cookie recipe book

The Best of

2009

Holiday Favourites Cookie ExchangeHoliday Favourites Cookie Exchange

1911

Mmm… coffee, ginger and fruit. Who can resist this wonderful combination? And so pretty on a plate.

PREP: 30 MIN bAkINg: 12 MIN MAkEs: 82 CookIEs

1 | Preheat oven to 350°F (180°C). Lightly spray or oil a baking sheet or line with parchment paper. In a medium bowl, sift flour with spices and baking soda. In a large bowl, using an electric mixer, beat butter with sugar until very light. Add eggs, then molasses, then coffee, beating well after each addition. Stir in flour mixture just until combined. Stir in apricots and ginger.

2 | Divide dough into 8 portions. Roll each into a log about 1-1/2-in. wide and 16-in. long. Place 2 logs on baking sheet. Press logs down to 1/2-in. thickness.

3 | Bake in centre of preheated oven 10 to 12 min. Remove from oven; sprinkle logs with sugar topping. Let stand 5 min. on baking sheet, then remove logs to a wire rack to cool completely. Cut diagonally into 1-in. slices. Repeat with remaining dough.

3 3/4 cups (925 mL) all-purpose flour

2 tsp. (10 mL) ground cinnamon

2 tsp. (10 mL) ground ginger

1 tsp. (5 mL) ground cloves

2 tsp. (10 mL) baking soda

1 cup (250 mL) butter, at room temperature

2 cup (500 mL) granulated sugar

2 eggs 1/2 cup (125 mL) molasses

3 tsp. (45 mL) ground coffee

1 cup (250 mL) raisins

1 cup (250 mL) chopped dried apricots

1/2 cup (125 mL) chopped candied ginger

ToPPINg: 2 tbsp. (30 mL)

granulated sugar

Chewy spice Cookies,Chewy spice Cookies, Contributed by Margot Guenther of Toronto

“I got this recipe from a lady who worked at the same temp agency about 18 years ago!! Little kids just love helping with this one.”

1 | In a medium bowl, using an electric mixer, cream icing sugar, peanut butter, shortening and salt until well mixed; stir in cereal.

2 | Line a baking sheet with parchment or waxed paper. Shape peanut butter mixture into 1-in. (2.5-cm) balls. Melt chocolate chips in a double boiler over hot, not boiling, water. Remove from heat. Dip each ball in chocolate, covering half the ball; place on baking sheet. Refrigerate 2 hours or until chocolate becomes firm. Store in an airtight container with parchment or waxed paper between layers; refrigerate.

2 cups (500 mL) icing sugar

1 1/4 cups (300 mL) chunky peanut butter

1/4 cup (50 mL) vegetable shortening, at

room temperature 1/8 tsp. (0.5 mL) salt

1 cup (250 mL) crisp rice cereal

1 cup (250 mL) semi-sweet

chocolate chips

Chocolate-Peanut Munchies,Chocolate-Peanut Munchies, Contributed by Diane Eames of Brighton, ON

PREP: 40 MIN FRIdgE TIME: 1 HouR MAkEs: 42 bALLs

“This is my adaptation of coconut brownies from an old Rogers recipe sheet. Everyone loves these Cherry Chocolate brownies!”

1 | Preheat oven to 350°F (180°C). Lightly butter or spray a 9-in. (2.5-L) square baking pan. In a medium bowl, combine whole wheat flour, cocoa powder, baking soda, salt, almonds, mixed glazed fruit & cherries and chocolate chips. In a large bowl, cream margarine with brown sugar until well mixed. Beat in eggs and vanilla. Add flour mixture and stir until combined. Spread batter evenly into prepared baking pan; set aside.

2 | In a medium bowl, beat cream cheese with sugar until well mixed; add egg and beat together well. Add coconut, mixed glazed fruit & cherries and mix well. Spoon topping over chocolate layer and spread evenly.

3 | Bake in centre of preheated oven 30 to 35 min. Remove pan to a wire rack to cool.

TIP: For added colour, press chopped glazed cherries into the top of the baked brownie.

