved getting their hands sticky rolling out the balls, and now her young stepdaughter has mastered the art of the chocolate dip. Little wonder this no-bake recipe has been passed down through three generations: Michele's grandmother, Marjorie McDowell, first shared it with Michele's mother, Kathleen McDowell, in 1974, and now Michele consults a recipe card written in Kathleen's hand. Every year, Michele makes a big batch for her cookie exchange.
1 cup (250 mL) red or green maraschino cherries, drained well
1 egg
1 cup (250 mL) icing sugar
3/4 cup (175 mL) peanut butter
1 cup (250 mL) pecan pieces
1 cup (250 mL) finely chopped pitted dates
1 cup (250 mL) sweetened flaked coconut
16 oz (450 g) semi-sweet chocolate, about 16 squares
1/4 cup (50 mL) butter
1. Finely chop cherries, then pat dry with paper towels. In a large bowl, whisk egg. Gradually whisk in sugar until evenly mixed. Using a wooden spoon, stir in peanut butter until well mixed. Then stir in pecans, dates, coconut and cherries until evenly distributed. Line a baking sheet with parchment or wax paper. Pinch off about 1 tsp (5 mL) mixture and roll into a ball. Place on baking sheet. Continue with remaining mixture. Refrigerate or freeze until firm, about 1 hour.
2. Coarsely chop chocolate and place in a small bowl with butter. Microwave on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 min. Then stir until smooth. Remove balls from refrigerator. Poke a fork or wooden skewer into a ball. Dip into melted chocolate to completely coat, then lightly tap fork on edge of bowl to remove excess. Place ball on parchment.
3. Repeat with remaining balls. Refrigerate until chocolate sets, at least 1 hour, before serving or storing. If making ahead, place balls in a sealed container and refrigerate up to 1 week or freeze up to 2 months.
Nutrients per ball
1 g protein
4 g fat
7 g carbohydrates
62 calories
Preparation time 45 min
Refrigeration Time 2 hours
Makes 100 balls
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Cranberry Shortbread
Cranberry Shortbread
Mimi Barbour: mom of one, Qualicum Beach, B.C., Finalist, Holiday Cookie Contest. Forty years ago, as a young newlywed living near the Alaskan border, Mimi Barbour found herself without a holiday cookie recipe. An elderly Scottish neighbour took pity and pulled out a napkin, jotting down the ingredients to her celebrated shortbread - a recipe, she assured Mimi, very rarely given out. More than 30 years later, Mimi ran into the woman's granddaughter, who lamented that the much-loved shortbread recipe was lost. Mimi gladly handed it over and now both families are able to enjoy these delectable treats.
1 cup (250 mL) unsalted butter, at room temperature
1/2 cup (125 mL) icing sugar
11/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped dried cranberries
1/2 cup (125 mL) pecan pieces
1. Preheat oven to 325F (160C). Lightly spray baking sheet with parchment paper. Beat butter and sugar in a large bowl. In a small bowl, stir flour with salt. Gradually stir into butter mixture. Stir in cranberries and pecans. Pinch off about 1 tbsp (15 mL) dough and roll into a ball. Place on sheet. Continue with remaining dough, spacing balls 1 in. (2.5 cm) apart. Press down to flatten slightly.
2. Bake in centre of oven until tops are light golden, 12 to 15 min. Remove baking sheet to a wire rack. Let cookies cool for 5 min before removing from pan to wire rack. Cool completely. Repeat with remaining dough. Then refrigerate in an airtight container up to 1 week or freeze up to 2 months.
Nutrients per cookie
6 g fat
7 g carbohydrates
77 calories
Preparation time 25 min
Baking Time 12 min per batch
Makes 40 cookies
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Cranberry Shortbread
Mimi Barbour: mom of one, Qualicum Beach, B.C., Finalist, Holiday Cookie Contest. Forty years ago, as a young newlywed living near the Alaskan border, Mimi Barbour found herself without a holiday cookie recipe. An elderly Scottish neighbour took pity and pulled out a napkin, jotting down the ingredients to her celebrated shortbread - a recipe, she assured Mimi, very rarely given out. More than 30 years later, Mimi ran into the woman's granddaughter, who lamented that the much-loved shortbread recipe was lost. Mimi gladly handed it over and now both families are able to enjoy these delectable treats.
