SWEETENER, REDEFINED. LOOKING TO CUT CALORIES OR TRY A NEW SWEETENER? WE CAN HELP! Adding a touch of sweetness doesn’t need to be diicult if you’re looking for products without artificial additives but with all the flavour you love. For the baker, the coffee lover, the sprinkleon-everything fan and everyone in between, Lantic & Rogers offers up nature-inspired sweeteners for you to enjoy.
COCONUT SUGAR Use this sugar in place of brown sugar to add richness and caramel notes to any recipe. Lantic & Rogers coconut sugar is made from the sap of 100% natural-cut coconut flowers and isn’t chemically altered. Not to mention, it’s the most sustainable sweetener in the world.
SMART SWEETENER BLEND You can use half as much of this sugar-andstevia blend because it’s twice as sweet. That means you can cut calories, without sacrificing flavour. With no artificial flavours or colours, this might be your smartest sweetener move yet.
For more recipes, visit LanticRogers.com © Lantic, Rogers are registered trademarks of Lantic Inc.
SWEET CELEBRATION The festive season isn’t complete without a little bit of holiday baking. So whether you’ll be making a special cake for 20 or satisfying your own seasonal sweet tooth, use Lantic & Rogers sugars and sweeteners. From traditional cane sugar to smart sweeteners and coconut sugar, there’s an option for every recipe—and everyone—so you can gather around your holiday table and enjoy.
© Lantic, Rogers are registered trademarks of Lantic Inc.
from the
TEST KITCHEN We in the Canadian Living Test Kitchen joke about the marathon of recipe development and taste testing that went into updating and reimagining the treats featured on these pages. We de¿nitel\ started ŏ a little bit thinner and slightl\ more tanned having worked on this throughout the summer. After months spent sampling adjusting retesting and perfecting we are super e[cited to ¿nall\ share the fruits or should we sa\ cookies of our labour the all new +olida\ %aking 6pecial ,ssue. With our best-ever versions of the Christmas classics like gingersnaps hello dollies and chocolate crackles to new twists on old favourites tr\ our tahini shortbread and \ouœll never turn back to tast\ recipes for those with dietar\ restrictions gluten-free and vegan oh m\ this holida\ baking bible has something for ever\one with even a slight sweet tooth. 2f course baking is best done with the compan\ of those \ou adore. )rom carving out gingerbread dough to sprinkling sugar on shortbread to sneaking samples here and there this is a holida\ tradition that ¿lls our homes with mouth-watering scents and our hearts with pure jo\. 6o hereœs to the fun of baking honouring tradition and making memories—and indulging unabashedl\ in the sweetest season of all. +app\ +olida\s 6oo Kim )ood 'irector Canadian Living
O
THE H
34
46
WITH THE KIDS
CANDIES & CONFECTIONS
SHORTBREAD CLASSICS
62
74
88
BARS & SQUARES
DROP & ROLL COOKIES
TREATS FOR ALL
IDE
16
N GU
PAGE
20
4 HOLIDAY BAKING 2018 | CANADIAN LIVING
BAK I
G
Contents
Y IL DA
Great baking tips & tricks 8
BETTER BAKING Everything you ever wanted to know about baking
30
PIPE & DECORATE LIKE A PRO Learn how to outline, flood, marble and flock your favourite holiday cookies
68
HOW TO LINE A PAN Line your pan flawlessly with our no-fail technique
68
HOW TO CUT NEAT BARS & SQUARES Get that perfect cut every time
Turkish Almond Cokies PAGE 87
CANADIAN LIVING | HOLIDAY BAKING 2018 5
ADVERTISEMENT
Use COCONUT SUGAR in recipes that can stand up to richer flavours. Think: apple pies, ginger cookies and caramel sauces.
Sweetness, Redefined that we wouldn’t dream of skipping— but it doesn’t hurt to switch up your recipes every once in a while with something new.
SUPER FINE SUGAR is perfect for making cold drinks for the holiday!
SWEEEEEEEEEET! Reduce your sugar and caloric intake by using SMART SWEETENER BLEND in more than just baking. Use half as much in coffee or on fresh fruit for a lower-calorie option.
Your treasured holiday baking recipes almost certainly call for sugar. But before you reach for your old favourites, read about the variety of products you can use to keep your holiday sweet—we promise even Aunt Mabel won’t notice you tweaked her cookie recipe.
SMART SWEETENER BLEND A combination of sugar and stevia, this blend is twice as sweet so you can use half as much. SWAP out one cup of sugar for half a cup of our Smart Sweetener Blend to cut calories without sacrificing sweetness.
COCONUT SUGAR Similar in taste to brown sugar, coconut sugar is an organic and sustainably farmed alternative. SWAP Coconut Sugar in for brown sugar at a one-to-one ratio to give your baking a nice rich colour and a sustainable edge.
SUPER FINE SUGAR Made of fine sugar crystals, TRY Super Fine Sugar when you want your shortbread to be super flaky and sugar to dissolve instantly in your cold beverage.
ORGANIC SUGAR This organic sugar is made from certified organic sugar cane. The cane juice, rich in molasses, vitamins and minerals, is squeezed out, evaporated and crystallized. SWAP Organic Sugar in if you’re conscious of using organic substitutes—it works for all your baking needs.
better baking Over the years, the Test Kitchen has discovered, learned and collected the top baking tips, tricks and secrets. Here, we share them with you to help make your holiday (and any time) baking the best it can be.
8 HOLIDAY BAKING 2018 | CANADIAN LIVING
S E C R E T S O F G R E AT BA K I N G F R O M
the Canadian Living
TEST KITCHEN BUY THE BEST INGREDIENTS POSSIBLE: the freshest butter, eggs, nuts, spices,
INVEST IN GOOD BAKING EQUIPMENT. START WITH THE BASICS—A HEAVY BAKING SHEET IF YOU LIKE MAKING COOKIES, FOR EXAMPLE—AND ADD ONLY THE
yeast, baking powder and baking soda; the plumpest
HIGHEST-QUALITY EQUIPMENT, ONE PIECE
raisins; the finest chocolate; and
TEMPTATION TO BUY SETS, ESPECIALLY IF THE
real vanilla.
PRICE IS TOO GOOD TO BE TRUE. AVOID
READ
AT A TIME, AS YOU GO ALONG. RESIST THE
NONSTICK, EXCEPT FOR FANCY BUNDT PANS.
the
RECIPES all the way through before you start. This will give you a clear idea of the time, ingredients and equipment you need.
BEFORE YOU BEGIN, GET OUT ALL THE EQUIPMENT AND INGREDIENTS CALLED FOR IN THE RECIPE. IF YOU WISELY PREP AND MEASURE THE INGREDIENTS BEFORE YOU START TO MIX, YOU ARE LESS LIKELY TO FORGET ONE. CHILL THE ITEMS THAT NEED TO BE COLD AND SET THOSE THAT SHOULD BE AT ROOM TEMPERATURE OUT ON THE COUNTER.
Prepare the pans first. Whether you’re lining them with parchment paper, greasing the sides or simply setting them out, you’ll ensure that they’re ready when you are.
Set the oven rack to the centre posi-
Preheat the oven
tion unless other-
for about 15 minutes
wise instructed in
before baking.
the recipe.
KEEP A PENCIL AND PAD handy so you can make notes and clip them to the recipe. The next time you use it, you can build on your observations and experience.
CANADIAN LIVING | HOLIDAY BAKING 2018 9
THE
BIG COOKIE
Secret
NOWHERE IN BAKING IS MEASURING MORE IMPORTANT THAN WITH COOKIES. THIS IS ESPECIALLY TRUE FOR THE FLOUR—A LITTLE EXTRA WILL TURN CHEWY, CRISP COOKIES INTO DRY, TOUGH LITTLE PUCKS, AND TOO LITTLE WILL MAKE COOKIES SPREAD OUT AND LOSE THEIR SHAPE. SO REMEMBER, WORKING OVER
HOW TO MEASURE Accurate measuring is crucial to making perfect cookies. Here’s how.
DRY INGREDIENTS
LIQUID INGREDIENTS
Always use dry measuring cups, or dry measures. These nesting metal or plastic cups usually come in ó-cup, Ɍ-cup, ½-cup and 1-cup capacities.
Always use liquid measuring cups, or liquid measures. These are glass or clear plastic cups with a spout. They range in size from 1 cup to 8 cups. Divisions are clearly marked on the side.
‡ $OO SXUSRVH Ă€RXU EUHDG Ă€RXU JUDQXODWHG VXJDU LFLQJ VXJDU DQG FRFRD SRZGHU Spoon into dry measuring cup until heaping. Don’t pack or tap on counter to level. Level with straight edge of knife or spatula. ‡ %URZQ VXJDU Pack into dry measuring cup until level with rim and Âżrm enough that sugar holds its shape when turned out. ‡ %DNLQJ SRZGHU EDNLQJ VRGD VDOW DQG VSLFHV Fill standard measuring spoon to top; level with edge of knife. If recipe calls for a “pinch,â€? use what you can hold between the tips of your thumb and foreÂżnger, appro[imately 1Âť16 tsp.
THE CANISTER, SPOON FLOUR
‡ )RU ODUJH DPRXQWV use a liquid measuring cup placed on work surface. Bend down so your eye is level with marking on cup while ¿lling. ‡ )RU VPDOO DPRXQWV ¿ll measuring spoon to top. Resist the urge to measure over a mi[ing bowl—this may lead to a spillover.
TEST KITCHEN TIP
INTO A DRY MEASURING CUP UNTIL OVERFLOWING, THEN SWEEP OFF EXCESS WITH THE BACK OF A KNIFE TO MAKE IT LEVEL WITH THE RIM. NO SHAKING THE CUP, PACKING IT DOWN OR MAKING DO WITH A LIQUID MEASURING CUP.
10 HOLIDAY BAKING 2018 | CANADIAN LIVING
OTHER MEASURES %XWWHU VKRUWHQLQJ Follow markings on wrapper or use this guide. 1 lb (450 g) butter is 2 cups. Cut into halves for 1 cup, quarters for ½ cup, si[ths for Ɍ cup or eighths for Ÿ cup.
To avoid a sticky mess when measuring honey, molasses, corn syrup or maple syrup, mist measuring cup with cooking spray so ingredient slides out easily. (This works for peanut butter in a dry measuring cup, too.)
BUTTER UP T E M PE R AT U R E In baking, using the right butter at the right temperature is key. 0ake sure butter is fresh, since it becomes stale or even rancid if not handled properly. Check the expiration date and keep butter refrigerated in its original wrapping, away from any strongly scented foods, or pop it into an airtight container or bag. It can also be frozen for up to six months. 8nless otherwise noted, butter should be at room temperature or softened, meaning pliable but not too soft. Test whether it’s at the proper temperature by pressing with your ¿nger and seeing if it holds the imprint while still retaining its shape. If butter is hard and cold, soften it quickly by cutting into small cubes or grating on coarsest holes of a box grater, then spreading out in a mixing bowl and letting stand until softened.
T YP E 6DOWHG EXWWHU is the most commonly used butter, while unsalted is often preferred for baking. Salted butter has a salt content of about two percent. 8nsalted butter, or sweet butter, contains no salt and has a delicately sweet taste and aroma. In our recipes, where butter is called for, it is always salted butter.
Eggs & Baking All recipes in this book were developed using large eggs. One large egg yields about 2 tbsp egg white and about 1 tbsp yolk. Unless otherwise speciďŹ ed, let eggs come to room temperature. However, cold eggs separate more easily than those at room temperature. To separate eggs, use three bowls. Crack each egg over one bowl and pull shell apart, keeping one half upright holding yolk and pouring white in other half into bowl. Pour yolk into other half shell, letting white drip into bowl. Repeat until as much of the white as possible is separated from yolk. Pour yolk into second bowl to hold yolks. Pour white from ďŹ rst bowl into third bowl to hold whites. Continue with remaining eggs, always using the ďŹ rst bowl for the ďŹ rst step just in case any yolk accidentally mixes into whites. This is important if beating the whites (as for meringue), because even the tiniest bit of egg yolk will hinder the whites’ increase in volume.
BA K I N G S O DA & BA K I N G P OW D E R
8QVDOWHG EXWWHU doesn’t stay fresh as long as salted, so check the expiry date and use soon after purchasing or freeze for up to six months.
%DNLQJ VRGD is often used when a recipe calls for acidic ingredients, such as chocolate. It begins leavening as soon as wet and dry ingredients meet. An open bo[ of baking soda stored in a cool, dark, dry spot can last for up to one year. To test for ĕectiveness, add Ÿ tsp baking soda to 2 tsp vinegar. If mi[ture foams on contact, it’s active.
&XOWXUHG EXWWHU popular in (urope, is becoming increasingly common in Canada. Also called old-fashioned or antique, it’s made from cream that has had bacterial cultures added, giving it a distinctively delicate yet tangy taste. With few exceptions, it can be used interchangeably with regular butter.
In Canada, EDNLQJ SRZGHU is continuous acting, meaning it creates bubbles and lightness from the moment it touches liquid and continues with the heat in the oven. If you’re a frequent baker, buying a large container of baking powder is a good idea. If not, choose a smaller container. Stored in a cool, dry spot, baking powder will last for two years from the date of manufacture. 2nce opened, it loses its strength after about si[ months. To test, stir 1 tsp baking powder into 1 cup hot water. If it bubbles, the baking powder is active.
CANADIAN LIVING | HOLIDAY BAKING 2018 11
SUGAR GRANULATED SUGAR: With its snowy white granules, this is the best-known sugar. 0ade from re¿ned beet or cane sugar, it produces crispier cookies than brown sugar. SUPERFINE SUGAR: This has the ¿nest crystal size of granulated sugar. In Canada, it has various names fruit, berry, caster, instant dissolving and ultra¿ne. To make your own, whirl granulated sugar in a food processor until granules are smaller, ¿ner and almost powdery. (Let the dust settle before removing the lid.)
ICING SUGAR: This is powdery granulated sugar blended with about three percent cornstarch to keep it from caking. It blends smoothly into icings and glazes.
BROWN SUGAR: Available in light and dark varieties, brown sugar is made with varying amounts of white granulated sugar and molasses. The darker the sugar, the higher the molasses (and moisture) content and the more pronounced the rich caramel taste. Store it in its original packaging in an airtight container to prevent it from hardening. To soften, pop in a piece of foil topped with a slice of bread or moistened paper towel. Close tightly and let soften for a couple of days. 2r for quick results, loosely cover and microwave hard brown sugar on high for a few seconds, then use it right away before it hardens. Due to its molasses content, brown sugar makes chewier, softer cookies than regular granulated sugar.
SPECIALTY BROWN SUGAR: This includes Demerara and turbinado sugar, which have coarse golden brown crystals that add pleasant molasses Àavour and crunch to baked goods. A variation is packed soft Demerara sugar, which is ¿ner than regular Demerara and turbinado and can be used like regular brown sugar.
SUGAR, GLITTER & TOPPERS Look for these finishing touches at grocery, bulk food and specialty stores. 6DQGLQJ VXJDU has coarser grains than granulated and provides sparkle to baked goods. &RDUVH VXJDU comes in dĭerent colours and has granules that are about four times larger than regular granulated crystals. 1RQSDUHLOV are tiny coloured candy balls that add a fun touch to cookies and other baked goods. 'UDJpHV are coloured candy balls with metallic or pearl ¿nishes. 6SULQNOHV come in all shapes, sizes and colours.