CAkE 1/2 cup (125 mL)

whole wheat flour 1/3 cup (75 mL) cocoa powder

1/2 tsp. (2 mL) baking soda 1/2 tsp. (2 mL) salt

1/4 cup (50 mL) almonds, finely chopped

1/4 cup (50 mL) mixed glazed fruit & cherries

1/4 cup (50 mL) chocolate chips 1/2 cup (125 mL) margarine

3/4 cup (175 mL) packed brown sugar

2 eggs

1 tsp. (5 mL) vanilla

ToPPINg 4 oz. (125 g)

cream cheese1/3 cup (75 mL) granulated sugar

1 egg

1 cup (250 mL) shredded coconut

1/2 cup (125 mL) mixed glazed fruit & cherries

Cherry Chocolate brownies,

Cherry Chocolate brownies,Contributed by Joanie Overin of Surrey, BC

PREP: 30 MIN bAkINg: 40 MIN MAkEs: 36 squAREs

“This has been a favourite for decades and has even been presented as a birthday cake for my non-cake loving daughter! It is from better Homes and gardens, Homemade Cookies Cookbook, © 1975, Fifth Printing. over the years I have made only two changes from the original recipe. They look so festive with their ‘snowy’ coating!”

1 | In a medium bowl, stir flour with cocoa, coffee and salt. In a large bowl, cream butter, sugar and vanilla until well mixed. Gradually beat in flour mixture.

2 | Shape dough into a ball, then flatten slightly into a disc. Wrap with plastic wrap and refrigerate 1 hour.

3 | When ready to bake, preheat oven to 325°F (160°C). Shape into 1-in. (2.5-cm) balls. Place on ungreased baking sheet. Bake in centre of preheated oven 20 min. Remove from oven. Let stand 2 min. on baking sheet, then while warm but not hot, roll in extra-fine sugar. Repeat with remaining dough.

TIP: To make your own superfine or extra-fine granulated sugar, whirl granulated sugar in a blender or food processor until powdery.

2 cups (500 mL) all-purpose flour

1/4 cup (50 mL) cocoa powder

1 tsp. (5 mL) instant coffee granules

1/4 tsp. (1 mL) salt

1 cup (250 mL) butter or margarine, at

room temperature 1/2 cup (125 mL)

granulated sugar

1 tsp. (5 mL) vanilla1/3 cup (75 mL) superfine

granulated sugar

Mexican Mocha balls,Mexican Mocha balls, Contributed by Judy Woods of Calgary, AB

PREP: 40 MIN FRIdgE TIME: 1 HouR bAkINg: 20 MIN MAkEs: 84 bALLs

“No Christmas was complete without my mom making these gumdrop Cookies. They have been a hit with my family for as long as I can remember.”

1 | Preheat oven to 375°F (190°C). In a medium bowl, sift flour with baking powder, baking soda and salt. In a large bowl, cream butter with sugars until well blended. Add eggs and vanilla and beat well. Stir in flour mixture. Stir in coconut, gumdrops, oatmeal and walnuts.

2 | Drop by teaspoons onto ungreased baking sheet, about 2-in. (5-cm) apart. Bake in centre of preheated oven 10 min. Remove from oven. Let stand 5 min. on baking sheet, then remove to a wire rack to cool completely. Repeat with remaining dough.


1 tsp. (5 mL) baking powder

1 tsp. (5 mL) baking soda 1/4 tsp. (1 mL) salt

1 cup (250 mL) butter, at room temperature


1 cup (250 mL) packed brown sugar

2 eggs


1 cup (250 mL) flaked coconut

1 cup (250 mL) coloured gumdrops (omit black ones)

2 cups (500 mL) quick cooking oatmeal

1 cup (250 mL) chopped walnuts

gumdrop Cookies,gumdrop Cookies,Contributed by Ashley Dieks of Sudbury, ON


Fudgies,Fudgies,

“Taken out of my grandmother’s recipe box - don’t know where she got it from.”

1 | Preheat oven to 350°F (180°C). Lightly spray or oil a baking sheet. In a medium saucepan, combine 1 cup (250 mL) chocolate chips, unsweetened chocolate and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add eggs, sugar, flour, vanilla and baking powder. Beat until combined, scraping down side of pan occasionally. Stir in remaining chocolate chips and nuts.

2 | Drop heaping teaspoons of dough onto baking sheet, about 2-in. (5-cm) apart. Bake in centre of preheated oven until edges are firm and surfaces are dull and slightly cracked, 8 to 10 min. Remove from oven. Let stand 5 min. on baking sheet, then remove to a wire rack to cool completely. Repeat with remaining dough.

