Cookies & Sweets

Easy Gingerbread Cookies

Ingredients:

  • 2-1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup molasses
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg

Instructions:

  1. In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, and salt until well mixed.
  2. Cover and refrigerate for 1 hour.
  3. Preheat oven to 350°F.
  4. On a lightly floured surface, working with half of the dough this time, roll 1/8 inch thick. With floured cookie cutters, cut dough into shapes. Using a metal spatula or pancake turner, place cookies 1/2 inch apart on greased cookie sheets. Re-roll trimmings and continue to cut shapes.
  5. Bake for 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.

Whipped Shortbread Cookies 

Ingredients:

  • 3 tbsp cornstarch
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup icing sugar
  • 1 tbsp milk
  • 1 tsp vanilla

Instructions:

  1. Preheat oven to 325 F and line 2 baking sheets with parchment paper.
  2. Whisk flour, cornstarch, and salt in a bowl.
  3. Beat butter and sugar in a large bowl using an electric mixer on medium-high until very fluffy and aerated, 4 to 5 min, scraping sides and bottom of bowl.  Add milk and vanilla and beat for 1 min.
  4. Sift in half of the flour mixture, then fold in with a spatula until just combined.  Repeat.  Spoon half of the batter in a piping bag fitted with a large, open star tip.
  5. Bake until edges are lightly browned, 15 to 16 min.  Let cool for 3 min, then transfer to a rack to cool.  Repeat with remaining batter.

Chocolate Candy Cane Tarts

Ingredients:

  • 12 tart shells
  • 75 ml whipped topping
  • 1 package instant chocolate pudding
  • 5 ml peppermint extract
  • 50 ml crushed  candy canes or mint candy

Instructions:

  1. Prepare tart shells as per package directions for unfilled tart shells.  Set aside to cool.
  2. Whip whipping cream according to package directions and set aside.
  3. Prepare pudding mix according to package directions adding peppermint extract, if using, to milk and dry pudding mix before beating.
  4. Place half of the prepared pudding in a separate medium bowl and fold in 2/3 of the whipped cream.
  5. Divide plain pudding mixture (no whipped topping), evenly between cooled tart shells. Top with the pudding and whipped topping mixture.
  6. Refrigerate filled tarts and remaining whipped topping for at least 2 hours.
  7. Serve tarts topped with a small dollop of remaining whipped topping and sprinkled with crushed candy canes.