12 HOLIDAY BAKING 2018 | CANADIAN LIVING
FLOUR The Test Kitchen tests all recipes using widely available, standard brands of flour to ensure that home bakers get the same results in their kitchens as we do in ours. Here
The gift of holiday baking gives twice— it’s a delicious treat that becomes a treasured memory.
are the most common types you’ll need in your kitchen. $OO-SXUSRVH ÀRXU A combination of milled hard and soft wheat that is bleached, UHJXODU DOO-SXUSRVH ÀRXU requires no sifting before measuring. It works in most baking recipes, from biscuits to cookies to cakes to pies. There are two other types of all-purpose Àour an XQEOHDFKHG version, which is cream-coloured and becoming more available and popular, and a ZKROH ZKHDW version. Both can be used cup for cup in place of regular all-purpose Àour and require no sifting before measuring. %UHDG ÀRXU For yeast breads and buns, there is hard wheat Àour that may contain increased gluten. It comes in versions such as white, multigrain and whole wheat. They require no sifting and can be replaced cup for cup by all-purpose Àour. &DNH-DQG-SDVWU\ ÀRXU Recipes for cakes and pastry often call for cake-and-pastry Àour, which is milled from softer wheat. Always sift this type of Àour before measuring. If a recipe calls for all-purpose Àour, you can substitute 1 cup plus 2 tbsp cakeand-pastry Àour for each cup of all-purpose Àour. If a recipe calls for cake-and-pastry Àour, you can substitute 1 cup minus 2 tbsp regular or unbleached all-purpose Àour for each cup of cake-and-pastry Àour. 5\H ÀRXU This whole grain Àour comes in two versions—dark and light—which you can use interchangeably, depending on the strength of Àavour youЧre looking for.
Shelf life: The shelf life for white Àour is 12 months from the date of manufacture. Store it in an airtight container in a cool, dry spot. Whole grain and whole wheat Àour, and those that contain added bran, have a shelf life of nine months. Store them in the freezer to keep them fresh.
FOR THOSE FOLLOWING a gluten-free diet, there has never
been a better time for baking. *one are the days of sourcing hard to ¿nd specialty Àour and creating blends of tough to pronounce ingredients. For our gluten-free holiday cookie recipes, we turned to PC *luten-Free All-Purpose Flour Blend. It provides just the right balance of texture, Àavour and consistency required to mimic regular all-purpose Àour for delightful results every time. Certi¿ed gluten-free by the Canadian Celiac Association, it’s available nationwide online and in Loblaw-ȧliated grocery stores.
BA K E R’ S BAS I C E QU I P M E N T Stainless-steel bowls in various sizes Measuring cups (dry and liquid) Measuring spoons Knives (chef’s, paring and serrated) Metal cooling racks (2) Wooden spoons Rubber spatula Parchment paper, waxed paper, heavy-duty foil and plastic wrap Ruler Rasp Pastry brushes (with natural bristles) Flexible lifter or wide spatula Piping bag with selection of tips, including plain fine tip for outlining Oven mitts Electric hand mixer CANADIAN LIVING | HOLIDAY BAKING 2018 13
C H O C O L AT E Different types of chocolate are defined by the proportions of chocolate liquor, cocoa butter and other ingredients, such as sugar. Here are the varieties you’ll use frequently for baking. • 8QVZHHWHQHG FKRFRODWH This is pure, unsweetened chocolate liquor cooled and moulded into blocks. It is bitter and cannot be used interchangeably with other types of chocolate. • %LWWHUVZHHW DQG VHPLVZHHW These chocolates contain pure chocolate liquor, cocoa butter, sugar, vanilla and lecithin. In baking, these types are interchangeable, although bittersweet has a more pronounced Àavour. • 0LON FKRFRODWH This chocolate has dry or concentrated milk added to the same base as semisweet and bittersweet chocolate.
MELTING CHOCOLATE Here’s how to gently handle chocolate when melting, so it doesn’t curdle, scorch or lose its shine. &KRS ¿QHO\ Place in stainless-steel or heatproof glass bowl with rim slightly larger than rim of saucepan. (If bowl is too large, it can be heated by the element, causing chocolate to burn; also, bottom of bowl must not touch water.)
3RXU HQRXJK ZDWHU into saucepan to come 1 inch up side. Heat over medium-low heat just until steaming but not boiling.
3ODFH ERZO RYHU VDXFHSDQ let stand until three-quarters of the chocolate is melted. Do not cover; moisture droplets can accumulate on lid and drop into the chocolate, causing it to seize.
5HPRYH IURP KHDW and stir chocolate to melt remaining pieces.
• :KLWH FKRFRODWH This type does not actually contain any chocolate liquor, just cocoa butter. *ood-quality white chocolate is ivory- or cream-coloured, unlike white confectionary coating, which contains vegetable fats instead of cocoa butter and is starker white. • &RFRD SRZGHU 0ade of ground, partially defatted cocoa solids, cocoa powder (labelled unsweetened or Dutch process) should not be replaced with sweetened or hot chocolate powders.
Storage: Wrap chocolate and store in a cool, dry place, making sure to use it within two years. When storage temperatures are too warm, the cocoa butter in chocolate separates from the solids, leaving a harmless white discoloration, called bloom, on the surface.
TEST KITCHEN TIP
Melt chocolate in the microwave, stirring at regular intervals (about every 20 seconds) and stopping when chocolate is about two-thirds melted. Use residual heat to finish the process. Timing will vary, depending on the amount of chocolate.
• VANILLA • 9DQLOOD H[WUDFW 0ost of our recipes use pure vanilla extract. ItЧs readily available and made by percolating vanilla beans with ethyl alcohol and water. While imitation or arti¿cial vanilla extract is usually scorned in the press, and is not a ¿rst choice for custards, it can take the heat and is often preferable in baked goods such as pound cake. 9DQLOOD EHDQV Slit the bean in half lengthwise. Scrape out the seedy pulp and use in cake batters and custards. One whole bean yields the equivalent of 2 to tsp vanilla extract. The pod can be added to custards as well, but remove it before serving. <ou can also recycle the pod by adding it to a canister of granulated sugar or to a fruit compote.
ROLLED OATS Rolled oats are whole grains made from hulled oat kernels that have been steamed, then Àattened. When a baking recipe calls for rolled oats, choose either large-Àake (often referred to as old-fashioned) or quick-cooking oats. They are interchangeable in baking. However, large-Àake oats are recommended for their chewy texture and attractive ragged look for cookies and squares. In baking, avoid both instant oats and coarse-textured steel-cut Irish or Scottish oats. These are suitable for porridge but not for baking.
SPICES
*round spices lose their Àavour after about six months. To prolong their oomph, store in airtight containers in a cool, dark spot (make sure you date the containers). Dedicating a drawer away from heat to spices and herbs is a good idea. If you have a spice grinder, cŏee grinder or mortar and pestle, buy whole spices to grind to order. Clean the grinder between uses to prevent spice Àavours from mingling. For nutmeg, buy it whole and use a small hand grater or the ¿ne side of a box grater.
NUTS Whenever possible, buy whole or halved nuts rather than chopped, which tend to become rancid (especially walnuts). The one exception is almonds; slivered and sliced varieties are reliably fresh and a real time-saver. Store nuts in the freezer for up to one year. At room temperature, their high fat content can cause them to go rancid. Here’s how to toast nuts, seeds and coconut. 6PDOO DPRXQWV In dry skillet, toast over medium heat, swirling pan often, until golden and fragrant, to 8 minutes. /DUJH DPRXQWV Spread out on rimmed baking sheet. Bake in 50 F oven, stirring occasionally, until golden and fragrant, to 4 minutes for seeds, 6 to 8 minutes for chopped nuts and 10 minutes for large whole or halved nuts. Spread out on separate baking sheet to cool and stop browning.
CANADIAN LIVING | HOLIDAY BAKING 2018 15
T H E H O L I D AY B A K I N G G U I D E
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ome
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The time is just around the corner for daydreams filled with sparkly sugar, candy canes, chocolate and fancy cookie cutters. Find inspiration in this collection of our very best for the holidays.
16 HOLIDAY BAKING 2018 | CANADIAN LIVING
g a
WITH THE KIDS
CANDIES & CONFECTIONS
Chocolate Vanilla Cream Cheese Pinwheels
Raspberry Vanilla Cream Cheese Pinwheels
Easy White Chocolate Fudge (Peppermint and Fruit & Nut)
PAGE 32
PAGE 32
PAGE 44
Haystacks (Chocolate & White Chocolate)
Coconut Almond Macaroons
PAGE 29
PAGE 44
Christmas Light Gingerbread & Sugar Cookies PAGE 31
Stained Glass Cutout Cookies & Stained Glass Cutout Brown Sugar Cookies
Brigadeiro (Brazilian Truffles)
Chocolate Toffee Crackle (Fruit & Nut, Candy Cane, Rocky Road & Malt Toffee)
PAGE 33
PAGE 42
PAGE 37
Christmas Tree Brownies
Hot Chocolate Cookies
Holiday Caramel Corn
Marshmallow Cookies & Cream Popcorn
PAGE 22
PAGE 32
PAGE 44
PAGE 44
CANADIAN LIVING | HOLIDAY BAKING 2018 17
SHORTBREAD CLASSICS
BA RS &
Matcha Shortbread Trees With Sprinkles
Chocolate Pecan, Chocolate Ginger & Cranberry Orange Shortbread Squares
Brownie Buttons
PAGE 60
PAGE 60
PAGE 72
Swiss Chocolate Chunk Shortbread
Shortbread Rounds With Butter Icing
Sable Bretons
PAGE 52
PAGE 55
PAGE 61
Lemon, Orange & Lime Shortbread Squares
No-Bake Granola Bars
PAGE 56
PAGE 73
Easy Chocolate Shortbread
Danish Piped Cookies
Maple Walnut Chocolate Squares
PAGE 58
PAGE 60
PAGE 73
Crispy Chocolate Cherry Cookies & Crispy Milk Chocolate Pistachio Cookies
Shortbread Jam Bars
Engadine Walnut Bars
PAGE 61
PAGE 61
PAGE 73
18 HOLIDAY BAKING 2018 | CANADIAN LIVING
SQUARES
DROP & ROLL COOKIES
T R E AT S F O R A L L
Lemon Cheesecake Bars
Crisp Gingersnaps
Vegan Tahini Maple Cookies
PAGE 70
PAGE 86
PAGE 96
Hello Dolly Squares
Chocolate Brownie Cookies
Italian Cornmeal Cookies (Zaletti)
Decadent Vegan Truffles
PAGE 72
PAGE 85
PAGE 87
PAGE 93
Marshmallow Puff Tartlets
Brown Butter Babies
Chocolate Thumbprints
Gluten-Free Ginger-Spiced Snickerdoodles & Sandwich Cookies
PAGE 69
PAGE 87
PAGE 80
PAGE 95
Almond Cherry Jam Bars
Turkish Almond Cookies (Kourabiedes)
Gluten-Free Double-Chocolate Biscotti
PAGE 72
PAGE 87
PAGE 95
Tahini Chocolate Shortbread Bars PAGE 72
Gingerbread Snowflake Cookies
Chocolate Crackle Cookies & Chocolate Crackle Smooches
Flourless Peanut Butter & Chocolate Cookie Bars
PAGE 86
PAGE 86
PAGE 96
CANADIAN LIVING | HOLIDAY BAKING 2018 19
CHAPTER ONE
with the kids The most delightful holiday memories are often made before the actual event. Baking with your kids (and tons of sprinkles) is a heartwarming, unforgettable way to start the festive season.
Raspbery Vanila Cream Chese Pinwhels PAGE 32
CANADIAN LIVING | HOLIDAY BAKING 2018 21
CHRISTMAS TREE BROWNIES MAKES 36 BROWNIES HANDS-ON TIME 40 MINUTES TOTAL TIME 2¼ HOURS
⅔ cup butter 170 g milk chocolate (about 6 oz), chopped 170 g semisweet chocolate (about 6 oz), chopped 1½ cups granulated sugar 2 tsp vanilla ½ tsp salt 4 eggs 1 cup all-purpose flour 36 pretzel sticks (approx) Icing 2 tbsp butter, softened ⅔ cup icing sugar, sifted 2 tsp milk green paste food colouring (optional) ¼ cup assorted sprinkles Preheat oven to 350°F. Mist 13- x 9-inch cake pan with cooking spray; line with parchment paper. In saucepan, combine butter, milk chocolate and semisweet chocolate over medium-low heat, stirring, until melted and smooth, about 5 minutes; let cool for 10 minutes. Stir in sugar, vanilla and salt; stir in eggs, 1 at a time. Stir in Àour. Scrape into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 25 to 28 minutes. Let cool completely in pan. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days or overwrap with foil and freeze for up to 1 month. Thaw in refrigerator before proceeding.) Lift out onto cutting board; trim edges as needed. Cut lengthwise into 3 rows; cut each row, wiping knife clean between each cut, into triangles with 1-inch base (about 12 triangles per row). Skewer base of each tree with pretzel stick for trunk. Icing In bowl, using hand mixer on medium speed, beat butter until smooth. Reduce speed to low; beat in icing sugar and milk until smooth and thick. Tint with food colouring (if using). Spoon icing into piping bag ¿tted with small plain tip; pipe lines onto each brownie. Decorate with sprinkles as desired. PER BROWNIE about 148 cal, 2 g pro, 7 g total fat (4 g sat. fat), 20 g carb (1 g dietary fibre, 16 g sugar), 32 mg chol, 83 mg sodium, 50 mg potassium. % RDI: 1% calcium, 4% iron, 5% vit A, 5% folate.
22 HOLIDAY BAKING 2018 | CANADIAN LIVING
TEST KITCHEN TIP
Personalize these fudgy trees by tinting the icing any colour you wish and using any sprinkles or decorations your heart desires.
Chocolate Vanila Cream Chese Pinwhels PAGE 32
24 HOLIDAY BAKING 2018 | CANADIAN LIVING
Hot Chocolate Cokies PAGE 32
TEST KITCHEN TIP
Add marshmallows just before cookies are fully baked to soften and seal them to the tops.
CANADIAN LIVING | HOLIDAY BAKING 2018 25
Stained Glas Cutout Brown Sugar Cokies PAGE 33
TEST KITCHEN TIP
A piping tip creates the perfect holes for threading ribbon. Repoke immediately after baking if the holes ďŹ ll in.
Stained Glas Cutout Cokies PAGE 33
CANADIAN LIVING | HOLIDAY BAKING 2018 27
Chocolate Haystacks 28 HOLIDAY BAKING 2018 | CANADIAN LIVING
TEST KITCHEN TIP
Try almond butter or your favourite nut butter in place of the peanut butter.