1 pkg. (350-g) semi-sweet chocolate chips, about

2 cups (500 mL), divided

2 oz. (56 g) unsweetened chocolate, chopped

2 tbsp. (30 mL) butter, at room temperature

2 eggs 2/3 cup (150 mL)

granulated sugar 1/4 cup (50 mL)

all-purpose flour

1 tsp. (5 mL) vanilla 1/4 tsp. (1 mL)

baking powder

1 cup (250 mL) chopped nuts

Contributed by Michelle Dudas of Toronto, ON


1 | In a medium bowl, stir flour with ginger, baking soda and salt. In a large bowl cream shortening with sugar until well mixed. Beat in molasses. Gradually beat in flour mixture.

2 | Divide dough into 2 portions. Roll each into a log. Wrap separately with plastic wrap and refrigerate 2 hours.

3 | When ready to bake, preheat oven to 350°F (180°C). Remove dough from refrigerator and unwrap plastic. Slice dough into 1/4-in. (0.5-cm) thick slices. Place on baking sheet, about 2-in. (5-cm) apart. Bake in centre of preheated oven 7 min. Remove from oven. Let stand 5 min. on baking sheet, then remove to a wire rack to cool completely. Repeat with remaining dough.


2 tsp. (10 mL) ground ginger

2 tsp. (10 mL) baking soda 1/8 tsp. (0.5 mL) salt

1 cup (250 mL) vegetable shortening, at room temperature

1/3 cup (75 mL) packed brown sugar

2/3 cup (150 mL) molasses

Former Mother-in-law’s ginger snaps,Former Mother-in-law’s ginger snaps, Contributed by Sandra Legge of Riverview, NB

PREP: 15 MIN FRIdgE TIME: 2 HouR bAkINg: 7 MIN MAkEs: 64 CookIEs

“If I am chosen I promise to be the one to bake “grammies’ Famous Coconut Meringue Cookies”

1 | Position racks in centre and bottom third of oven. Preheat oven to 300°F (150°C). Lightly spray or grease and flour 2 baking sheets. In a large bowl, using an electric mixer, beat egg whites until stiff. Beat in salt. Gradually and slowly beat in sugar. Fold in vanilla and coconut.

2 | Drop teaspoons of batter onto baking sheets. Bake in preheated oven 30 min., rotating and switching sheets after 15 min. Remove from oven. Let stand 5 min. on baking sheets, then remove to a wire rack to cool completely.

3 egg whites 1/8 tsp. (0.5 mL) salt



1 1/4 cups (300 mL) shredded coconut

grammies’ Famous Coconut Meringue Cookies,grammies’ Famous Coconut Meringue Cookies, Contributed by Gail Meir

of Oakburn, MB


Cranberries and orange go together like a kiss and a squeeze!

1 | Preheat oven to 350°F (180°C). Lightly spray or oil a baking sheet or line with parchment paper. In a medium bowl, sift flour with baking powder, baking soda and salt. In a large bowl, beat sugars with butter until well mixed. Beat in egg, orange juice, orange extract and zest. Gradually beat in flour mixture. Stir in cranberries.

2 | Drop heaping teaspoons of dough onto baking sheet, about 2-in. (5-cm) apart. Bake in centre of preheated oven 8 to 10 min. Remove from oven. Let stand 5 min. on baking sheet, then remove to a wire rack to cool completely. Repeat with remaining dough.


1/2 tsp. (2 mL) baking powder 1/4 tsp. (1 mL) baking soda

1/4 tsp. (1 mL) salt 1/2 cup (125 mL)

packed brown sugar 1/4 cup (50 mL)

granulated sugar 1/4 cup (50 mL) butter, at room temperature

1 egg

3 tbsp. (45 mL) orange juice 1/2 tsp. (2 mL) orange extract

1 medium orange, zested

1 cup (250 mL) dried cranberries

orange Cranberry drops,orange Cranberry drops, Contributed by Dana Daciuk of Winnipeg, MB


“This is my daughter’s favourite cookie and has become several neighbours’ fave as well. They all look forward to receiving a tin on their birthday and at Christmas.”

