Jan
01

12 Days of Cookies, Day 12: Gingerbread snickerdoodle sandwich cookies

Holiday baking season is underway, and we're excited to share 12 of our favourite submissions from our annual Cityline Holiday Cookie Swap to add to your repertoire! Take a look at one of our top recipes: Jo Anne C. from Gravenhurst, Ontario's Gingerbread snickerdoodle sandwich cookies! Happy holidays, and happy baking!

Gingerbread snickerdoodle sandwich cookies

Cookie ingredients:
  • 1/2 cup butter (at room temperature)
  • 1/-1/2 cups sugar (plus extra for sprinkling on cookies before baking)
  • 1/4 cup fancy molasses
  • 1/3 cup candied ginger
  • 1 egg
  • 2 cups + 2 tbsp. all purpose flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp vanilla
Filling ingredients:
  • 8oz cream cheese (1 pkg) at room temperature
  • 2 1/4 cups icing sugar
  • 1 1/2 tsp vanilla extract
Method: Preheat oven to 350F. In a food processor puree the candied ginger. In a medium bowl, cream together butter and sugar. Add molasses, pureed ginger and egg mix together. Add salt, baking soda, vanilla and the rest of the spices, mix until blended then add the four and mix together. Drop cookies onto a parchment lined cookie sheet, flatten cookies with your hand or bottom of a glass, sprinkle with sugar. Bake cookies for 8-10 minutes. Cool. In bowl, beat the cream cheese, add vanilla extract and blend in icing sugar until smooth. Turn half the cookies bottom side up. Spoon heaping tablespoon of filling onto each. Place the remaining cookies on top and press down lightly until filling has spread to the edge of the cookies. Submitted by Jo Anne C. Gravenhurst, ON
Jan
01

12 Days of Cookies, Day 11: Almond crunch cookies

Holiday baking season is underway, and we're excited to share 12 of our favourite submissions from our annual Cityline Holiday Cookie Swap to add to your repertoire! Take a look at one of our top recipes: Gloria S. from Calgary, Alberta's Almond crunch cookies! Happy holidays, and happy baking!

Almond crunch cookies

Ingredients:
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup butter or margarine, softened
  • 1 cup canola oil
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 2 eggs
  • 3 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cream of tartar
  • 2 cups sliced almonds
Method: Heat oven to 350F. In large bowl, blend sugar, powdered sugar, margarine and oil until well mixed. Add almond extract, vanilla and eggs; mix well. Gradually blend in all purpose flour, whole wheat flour, baking soda, salt and cream of tartar at low speed. Stir in almonds. Shape large tablespoonfuls of dough into balls; roll in sugar. Place on ungreased cookie sheets. With fork dipped in sugar, flatten in crisscross pattern. Bake at 350F for 12 – 18 minutes or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheet. Makes about 4 dozen cookies. Enjoy! Submitted by Gloria S. Calgary, AB
Jan
01

12 Days of Cookies, Day 10: Banana bread biscotti

Holiday baking season is underway, and we're excited to share 12 of our favourite submissions from our annual Cityline Holiday Cookie Swap to add to your repertoire! Take a look at one of our top recipes: Rita C. from Toronto, Ontario's Banana bread biscotti! Happy holidays, and happy baking!

Banana bread biscotti

Ingredients:
  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 medium overripe banana, mashed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp water
  • 1 cup peanut butter baking chips
  • 8 ounces dark chocolate, finely chopped
Method: Preheat oven to 325F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Beat in the mushed banana and 1 egg until completely combined, then beat in the vanilla extract. Reduce the mixer speed to low, add the flour mixture, and mix until just combined. Add the peanut butter baking chips and give it a final stir by hand using a rubber spatula (this exercise makes me feel better about myself when I've eaten about 5 of them). Divide the dough in two and place into rough 9-inch by 1 1/2-inch logs on the prepared baking sheet In a small bowl, whisk together 1 egg and water, then brush over both logs. Bake the biscotti for 40 to 45 minutes, until golden brown and firm to the touch. Remove from the oven, but keep the oven on. Allow the biscotti to cool until you're able to handle them (I know you might be dying to devour one at this point but just a few more steps, trust me it's worth it). Using a serrated knife, cut the logs into 1/2-inch-wide diagonal slices. Place the sliced biscotti cut-side-up on the parchment-lined baking sheet and bake for an additional 5 minutes. Allow the biscotti to cool completely. In a heatproof bowl set over a small saucepan of barely simmering water (or better yet in the microwave on 50% power; make sure to check it every 30 seconds), melt the chocolate until completely smooth. Drizzle the melted chocolate over each biscotti. The biscotti can be stored in an airtight container at room temperature for up to 1 week. Yields 24 biscotti or depending on the day, 1 large individual serving! Enjoy with a nice cup of coffee with Bailey's (I won't judge!). Feel free to change the peanut butter baking chips to walnuts or any other delicious treat. Submitted by Rita C. Toronto, ON
Jan
01

12 Days of Cookies, Day 8: Eggnog cookies

Holiday baking season is underway, and we're excited to share 12 of our favourite submissions from our annual Cityline Holiday Cookie Swap to add to your repertoire! Take a look at one of our top recipes: Kate M. from Bowmanville, Ontario's Eggnog cookies! Happy holidays, and happy baking!

Eggnog cookies

Ingredients:
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/4 cup white sugar
  • 3/4 cup salted butter, softened
  • 1/2 cup eggnog
  • 1 tsp pure vanilla extract
  • 2 egg yolks
  • 1 tbsp ground nutmeg
Method: Preheat oven to 300F. Combine flour, baking powder, cinnamon, and nutmeg. Mix well and set aside. In a large bowl, cream sugar and butter with mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat until smooth. Add the flour mixture and beat until combined. Drop rounded teaspoonfuls onto ungreased baking sheets. Sprinkle with nutmeg. Bake for about 25 minutes or until bottoms turn light brown. Cool & enjoy! Submitted by Kate M. Bowmanville, ON
Jan
01

12 Days of Cookies, Day 7: Peanut butter chocolate chip shortbread cookies

Holiday baking season is underway, and we're excited to share 12 of our favourite submissions from our annual Cityline Holiday Cookie Swap to add to your repertoire! Take a look at one of our top recipes: Sherry S. from Edmonton, Alberta's Peanut butter chocolate chip shortbread cookies! Happy holidays, and happy baking!

Peanut butter chocolate chip shortbread cookies

Ingredients:
  • 1/2 cup (one stick) unsalted butter, at room temperature
  • 1/3 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 1 1/4 cup (156 grams) all purpose flour
  • 1/4 cup icing sugar
  • 1/2 tsp sea salt
  • 3/4 cup milk chocolate chips
Method: Cream the butter and the peanut butter together. Add in the vanilla and mix. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the butter mixture. Mix until the dough forms a ball. Fold in the chocolate chips. Place the dough onto a sheet of wax paper. Shape the dough into a log about 2 inches in diameter and roll it up in the paper, twisting the ends secure. Refrigerate for 1-2 hours. Once chilled, slice the log into slices about 1/3 inch thick. Bake on a parchment paper at 350F for 12-14 minutes. Cool for 5 minutes before transferring to a rack to cool further. Submitted by Sherry S. Edmonton, AB
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