CHOCOLATE HAYSTACKS
WHITE CHOCOLATE HAYSTACKS
MAKES ABOUT 48 HAYSTACKS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES
MAKES ABOUT 24 HAYSTACKS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES
1½ cups semisweet chocolate chips ⅓ cup smooth peanut butter (not natural) pinch salt 4 cups dried chow mein noodles chopped Christmas candies or sprinkles
1 cup white chocolate chips 2 tsp coconut oil pinch salt 2 cups dried chow mein noodles ⅓ cup chopped salted peanuts chopped Christmas candies or sprinkles
Line 2 baking sheets with parchment paper. In large heatproof bowl set over saucepan of gently simmering water, melt chocolate chips, stirring, until smooth. Stir in peanut butter and salt; fold in noodles until coated. Spoon by heaping 1 tbsp onto prepared pans; sprinkle with candies. Refrigerate until ¿rm, about 20 minutes. PER COOKIE about 58 cal, 1 g pro, 3 g total fat (1 g sat. fat), 8 g carb (1 g dietary fibre, 3 g sugar), 0 mg chol, 71 mg sodium, 26 mg potassium. % RDI: 3% iron, 3% folate.
Line baking sheet with parchment paper. In large heatproof bowl set over saucepan of gently simmering water, melt chocolate chips, stirring, until smooth. Stir in coconut oil and salt; fold in noodles and peanuts until coated. Spoon by heaping 1 tbsp onto prepared pan; sprinkle with candies. Refrigerate until ¿rm, about 20 minutes. PER COOKIE about 79 cal, 1 g pro, 5 g total fat (2 g sat. fat), 8 g carb (0 g dietary fibre, 5 g sugar), 2 mg chol, 86 mg sodium, 42 mg potassium. % RDI: 2% calcium, 3% iron, 3% folate.
CANADIAN LIVING | HOLIDAY BAKING 2018 29
Christmas Light Gingerbread Cokies
PIPE & DECORATE LIKE A PRO FOLLOW THESE STEPS FOR DECORATING WITH ROYAL ICING. TO OUTLINE COOKIES Using piping bag fitted with small plain tip, pipe royal icing around edges of cookies. Let dry for 20 minutes.
TO FLOOD OUTLINED COOKIES Gradually add enough water to make thin icing, which should flow smoothly from a spoon. Working with one cookie at a time, pipe or spoon thinned icing onto centres of cookies. Using toothpick or skewer, spread to piped edges, popping any air bubbles. Let dry for 30 minutes.
TO MARBLE FLOODED COOKIES Pipe stripes, dots or circles of contrasting colours onto flooded cookies while still wet. Draw a toothpick through designs to swirl and marble as desired. Let dry for 30 minutes.
TO FLOCK FLOODED COOKIES Dip icing side of flooded cookies into coarse decorating sugar while still wet. Let dry completely.
TIPS & TRICKS Always let icing outlines dry before you start flooding. • Have cotton swabs on hand to quickly wipe up any mistakes. • For easy cleanup, ice cookies over a sheet of waxed or parchment paper. • Use a small paintbrush to clean your piping tip after each use, as any residual icing in the tip will dry and harden— making it diicult to pass icing through.
Learn how to make three beautiful cookie designs, perfect for the holidays! Visit canadianliving.com/ cookiedecorating
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CHRISTMAS LIGHT GINGERBREAD COOKIES MAKES ABOUT 32 COOKIES HANDS-ON TIME 1¼ HOURS TOTAL TIME 3½ HOURS
2½ cups all-purpose flour 1½ tsp ground ginger 1 tsp cinnamon ½ tsp baking soda ½ tsp salt ¼ tsp ground cloves ½ cup unsalted butter, softened 1 cup granulated sugar 1 egg ⅓ cup fancy molasses Royal Icing 2 tbsp meringue powder ¼ cup water (approx) 2⅓ cups icing sugar, sifted dark green or black paste food colouring ⅓ cup mini candy-coated chocolate candies In bowl, whisk together Àour, ginger, cinnamon, baking soda, salt and cloves. In large bowl, using hand mixer on medium speed, beat butter with sugar until light and Àŭy, about 2 minutes; beat in egg and molasses until combined. Stir in Àour mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. On lightly Àoured surface, roll out dough to scant ¼-inch thickness. Using 3-inch round cookie cutter, cut out rounds, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until tops are ¿rm and bottoms are light golden, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely, about 15 minutes. Royal Icing Meanwhile, in large bowl, beat meringue powder with water until foamy, about 2 minutes; beat in icing sugar, ½ cup at a time, until stĭ and glossy, about 4 minutes. Remove ¼ cup of the icing to separate bowl; tint with food colouring as desired, cover and set aside. Spoon ½ cup of the remaining icing into piping bag ¿tted with small plain tip; pipe outlines around edges of cookies. Squeeze any remaining icing in piping bag back into same large bowl. Stir in more water, 1 tsp at a time, until smooth pourable consistency (about 4 tsp total). Working with
1 cookie at a time, spoon about 1 tsp of the thinned icing onto centre; using toothpick or skewer, spread to piped edge, popping any air bubbles. Repeat with remaining cookies. Let stand for 10 minutes. Spoon reserved dark green icing into piping bag ¿tted with very small plain tip; pipe light strings as desired. Arrange chocolate candies on light strings; let stand until set, about 1 hour. (Make-ahead: Layer between parchment paper in airtight container and store for up to 2 weeks.) PER COOKIE about 121 cal, 1 g pro, 3 g total fat (2 g sat. fat), 22 g carb (0 g dietary fibre, 15 g sugar), 13 mg chol, 59 mg sodium, 64 mg potassium. % RDI: 1% calcium, 5% iron, 3% vit A, 8% folate.
CHRISTMAS LIGHT SUGAR COOKIES MAKES ABOUT 28 COOKIES HANDS-ON TIME 1¼ HOURS TOTAL TIME 3½ HOURS
2½ cups all-purpose flour ½ tsp baking powder ¼ tsp salt ¾ cup butter, softened 1 cup granulated sugar 1 egg 1 tsp vanilla Royal Icing 2 tbsp meringue powder ¼ cup water (approx) 2⅓ cups icing sugar, sifted dark green or black paste food colouring ⅓ cup mini candy-coated chocolate candies In bowl, whisk together Àour, baking powder and salt. In large bowl, using hand mixer on medium speed, beat butter with sugar until light and Àŭy, about 2 minutes; beat in egg and vanilla until combined. Stir in Àour mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. On lightly Àoured surface, roll out dough to scant ¼-inch thickness. Using 3-inch round cookie cutter, cut out rounds, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until tops are ¿rm and bottoms are light golden, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely, about 15 minutes.
Christmas Light Sugar Cokies Royal Icing Meanwhile, in large bowl, beat meringue powder with water until foamy, about 2 minutes; beat in icing sugar, ½ cup at a time, until stĭ and glossy, about 4 minutes. Remove ¼ cup of the icing to separate bowl; tint with food colouring as desired, cover and set aside. Spoon ½ cup of the remaining icing into piping bag ¿tted with small plain tip; pipe outlines around edges of cookies. Squeeze any remaining icing in piping bag back into same large bowl. Stir in more water, 1 tsp at a time, until smooth pourable consistency (about 4 tsp total). Working with 1 cookie at a time, spoon about 1 tsp of the thinned icing onto centre; using toothpick or skewer, spread to piped edge, popping any air bubbles. Repeat with remaining cookies. Let stand for 10 minutes. Spoon reserved dark green icing into piping bag ¿tted with very small plain tip; pipe light strings as desired. Arrange chocolate candies on light strings; let stand until set, about 1 hour. (Make-ahead: Layer between parchment paper in airtight container and store for up to 2 weeks.) PER COOKIE about 141 cal, 1 g pro, 5 g total fat (3 g sat. fat), 23 g carb (0 g dietary fibre, 14 g sugar), 19 mg chol, 70 mg sodium, 16 mg potassium. % RDI: 1% calcium, 4% iron, 4% vit A, 10% folate.
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RASPBERRY VANILLA CREAM CHEESE PINWHEELS MAKES ABOUT 48 COOKIES HANDS-ON TIME 40 MINUTES TOTAL TIME 2½ HOURS
2¼ cups + 1 tbsp all-purpose flour, divided ½ tsp baking powder ½ tsp salt ¼ tsp baking soda ½ cup butter, softened ¼ cup cream cheese, softened 1 cup granulated sugar 1 egg 1 tsp vanilla ¼ tsp raspberry extract or food-grade essential oil red paste food colouring ¼ cup mini white sprinkles or coarse sugar In bowl, whisk together 2¼ cups of the Àour, baking powder, salt and baking soda. In large bowl, using hand mixer on medium speed, beat butter with cream cheese until smooth; beat in sugar, egg and vanilla until combined. Stir in Àour mixture just until combined. Divide dough in half. Knead remaining 1 tbsp Àour, raspberry extract and food colouring into 1 half. Shape each into rectangles; wrap each in plastic wrap. Refrigerate for 1 hour. Between parchment or waxed paper, roll out raspberry dough into 13- x 9½-inch rectangle; set aside. Between parchment or waxed paper, roll out vanilla dough into 13- x 9-inch rectangle. Remove top sheet of paper from each. Invert vanilla dough onto raspberry dough, lining up long edge facing you; trim edges to straighten. Using paper to help and starting at long edge facing you, tightly roll up dough, pinching seam to seal. Halve lengthwise; wrap each log in plastic wrap and refrigerate until ¿rm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap with foil and freeze for up to 1 month.) Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Place sprinkles in shallow dish. Working with 1 log at a time, brush with water; roll in sprinkles, pressing gently to adhere. Cut log into ¼-inch thick slices. Arrange, 1 inch apart and reform32 HOLIDAY BAKING 2018 | CANADIAN LIVING
ing round shape if needed, on prepared pan. Repeat with remaining log. Bake, 1 sheet at a time, until tops are ¿rm and bottoms are light golden, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely. (Make-ahead: Layer between parchment paper in airtight container and refrigerate for up to 2 weeks or freeze for up to 1 month.) PER COOKIE about 61 cal, 1 g pro, 2 g total fat (1 g sat. fat), 9 g carb (0 g dietary fibre, 4 g sugar), 10 mg chol, 50 mg sodium, 11 mg potassium. % RDI: 1% calcium, 2% iron, 2% vit A, 5% folate.
CHOCOLATE VANILLA CREAM CHEESE PINWHEELS MAKES ABOUT 48 COOKIES HANDS-ON TIME 40 MINUTES TOTAL TIME 2½ HOURS
2¼ cups + 1 tbsp all-purpose flour, divided ½ tsp baking powder ½ tsp salt ¼ tsp baking soda ½ cup butter, softened ¼ cup cream cheese, softened 1 cup granulated sugar 1 egg 1 tsp vanilla 30 g unsweetened chocolate (about 1 oz), melted and cooled ¼ cup coarse sugar or chocolate sprinkles 2 tsp cinnamon In bowl, whisk together 2¼ cups of the Àour, baking powder, salt and baking soda. In large bowl, using hand mixer on medium speed, beat butter with cream cheese until smooth; beat in sugar, egg and vanilla until combined. Stir in Àour mixture just until combined. Divide dough in half. Knead remaining 1 tbsp Àour and chocolate into 1 half. Shape each into rectangles; wrap each in plastic wrap. Refrigerate for 1 hour. Between parchment or waxed paper, roll out chocolate dough into 13- x 9½-inch rectangle; set aside. Between parchment or waxed paper, roll out vanilla dough into 13- x 9-inch rectangle. Remove top sheet of paper from each. Invert vanilla dough onto chocolate dough, lining up long edge facing you; trim edges to straighten.
Using paper to help and starting at long edge facing you, tightly roll up dough, pinching seam to seal. Halve lengthwise; wrap each log in plastic wrap and refrigerate until ¿rm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap with foil and freeze for up to 1 month.) Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In shallow dish, whisk coarse sugar with cinnamon. Working with 1 log at a time, brush with water; roll in sugar mixture, pressing gently to adhere. Cut log into ¼-inch thick slices. Arrange, 1 inch apart and reforming round shape if needed, on prepared pan. Repeat with remaining log. Bake, 1 sheet at a time, until tops are ¿rm and bottoms are light golden, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely. (Make-ahead: Layer between parchment paper in airtight container and refrigerate for up to 2 weeks or freeze for up to 1 month.) PER COOKIE about 64 cal, 1 g pro, 3 g total fat (2 g sat. fat), 9 g carb (0 g dietary fibre, 4 g sugar), 10 mg chol, 50 mg sodium, 11 mg potassium. % RDI: 1% calcium, 3% iron, 2% vit A, 6% folate.
HOT CHOCOLATE COOKIES MAKES ABOUT 36 COOKIES HANDS-ON TIME 40 MINUTES TOTAL TIME 1½ HOURS
2½ cups ½ cup 1 tsp ¼ tsp 1 cup 1 cup ½ cup 2 1½ tsp 2 cups 60 g
all-purpose flour cocoa powder, sifted baking soda salt unsalted butter, softened granulated sugar packed brown sugar eggs vanilla mini marshmallows milk chocolate (about 2 oz), chopped
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In bowl, whisk together Àour, cocoa powder, baking soda and salt. In large bowl, using hand mixer on medium speed, beat butter until smooth; beat in granulated sugar and brown sugar until Àŭy, about 2 minutes. Beat in eggs and vanilla; stir in Àour mixture just until combined.
Drop by 2 tbsp, 2 inches apart, onto prepared pans. Bake, 1 sheet at a time, until tops are pŭed but still shiny, 8 to 10 minutes. Remove from oven; top each cookie with about 5 marshmallows. Return to oven and bake for 2 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool for 15 minutes. In heatproof bowl set over saucepan of gently simmering water, melt chocolate, stirring, until smooth; drizzle over tops of cookies. Let stand until cooled completely and chocolate is ¿rm, about 30 minutes. (Make-ahead: Layer between parchment paper in airtight container and store for up to 3 days.) PER COOKIE about 141 cal, 2 g pro, 6 g total fat (4 g sat. fat), 20 g carb (1 g dietary fibre, 11 g sugar), 24 mg chol, 60 mg sodium, 48 mg potassium. % RDI: 1% calcium, 5% iron, 5% vit A, 9% folate.
STAINED GLASS CUTOUT COOKIES MAKES ABOUT 30 COOKIES HANDS-ON TIME 40 MINUTES TOTAL TIME 2¼ HOURS
2½ cups ½ tsp ½ tsp ¾ cup 1 cup 1 1 tsp 1 tsp 6
all-purpose flour baking powder salt butter, softened granulated sugar egg vanilla finely grated lemon zest hard candies, crushed (approx)
In bowl, whisk together Àour, baking powder and salt. In large bowl, using hand mixer on medium speed, beat butter with sugar until light and Àŭy, about 3 minutes; beat in egg, vanilla and lemon zest. Stir in Àour mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap with foil and freeze for up to 1 month.) Preheat oven to 350°F. Line 2 baking sheets with parchment paper. On lightly Àoured surface, roll out dough to ¼-inch thickness. Using 2½-inch cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Using smaller cookie cutter of same or dĭerent shape, cut out centres of cookies. Arrange, 1 inch apart, on prepared pans. Spoon about ½ tsp of
the crushed candy into centre of each cutout. Bake, 1 sheet at a time, until edges are light golden and candy is melted, 8 to 10 minutes; transfer directly to rack to cool completely. PER COOKIE about 121 cal, 1 g pro, 5 g total fat (3 g sat. fat), 17 g carb (0 g dietary fibre, 8 g sugar), 20 mg chol, 94 mg sodium, 17 mg potassium. % RDI: 1% calcium, 4% iron, 5% vit A, 10% folate.
