Category: Cookies

Ginger Crinkles

Serves: 36 Cookies

Source: Canadian Living Best Cookies and Squares

Serves: 36 Cookies
Source: Canadian Living Best Cookies and Squares

Ingredients:

  • 2/3 cup canola oil
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 3/4 cup all purpose flour
  • 2 teaspoons ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup white sugar to roll balls of cookie dough

Instructions:

  1. Whisk sugar and oil in a large bowl.Whisk in egg until smooth and then add molasses.
  2. In a separate bowl, stir together flour, spices, baking powder baking soda and salt.
  3. Stir into molasses mixture to form moist dough.
  4. Shape tablespoons of dough into a ball and roll in remaining sugar.
  5. Place on parchment lined cookie sheet or greased cookie sheet and bake for about 12 minutes in a preheated 375 degree oven.

Oat Demerara Shortbread

Serves: 12 to 16 Wedges

Source: Canadian Living, December 2010

Serves: 12 to 16 Wedges
Source: Canadian Living, December 2010

Ingredients:

  • 1/2cup (125 mL) large-flake rolled oats
  • 1cup(250 mL) unsalted butter, softened
  • 1/2cup cup(125 mL) packed Demerara sugar or dark brown sugar
  • 1/2 tsp(2 mL) salt
  • 1-1/2 cups(375 mL) all-purpose flour
  • 1/4 cup(50 mL) cornstarch

Topping:

  • 2 tbsp(25 mL) (2 large-flake rolled oat

Instructions:

  1. On baking sheet, bake oats in 325°F (160°C) oven until lightly toasted, 7 to 10 minutes. Let cool.
  2. In large bowl, beat butter, sugar and salt until fluffy. In separate bowl, whisk flour, cornstarch and oats; stir into butter mixture just to combine.
  3. Press into parchment paper–lined 9-inch (2.5 L) spring-form pan. Score into 12 to 16 wedges.

Topping

  1. Prick wedges with fork; sprinkle with oats and press lightly into dough.
  2. Bake in 325°F (160°C) oven until browned, about 50 minutes. Let cool in pan on rack for 5 minutes. Cut through score lines. Let cool completely.

Oatmeal Raisin Cookies

Serves: 4 Dozen

Source: Quaker Oats

Serves: 4 Dozen
Source: Quaker Oats

Ingredients:

  • 1/2 cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt (optional)
  • 3 cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 cup raisins

Instructions:

  1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
  2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
    3.Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Butter Tart Squares

Serves: 16 squares

Source: Canadian Living Magazine

Serves: 16 squares
Source: Canadian Living Magazine

Ingredients:

  • 1 cup (250 mL) all-purpose flour
  • 1/4 cup (50 mL) granulated sugar
  • 1/2 cup (125 mL) butter
  • 2 tbsp (25 mL) butter, melted
  • 2 eggs, lightly beaten
  • 1 cup (250 mL) packed brown sugar
  • 2 tbsp (25 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) vanilla
  • Pinch salt
  • 1 cup (250 mL) raisins
  • 1/2 cup (125 mL) coarsely chopped pecans

Instructions:

  1. In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350°F (180°C) oven for 15 minutes.
  2. In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.
  3. Bake in 350°F (180°C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into squares.

Chai Chocolate Biscotti

Serves: 36 Biscotti

Source: Anne Marie

Serves: 36 Biscotti
Source: Anne Marie

Ingredients:

  • 1/2 cup (125 mL) unsalted butter, at room
    temperature
  • 3/4cup (‘175m L) granulated sugar
  • 1/4 cup (60 mL) packed dark brown sugar
  • 2 large eggs
  • 1 tbsp (15 mL) vanilla extract
  • 2 cups (500 mL)
  • all purpose flour
  • 1/2Cup( 125 mL) cocoa
  • 1 1/2tsp(7mL)baking powder
    -1 tsp (5 mL) ginger
    -1/2 tsp (2 mL) each ground cardamom,
    cinnamon and salt

  • I cup (250 mL) slivered Almonds

Instructions:

  1. Preheat oven to 325° and line a
    baking sheet with parchment paper. With an
    electric mixer,beat butter with sugar until smooth.
    and fluffy Add eggs and vanilla and beat until smooth.
  2. Sift together our,cocoa,baking powder,
    spices and salt. Stir flour mixture into butter
    mixture until blended. Stir in almonds almonds. Shape
    cookie dough into 2 logs and place on baking sheet covered in parchment. Bake for 20 to 30 minutes.
  3. Remove cookies from oven, let cool for 10 minutes and then slice on a bias into 1/2 inch slices.
  4. Place on a baking sheet and bake an additional 12 to 15 minutes until lightly browned around edges.