1 cup (250 mL) unsalted butter, at room temperature
1/2 cup (125 mL) icing sugar
11/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped dried cranberries
1/2 cup (125 mL) pecan pieces
1. Preheat oven to 325F (160C). Lightly spray baking sheet with parchment paper. Beat butter and sugar in a large bowl. In a small bowl, stir flour with salt. Gradually stir into butter mixture. Stir in cranberries and pecans. Pinch off about 1 tbsp (15 mL) dough and roll into a ball. Place on sheet. Continue with remaining dough, spacing balls 1 in. (2.5 cm) apart. Press down to flatten slightly.
2. Bake in centre of oven until tops are light golden, 12 to 15 min. Remove baking sheet to a wire rack. Let cookies cool for 5 min before removing from pan to wire rack. Cool completely. Repeat with remaining dough. Then refrigerate in an airtight container up to 1 week or freeze up to 2 months.
Nutrients per cookie
6 g fat
7 g carbohydrates
77 calories
Preparation time 25 min
Baking Time 12 min per batch
Makes 40 cookies
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Ev's Hazelnut Chocolate Sandwiches
Ev's Hazelnut Chocolate Sandwiches
Sandra Armitage: small business owner, mom of three and grandmother of one, Miniota, Man., 1st place, Holiday Cookie Contest. Four years ago, Sandra Armitage's family welcomed Ev Zschaeckel, a German exchange student, into their rural Manitoba home. Ev brought along this family recipe and helped Sandra translate it into English. At first, the cookies proved problematic - some of the ingredients just couldn't be found - but when a German acquiantance suggested using Nutella in the filling, the recipe fell into place. Ev has since returned to Germany, but her delectable sandwich cookies remain a favourite among the Armitages, who make them not only for Christmas but for all variety of special occasions.
COOKIES
11/2 cups (375 mL) sliced hazelnuts (filberts)
2 cups (500 mL) all-purpose flour
1/3 cup (75 mL) granulated sugar
8- g envelope Dr. Oetker vanilla sugar, 21/4 tsp (11 mL)
1 tsp (5 mL) baking powder
1 cup (250 mL) unsalted butter, at room temperature
1 egg
FILLING
1 cup (250 mL) Nutella or other hazelnut chocolate spread
1 tsp (5 mL) butter, melted
1 orange
TOPPING
1 cup (250 mL) chocolate chips or 2 squares semi-sweet chocolate, about 2 oz (56 g), chopped
1 tsp (5 mL) butter, melted (optional)
1/4 cup (50 mL) chopped pistachios
1. In a food processor, whirl nuts with flour, granulated sugar, vanilla sugar and baking powder until mixed. Add butter and egg and whirl until dough starts to form a ball. Turn onto counter. Divide dough in half. Form each half into logs about 12 in. (30 cm) long and 1 in. (2.5 cm) wide. Wrap each in plastic wrap. Because dough is soft, place logs in a pan, then freeze or refrigerate until firm, about 1 hour.
2. When ready to bake, position oven racks in top and bottom thirds of oven. Preheat oven to 350F (180C). Lightly spray 2 baking sheets with oil or line with parchment paper. Slice dough into thin rounds, about 1/4 in. (0.5 cm) thick. Place on baking sheets about 1 in. (2.5 cm) apart. Bake on 2 racks in oven, switching sheets halfway through, until golden around edges, 8 to 10 min. Remove baking sheets to a wire rack. Let cool on sheets, then remove cookies to wire rack. Repeat with remaining dough. If making ahead, store in an airtight container, in a cool place up to 1 week, or freeze up to 2 months.