STAINED GLASS CUTOUT BROWN SUGAR COOKIES MAKES ABOUT 24 COOKIES HANDS-ON TIME 40 MINUTES TOTAL TIME 2¼ HOURS
2½ cups 1 tsp ½ tsp ½ tsp ¾ cup 1 cup 1 1 tsp 6
all-purpose flour cinnamon baking powder salt butter, softened packed Demerara sugar egg vanilla hard candies, crushed (approx)
In bowl, whisk together Àour, cinnamon, baking powder and salt. In large bowl, using hand mixer on medium speed, beat butter with sugar until light and Àŭy, about 3 minutes; beat in egg and vanilla. Stir in Àour mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. On lightly Àoured surface, roll out dough to ¼-inch thickness. Using 2½-inch cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Using smaller cookie cutter of same or dĭerent shape, cut out centres of cookies. Arrange, 1 inch apart, on prepared pans. Spoon about ½ tsp of the crushed candy into centre of each cutout. Bake, 1 sheet at a time, until edges are light golden and candy is melted, 8 to 10 minutes; transfer directly to rack to cool completely. PER COOKIE about 120 cal, 1 g pro, 5 g total fat (3 g sat. fat), 17 g carb (0 g dietary fibre, 8 g sugar), 20 mg chol, 94 mg sodium, 17 mg potassium. % RDI: 1% calcium, 4% iron, 5% vit A, 10% folate.
TEST KITCHEN TIP
To crush candies, place each colour separately in a heavy-duty resealable plastic bag; place in second bag to avoid tears and spills. Smash with rolling pin or heavy pan until in small coarse pieces.
CANADIAN LIVING | HOLIDAY BAKING 2018 33
CHAPTER TWO
candies & confections Gift giving is easy with this collection of homemade holiday treats. With a selection of chocolate, toffee, fruit and nuts, you’ll have everyone wanting to make it onto your “nice” list!
Chocolate Tofe Crackle PAGE 37
Chocolate Fruit & Nut Chocolate Rocky Road
Chocolate Candy Cane CANADIAN LIVING | HOLIDAY BAKING 2018 35
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CHOCOLATE MALT TOFFEE CRACKLE MAKES ABOUT 20 PIECES HANDS-ON TIME 40 MINUTES TOTAL TIME 1 HOUR
1⅓ cups 30 90 1 cup 1 cup 3 tbsp 1½ tsp ¼ tsp 3 cups 55 g
chocolate-covered malt candy balls (such as Maltesers), divided salted soda crackers pretzel sticks unsalted butter packed light brown sugar light-colour corn syrup vanilla salt semisweet chocolate chips white chocolate (about 2 oz), chopped
Chop half of the malt candy balls; set aside. Preheat oven to 375°F. Line 17- x 11-inch baking sheet with parchment paper; place on work surface with long edge facing you. Starting at left side, arrange 5 crackers along short edge of prepared pan; repeat rows, alternating crackers and pretzels, across pan toward right side until ¿lled. In saucepan, bring butter, brown sugar, corn syrup, vanilla and salt to boil over medium heat, stirring occasionally, about 3 minutes. Without stirring but brushing down side of pan with pastry brush dipped in cold water, boil for 5 minutes. Immediately pour onto crackers and pretzels; using ŏset spatula, spread in even layer to edges of pan. Bake until caramel is deep golden, about 10 minutes; using ŏset spatula, immediately rearrange crackers and pretzels in even layer, if needed. Sprinkle chocolate chips evenly over hot caramel. Let stand until chocolate is melted, 2 to 3 minutes; using clean ŏset spatula, spread in even layer to coat tŏee. In small microwaveable bowl, microwave white chocolate on high, stirring every 20 seconds, until melted; drizzle over chocolate. Sprinkle with chopped and whole malt candy balls. Let cool for 10 minutes; refrigerate until set, about 30 minutes. Break into shards. PER PIECE about 286 cal, 2 g pro, 18 g total fat (11 g sat. fat), 34 g carb (2 g dietary fibre, 27 g sugar), 25 mg chol, 110 mg sodium, 125 mg potassium. % RDI: 2% calcium, 8% iron, 8% vit A, 6% folate.
TEST KITCHEN TIP
Use the heaviest rimmed baking sheet you have so that the caramel browns evenly in the oven.
CHOCOLATE ROCKY ROAD TOFFEE CRACKLE Omit chocolate-covered malt candy balls. Substitute white chocolate with milk chocolate (for drizzle). Sprinkle with 1ɦ cups broken pretzels, 1 cup broken chocolate wafers and 1 cup mini marshmallows. Let cool for 10 minutes; refrigerate until set, about 30 minutes.
CHOCOLATE CANDY CANE TOFFEE CRACKLE Omit chocolate-covered malt candy balls. Substitute white chocolate with milk chocolate (for drizzle). Sprinkle with 1ɦ cups sifted broken candy canes and holiday-coloured sprinkles. Let cool for 10 minutes; refrigerate until set, about 30 minutes.
CHOCOLATE FRUIT & NUT TOFFEE CRACKLE Omit chocolate-covered malt candy balls. Sprinkle with 1 cup pecans, coarsely chopped; ɧ cup dried apricots, coarsely chopped; and ɧ cup dried cranberries. Let cool for 10 minutes; refrigerate until set, about 30 minutes. CANADIAN LIVING | HOLIDAY BAKING 2018 37
Coconut Almond Macarons PAGE 44
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Marshmalow Cokies & Cream Popcorn PAGE 44
Holiday Caramel Corn PAGE 44
TEST KITCHEN TIP
Make your own cone for gifting the popcorn. Here’s how. 1. Cut light- or medium-weight decorative paper into 8½-inch squares. 2. Working with 1 square at a time, hold bottom left corner and roll paper into a cone. Secure seam using double-sided tape. 3. Line cone with plastic wrap, if desired. Fill with popcorn. 4. Fold top flap over and seal with double-sided tape. 5. Decorate with ribbon or cord and aix gift tag, if desired.
CANADIAN LIVING | HOLIDAY BAKING 2018 39
Easy White Chocolate Fruit & Nut Fudge PAGE 44
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TEST KITCHEN TIP
For perfect squares of fudge, make sure it’s completely set before slicing. Run a thin, sharp knife under hot water and dry between each cut for a smooth, polished finish.
Easy White Chocolate Pepermint Fudge PAGE 44
CANADIAN LIVING | HOLIDAY BAKING 2018 41
BRIGADEIRO (BRAZILIAN TRUFFLES) MAKES ABOUT 28 TRUFFLES HANDS-ON TIME 35 MINUTES TOTAL TIME 1 HOUR
2 tbsp 1
unsalted butter 300 ml can sweetened condensed milk ⅓ cup cocoa powder, sifted assorted sprinkles, sweetened shredded coconut or chopped nuts In small saucepan, melt butter over medium heat. Using heatproof spatula, stir in condensed milk and cocoa powder until smooth and combined. Bring mixture to boil, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, until mixture is thick, glossy and holds wide trail after spatula is pulled through, about 12 minutes. Scrape into buttered shallow pan, spreading slightly; refrigerate until cool enough to handle, about 15 minutes. Place sprinkles in shallow dish. With buttered hands, roll fudge mixture by 2 tsp into ball; roll in sprinkles. Place in mini baking cup on baking sheet. Repeat with remaining mixture. Refrigerate until ¿rm, about 20 minutes. PER TRUFFLE about 57 cal, 1 g pro, 2 g total fat (1 g sat. fat), 8 g carb (0 g dietary fibre, 8 g sugar), 7 mg chol, 18 mg sodium, 78 mg potassium. % RDI: 4% calcium, 1% iron, 2% vit A.
TEST KITCHEN TIP
This is the kind of treat that’s ideal for displaying at holiday parties, as the truffles are beautiful and bite-size–perfect for guests to grab. Serve in mini paper cups to complement your decor. Mix and match coloured sprinkles, nuts and coconut for a festive look.
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CANADIAN LIVING | HOLIDAY BAKING 2018 43
COCONUT ALMOND MACAROONS MAKES 12 MACAROONS HANDS-ON TIME 25 MINUTES TOTAL TIME 1 HOUR
1 2 cups ¼ cup ½ tsp pinch 24 ⅓ cup
egg white, room temperature sweetened shredded coconut sweetened condensed milk vanilla salt whole almonds, divided semisweet chocolate chips
Preheat oven to 325°F. Line baking sheet with parchment paper. In large bowl, using hand mixer on medium speed, beat egg white until medium peaks form, about 3 minutes. Gently fold in coconut, condensed milk, vanilla and salt just until combined. Drop by 1 tbsp, 1 inch apart, onto prepared pan to form 12 mounds. Place 1 almond on each mound; top each with additional 1 tbsp of the coconut mixture. Using ¿ngers, shape into peaked mounds. Bake until golden, about 18 minutes. Let cool completely on pan, 15 to 20 minutes. Meanwhile, chop remaining almonds. In small microwaveable bowl, microwave chocolate chips on high, stirring every 30 seconds, until melted. Dip bottoms of macaroons in chocolate to coat; return to pan. Drizzle remaining chocolate over tops; sprinkle with chopped almonds. Refrigerate until set, about 20 minutes. PER MACAROON about 155 cal, 2 g pro, 10 g total fat (7 g sat. fat), 17 g carb (1 g dietary fibre, 15 g sugar), 2 mg chol, 69 mg sodium, 128 mg potassium. % RDI: 3% calcium, 5% iron, 2% folate.
MARSHMALLOW COOKIES & CREAM POPCORN MAKES 12 SERVINGS (ABOUT 16 CUPS) HANDS-ON TIME 15 MINUTES TOTAL TIME 15 MINUTES
1 tbsp ⅓ cup 3 tbsp 4 cups ½ tsp ¼ tsp 10
vegetable oil popcorn kernels unsalted butter mini marshmallows vanilla salt cream-filled chocolate sandwich cookies (such as Oreo), chopped
44 HOLIDAY BAKING 2018 | CANADIAN LIVING
Line baking sheet with parchment paper. In saucepan, heat oil over medium heat. Add popcorn kernels; cover. Holding lid in place, shake pan frequently until popping slows, about 2 minutes; transfer to bowl, discarding any unpopped kernels. In large saucepan, melt butter over medium heat; add marshmallows, vanilla and salt; cook, stirring, until melted. Stir in popcorn and cookies. Transfer to prepared pan; continue to stir as mixture cools. PER SERVING about 142 cal, 1 g pro, 6 g total fat (2 g sat. fat), 23 g carb (2 g dietary fibre, 12 g sugar), 8 mg chol, 4 mg sodium, 0 mg potassium. % RDI: 5% iron, 2% vit A.
HOLIDAY CARAMEL CORN MAKES 12 SERVINGS (ABOUT 15 CUPS) HANDS-ON TIME 25 MINUTES TOTAL TIME 40 MINUTES
1 tbsp ⅓ cup ½ cup 1 cup 3 tbsp 1 tsp ½ tsp ¼ tsp 1 cup ¾ cup ½ cup
canola oil popcorn kernels unsalted butter granulated sugar light-colour corn syrup vanilla salt baking soda chopped pretzels unsalted peanuts candy-coated chocolate candies (such as M&M’s) (optional)
Position racks in top and bottom thirds of oven; preheat to 300°F. Line 2 baking sheets with parchment paper. In saucepan, heat oil over medium heat. Add popcorn kernels; cover. Holding lid in place, shake pan frequently until popping slows, about 2 minutes; transfer to bowl, discarding any unpopped kernels. In large saucepan, melt butter over medium heat. Add sugar and corn syrup; bring to boil. Cook, stirring frequently, until amber, about 4 minutes. Remove from heat; stir in vanilla, salt and baking soda. Add pretzels, peanuts and popcorn; stir to coat. Transfer to prepared pans. Bake, stirring every 5 minutes, until mixture is well coated in caramel, about 12 minutes. Remove from oven; immediately sprinkle with chocolate candies (if using). Continue to stir as mixture cools.
PER SERVING about 294 cal, 4 g pro, 15 g total fat (7 g sat. fat), 37 g carb (2 g dietary fibre, 26 g sugar), 21 mg chol, 205 mg sodium, 72 mg potassium. % RDI: 2% calcium, 6% iron, 7% vit A, 1% vit C, 8% folate.
EASY WHITE CHOCOLATE FRUIT & NUT FUDGE MAKES ABOUT 36 SQUARES HANDS-ON TIME 15 MINUTES TOTAL TIME 4½ HOURS
340 g ¾ cup 1 tsp ⅔ cup ⅔ cup ½ cup
white chocolate (about 12 oz), chopped sweetened condensed milk vanilla chopped pistachios, divided chopped dried apricots, divided chopped almonds, divided
Mist 9-inch square baking pan with cooking spray; line with parchment paper. In heatproof bowl set over saucepan of gently simmering water, melt chocolate with condensed milk, stirring, until smooth, about 5 minutes; remove from heat. Stir in vanilla. Stir in all but 1 tbsp each of the pistachios, apricots and almonds until combined. Scrape into prepared pan, smoothing top. Sprinkle reserved nuts and apricots over top, gently pressing to adhere; refrigerate until ¿rm, about 4 hours. Using hot knife, cut into squares. (Make-ahead: Layer between parchment paper in airtight container and refrigerate for up to 2 weeks.) PER SQUARE about 100 cal, 2 g pro, 5 g total fat (2 g sat. fat), 12 g carb (1 g dietary fibre, 10 g sugar), 4 mg chol, 17 mg sodium, 51 mg potassium. % RDI: 4% calcium, 2% iron, 2% vit A, 1% vit C, 1% folate.
EASY WHITE CHOCOLATE PEPPERMINT FUDGE Substitute pistachios, apricots and almonds with ɧ cup chopped peppermint candies. Stir pinch of salt and all but ¼ cup of the candies into fudge mixture before scraping into pan. Sprinkle top with remaining candies.
CHAPTER THREE
shortbread classics A mouthful of shortbread satisfies and impresses with the simplicity of good butter, vanilla, sugar and flour. Its versatility lends itself to countless flavour additions, shapes and styles. What’s not to love?
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Danish Piped Cokies PAGE 60
Sprinkles by Sweetapolita, see page 98. 48 HOLIDAY BAKING 2018 | CANADIAN LIVING
Matcha Shortbread Tres With Sprinkles PAGE 60
TEST KITCHEN TIP
Matcha is powdered green tea that has been specially grown and processed. Itâ&#x20AC;&#x2122;s packed with antioxidants and its brilliant green colour makes a beautiful (and natural) dye for baked goods.
CANADIAN LIVING | HOLIDAY BAKING 2018 49
TEST KITCHEN TIP
Leave parchment paper overhanging on two sides of the pan when lining. This gives you built-in handles, making removing cooled shortbread from the pan a cinch.