1 | Line 2 baking sheets with parchment or waxed paper. In a medium saucepan, combine sugar, evaporated milk, cocoa powder and margarine. Bring to a rolling boil on medium heat, stirring constantly. Cook 7 min.; remove from heat. Stir in oats, coconut, salt and vanilla until well mixed.

2 | Drop heaping teaspoons of batter onto baking sheet. Cool completely.

2 cups (500 mL) granulated sugar

1/2 cup (125 mL) evaporated milk

1/2 cup (125 mL) cocoa powder

1/2 cup (125 mL) margarine

2 cups (500 mL) rolled oats

1 cup (250 mL) coconut 1/2 tsp. (2 mL) salt


karen’s unbaked Chocolate Cookieskaren’s unbaked Chocolate Cookies, Contributed by Karen Norenberg

of Milton, ON

PREP: 30 MIN MAkEs: 42 CookIEs

“This recipe came from my mother, who worked in a small bakery over 60 years ago before she met my dad and is a family favourite.”

1 | In a medium saucepan, combine water and raisins; boil 5 min. Cool 20 min.

2 | Preheat oven to 350°F (180°C). Lightly spray or oil a baking sheet. In a medium bowl, sift flour with salt, baking powder, baking soda and spices. In a large bowl, cream butter and shortening with sugar until well mixed. Beat in beaten eggs and mix well. Add vanilla and cooled raisins. Gradually beat in flour mixture.

3 | Drop heaping teaspoons of dough onto baking sheet. Bake in centre of preheated oven until golden, 15 min. Remove from oven. Let stand 5 min. on baking sheet, then remove to a wire rack to cool completely. Repeat with remaining dough.

1 cup (250 mL) water

2 cups (500 mL) raisins

4 cups (1 L) all-purpose flour

2 tsp. (10 mL) salt

1 tsp. (5 mL) baking powder

1 tsp. (5 mL) baking soda

1 1/2 tsp. (7 mL) ground cinnamon

1/2 tsp. (2 mL) ground allspice 1/4 tsp. (1 mL) ground nutmeg

1/4 cup (50 mL) butter, at room temperature

3/4 cup (175 mL) vegetable shortening, at room tem-

perature

cups (500 mL) granulated sugar

eggs, beaten


Jumbo Raisin Cookies,Jumbo Raisin Cookies, Contributed by Judy MacMichael of Richards Landing, ON

PREP: 20 MIN CooLINg: 20 MIN bAkINg: 15 MIN MAkEs: 66 CookIEs

Cardamom sugar Cookies (CARdAMoM PIkkuLEIVAT),

Cardamom sugar Cookies (CARdAMoM PIkkuLEIVAT),

“I’ve had this recipe for years. It came from a book of Finnish recipes from the Ladies Auxiliary of the Finnish Male Choir in sudbury ontario. The date of the book is 1983 and the author of this recipe is Lempi Johnson.”

1 | In a medium bowl, sift flour with baking powder, salt and cardamom. In a large bowl, cream butter with sugar until well mixed. Beat in egg and vanilla. Fold in flour mixture, mixing well.

2 | Divide dough into 2 portions. Roll each into a log about 1-1/2-in. (3-cm) in diameter and 8-in. (20-cm) long. Wrap separately with plastic wrap and refrigerate 12 hours or overnight.

3 | When ready to bake, preheat oven to 400°F (200°C). Lightly spray or oil a baking sheet. Remove dough from refrigerator and unwrap plastic. Slice dough into 1/4-in. (0.5-cm) thick slices. Place on baking sheet, about 2-in. (5-cm) apart. Bake in centre of preheated oven 10 to 15 min. Remove from oven. Let stand 5 min. on baking sheet, then remove to a wire rack to cool completely. Repeat with remaining dough.


2 tbsp. (10 mL) baking powder

1/2 tsp. (2 mL) salt

1 tsp. (5 mL) ground cardamom

1/2 cup (125 mL) butter, at room temperature


1 egg


Contributed by Elaine Kemp of Belleville, ON

PREP: 20 MIN FRIdgE TIME: 12 HouRs bAkINg: 15 MIN MAkEs: 72 CookIEs

cookie recipe book

Documents

drop heaping

cherry chocolate

sweet chocolate

ungreased

chocolate

granulated

gumdrop cookies

unsweetened