3. It's best to fill and decorate no more than a day before serving. Place Nutella and butter in a bowl. Add finely grated peel from orange and squeeze in 1/4 cup (50 mL) orange juice. Stir to mix evenly. Spread bottom sides of half the rounds with filling, then cover with remaining cookie rounds.
4. For topping, place chocolate chips with butter in a small bowl. Microwave on medium, stirring halfway through, until almost melted, 2 to 3 min. Spread over half of each sandwich top. Sprinkle with pistachios. Serve right away or refrigerate up to a day before serving.
Nutrients per sandwich
9 g fat
14 g carbohydrates
145 calories
Preparation time 25 min
Freezing Time 1 hour
Baking Time 8 min per batch
Makes 45 cookie sandwiches
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Ev's Hazelnut Chocolate Sandwiches
Sandra Armitage: small business owner, mom of three and grandmother of one, Miniota, Man., 1st place, Holiday Cookie Contest. Four years ago, Sandra Armitage's family welcomed Ev Zschaeckel, a German exchange student, into their rural Manitoba home. Ev brought along this family recipe and helped Sandra translate it into English. At first, the cookies proved problematic - some of the ingredients just couldn't be found - but when a German acquiantance suggested using Nutella in the filling, the recipe fell into place. Ev has since returned to Germany, but her delectable sandwich cookies remain a favourite among the Armitages, who make them not only for Christmas but for all variety of special occasions.
COOKIES
11/2 cups (375 mL) sliced hazelnuts (filberts)
2 cups (500 mL) all-purpose flour
1/3 cup (75 mL) granulated sugar
8- g envelope Dr. Oetker vanilla sugar, 21/4 tsp (11 mL)
1 tsp (5 mL) baking powder
1 cup (250 mL) unsalted butter, at room temperature
1 egg
FILLING
1 cup (250 mL) Nutella or other hazelnut chocolate spread
1 tsp (5 mL) butter, melted
1 orange
TOPPING
1 cup (250 mL) chocolate chips or 2 squares semi-sweet chocolate, about 2 oz (56 g), chopped
1 tsp (5 mL) butter, melted (optional)
1/4 cup (50 mL) chopped pistachios
1. In a food processor, whirl nuts with flour, granulated sugar, vanilla sugar and baking powder until mixed. Add butter and egg and whirl until dough starts to form a ball. Turn onto counter. Divide dough in half. Form each half into logs about 12 in. (30 cm) long and 1 in. (2.5 cm) wide. Wrap each in plastic wrap. Because dough is soft, place logs in a pan, then freeze or refrigerate until firm, about 1 hour.
2. When ready to bake, position oven racks in top and bottom thirds of oven. Preheat oven to 350F (180C). Lightly spray 2 baking sheets with oil or line with parchment paper. Slice dough into thin rounds, about 1/4 in. (0.5 cm) thick. Place on baking sheets about 1 in. (2.5 cm) apart. Bake on 2 racks in oven, switching sheets halfway through, until golden around edges, 8 to 10 min. Remove baking sheets to a wire rack. Let cool on sheets, then remove cookies to wire rack. Repeat with remaining dough. If making ahead, store in an airtight container, in a cool place up to 1 week, or freeze up to 2 months.
3. It's best to fill and decorate no more than a day before serving. Place Nutella and butter in a bowl. Add finely grated peel from orange and squeeze in 1/4 cup (50 mL) orange juice. Stir to mix evenly. Spread bottom sides of half the rounds with filling, then cover with remaining cookie rounds.
4. For topping, place chocolate chips with butter in a small bowl. Microwave on medium, stirring halfway through, until almost melted, 2 to 3 min. Spread over half of each sandwich top. Sprinkle with pistachios. Serve right away or refrigerate up to a day before serving.