Chocolate Pecan Shortbread Squares PAGE 60
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Crispy Chocolate Chery Cokies PAGE 61
CANADIAN LIVING | HOLIDAY BAKING 2018 51
SWISS CHOCOLATE CHUNK SHORTBREAD MAKES ABOUT 36 COOKIES HANDS-ON TIME 30 MINUTES TOTAL TIME 1½ HOURS
3
1 cup ⅓ cup ½ tsp 1¾ cups ¼ cup ¼ tsp
100 g bars Swiss milk chocolate with honey and nougat (such as Toblerone), coarsely chopped and divided unsalted butter, softened granulated sugar vanilla all-purpose flour cornstarch salt
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Set aside ½ cup chopped chocolate for garnish. In large bowl, using hand mixer on medium speed, beat butter until smooth; beat in sugar until creamy, about 3 minutes. Beat in vanilla. In separate bowl, whisk together Àour, cornstarch and salt; stir into butter mixture just until combined. Stir in remaining chocolate. Drop by 1 tbsp, 2 inches apart, onto prepared pans. Flatten slightly, pressing 1 piece of reserved chocolate into centre of each round. Refrigerate until ¿rm, about 15 minutes. Bake, 1 sheet at a time, until edges are golden, 15 to 18 minutes. Let cool on pans on rack for 5 minutes; transfer directly to rack to cool completely, about 15 minutes. PER COOKIE about 122 cal, 1 g pro, 8 g total fat (5 g sat. fat), 12 g carb (0 g dietary fibre, 7 g sugar), 15 mg chol, 22 mg sodium, 30 mg potassium. % RDI: 1% calcium, 3% iron, 5% vit A, 5% folate.
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CANADIAN LIVING | HOLIDAY BAKING 2018 53
Sable Bretons PAGE 61
TEST KITCHEN TIP
For maximum deliciousness, use the best quality salted butter you can ямБnd.
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TEST KITCHEN TIP
Shortbread dough can be shaped in a variety of ways. Instead of rolling it out and cutting into shapes, you can roll dough into 1-inch balls, flatten with a flour-dipped fork or bottom of glass and bake as directed. Or press dough into parchment paper–lined 9-inch square cake pan. Score into twentyfour 3-inch long bars; refrigerate until firm. Bake in 325°F oven until golden and firm, about 45 minutes. Let cool in pan for 5 minutes; cut along score lines into fingers. Transfer to rack to cool completely. Decorate with icing and sprinkles, if desired.
SHORTBREAD ROUNDS WITH BUTTER ICING MAKES ABOUT 24 COOKIES HANDS-ON TIME 45 MINUTES TOTAL TIME 1¼ HOURS
2 tsp milk ½ tsp vanilla 3 tbsp coarse red sugar 3 tbsp coarse white sugar red nonpareil sprinkles (optional)
1 cup unsalted butter, softened ⅓ cup superfine sugar ½ tsp vanilla 2 cups all-purpose flour ¼ cup cornstarch ¼ tsp salt Butter Icing ¼ cup unsalted butter, softened 1¼ cups icing sugar, sifted 2 tsp 35% cream
Preheat oven to 300°F. Line 2 baking sheets with parchment paper. In large bowl, using hand mixer on medium speed, beat butter with sugar until Àŭy; beat in vanilla. In separate bowl, whisk together Àour, cornstarch and salt. Stir into butter mixture to make smooth dough; knead 5 times. Between waxed or parchment paper, roll out to ɦ-inch thickness. Using Àoured
2-inch round cookie cutter, cut out rounds. Arrange, 1 inch apart, on prepared pans; freeze until ¿rm, about 15 minutes. Bake, 1 sheet at a time, until light golden, about 35 minutes. Let cool on pan on rack for 10 minutes; transfer directly to rack to cool completely. Butter Icing In bowl, beat butter with icing sugar until Àŭy; beat in cream, milk and vanilla until smooth. Spread over cookies; sprinkle with coarse sugar and sprinkles (if using). PER COOKIE about 171 cal, 1 g pro, 10 g total fat (6 g sat. fat), 20 g carb, trace fibre, 26 mg chol, 26 mg sodium, 20 mg potassium. % RDI: 1% calcium, 4% iron, 9% vit A, 10% folate.
CANADIAN LIVING | HOLIDAY BAKING 2018 55
ORANGE SHORTBREAD SQUARES MAKES ABOUT 28 COOKIES HANDS-ON TIME 30 MINUTES TOTAL TIME 1½ HOURS
1 cup ¾ cup ½ tsp ¼ tsp 2 cups 2 tsp Icing 1½ cups ⅓ cup 3 tbsp
unsalted butter, softened icing sugar, sifted vanilla salt all-purpose flour finely grated orange zest icing sugar, sifted orange peel, cut in strips and thinly sliced orange juice
In stand mixer with paddle attachment (or in bowl using wooden spoon), beat together butter, icing sugar, vanilla and salt on medium speed until light and Àŭy, about 1 minute; stir in Àour and orange zest just until combined. Divide dough in half; press into squares. Wrap each in plastic wrap; refrigerate until ¿rm but still soft enough to roll out, about 30 minutes. 56 HOLIDAY BAKING 2018 | CANADIAN LIVING
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Between waxed or parchment paper, roll out 1 square of dough to ¼-inch thickness. Using 2-inch square cookie cutter, cut out shapes. Arrange, 1 inch apart, on prepared pan; refrigerate until ¿rm, about 15 minutes. Repeat with remaining dough, rerolling scraps once. Bake, 1 sheet at a time, until light golden, about 18 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely. Icing In small bowl, stir icing sugar with orange juice until smooth. Spoon about ½ tsp on top of each cookie; top each with orange peel. PER COOKIE about 104 cal, 1 g pro, 6 g total fat (4 g sat. fat), 12 g carb (0 g dietary fibre, 6 g sugar), 16 mg chol, 20 mg sodium, 13 mg potassium. % RDI: 3% iron, 5% vit A, 2% vit C, 7% folate.
LIME SHORTBREAD SQUARES Substitute lime zest in shortbread and lime peel and juice in icing.
LEMON SHORTBREAD SQUARES Substitute lemon zest in shortbread and lemon peel and juice in icing.
Shortbread Jam Bars PAGE 61
CANADIAN LIVING | HOLIDAY BAKING 2018 57
EASY CHOCOLATE SHORTBREAD MAKES 16 COOKIES HANDS-ON TIME 30 MINUTES TOTAL TIME 1½ HOURS
1 cup ⅔ cup 2 cups ¼ cup ½ tsp ¼ tsp
unsalted butter, softened granulated sugar all-purpose flour cocoa powder, sifted salt flaked sea salt (optional)
Preheat oven to 350°F. Line large baking sheet with parchment paper. In large bowl, using hand mixer on medium speed, beat butter with sugar until Àŭy, about 3 minutes. In separate bowl, whisk together Àour, cocoa powder and salt; beat into butter mixture on low speed just until combined (mixture will be crumbly). Divide dough into 2 mounds on prepared pan; gently press each into 7-inch round, 1 inch apart. Cut each into 8 wedges; prick all over with fork. Crimp edge, if desired; refrigerate for 20 minutes. Sprinkle with sea salt (if using). Bake until no longer shiny, about 30 minutes. Let cool for 1 minute; recut wedges and prick with fork. Let cool completely on pan on rack (cookies will harden as they cool). (Make-ahead: Store in airtight container for up to 2 weeks or freeze for up to 1 month.) PER COOKIE about 198 cal, 2 g pro, 12 g total fat (7 g sat. fat), 21 g carb (1 g dietary fibre, 8 g sugar), 31 mg chol, 75 mg sodium, 55 mg potassium. % RDI: 1% calcium, 7% iron, 10% vit A, 13% folate.
EASY DOUBLE-CHOCOLATE SHORTBREAD Stir ɧ cup chopped white chocolate into dough after adding Àour.
TEST KITCHEN TIP
Add ½ tsp cinnamon and a pinch of cayenne pepper to the flour mixture for a Mexican hot chocolate shortbread.
CANADIAN LIVING | HOLIDAY BAKING 2018 59
DANISH PIPED COOKIES MAKES ABOUT 46 COOKIES (OR ABOUT 64 WREATHS) HANDS-ON TIME 25 MINUTES TOTAL TIME 1 HOUR
1 cup unsalted butter, softened 1 cup icing sugar, sifted ¾ tsp vanilla 1½ cups all-purpose flour ¼ cup cornstarch ½ tsp salt coarse sugar or sprinkles (optional) Preheat oven to 325°F. Line 2 baking sheets with parchment paper. In stand mixer with whisk attachment, beat butter with icing sugar on medium-high speed, scraping down side of bowl occasionally, until very Àŭy, about 5 minutes; beat in vanilla. In separate bowl, whisk together Àour, cornstarch and salt; stir into butter mixture in 2 additions to form soft dough. Fill piping bag ¿tted with small star tip with half of the dough; cover remaining dough with plastic wrap. Pipe dough, 2 inches apart, into “s” shapes about 1½ inches wide and 2½ inches long onto prepared pan. Sprinkle with coarse sugar (if using). Bake until light golden, about 15 minutes. Let cool on pan on rack for 3 minutes; transfer directly to rack to cool completely. Repeat with remaining dough. (Make-ahead: Store in airtight container for up to 5 days.) PER COOKIE about 63 cal, 0 g pro, 4 g total fat (3 g sat. fat), 6 g carb (0 g dietary fibre, 3 g sugar), 11 mg chol, 26 mg sodium, 6 mg potassium. % RDI: 3% vit A, 8% folate.
MATCHA SHORTBREAD TREES WITH SPRINKLES MAKES ABOUT 30 COOKIES HANDS-ON TIME 40 MINUTES TOTAL TIME 1¾ HOURS
1 cup 1 cup 4 tsp 1 tsp ¼ tsp 2 cups Glaze ¾ cup 2 tbsp ¼ cup
unsalted butter, softened icing sugar, sifted matcha powder vanilla salt all-purpose flour icing sugar, sifted milk assorted sprinkles
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Preheat oven to 300°F. Line 2 baking sheets with parchment paper. In bowl, using hand mixer on low speed, beat together butter, icing sugar, matcha powder, vanilla and salt just until combined. Increase speed to medium; beat mixture, scraping down side and bottom of bowl occasionally, until light and Àŭy, 4 to 5 minutes. Stir in Àour just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 30 minutes. On lightly Àoured surface, gently knead 1 disc to soften dough. Roll out to ¼-inch thickness. Using 3¼-inch treeshaped cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pan. Bake until edges are light golden, 16 to 18 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely. Repeat with remaining dough. (Make-ahead: Freeze in airtight container for up to 1 month.)
Increase speed to medium; beat until light and Àŭy, 4 to 5 minutes. Stir in Àour and all but 2 tbsp each of the caramel pecan candies and pecans just until combined. Press dough into bottom of prepared pan, smoothing top; sprinkle with reserved caramel pecan candies and pecans, pressing gently to adhere. Using sharp thin knife, score surface of dough into 25 squares; with fork, prick each square several times. Refrigerate until ¿rm, about 30 minutes. Bake until ¿rm and light golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Drizzle with white chocolate and dark chocolate (if using); refrigerate until set, about 20 minutes. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.) PER SQUARE about 112 cal, 2 g pro, 5 g total fat (2 g sat. fat), 14 g carb (1 g dietary fibre, 4 g sugar), 8 mg chol, 53 mg sodium, 35 mg potassium. % RDI: 1% calcium, 4% iron, 2% vit A, 10% folate.
Glaze In small bowl, stir icing sugar with milk until combined. Brush over cooled cookies; garnish with sprinkles. PER COOKIE about 92 cal, 1 g pro, 5 g total fat (3 g sat. fat), 10 g carb (0 g dietary fibre, 5 g sugar), 14 mg chol, 18 mg sodium, 18 mg potassium. % RDI: 3% iron, 4% vit A, 6% folate.
CHOCOLATE PECAN SHORTBREAD SQUARES MAKES 25 SQUARES HANDS-ON TIME 25 MINUTES TOTAL TIME 1¾ HOURS
1 cup ¾ cup 1 tsp ½ tsp 2 cups 1 cup ⅓ cup 60 g 60 g
unsalted butter, softened icing sugar, sifted vanilla salt all-purpose flour chopped chocolate-covered caramel pecan candies (such as Turtles), divided chopped pecans, divided white chocolate (about 2 oz), melted (optional) dark chocolate (about 2 oz), melted (optional)
Preheat oven to 300°F. Line 9-inch square cake pan with parchment paper. In bowl, using hand mixer on low speed, beat together butter, icing sugar, vanilla and salt just until combined.
CHOCOLATE GINGER SHORTBREAD SQUARES Omit white chocolate and dark chocolate. Substitute chocolate-covered caramel pecan candies and pecans with ɦ cup chopped crystallized ginger and 100 g chopped dark chocolate, reserving 2 tbsp of each to press over top before refrigerating.
CRANBERRY ORANGE SHORTBREAD SQUARES Omit white chocolate and dark chocolate. Beat 1 tbsp ¿nely grated orange zest into butter mixture. Substitute chocolate-covered caramel pecan candies and pecans with ½ cup dried cranberries, reserving 2 tbsp to press over top; sprinkle with 1 tbsp coarse sugar before refrigerating.
SHORTBREAD JAM BARS
CRISPY CHOCOLATE CHERRY COOKIES MAKES ABOUT 48 COOKIES HANDS-ON TIME 45 MINUTES TOTAL TIME 1¾ HOURS
1 cup ⅓ cup ⅓ cup 1 tsp 1 tsp 2 cups 100 g
unsalted butter, softened granulated sugar packed light brown sugar vanilla salt all-purpose flour semisweet chocolate (about 3½ oz), chopped ⅔ cup dried cherries or cranberries 1 tbsp water ⅓ cup turbinado sugar flaked sea salt (optional) In large bowl, using hand mixer on medium-high speed (or stand mixer with paddle attachment), beat together butter, granulated sugar, brown sugar, vanilla and salt until light and Àŭy, about 3 minutes; scrape down side of bowl. Reduce speed to low; slowly beat in Àour. Beat in chocolate and cherries just until combined. Divide dough into quarters. Working with one-quarter at a time, place dough on large piece of plastic wrap. Covering tightly with plastic wrap, shape into 5½-inch log about 1½ inches in diameter; twist ends of plastic wrap to seal. Repeat with remaining dough. Refrigerate until ¿rm, about 30 minutes. (Make-ahead: Refrigerate for up to 1 week or overwrap with foil and freeze for up to 1 month. Thaw in refrigerator before proceeding.) Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Working with 1 log at a time, brush with water; roll in turbinado sugar to coat. Slice into scant ½-inch thick rounds. Arrange, 1½ inches apart, on prepared pan. Sprinkle with sea salt (if using). Bake until edges are golden, 15 to 18 minutes. Cool on pan on rack for 5 minutes; transfer to rack to cool completely. Repeat with remaining logs and sugar. PER COOKIE about 79 cal, 1 g pro, 4 g total fat (3 g sat. fat), 10 g carb (0 g dietary fibre, 1 g sugar), 10 mg chol, 50 mg sodium, 14 mg potassium. % RDI: 2% iron, 4% vit A, 4% folate.
CRISPY MILK CHOCOLATE PISTACHIO COOKIES Substitute semisweet chocolate with milk chocolate. Substitute dried cherries with chopped pistachios.
