Celebrate the Holidays with a Variety of Cookies and Treats
Best Friend Holiday Treats
These treats will delight dog owners — and their pet.
3/4 cup (175 mL) pumpkin puree (not pie filling)
1/4 cup (60 mL) All-Natural Peanut Butter
2 large coop Eggs
2 1/2 cups (625 mL) whole wheat flour (approx)
1/2 cup (125 mL) large flake oats
Mix pumpkin, peanut butter, and eggs together in a large bowl with a sturdy wooden spoon.
Blend in 2 1/4 cups (560 mL) of the flour and oats, mixing until the dough begins to come together. Turn onto a lightly floured work surface and knead in remaining flour to form a ball.
Roll the dough to about 1/4-inch (5 mm) thick. Cut into shapes with a cookie cutter and place 1/2-inch (1 cm) apart on a baking sheet lined with parchment. Gather the scraps and re-roll until the dough is used up.
Bake in a preheated 350°F oven about 15 minutes for small, 30 minutes for large treats or until dry to the touch and hard. Let cool on a wire rack.
Yield: 100 small or 35 large treats
Tip: If you don’t have a cookie cutter, use a pizza cutter to cut squares or rectangles in the desired size.
Church Windows
Now here is a classic no bake log perfect for the holidays. My aunt Emily makes every year during the holidays and I know for a fact that I can sneak in the freezer and be sure to find some hiding in there for me to snack on. Great for late nights, even when Santa makes his visit.
3/4 cup (175 mL) each butterscotch and chocolate chips
1/2 cup (125 mL) butter
1/2 cup (125 mL) smooth peanut butter
2 cups (500 mL) coloured mini marshmallows
1 cup (250 mL) shredded coconut (optional)
In saucepan, combine butterscotch and chocolate chips, butter and peanut butter. Melt over medium-low heat stirring until smooth. Remove from heat and stir in marshmallows and coconut, if using. Scrape into 8-inch (1.5 L) parchment lined baking pan and spread evenly. Place in refrigerator for about 1 hour or until chilled.
Cut into squares to serve.
Makes about 3 dozen squares.
Brutta ma Buoni
“Ugly but good” is the translation of the name for these crunchy-on-the outside and chewy-on-the-inside Italian cookies. You can make them with coarsely chopped toasted almonds, hazelnuts or walnuts, but they are even more addictive when chunks of chocolate are added.
4 egg whites
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tsp (5 mL) vanilla
2 cups (500 mL) coarsely chopped nougat milk chocolate bar (such as Toblerone)
2 tbsp (25 mL) icing sugar
In large heatproof bowl over saucepan of gently simmering water, cook egg whites with granulated sugar, whisking occasionally, for about 10 minutes or until opaque. Remove from heat; beat for about 7 minutes or until cooled, thickened and glossy. Fold in flour and vanilla; fold in chocolate.
Drop by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased foil-lined rimless baking sheets. Bake, 1 sheet at a time, in centre of 350F (180C) oven for 25 to 30 minutes or until very light brown. Let cool on racks. Sprinkle with icing sugar. (Make-ahead: Store in airtight container for up to 3 days.)
Makes about 30 cookies.
Ginger Brutti ma Buoni: Substitute 1 tsp (5 mL) ground ginger for vanilla and 1 cup (250 mL) chopped crystallized ginger for chopped chocolate bar
Tip: These are great to make smaller with a mini-ice cream scoop and you will almost double the amount of cookies you make.
Amaretti Cookies
These are great little crunchy cookies for dunking into coffee or munching on their own. A wonderful addition to the sweet table or baking tray.
2 cups (500 mL) unblanched almonds
2 egg whites
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) almond extract
1 tsp (5 mL) baking powder
Icing sugar (optional)
In food processor, chop almonds until in small pieces with some powdery granules. Set aside.
In large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, until ribbons fall from beaters when lifted. Stir in almonds, flour, almond extract and baking powder.
Drop batter by level tablespoon, about 2-inches apart on parchment paper lined baking sheets. Using fingertips, shape each into neat circle.
Bake in centre of 350F (180C) oven for about 12 minutes or until cookies are light brown and crisp on top. Let cool on pans on rack for 2 minutes. Transfer to racks; let cool completely. Sprinkle with icing sugar.
Makes about 40 cookies.
Tip: Can be stored at room temperature for about 2 weeks or frozen for up to 1 month.)
Tip: Do not use dark baking sheets for these cookies as they cause overbrowning.
Hazelnut and Aniseed Biscotti
Biscotti are traditional Italian cookies made with little fat-only eggs to give them richness. Aniseed adds a distinct sweet licorice flavour.
1 cup plus 2 tbsp (280 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) aniseed, crushed
1/2 cup (125 mL) chopped hazelnuts or almonds
2 eggs
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) vanilla
1 egg white, beaten
2 tsp (10 mL) coarse sugar
In a large bowl, combine flour, baking soda and aniseed; stir in hazelnuts.
In another bowl, whisk together eggs, sugar and vanilla; stir into flour mixture until soft sticky dough forms.
With floured hands, transfer to a lightly floured surface and divide dough in half. On a large baking sheet lined with parchment, shape each dough half into 8 x 2 inch (20 x 5 cm) rectangles. Brush with egg white and sprinkle with sugar.
Bake in 350°F (180°C) oven for about 15 minutes or until light golden. Remove from oven; let cool for about 20 minutes. Transfer to cutting board and cut diagonally into 1/2 inch (1 cm) thick slices. Reduce oven temperature to 300°F (140°C).
Stand slices upright on baking sheet and return to oven and bake for about 20 minutes or until golden and dry. Let cool on rack
Makes about 2 dozen.
Freezer Friendly: Place in airtight container and freeze for up to 2 months or store at room temperature for up to 2 weeks.
Christmas Biscotti: Omit nuts and use 1/2 cup (50 mL) each red and green candied cherries, chopped.
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