EASY MEALS

1 EASY SUGAR COOKIES

MAKES 24 COOKIES PREP 25 MIN; TOTAL 55 MIN

2⅓ cups all-purpose fl our ½ tsp baking powder ½ tsp salt 1 cup unsalted bu er, at room temperature ¾ cup granulated sugar 1 large egg 2 tsp vanilla

1. Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment. 4. Whisk f lour, baking powder and salt in a medium bowl. Set aside. 3. Beat butter with sugar until f luffy in a large bowl, using an electric mixer on medium-high, 2 to 3 min. Beat in egg and vanilla, 30 sec. Gradually stir in f lour mixture until just combined. 4. Scoop out 2-tbsp portions of dough and roll into 1½ -in. balls. Arrange on baking sheets, 2 in. apart. Dip the flat bottom of a drinking glass in flour, then press down each cookie to flatten to ¼ in. thick. 5. Bake, one sheet at a time, until cookies are just golden, 14 to 16 min. Let stand on sheet for 2 min, then transfer to a rack to cool completely. Store cookies in an airtight container for up to 2 weeks or freeze for up to 1 month. Per cookie 143 calories, 2 g protein, 16 g carbs, 8 g fat, 58 mg sodium.

2 CLASSIC GINGERBREAD

MAKES 90 TO 95 COOKIES PREP 20 MIN; TOTAL 1 HR 30 MIN

3 cups all-purpose fl our, divided 4 tsp ground ginger 1 tbsp cinnamon ½ tsp allspice ½ tsp salt ½ tsp baking soda ¾ cup unsalted bu er, melted ¾ cup lightly packed brown sugar 1 egg ½ cup fancy molasses

1. Whisk 2 cups flour with ginger, cinnamon, allspice, salt and baking soda in a medium bowl. 4. Beat butter with brown sugar in a large bowl, using an electric mixer on medium, until f luffy, 2 min. Beat in egg and molasses. 3. Using a wooden spoon, gradually stir in flour mixture until just combined. Stir in remaining flour, ¼ cup at a time, until dough is no longer sticky but still soft. Divide dough into 4 portions. Shape each into a ball, then flatten slightly into a disc. Wrap in plastic wrap. Refrigerate until chilled, at least 30 min. 4. Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment. Roll out 1 disc of dough on a floured surface until ⅛ in. thick. Cut into shapes using desired cookie cutters. Transfer to prepared baking sheets. 5. Bake until deep brown around edges and firm to the touch, about 7 min. (Larger cut-outs may require more baking time.) Transfer cookies to racks to cool completely. Cool sheets slightly between batches. Repeat with remaining discs. Store cookies in an airtight container for up to 2 weeks or freeze for up to 1 month. Per cookie 40 calories, 1 g protein, 6 g carbs, 2 g fat, 21 mg sodium.

3

CHOCOLATE AND CANDY CANE SHORTBREAD SQUARES

MAKES 24 COOKIES PREP 25 MIN; TOTAL 55 MIN PLUS COOLING TIME

2 cups all-purpose fl our ¾ cup icing sugar ⅓ cup rice fl our ¾ tsp salt 1 cup cold unsalted bu er, cubed ¼ cup crushed candy canes ¼ cup mini milk or semi-sweet chocolate chips

1. Position rack in centre of oven, then preheat to 300F. Line a 9 × 13-in. non-stick metal baking pan with parchment, with overhanging edges on all sides. 4. Whirl f lour with icing sugar, rice f lour and salt in a food processor until combined. Add cubed butter through the feed tube while pulsing until dough just comes together. Dough will be slightly crumbly. Transfer to prepared pan, along with candy canes and chocolate chips. Stir gently to combine. 3. Press dough over bottom of pan. Use the f lat bottom of a measuring cup to press down on dough and smooth top. Score the surface into 24 squares, about 2 mm deep. (Cookies will be easier to cut.) Prick dough all over with a fork. 4. Bake until top is just golden, 30 to 35 min. Cut shortbread into squares while still hot. Lift parchment and place on cooling rack for cookies to cool completely. Store cookies in an airtight container for up to 2 weeks or freeze for up to 1 month. Per cookie 140 calories, 1 g protein, 16 g carbs, 8 g fat, 1 mg iron, 65 mg sodium. HOMEMADE ROYAL ICING

PREP 10 MIN; TOTAL 10 MIN 3 egg whites ¼ tsp white vinegar 5 cups icing sugar, si ed

1. Beat egg whites and vinegar in a large bowl, using an electric mixer on medium, until foamy. Gradually beat in icing sugar on low until combined. Increase speed to high and beat until icing is dense and thick but still foamy, 3 to 7 min. 2. Beat in 2 to 4 tbsp cold water to thin icing out to desired consistency. Transfer to a piping bag fi ed with a very small plain tip to decorate cool cookies.

ICING TIPS:

• Cookies should be cooled completely before any royal icing is applied. • Add sprinkles or other decorations while icing is still wet. • To outline a cookie, use icing that is toothpaste-like in consistency: stiff , but still easy to pipe. • To “fl ood” your cookie (that is, fi ll the inside of the outlined cookie with more royal icing), thin out your icing with a touch of water until it drips easily off a spoon.

The consistency should be similar to honey: thick, but still thin enough to spread to the edges. Top should be smooth. • Use a toothpick to pop any small air bubbles. • Let cookies sit at room temperature until royal icing hardens completely, preferably overnight.