SABLE BRETONS MAKES ABOUT 40 COOKIES HANDS-ON TIME 35 MINUTES TOTAL TIME 2 HOURS
¾ cup ¾ cup ½ tsp 2 2 cups 2 tsp 1 1 tsp
good-quality salted butter, softened granulated sugar flaked sea salt egg yolks all-purpose flour baking powder egg water
In stand mixer with paddle attachment, beat together butter, sugar and sea salt on medium speed until Àŭy, about 3 minutes. Reduce speed to low; beat in egg yolks, 1 at a time, scraping down side of bowl. In separate bowl, whisk Àour with baking powder; beat into butter mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until ¿rm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 2 months.) Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Between waxed or parchment paper, roll out 1 disc of dough to ¼-inch thickness. Using 2-inch round cookie cutter, cut out rounds. Arrange, at least 1 inch apart, on prepared pan. Repeat with remaining dough, rerolling scraps once. Freeze until ¿rm, about 15 minutes. In small bowl, beat egg with water; brush tops of cookies. Bake, 1 sheet at a time, rotating pan halfway through, until tops are golden brown, about 20 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely. (Make-ahead: Store in airtight container for up to 4 days.)
MAKES ABOUT 30 BARS HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR
½ cup ¼ cup pinch ¼ tsp 1 cup 8 tsp
unsalted butter, softened granulated sugar, divided salt vanilla all-purpose flour strawberry or raspberry jam
Preheat oven to 325F. Line baking sheet with parchment paper. In bowl, beat together butter, all but 1 tsp of the sugar and salt; stir in vanilla. Stir in Àour just until combined. Divide dough in half. On lightly Àoured surface, roll each half into 8-inch log. Arrange, 2 inches apart, on prepared pan. Press handle of wooden spoon lengthwise along centre of each log to create ¼-inch deep groove; refrigerate for 10 minutes. Fill grooves with jam; sprinkle remaining sugar over edges. Bake until golden brown, about 25 minutes. While still warm, slice into ½-inch thick bars. PER BAR about 51 cal, 1 g pro, 3 g total fat (2 g sat. fat), 6 g carb, trace fibre, 8 mg chol, 1 mg sodium, 6 mg potassium. % RDI: 1% iron, 3% vit A, 4% folate.
TEST KITCHEN TIP
In place of strawberry or raspberry jam, substitute with your family favourite. We’re quite fond of apricot for these buttery bites.
PER COOKIE about 73 cal, 1 g pro, 4 g total fat (2 g sat. fat), 9 g carb (0 g dietary fibre, 4 g sugar), 23 mg chol, 73 mg sodium, 10 mg potassium. % RDI: 2% calcium, 3% iron, 4% vit A, 6% folate.
CANADIAN LIVING | HOLIDAY BAKING 2018 61
CHAPTER FOUR
bars & squares Take a bite out of our favourite bars and squares of the season. Not only a delight to bake, these holiday treats are ideal to slice, pack up and take to potlucks or cookie exchanges.
Almond Chery Jam Bars PAGE 72
CANADIAN LIVING | HOLIDAY BAKING 2018 63
Helo Doly Squares PAGE 72
64 HOLIDAY BAKING 2018 | CANADIAN LIVING
TEST KITCHEN TIP
A hint of cinnamon in the base and loose topping of shredded coconut livens up these classic holiday bars.
Brownie Butons PAGE 72
CANADIAN LIVING | HOLIDAY BAKING 2018 65
Tahini Chocolate Shortbread Bars PAGE 72
66 HOLIDAY BAKING 2018 | CANADIAN LIVING
TEST KITCHEN TIP
Keep this soft, buttery dough chilled at all times for easy shaping and handling.
Engadine Walnut Bars PAGE 73
CANADIAN LIVING | HOLIDAY BAKING 2018 67
No-Bake Granola Bars PAGE 73
HOW TO LINE A PAN 1 Place cake pan on parchment paper. Cut paper 3Â inches larger on each side.
2 To hold paper steady in pan, sprinkle a little water in the pan before ďŹ tting with paper.
3 At each corner of paper, make a 3-inch long diagonal cut toward centre. Place in pan, creasing fold all around bottom inside edges.
4 At each corner, tuck one piece of paper behind the other.
5 Use overhanging paper as handles to lift out bars and squares for cutting.
HOW TO CUT NEAT BARS & SQUARES 1 Let bars cool completely before cutting.
2 Lift uncut bars from pan using parchment handles.
3 Place on cutting board.
4 With long knife, trim off edges to square up.
5 A ruler is helpful so all pieces are the same size.
6 Keep a wet, wrung-out cloth handy to wipe knife clean between cuts.
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MARSHMALLOW PUFF TARTLETS MAKES 48 TARTLETS HANDS-ON TIME 1 HOUR TOTAL TIME 2¼ HOURS
TEST KITCHEN TIP
Brown rice syrup is the slightly sweet, sticky syrup used to hold these beauties together. Find it in health food and bulk food stores and in the natural food aisles in grocery stores.
1 cup ⅓ cup ¼ tsp ¼ tsp ½ cup ⅓ cup 1 1 tsp ¼ cup 24 55 g 55 g 1 tsp
all-purpose flour cocoa powder, sifted baking soda salt unsalted butter granulated sugar egg vanilla strawberry jam marshmallows, halved lengthwise bittersweet chocolate (about 2 oz), coarsely chopped milk chocolate (about 2 oz), coarsely chopped vegetable oil
In bowl, whisk together Àour, cocoa powder, baking soda and salt. In large bowl, using hand mixer on medium speed, beat butter with sugar until light and Àŭy, about 3 minutes; stir in Àour mixture to make stĭ dough. Cover and refrigerate for 30 minutes.
Preheat oven to 350°F. Mist ô-inch deep mini tart pan with cooking spray. Press dough, by rounded 1 tsp, into prepared pan; prick bottom of each shell twice. Refrigerate for 20 minutes. Bake until bottoms are dark and edges are golden, about 10 minutes. Immediately spoon ¼ tsp jam into each tart shell; top with marshmallow, cut side down. Bake until marshmallows are slightly melted but still white, about 2 minutes. While warm, press marshmallows slightly to seal to shells. Let cool in pan on rack for 5 minutes; transfer directly to rack to cool completely. Meanwhile, in small heatproof bowl set over saucepan of gently simmering water, melt together bittersweet chocolate, milk chocolate and oil; remove from heat. Dip marshmallow tops into chocolate mixture; let stand on rack until set, about 30 minutes. PER TARTLET about 64 cal, 1 g pro, 3 g total fat (2 g sat. fat), 9 g carb, 1 g fibre, 9 mg chol, 23 mg sodium, 26 mg potassium. % RDI: 2% iron, 2% vit A, 3% folate.
CANADIAN LIVING | HOLIDAY BAKING 2018 69
LEMON CHEESECAKE BARS MAKES ABOUT 40 BARS HANDS-ON TIME 30 MINUTES TOTAL TIME 1¾ HOURS
until ¿rm, about 12 minutes. Let cool on rack.
Base 30 lemon social tea cookies ½ cup butter, melted Cheesecake Layer 1 250 g pkg cream cheese, softened ¼ cup granulated sugar 1 egg Lemon Topping 4 eggs 1¼ cups granulated sugar 2 tbsp finely grated lemon zest ½ cup lemon juice ¼ cup all-purpose flour 1 tsp baking powder 1 tbsp icing sugar, sifted
Cheesecake Layer In bowl, using hand mixer on medium speed, beat cream cheese with sugar until smooth; beat in egg. Spread over base.
Preheat oven to 325°F. Line 13- x 9-inch cake pan with parchment paper. Base In food processor, pulse cookies to make 2 cups crumbs; pulse in butter until moistened. Press into prepared pan. Bake 70 HOLIDAY BAKING 2018 | CANADIAN LIVING
Lemon Topping In bowl, using hand mixer on medium speed, beat eggs with sugar until thickened; beat in lemon zest, lemon juice, Àour and baking powder until smooth. Pour over Cheesecake Layer. Bake until edges are set and golden, about 35 minutes. Let cool on rack; refrigerate for 1 hour. (Make-ahead: Remove from pan; cover with plastic wrap and refrigerate for up to 5 days or overwrap with foil and freeze for up to 1 month.) Cut into bars. Dust with icing sugar. PER BAR about 71 cal, 1 g pro, 4 g total fat (2 g sat. fat), 9 g carb, 0 g fibre, 24 mg chol, 33 mg sodium. % RDI: 1% calcium, 1% iron, 4% vit A, 2% vit C, 2% folate.
Maple Walnut Chocolate Squares PAGE 73
ALMOND CHERRY JAM BARS
HELLO DOLLY SQUARES
MAKES ABOUT 18 BARS HANDS-ON TIME 35 MINUTES TOTAL TIME 1½ HOURS
MAKES 36 SQUARES HANDS-ON TIME 15 MINUTES TOTAL TIME 1½ HOURS
Base 1 cup all-purpose flour ⅓ cup icing sugar, sifted ¼ tsp salt ½ cup cold unsalted butter, cubed Frangipane ⅓ cup unsalted butter, softened ½ cup granulated sugar 3 eggs ½ tsp almond extract ¾ cup ground almonds ¼ cup all-purpose flour ¼ tsp salt ⅔ cup cherry jam ½ cup flaked almonds 2 tsp icing sugar, sifted (optional)
1½ cups ½ cup 2 tbsp ¼ tsp ¼ tsp 2 cups 2 cups 3 cups
Preheat oven to 350°F. Mist 8-inch square cake pan with cooking spray; line with parchment paper. Base In bowl, whisk together Àour, icing sugar and salt. Using ¿ngers, rub butter into Àour mixture until crumbly. Press into bottom of prepared pan; prick all over with fork. Bake until light golden, 20 to 23 minutes. Let cool slightly. Frangipane Meanwhile, in bowl, using hand mixer on medium speed, beat butter with sugar until Àŭy, about 3 minutes. Beat in eggs, 1 at a time, scraping bowl after each addition; beat in almond extract. Stir in ground almonds, Àour and salt just until combined. Assembly Spread jam over cooled base. Spoon Frangipane evenly over top, spreading gently to not disturb jam; sprinkle with Àaked almonds. Bake until top is pŭed and golden and cake tester inserted in centre comes out clean, 40 to 43 minutes. Let cool in pan on rack. Dust with icing sugar (if using). Using serrated knife, cut into bars. PER BAR about 272 cal, 5 g pro, 17 g total fat (6 g sat. fat), 26 g carb (2 g dietary fibre, 16 g sugar), 54 mg chol, 78 mg sodium, 141 mg potassium. % RDI: 5% calcium, 8% iron, 9% vit A, 12% folate.
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1
graham cracker crumbs butter, melted granulated sugar cinnamon salt semisweet chocolate chips pecans, chopped sweetened shredded coconut, divided 300 mL can sweetened condensed milk
Preheat oven to 350°F. Mist bottom of 9-inch square cake pan with cooking spray; line with parchment paper. In large bowl, stir together graham crumbs, butter, sugar, cinnamon and salt until moistened; press into bottom of prepared pan. Bake until ¿rm, about 10 minutes. Let cool slightly. Sprinkle base with chocolate chips, pecans and all but ½ cup of the coconut. Drizzle with condensed milk, using tip of knife to spread milk into cracks of toppings; sprinkle with remaining coconut. Bake until coconut is golden, about 30 minutes. Let cool completely. (Make-ahead: Cover with plastic wrap and refrigerate for up to 7 days. Or overwrap with foil and freeze for up to 1 month.) Cover with plastic wrap; refrigerate for at least 1 hour. Cut into 36 squares. PER SQUARE about 201 cal, 2 g pro, 14 g total fat (7 g sat. fat), 20 g carb (2 g dietary fibre, 16 g sugar), 10 mg chol, 89 mg sodium, 132 mg potassium. % RDI: 4% calcium, 6% iron, 3% vit A, 1% vit C, 4% folate.
BROWNIE BUTTONS MAKES ABOUT 40 PIECES HANDS-ON TIME 25 MINUTES TOTAL TIME 45 MINUTES
½ cup 55 g 2 1 cup ½ tsp ⅓ cup
butter unsweetened chocolate (about 2 oz), chopped eggs granulated sugar vanilla all-purpose flour
¼ cup
cocoa powder, sifted salt
¼ tsp Icing 1 cup icing sugar, sifted 2 tbsp butter, softened 2 tsp milk peppermint candies, coarsely chopped Preheat oven to 350°F. Line mini mu̇n pan with foil or paper liners. In heatproof bowl set over saucepan of gently simmering water, melt butter with chocolate until smooth; remove from heat. In large bowl, whisk eggs with sugar; whisk in chocolate mixture and vanilla. In separate bowl, whisk together Àour, cocoa powder and salt; whisk into chocolate mixture. Drop by 1 tbsp into prepared pan. Bake until cake tester inserted in centres comes out clean with a few moist crumbs clinging, about 12 minutes. Let cool in pan on rack for 5 minutes; transfer directly to rack to cool completely. Icing Meanwhile, in bowl, using hand mixer on medium speed, beat together icing sugar, butter and milk until smooth; pipe or spread onto brownies almost to edges. Sprinkle with candies. PER PIECE about 88 cal, 1 g pro, 4 g total fat (2 g sat. fat), 13 g carb, trace fibre, 18 mg chol, 49 mg sodium. % RDI: 2% iron, 3% vit A, 1% folate.
TAHINI CHOCOLATE SHORTBREAD BARS MAKES 30 BARS HANDS-ON TIME 35 MINUTES TOTAL TIME 2 HOURS
1 cup ½ cup ½ cup ½ tsp ½ cup 2½ cups ⅓ cup 1 tbsp
unsalted butter, softened granulated sugar packed light brown sugar salt tahini all-purpose flour milk or semisweet chocolate chips, melted sesame seeds (optional)
Preheat oven to 300°F. Line 13- x 9-inch cake pan with parchment paper. In large bowl, using hand mixer on medium speed, beat together butter,
granulated sugar, brown sugar and salt until light and Àŭy, about 5 minutes; beat in tahini until combined. Stir in Àour just until combined. Press into prepared pan; refrigerate for 20 minutes. Using sharp thin knife, score surface of dough into 30 rectangles; prick each twice with fork. Bake until golden, about 50 minutes; let cool for 5 minutes. Cut through score lines; let cool completely in pan on rack. Drizzle with chocolate; sprinkle with sesame seeds (if using). (Make-ahead: Store in airtight container for up to 2 days.) PER BAR about 148 cal, 2 g pro, 9 g total fat (4 g sat. fat), 17 g carb (1 g dietary fibre, 8 g sugar), 16 mg chol, 42 mg sodium, 41 mg potassium. % RDI: 1% calcium, 5% iron, 5% vit A, 11% folate.
ENGADINE WALNUT BARS MAKES ABOUT 48 BARS HANDS-ON TIME 40 MINUTES TOTAL TIME 2 HOURS
3 cups ½ cup 1 tsp 1 cup 2 1 Filling 2½ cups 1 tbsp 1⅓ cups 2 tbsp 4 cups
all-purpose flour granulated sugar baking powder unsalted butter eggs egg yolk
Assembly On lightly Àoured surface, roll out two-thirds of dough into 15- x 11-inch rectangle; transfer to prepared pan, lining bottom and sides. Scrape Filling into shell, spreading evenly. Roll out remaining dough into 13- x 9-inch rectangle; place over Filling. With fork, crimp edges and prick pattern in top. Bake until golden brown, about 30 minutes. Let cool completely. Invert onto baking sheet; peel ŏ paper and invert again. Wrap in plastic wrap; refrigerate for 24 hours. Cut into bars. PER BAR about 203 cal, 3 g pro, 13 g total fat (5 g sat. fat), 21 g carb, 1 g fibre, 31 mg chol, 12 mg sodium, 62 mg potassium. % RDI: 2% calcium, 5% iron, 6% vit A, 12% folate.