Nutrients per sandwich
9 g fat
14 g carbohydrates
145 calories
Preparation time 25 min
Freezing Time 1 hour
Baking Time 8 min per batch
Makes 45 cookie sandwiches
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Sugar cookie cutouts
Sugar cookie cutouts
You'll need this big-batch recipe because these sugar cookies disappear in a flash. Make them all up at once or freeze a portion of the dough for another time.
Preparation time 15 minutes
Refrigeration Time 1 hour
Baking Time 8 minutes
Cooking time 15 minutes or less
Makes 8 dozen cookies, about 2-1/4 inches (5.5 cm) across
1-1/3 cups (325 mL) unsalted butter, at room temperature
2-1/2 cups (625 mL) granulated sugar
4 eggs
4 tsp (20 mL) vanilla
5 to 5-1/4 cups (1.25 to 1.3 L) all-purpose flour
2 tsp (10 mL) baking powder
1-1/2 tsp (7 mL) salt
1.In a large mixing bowl using an electric mixer, beat butter with sugar until very creamy. Beat in eggs and vanilla. In another mixing bowl, use a fork to blend 5 cups (1.25 L) flour with baking powder and salt. Gradually stir into egg mixture until just combined. Overmixing may make a tough cookie. Then, if needed, stir in remaining flour, 1 tablespoon (15 mL) at a time, until dough is soft but not sticky. All of flour may not be needed.
2.Divide dough into quarters. Form into balls, then flatten slightly. Wrap each in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days. Or overwrap with foil and freeze for up to 1 month.
3. Preheat oven to 375F (190C). Lightly grease baking sheets or coat with cooking spray. On a lightly floured surface, roll out dough 1/8 inch (0.25 cm) thick. Cut out shapes. For sharp edges, dip cookie cutter into flour before cutting each cookie. Place on greased baking sheets. Bake in centre of 375F (190C) oven until edges are lightly golden, from 8 to 10 minutes. Remove cookies from sheet to a rack to cool. Decorate with icing. Store in an airtight container, in single layers separated by waxed paper, in a cool place for up to 1 month or freeze.
Nutrients per cookie
1.1 g protein
3.2 g fat
11.7 g carbohydrates
.2 g fibre
.3 mg iron
6 mg calcium
51 mg sodium
80 calories
First published in Chatelaine's 01/1995 issue. © Rogers Media Publishing Inc.
Sugar cookie cutouts
You'll need this big-batch recipe because these sugar cookies disappear in a flash. Make them all up at once or freeze a portion of the dough for another time.
Preparation time 15 minutes
Refrigeration Time 1 hour
Baking Time 8 minutes
Cooking time 15 minutes or less
Makes 8 dozen cookies, about 2-1/4 inches (5.5 cm) across
1-1/3 cups (325 mL) unsalted butter, at room temperature
2-1/2 cups (625 mL) granulated sugar
4 eggs
4 tsp (20 mL) vanilla
5 to 5-1/4 cups (1.25 to 1.3 L) all-purpose flour
2 tsp (10 mL) baking powder
1-1/2 tsp (7 mL) salt
1.In a large mixing bowl using an electric mixer, beat butter with sugar until very creamy. Beat in eggs and vanilla. In another mixing bowl, use a fork to blend 5 cups (1.25 L) flour with baking powder and salt. Gradually stir into egg mixture until just combined. Overmixing may make a tough cookie. Then, if needed, stir in remaining flour, 1 tablespoon (15 mL) at a time, until dough is soft but not sticky. All of flour may not be needed.
2.Divide dough into quarters. Form into balls, then flatten slightly. Wrap each in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days. Or overwrap with foil and freeze for up to 1 month.
3. Preheat oven to 375F (190C). Lightly grease baking sheets or coat with cooking spray. On a lightly floured surface, roll out dough 1/8 inch (0.25 cm) thick. Cut out shapes. For sharp edges, dip cookie cutter into flour before cutting each cookie. Place on greased baking sheets. Bake in centre of 375F (190C) oven until edges are lightly golden, from 8 to 10 minutes. Remove cookies from sheet to a rack to cool. Decorate with icing. Store in an airtight container, in single layers separated by waxed paper, in a cool place for up to 1 month or freeze.