Chewy Coconut Raisin Squares

Serves: 16 Squares

Source:

Serves: 16 Squares
Source:

Ingredients:

  • 1/4 cups (50mL) Becel light margarine
  • 1 cup (250mL) brown sugar, lightly packed
  • 1 egg
  • 1 1/2tsp. (7mL ) vanilla
  • 3/4 cup (175mL) all-purpose flour
  • 1 tsp. (5mL ) baking powder
  • 1/2 cup (125mL ) raisins
  • 1/4 cup (50 ml) shredded coconut

Instructions:

  1. Preheat oven to 350°F (180°C). Lightly grease a 8-inch (20 cm) square pan.
  2. In large saucepan, melt margarine. Remove from heat.
  3. Stir in brown sugar, egg and vanilla until smooth. Add remaining ingredients. Mix well.
  4. Spread batter into prepared pan.
  5. Bake 20-25 minutes, or until light golden and sides egin to pull away from cake pan. Cool. Cut into squares.

Blueberry Oatmeal Squares

Serves: 24 Squares

Source: Canadian Living Magazine – August 2007

Serves: 24 Squares
Source: Canadian Living Magazine – August 2007

Ingredients:

  • 2 1/2 cups rolled oats
  • 1 1/4 cups all purpose flour
  • 1 cup packed brown sugar
  • 1 tablespoon grated orange rind
  • 1/4 teaspoon salt
  • 1 cup cold butter or margarine

Filling
– 3 cups fresh blueberries
– 1/2 cup white sugar
– 1/3 cup orange juice
– 4 teaspoons of cornstarch

Instructions:

  1. In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.
  2. In large bowl, whisk together oats, flour, sugar, orange rind and salt with pastry blender, cut in butter until in coarse crumbs. Press half into 8-inch (2 L) square parchment paper–lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.
  3. Bake in centre of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Light Chocolate Brownies

Serves: 12 brownines

Source:

Serves: 12 brownines
Source:

Ingredients:

  • 2 tablespoons vegetable oil, such as safflower, plus more for pan
  • 3/4 cup all-purpose flour (spooned and levelled)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup packed dark-brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup reduced-fat sour cream
  • 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
  • 2 large eggs

Instructions:

  1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
  2. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
  3. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in centre of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
  4. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

Gingerbread

Serves: 40 Cookies

Source:

Serves: 40 Cookies
Source:

Ingredients:

  • 1 3/4 cups (425 mL) all-purpose flour
  • 2/3 cups (150 mL) whole wheat flour
  • 1 tbsp (15 mL) ground ginger
  • 1 tsp (5 mL) cinnamon
  • 1/2 tsp (2 mL) each allspice, nutmeg and baking soda
  • 1/2 cups (125 mL) Becel Salt-free margarine
  • 1/2 cups (125 mL) each brown sugar and fancy molasses

Instructions:

  1. In a bowl, using a fork, stir flours with spices and baking soda until well mixed.
  2. In large bowl, using an electric mixer, beat Becel with sugar and molasses until smooth. Gradually beat in flour mixture until well combined. Tightly form into 2 balls, then flatten each ball into a disc and wrap in plastic wrap. Refrigerate at least 1 hour.
  3. Preheat oven to 350F (180C). Line baking sheets with parchment paper. Working with 1 disc dough at a time, remove from fridge. For easy rolling, lightly flour both sides of disc dough, then roll ¼-inch (0.5 cm) thick between 2 sheets plastic wrap. Dip cookie cutter into flour and cut shapes.
  4. Place on prepared baking sheet, spacing about 2-inches (5-cm) apart. Bake until firm to the touch, 10 minutes. Cool on a pan 1 minute before transferring to rack. Cool completely. Repeat with remaining dough. Store in an airtight container.

Pride O’Scotland Shortbread Wedges

Serves: 16 wedges

Source: Tompson Family

Serves: 16 wedges
Source: Tompson Family

Ingredients:

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
    -1 cup soft butter
  • 1 egg yolk
  • 1 teaspoon vanilla
  • Icing Sugar

Instructions:

  1. Put dry ingredients in a bowl. Add butter, egg, and vanilla, and mix with a fork or fingers until dough holds together.
  2. Divide dough into two parts with floured hands and roll each ball and press into a 9 inch pie plate. Flatten and crimp edges. Prick surface with a fork.
  3. Bake at 375° for approximately 20 minutes.
  4. Remove and sprinkle with icing sugar and cut into wedges.