NO-BAKE GRANOLA BARS MAKES 30 BARS HANDS-ON TIME 20 MINUTES TOTAL TIME 35 MINUTES
1 cup ⅓ cup ¼ tsp 4 cups 1 cup 1 cup 1 cup
granulated sugar water 35% cream liquid honey walnut pieces
Preheat oven to 350°F. Line 13- x 9-inch cake pan with parchment paper. In food processor, pulse together Àour, sugar and baking powder. Add butter; pulse until in pea-size crumbs, 8 to 10 times. Whisk eggs with egg yolk; add to dough and pulse just until dough comes together. Turn out dough; press into disc. Wrap in plastic wrap; refrigerate for 1 hour. Filling In saucepan, bring sugar and water to boil over medium-high heat, swirling pan often. Boil, without stirring, until deep amber, about 8 minutes; remove from heat. Stir in cream and honey; stir in nuts.
brown rice syrup natural unsalted smooth almond butter salt granola unsalted roasted pepitas unsalted roasted deluxe mixed nuts, chopped dried cranberries
Mist small baking sheet with cooking spray; line with parchment paper, leaving overhang on 2 long sides. In saucepan, combine brown rice syrup, almond butter and salt over medium heat; cook, stirring often, until melted and smooth, about 4 minutes. Meanwhile, in large bowl, stir together granola, pepitas, nuts and cranberries. Stir in almond butter mixture to coat; scrape onto prepared pan. Cover with large sheet of parchment paper. Using rolling pin or hands, gently roll or press granola mixture ¿rmly to compact. Freeze until ¿rm, about 15 minutes. Cut into 30 bars. (Make-ahead: Refrigerate in airtight container for up to 2 weeks or freeze for up to 1 month.) PER BAR about 175 cal, 4 g pro, 7 g total fat (1 g sat. fat), 26 g carb (3 g dietary fibre, 11 g sugar), 0 mg chol, 69 mg sodium, 106 mg potassium. % RDI: 4% calcium, 9% iron, 1% folate.
MAPLE WALNUT CHOCOLATE SQUARES MAKES ABOUT 25 SQUARES HANDS-ON TIME 30 MINUTES TOTAL TIME 1¼ HOURS
Shortbread ½ cup unsalted butter, softened ¼ cup granulated sugar ¼ tsp salt 1 cup all-purpose flour Walnut Caramel ½ cup unsalted butter 1 300 ml can sweetened condensed milk ⅓ cup maple syrup ½ tsp vanilla ½ tsp salt 1 cup chopped walnuts, toasted Topping 1 300 g pkg semisweet chocolate chips 3 tbsp unsalted butter Preheat oven to 350°F. Line 8-inch baking pan with parchment paper, leaving overhang on all sides. Shortbread In large bowl, using hand mixer on medium speed, beat together butter, sugar and salt until Àŭy, about 3 minutes; stir in Àour just until combined. Press into bottom of prepared pan; refrigerate for 10 minutes. Prick all over with fork. Bake until golden, 25 to 30 minutes. Let cool slightly. Walnut Caramel In saucepan, bring butter, condensed milk and maple syrup to simmer over medium heat; cook, whisking constantly, until thickened and light golden, 5 to 8 minutes. Remove from heat. Whisk in vanilla and salt; stir in nuts. Scrape over Shortbread, spreading evenly; refrigerate for 15 minutes. Topping In heatproof bowl set over saucepan of gently simmering water, melt chocolate with butter; spread over Walnut Caramel. Refrigerate until chocolate is set, about 2 hours. Cut into squares. PER SQUARE about 249 cal, 3 g pro, 16 g total fat (9 g sat. fat), 25 g carb (1 g dietary fibre, 20 g sugar), 28 mg chol, 93 mg sodium, 118 mg potassium. % RDI: 5% calcium, 5% iron, 9% vit A, 1% vit C, 6% folate.
CANADIAN LIVING | HOLIDAY BAKING 2018 73
CHAPTER FIVE
drop & roll cookies Snowy sugar coatings, bold ďŹ&#x201A;avours, decorative shapes and fancy piping lend this selection of festive cookies a decided air of sophistication perfect for a little holiday showing off.
Gingerbread Snowflake Cokies PAGE 86
TEST KITCHEN TIP
A variety of snowflake shapes, candies and sprinkles will make each snowflake as unique as those in nature.
CANADIAN LIVING | HOLIDAY BAKING 2018 75
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Chocolate Crackle Cokies PAGE 86
TEST KITCHEN TIP
For the best icing sugar coating, refrigerate dough as long as possible (up to 2 days), then roll cookies once in icing sugar; repeat coating, starting with the ďŹ rst cookie rolled. This ensures that most of the moisture is absorbed by the ďŹ rst coating and allows the second to remain visible.
Try the Chocolate Crackle Smooches variation PAGE 86
CANADIAN LIVING | HOLIDAY BAKING 2018 77
Crisp Gingersnaps PAGE 86
TEST KITCHEN TIP
Mix and match cookie cutter shapes for a loose and casual holiday feel.
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Turkish Almond Cokies PAGE 87
CANADIAN LIVING | HOLIDAY BAKING 2018 79
CHOCOLATE THUMBPRINTS MAKES ABOUT 32 COOKIES HANDS-ON TIME 40 MINUTES TOTAL TIME 1¼ HOURS
1 cup ⅓ cup ¼ tsp ¼ tsp ½ cup ¾ cup 1 ½ tsp ⅓ cup
all-purpose flour cocoa powder, sifted baking powder salt butter, softened granulated sugar, divided egg yolk vanilla chocolate hazelnut spread, dulce de leche or jam assorted sprinkles (optional)
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Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In bowl, whisk together Àour, cocoa powder, baking powder and salt. In large bowl, using hand mixer on medium speed, beat butter with all but ¼ cup of the sugar until light and Àŭy, about 2 minutes; beat in egg yolk and vanilla. Reduce speed to low; beat in Àour mixture until crumbly. Knead gently to form smooth ball. Roll by 2 tsp into balls; roll in reserved ¼ cup sugar (if using). Arrange, 1 inch apart, on prepared pans. Supporting opposing sides of 1 ball with 2 ¿ngers, press opposite index ¿nger into centre to create
well ½ inch deep and ¾ inch wide. Pinch together any cracks around edge. Repeat with remaining balls. Bake, 1 sheet at a time, until edges begin to crack, about 10 minutes. Gently press centres again as needed to create more space. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely. Spoon ½ tsp chocolate hazelnut spread into centre of each cookie. Garnish with sprinkles (if using). PER COOKIE about 78 cal, 1 g pro, 4 g total fat (2 g sat. fat), 9 g carb (0 g dietary fibre, 5 g sugar), 8 mg chol, 47 mg sodium, 26 mg potassium. % RDI: 1% calcium, 3% iron, 2% vit A, 3% folate.
TEST KITCHEN TIP
Top ďŹ lling with various sprinkles, decorating sugar or candies to suit your taste.
CANADIAN LIVING | HOLIDAY BAKING 2018 81
Brown Buter Babies TEST KITCHEN TIP
When browning butter, the milk solids develop the colour and rich, nutty ï¬&#x201A;avour that make these cookies shine.
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PAGE 87
Italian Cornmeal Cokies PAGE 87
CANADIAN LIVING | HOLIDAY BAKING 2018 83
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CHOCOLATE BROWNIE COOKIES MAKES ABOUT 34 COOKIES HANDS-ON TIME 1 HOUR TOTAL TIME 1½ HOURS
3 ¾ cup 1 tsp 150 g 100 g
eggs, room temperature granulated sugar vanilla semisweet chocolate (about 5¼ oz), chopped dark chocolate (about 3½ oz), chopped unsalted butter, cubed all-purpose flour cocoa powder, sifted baking powder salt
¼ cup ½ cup 2 tbsp ½ tsp ¼ tsp Topping 225 g semisweet chocolate (about 8 oz), chopped ¼ cup crushed peppermint candy or chopped pistachios Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In stand mixer with whisk attachment, whisk eggs with sugar on medium-high speed until tripled in volume, about 10 minutes; whisk in vanilla. In large heatproof bowl set over saucepan of gently simmering water, melt together semisweet chocolate, dark chocolate and butter, stirring, until smooth, about 3 minutes. Let cool. In bowl, whisk together Àour, cocoa powder, baking powder and salt. Gently fold one-third of the egg mixture into chocolate mixture just until combined; fold in remaining egg mixture. Sift Àour mixture over chocolate; fold in gently until combined. Drop by heaping 1 tbsp, 2 inches apart, onto prepared pans. Bake, 1 sheet at a time, until pŭy and crackled on top, 9 to 10 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely.
Topping In heatproof bowl set over saucepan of gently simmering water, melt chocolate; transfer to small bowl. Line 2 baking sheets with parchment paper. Working with 1 cookie at a time, dip into cooled chocolate to coat one-half; place on prepared pan. Sprinkle with candy. Repeat with remaining cookies. Refrigerate until set, about 30 minutes. PER COOKIE about 104 cal, 2 g pro, 5 g total fat (3 g sat. fat), 14 g carb (1 g dietary fibre, 11 g sugar), 20 mg chol, 32 mg sodium, 33 mg potassium. % RDI: 1% calcium, 5% iron, 2% vit A, 3% folate.
GINGERBREAD SNOWFLAKE COOKIES
CHOCOLATE CRACKLE COOKIES
CRISP GINGERSNAPS
MAKES ABOUT 32 COOKIES HANDS-ON TIME 1¼ HOURS TOTAL TIME 3½ HOURS
MAKES 24 COOKIES HANDS-ON TIME 25 MINUTES TOTAL TIME 3 HOURS
MAKES ABOUT 50 COOKIES HANDS-ON TIME 30 MINUTES TOTAL TIME 1½ HOURS
2½ cups all-purpose flour 1½ tsp ground ginger 1 tsp cinnamon ½ tsp baking soda ½ tsp salt ¼ tsp ground cloves ½ cup unsalted butter, softened 1 cup granulated sugar 1 egg ⅓ cup fancy molasses Royal Icing 2 tbsp meringue powder ¼ cup water 2⅓ cups icing sugar, sifted
⅔ cup ¼ cup ¾ cup ¼ cup ½ tsp ½ tsp ¼ tsp 1 ⅓ cup 3 tbsp 1 tsp ½ cup
¾ cup + 3 tbsp all-purpose flour 2 tsp ground ginger ¼ tsp cinnamon ¼ tsp baking soda pinch salt 6 tbsp unsalted butter, softened ¼ cup granulated sugar 2 tbsp fancy molasses 3 tbsp decorating sugar (optional)
In bowl, whisk together Àour, ginger, cinnamon, baking soda, salt and cloves. In large bowl, using hand mixer on medium speed, beat butter with sugar until light and Àŭy, about 2 minutes; beat in egg and molasses until combined. Stir in Àour mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. On lightly Àoured surface, roll out dough to scant ¼-inch thickness. Using 3-inch snowÀake-shaped cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until tops are ¿rm and bottoms are light golden, 10 to 12 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely, about 15 minutes. Royal Icing Meanwhile, in large bowl, beat meringue powder with water until foamy, about 2 minutes; beat in icing sugar, ½ cup at a time, until stĭ and glossy, about 4 minutes. Spoon about ½ cup of the icing into piping bag ¿tted with small plain tip; pipe outlines along edges of cookies. Use remaining icing to decorate as desired. Let stand until icing is set, about 1 hour. PER COOKIE about 121 cal, 1 g pro, 3 g total fat (2 g sat. fat), 22 g carb (0 g dietary fibre, 15 g sugar), 13 mg chol, 59 mg sodium, 64 mg potassium. % RDI: 1% calcium, 5% iron, 3% vit A, 8% folate.
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semisweet chocolate chips unsalted butter, cubed all-purpose flour cocoa powder, sifted baking powder baking soda salt egg packed light brown sugar milk vanilla icing sugar, sifted
In large heatproof bowl set over saucepan of gently simmering water, melt chocolate with butter, stirring, until smooth, about 3 minutes. Let cool slightly. In bowl, whisk together Àour, cocoa powder, baking powder, baking soda and salt. Whisk egg, brown sugar, milk and vanilla into cooled chocolate mixture; stir in Àour mixture. Cover and refrigerate for 2 hours. (Make ahead: Refrigerate for up to 2 days.) Preheat oven to 325°F. Line baking sheet with parchment paper. Roll half the dough by heaping 1 tbsp into 12 balls. Roll each ball in icing sugar; repeat coating once. Arrange on prepared pan. Bake until tops are crackled and no longer shiny, 11 to 13 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely. Repeat with remaining dough and icing sugar. PER COOKIE about 81 cal, 1 g pro, 4 g total fat (2 g sat. fat), 11 g carb (1 g dietary fibre, 7 g sugar), 13 mg chol, 66 mg sodium, 54 mg potassium. % RDI: 1% calcium, 4% iron, 2% vit A, 4% folate.
CHOCOLATE CRACKLE SMOOCHES Remove baked cookies from oven; immediately press 1 chocolate drop candy (such as Hershey’s Kisses) into centre of each cookie. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely.
In bowl, whisk together Àour, ginger, cinnamon, baking soda and salt. In large bowl, using hand mixer on medium speed, beat butter with sugar until Àŭy, about 1 minute; beat in molasses. Stir in Àour mixture in 2 additions to make soft dough. Knead gently to form smooth ball; shape into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Between parchment paper or on lightly Àoured surface, roll out dough to Ɨ-inch thickness. Using small starshaped cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pans; refrigerate until ¿rm, about 15 minutes. Sprinkle with decorating sugar (if using). Bake, 1 sheet at a time, until fragrant and ¿rm, about 8 minutes. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely. PER COOKIE about 27 cal, trace pro, 1 g total fat (1 g sat. fat), 3 g carb (0 g dietary fibre, 2 g sugar), 4 mg chol, 13 mg sodium, 8 mg potassium. % RDI: 1% iron, 1% vit A, 2% folate.
TURKISH ALMOND COOKIES
BROWN BUTTER BABIES
ITALIAN CORNMEAL COOKIES
(KOURABIEDES)
MAKES 30 COOKIES HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR
(ZALETTI)
MAKES 30 COOKIES HANDS-ON TIME 40 MINUTES TOTAL TIME 1½ HOURS
1 cup 1 cup ⅛ tsp ¾ cup 1⅓ cups ½ tsp ½ tsp
almonds, toasted all-purpose flour salt unsalted butter, softened icing sugar, sifted and divided vanilla rum or brandy (optional)
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. In food processor, pulse together almonds, Àour and salt to form ¿ne Àour; set aside. In stand mixer with paddle attachment, beat together butter, ɦ cup of the icing sugar, vanilla and rum (if using) on medium speed until Àŭy, about 3 minutes; stir in almond mixture. Roll half the dough by heaping 1 tbsp into 15 balls. Arrange, 1½ inches apart, on prepared pan. Bake, 1 sheet at a time, until light golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Repeat with remaining dough. Place remaining 1 cup icing sugar in bowl; roll warm cookies in sugar to coat. Place directly on rack to cool completely. Roll again in icing sugar before serving. PER COOKIE about 105 cal, 2 g pro, 7 g total fat (3 g sat. fat), 9 g carb (1 g dietary fibre, 5 g sugar), 12 mg chol, 6 mg sodium, 43 mg potassium. % RDI: 1% calcium, 3% iron, 4% vit A, 5% folate.