Nutrients per cookie
1.1 g protein
3.2 g fat
11.7 g carbohydrates
.2 g fibre
.3 mg iron
6 mg calcium
51 mg sodium
80 calories
First published in Chatelaine's 01/1995 issue. © Rogers Media Publishing Inc.
Chewy Molasses Spice Cookies
Chewy Molasses Spice Cookies
Anita Jones: graphic designer and mom of two, Waterloo, Ont., 2nd place, Holiday Cookie Contest. Anita Jones discovered this recipe, written in Polish and tucked away in a drawer, at the home of her mother, Monica. Monica had recently passed away, and Anita was pleased that she could translate the recipe on her own. ("Kitchen Polish is a lot easier than, say, political Polish," she laughs.) Today these outstanding spice cookies are her absolute favourite.
41/2 cups (1.125 L) all-purpose flour
2 tsp (10 mL) baking soda
2 tsp (10 mL) each allspice, cinnamon and ground ginger
1 tsp (5 mL) salt
1 cup (250 mL) unsalted butter, at room temperature
2 cups (500 mL) lightly packed brown sugar
1 cup (250 mL) granulated sugar
3 eggs
1 cup (250 mL) fancy molasses
1/4 cup (50 mL) vegetable oil
1 cup (250 mL) semi-sweet chocolate chips
3/4 cup (175 mL) granulated sugar
1. In a medium bowl, using a fork, stir flour with baking soda, allspice, cinnamon, ginger and salt. In a large bowl, using an electric mixer on medium, beat butter with brown sugar and 1 cup (250 mL) granulated sugar until well mixed, about 1 min. Beat in eggs one at a time, then molasses and oil. With electric mixer on low, gradually beat in flour mixture just until mixed. Scrape down side of bowl if necessary. Using a spoon, gently stir in chocolate chips. Divide dough into 4 portions. Form into round discs and wrap in plastic wrap. Refrigerate overnight or up to 3 days.
2. When ready to bake, position oven racks in top and bottom thirds of oven. Preheat oven to 350F (180C). Lightly spray 2 baking sheets with oil or line with parchment paper. Place remaining 3/4 cup (175 mL) granulated sugar in a bowl.
3. Remove one portion of dough from refrigerator. Pinch off about 1 tbsp (15 mL) and roll into a ball. Roll in sugar, then place on baking sheet. Continue with remaining dough, spacing balls at least 3 in. (7.5 cm) apart because they spread out while baking.
4. Bake on 2 racks in oven, switching sheets halfway through baking, until cookies begin to set around edges, 8 to 10 min. Remove baking sheets to a heatproof surface. Let cool on sheets about 5 min. Then remove cookies to a wire rack to cool completely. Repeat with remaining dough. If making ahead, store in an airtight container in a cool place up to 5 days, or freeze up to 1 month.
Nutrients per cookie
3 g fat
17 g carbohydrates
15 mg calcium
97 calories
Preparation time 25 min
Refrigeration Time overnight
Baking Time 8 min per batch
Makes about 95 cookies
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Chewy Molasses Spice Cookies
Anita Jones: graphic designer and mom of two, Waterloo, Ont., 2nd place, Holiday Cookie Contest. Anita Jones discovered this recipe, written in Polish and tucked away in a drawer, at the home of her mother, Monica. Monica had recently passed away, and Anita was pleased that she could translate the recipe on her own. ("Kitchen Polish is a lot easier than, say, political Polish," she laughs.) Today these outstanding spice cookies are her absolute favourite.
41/2 cups (1.125 L) all-purpose flour
2 tsp (10 mL) baking soda
2 tsp (10 mL) each allspice, cinnamon and ground ginger
1 tsp (5 mL) salt
1 cup (250 mL) unsalted butter, at room temperature
2 cups (500 mL) lightly packed brown sugar
1 cup (250 mL) granulated sugar
3 eggs
1 cup (250 mL) fancy molasses
1/4 cup (50 mL) vegetable oil
1 cup (250 mL) semi-sweet chocolate chips
3/4 cup (175 mL) granulated sugar
1. In a medium bowl, using a fork, stir flour with baking soda, allspice, cinnamon, ginger and salt. In a large bowl, using an electric mixer on medium, beat butter with brown sugar and 1 cup (250 mL) granulated sugar until well mixed, about 1 min. Beat in eggs one at a time, then molasses and oil. With electric mixer on low, gradually beat in flour mixture just until mixed. Scrape down side of bowl if necessary. Using a spoon, gently stir in chocolate chips. Divide dough into 4 portions. Form into round discs and wrap in plastic wrap. Refrigerate overnight or up to 3 days.
2. When ready to bake, position oven racks in top and bottom thirds of oven. Preheat oven to 350F (180C). Lightly spray 2 baking sheets with oil or line with parchment paper. Place remaining 3/4 cup (175 mL) granulated sugar in a bowl.
3. Remove one portion of dough from refrigerator. Pinch off about 1 tbsp (15 mL) and roll into a ball. Roll in sugar, then place on baking sheet. Continue with remaining dough, spacing balls at least 3 in. (7.5 cm) apart because they spread out while baking.
4. Bake on 2 racks in oven, switching sheets halfway through baking, until cookies begin to set around edges, 8 to 10 min. Remove baking sheets to a heatproof surface. Let cool on sheets about 5 min. Then remove cookies to a wire rack to cool completely. Repeat with remaining dough. If making ahead, store in an airtight container in a cool place up to 5 days, or freeze up to 1 month.
Nutrients per cookie
3 g fat
17 g carbohydrates
15 mg calcium
97 calories
Preparation time 25 min
Refrigeration Time overnight
Baking Time 8 min per batch
Makes about 95 cookies
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Chocolate, Cherry and Almond Cookies
Chocolate, Cherry and Almond Cookies
Liz Jones: dental hygienist, North Vancouver, Finalist, Holiday Cookie Contest. Liz Jones had an extremely close relationship with her grandmother, whom she nicknamed Cupid because "she was just such a sweetheart." An avid baker, Cupid preferred this recipe for icebox cookies over all others. Whenever Liz makes it - which is often, as she fields requests for these cookies all the time - she's reminded of the spur-of-the-moment road trips the pair used to take, driving on the highway with the radio off and Cupid chatting the entire way.
Preparation time 30 min
Refrigeration Time 1 hour
Baking Time 12 min per batch
Makes about 95 cookies
1/2 cup
(125 mL) cocoa
1/2 cup
(125 mL) boiling water
21/2 cups
(625 mL) all-purpose flour
1/2 tsp
(2 mL) each baking powder and salt
3/4 cup
(175 mL) unsalted butter, at room temperature
11/2 cups
(375 mL) granulated sugar
1
egg
1 tbsp
(15 mL) vanilla
3/4 cup
(175 mL) each semi-sweet chocolate chips, finely chopped almonds and red or green glacé cherries
Kirsch or Grand Marnier (optional)
1. In a bowl, whisk cocoa with boiling water. Set aside to cool. In a small bowl, using a fork, stir flour with baking powder and salt until mixed. Meanwhile, in a large bowl, using an electric mixer, beat butter with sugar until mixed, 1 to 2 min. Beat in egg, then cocoa mixture and vanilla. Then gradually beat in flour mixture. Using a spoon, stir in chips, almonds and cherries.
2. Divide dough into 6 portions. Place on pieces of plastic wrap. Form into logs, each about 1 in. (2.5 cm) thick. Refrigerate or freeze until firm, at least 1 hour or up to 3 days.