¾ cup 2 cups ½ tsp ¼ tsp ¼ tsp 1½ cups 1 1 1¼ tsp 3 tbsp 30
unsalted butter all-purpose flour baking powder baking soda salt packed dark brown sugar egg egg yolk vanilla granulated sugar walnut halves
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In small saucepan, cook butter over medium heat until brown and nutty, about 5 minutes. Let cool. In bowl, whisk together Àour, baking powder, baking soda and salt. In large bowl, using hand mixer on medium speed, beat brown sugar with cooled butter until Àŭy; beat in egg, egg yolk and vanilla. Stir in Àour mixture in 2 additions until combined. Roll by rounded 1 tbsp into balls; roll in granulated sugar. Arrange, 3 inches apart, on prepared pans. With bottom of glass or measuring cup, press to scant ½-inch thickness. Press walnut half into centre of each. Bake, 1 sheet at a time, until golden, 12 to 14 minutes. Let cool on pan on rack for 3 minutes; transfer directly to rack to cool completely. PER COOKIE about 135 cal, 2 g pro, 6 g total fat (3 g sat. fat), 19 g carb, trace fibre, 25 mg chol, 42 mg sodium, 60 mg potassium. % RDI: 2% calcium, 5% iron, 5% vit A, 10% folate.
MAKES ABOUT 60 COOKIES HANDS-ON TIME 45 MINUTES TOTAL TIME 2¼ HOURS
1⅓ cups all-purpose flour 1 cup cornmeal 1½ tsp baking powder ½ tsp salt ½ cup + 2 tbsp unsalted butter, softened 1 cup granulated sugar, divided 2 tsp finely grated lemon zest 2 eggs, room temperature 1 tsp vanilla ¾ cup mixed dried cherries and cranberries, finely chopped In bowl, whisk together Àour, cornmeal, baking powder and salt. In large bowl, using hand mixer on medium speed, beat butter with all but ½ cup of the sugar until light and Àŭy; beat in lemon zest. Beat in eggs, 1 at a time, scraping bottom of bowl after each addition; beat in vanilla. Stir in Àour mixture until almost combined; stir in dried cherries and cranberries just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Preheat oven to 325°F. Line 2 baking sheets with parchment paper. On lightly Àoured surface, roll out dough to ¼-inch thickness. Using 2-inch cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until tops are light golden, about 14 minutes. Let cool for 1 minute; dip in remaining ½ cup sugar. Return to pan; let cool completely. PER COOKIE about 49 cal, 1 g pro, 2 g total fat (1 g sat. fat), 7 g carb (0 g dietary fibre, 3 g sugar), 11 mg chol, 34 mg sodium, 18 mg potassium. % RDI: 1% calcium, 2% iron, 2% vit A, 3% folate.
CANADIAN LIVING | HOLIDAY BAKING 2018 87
CHAPTER SIX
treats for all Weâ&#x20AC;&#x2122;ve got all dietary needs and preferences covered for the holidays with this scrumptious collection of gluten-, dairyand egg-free options that will delight everyone.
Try the Snickerdoodle Cream Cheese Sandwich Cookie variation PAGE 96
Gluten-Fre Ginger-Spiced Snickerdodles PAGE 95
CANADIAN LIVING | HOLIDAY BAKING 2018 89
Flourles Peanut Buter & Chocolate Cokie Bars PAGE 96
90 HOLIDAY BAKING 2018 | CANADIAN LIVING
TEST KITCHEN TIP
Because of its high oil content, tahini is best refrigerated after opening. Stir thoroughly after opening and before refrigerating to prevent oil from separating for ease of future use.
Vegan Tahini Maple Cokies PAGE 96
CANADIAN LIVING | HOLIDAY BAKING 2018 91
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Holiday flavours (from top): chopped pistachios, goji berries, edible gold flakes, matcha powder and crystallized ginger DECADENT VEGAN TRUFFLES MAKES ABOUT 24 TRUFFLES HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR
1 cup 1 cup 20
pecans, toasted walnuts, toasted Medjool dates, pitted (about 2 cups) ¼ cup cocoa powder, sifted 3 tbsp maple syrup 1 tsp vanilla ¼ tsp salt 1¼ cups dairy-free dark chocolate chips 1 tsp coconut oil Toppings (optional) goji berries, chopped pistachios, dried cranberries, matcha powder, edible gold flakes, walnut pieces, pecan pieces, flaked sea salt or crystallized ginger
TEST KITCHEN TIP
Find dairy-free chocolate chips in the natural food section of your local grocery store. They are not to be confused with or substituted with carob chips.
Line baking sheet with parchment paper. In food processor, pulse pecans and walnuts until meal; scrape into bowl. Pulse dates to form ball. Add cocoa powder, maple syrup, vanilla, salt and nut mixture; pulse, scraping down side as needed, to form loose dough. Using melon baller or tablespoon, drop by rounded 1 tbsp onto prepared pan; gently roll into balls. Freeze until ¿rm, about 15 minutes. Meanwhile, in microwaveable bowl, microwave chocolate chips with coconut oil on high, stirring every 30 seconds, until smooth, about 1½ minutes. Don’t overheat. Using 2 forks, dip each trüe into chocolate mixture, tapping forks on edge of bowl to remove excess. Return to pan; sprinkle with toppings (if using). Refrigerate until coating hardens, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.) PER TRUFFLE about 169 cal, 2 g pro, 10 g total fat (3 g sat. fat), 19 g carb (3 g dietary fibre, 15 g sugar), 0 mg chol, 25 mg sodium, 141 mg potassium. % RDI: 2% calcium, 11% iron, 2% folate.
CANADIAN LIVING | HOLIDAY BAKING 2018 93
Gluten-Fre DoubleChocolate Biscoti TEST KITCHEN TIP
Avoid breakage when cutting biscotti by using a serrated knife in a gentle swaing motion without pressing down.
94 HOLIDAY BAKING 2018 | CANADIAN LIVING
GLUTEN-FREE DOUBLE-CHOCOLATE BISCOTTI MAKES ABOUT 36 BISCOTTI HANDS-ON TIME 30 MINUTES TOTAL TIME 2½ HOURS
1½ cups ½ cup 3 tbsp 1 tsp ½ tsp ½ tsp 2 1 cup 1 tbsp 1 tsp 100 g 1 2 tbsp Coating 60 g
gluten-free all-purpose flour ground almonds cocoa powder, sifted baking powder salt cinnamon eggs granulated sugar maple syrup vanilla dark chocolate (about 3½ oz), chopped egg white, whisked turbinado sugar dark chocolate or white chocolate (about 2 oz), chopped and melted
Preheat oven to 325°F. Line baking sheet with parchment paper. In bowl, whisk together Àour, almonds, cocoa powder, baking powder, salt and cinnamon. In large bowl, whisk together eggs, granulated sugar, maple syrup and vanilla. Stir in Àour mixture until combined; stir in chocolate. Knead gently to form smooth dough. Divide dough in half. On lightly Àoured surface, shape each half into 11- x 2½-inch log. Arrange, 2 inches apart, on prepared pan. Generously brush tops with egg white; sprinkle with turbinado sugar. Bake until ¿rm around edges, 25 to 28 minutes. Let cool on pan for 10 minutes. Reduce oven temperature to 300°F. Transfer logs to cutting board. Using sharp serrated knife, cut diagonally into ½-inch thick slices. Stand slices upright, ½ inch apart, on prepared pan. Bake until almost dry, about 30 minutes. Let cool completely on pan, about 25 minutes. (Make-ahead: Layer between parchment paper in airtight container and store for up to 1 week or freeze for up to 1 month. Thaw before proceeding.)
Coating Drizzle chocolate over tops of biscotti. Refrigerate until chocolate is set, about 20 minutes. PER BISCOTTI about 88 cal, 1 g pro, 3 g total fat (1 g sat. fat), 14 g carb (1 g dietary fibre, 8 g sugar), 10 mg chol, 52 mg sodium, 36 mg potassium. % RDI: 2% calcium, 4% iron, 1% folate.
GLUTEN-FREE GINGER-SPICED SNICKERDOODLES MAKES ABOUT 48 COOKIES HANDS-ON TIME 35 MINUTES TOTAL TIME 1¾ HOURS
Cinnamon Sugar ¼ cup granulated sugar 1 tsp cinnamon Dough 2¾ cups gluten-free all-purpose flour 1 tsp baking soda 1 tsp ground ginger 1 tsp cinnamon ½ tsp salt ¼ tsp nutmeg ¾ cup unsalted butter, melted ¾ cup packed brown sugar ½ cup granulated sugar ⅓ cup fancy molasses 1 egg 1½ tsp vanilla Glaze 1½ cups icing sugar, sifted 3 tbsp milk (approx) Cinnamon Sugar In small bowl, stir sugar with cinnamon; set aside. Dough In bowl, whisk together Àour, baking soda, ginger, cinnamon, salt and nutmeg. In large bowl, whisk together butter, brown sugar, granulated sugar and molasses until combined; whisk in egg and vanilla until smooth. Stir in Àour mixture to form soft dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; freeze until ¿rm, about 30 minutes. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough by 1 tbsp into balls; roll in Cinnamon Sugar to coat. Arrange, 2 inches apart, on prepared pans. Press gently with palm of hand to ½-inch thickness.
CANADIAN LIVING | HOLIDAY BAKING 2018 95
Bake, 1 sheet at a time, until cookies spread and tops crack, about 10 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely, about 15 minutes. Glaze In small bowl, whisk icing sugar with milk until smooth, adding more milk, ½ tsp at a time, until desired consistency; drizzle over cookies. Let stand until set, about 20 minutes. PER COOKIE about 90 cal, 0 g pro, 3 g total fat (2 g sat. fat), 15 g carb (0 g dietary fibre, 9 g sugar), 12 mg chol, 56 mg sodium, 53 mg potassium. % RDI: 1% calcium, 1% iron, 3% vit A.
SNICKERDOODLE CREAM CHEESE SANDWICH COOKIES Bake cookies as directed. In bowl, using hand mixer on medium speed, beat together 250 g pkg cream cheese, softened; ¼ cup butter, softened; and 1 tsp vanilla until combined, about 1 minute. Beat in 2 cups icing sugar, ½ cup at a time, until Àŭy, about 2 minutes. Spread 1 tbsp of the ¿lling onto bottoms of half of the cookies; sandwich with remaining cookies, Àat side down.
FLOURLESS PEANUT BUTTER & CHOCOLATE COOKIE BARS MAKES ABOUT 24 BARS HANDS-ON TIME 15 MINUTES TOTAL TIME 1½ HOURS
2¼ cups 1 tsp ¾ tsp 2 cups 1 cup 3 1 tsp 1 cup 85 g 85 g ½ cup
large-flake oats baking soda salt smooth peanut butter packed brown sugar eggs vanilla semisweet chocolate chips white chocolate (about 3 oz), chopped milk chocolate (about 3 oz), chopped colourful chocolate candies (such as M&M’s or Smarties)
Preheat oven to 350°F. Line 13- x 9-inch baking pan with parchment paper. In bowl, whisk together oats, baking soda and salt. In large bowl, using hand mixer on medium speed, beat peanut butter with brown sugar until smooth, about 1 minute. Beat in eggs, 1 at a time; beat in vanilla until combined, about 1 minute. Reduce speed to low; beat in oat mixture just until combined. Stir in chocolate chips, white chocolate and dark chocolate; scrape into prepared pan. Sprinkle with candies, pressing into dough.
96 HOLIDAY BAKING 2018 | CANADIAN LIVING
Bake until top is ¿rm and golden brown, about 30 minutes. Let cool in pan for at least 45 minutes before cutting into bars. Let cool completely. PER BAR about 294 cal, 9 g pro, 16 g total fat (5 g sat. fat), 32 g carb (3 g dietary fibre, 19 g sugar), 25 mg chol, 231 mg sodium, 234 mg potassium. % RDI: 4% calcium, 11% iron, 1% vit A, 14% folate.
VEGAN TAHINI MAPLE COOKIES MAKES 32 COOKIES HANDS-ON TIME 35 MINUTES TOTAL TIME 1½ HOURS
1¼ cups ½ cup ½ tsp ½ tsp ¾ cup ½ cup ¼ cup 1 tsp ⅓ cup
gluten-free all-purpose flour ground almonds baking soda salt packed brown sugar tahini maple syrup vanilla black and white sesame seeds, divided
In bowl, whisk together Àour, almonds, baking soda and salt. In large bowl, whisk together brown sugar, tahini, maple syrup and vanilla; stir in Àour mixture just until combined. Knead to form smooth stĭ dough. Divide in half; shape into squares. Wrap each in plastic wrap; freeze until ¿rm, about 30 minutes. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. On lightly Àoured surface, roll out half of the dough into 8-inch square, about ¼ inch thick. Trim edges to straighten. Brush with water; sprinkle with half of the sesame seeds, pressing with rolling pin to adhere. Cut into 16 squares. Arrange, 1 inch apart, on prepared pan. Bake, 1 sheet at a time, until golden, about 8 to 10 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely, about 15 minutes. Repeat with remaining dough and sesame seeds. PER COOKIE about 80 cal, 1 g pro, 3 g total fat (0 g sat. fat), 11 g carb (1 g dietary fibre, 6 g sugar), 0 mg chol, 59 mg sodium, 48 mg potassium. % RDI: 2% calcium, 2% iron, 2% folate.
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THINK RECYCLING!
All recipes developed and tested till perfect by the Canadian Living Test Kitchen.
PHOTOGRAPHY
FOOD STYLING
PROP STYLING
CONTRIBUTORS
Ronald Tsang, Suech and Beck (page 36), Stacey Brandford (page 41), Yvonne Duivenvoorden (pages 55, 65, 67, 69, 70 and 82) and Ryan Szulc (page 12-13)
Claire Stubbs, Donna Borooah, Tanya Osmond; Michael Elliott/ Judy Inc. (pages 36 and 41); Lucie Richard (pages 55, 65, 67, 69, 70 and 82); Stina Diös and Soo Kim
Renée Drexler (Geary House), Catherine Doherty (pages 55, 65, 67, 69, 70 and 82), and Madeleine Johari (page 12-13)
Ribbons provided by Mokuba, candy sprinkles provided by Sweetapolita Sprinkles (sweetapolitashop.ca) and Shirin Nazafati
READY FOR THE JELLY. Making your own jam and jelly has never been easier thanks to Lantic & Rogers Jam & Jelly Mix. Summer canning season might be over, but it’s never too late to make gourmet versions such as fig jelly, red pepper jelly and many other festive jellies for the holidays. Cheese platters, anyone?
JAM & JELLY MIX How simple is Lantic & Rogers Jam & Jelly Mix to use? It’s so easy—all you have to do is add fruit, boil, get set and enjoy! Whether you want to savour summery flavours (like peaches!) or lean into the holiday season with some festive favourites (figs and dark berries!), if you can get your hands on it, you can jam it.
For more recipes, visit LanticRogers.com © Lantic, Rogers are registered trademarks of Lantic Inc.