3. When ready to bake, position oven racks in top and bottom thirds of oven. Preheat oven to 350F (180C). Lightly spray 2 baking sheets with oil or line with parchment paper. Lightly brush tops of logs with Kirsch. Using a serrated knife, slice logs into thin rounds. Place on baking sheets about 1 in. (2.5 cm) apart.
4. Bake on 2 racks in preheated oven, switching sheets halfway through baking, just until set, 12 to 14 min. Remove sheets to a wire rack. Let cookies cool on sheets, about 5 min. Remove cookies to a wire rack to cool completely. Then repeat with remaining dough. If making ahead, store in an airtight container in a cool place up to 1 week, or freeze up to 2 months.
Nutrients per cookie
1 g protein
2 g fat
8 g carbohydrates
5 mg calcium
15 mg sodium
55 calories
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
Chocolate, Cherry and Almond Cookies
Liz Jones: dental hygienist, North Vancouver, Finalist, Holiday Cookie Contest. Liz Jones had an extremely close relationship with her grandmother, whom she nicknamed Cupid because "she was just such a sweetheart." An avid baker, Cupid preferred this recipe for icebox cookies over all others. Whenever Liz makes it - which is often, as she fields requests for these cookies all the time - she's reminded of the spur-of-the-moment road trips the pair used to take, driving on the highway with the radio off and Cupid chatting the entire way.
Preparation time 30 min
Refrigeration Time 1 hour
Baking Time 12 min per batch
Makes about 95 cookies
1/2 cup
(125 mL) cocoa
1/2 cup
(125 mL) boiling water
21/2 cups
(625 mL) all-purpose flour
1/2 tsp
(2 mL) each baking powder and salt
3/4 cup
(175 mL) unsalted butter, at room temperature
11/2 cups
(375 mL) granulated sugar
1
egg
1 tbsp
(15 mL) vanilla
3/4 cup
(175 mL) each semi-sweet chocolate chips, finely chopped almonds and red or green glacé cherries
Kirsch or Grand Marnier (optional)
1. In a bowl, whisk cocoa with boiling water. Set aside to cool. In a small bowl, using a fork, stir flour with baking powder and salt until mixed. Meanwhile, in a large bowl, using an electric mixer, beat butter with sugar until mixed, 1 to 2 min. Beat in egg, then cocoa mixture and vanilla. Then gradually beat in flour mixture. Using a spoon, stir in chips, almonds and cherries.
2. Divide dough into 6 portions. Place on pieces of plastic wrap. Form into logs, each about 1 in. (2.5 cm) thick. Refrigerate or freeze until firm, at least 1 hour or up to 3 days.
3. When ready to bake, position oven racks in top and bottom thirds of oven. Preheat oven to 350F (180C). Lightly spray 2 baking sheets with oil or line with parchment paper. Lightly brush tops of logs with Kirsch. Using a serrated knife, slice logs into thin rounds. Place on baking sheets about 1 in. (2.5 cm) apart.
4. Bake on 2 racks in preheated oven, switching sheets halfway through baking, just until set, 12 to 14 min. Remove sheets to a wire rack. Let cookies cool on sheets, about 5 min. Remove cookies to a wire rack to cool completely. Then repeat with remaining dough. If making ahead, store in an airtight container in a cool place up to 1 week, or freeze up to 2 months.
Nutrients per cookie
1 g protein
2 g fat
8 g carbohydrates
5 mg calcium
15 mg sodium
55 calories
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
vicki-in-tucson
Well-known member
Spices AND chocolate! What more could one want?
And here's a link to them... plus many more...
http://en.chatelaine.com/applications/recipe/index.jsp?r=viewUserSearchList.jsp
http://en.chatelaine.com/applications/recipe/index.jsp?r=viewUserSearchList.jsp
Try this link for more cookie recipes.
http://en.chatelaine.com/english/food/article.jsp?content=20060908_092248_5332
http://en.chatelaine.com/english/food/article.jsp?content=20060908_092248_5332