Classic Gingerbread

Everyone needs a good gingerbread recipe in their repertoire; this is a classic, and can be used for gingerbread men or any other shape. If you want to hang them, poke a hole with a straw near the top of each cookie before baking, and slide a string or ribbon through after they cool. Decorate with royal frosting, which will harden and not be sticky. To make chocolate gingerbread, swap about 1/3 cup of the flour for cocoa.

Classic Gingerbread Cookies
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Ingredients
  1. 1/2 cup butter, at room temperature
  2. 1/2 cup sugar
  3. 1/2 cup molasses
  4. 2 cups all-purpose flour
  5. 2 tsp cinnamon
  6. 1 tsp ground ginger
  7. 1 tsp baking soda
  8. 1/4 tsp allspice
  9. 1/4 tsp salt
Instructions
  1. In a large bowl, beat the butter and sugar until fluffy; beat in the molasses. In a separate bowl, whisk together the flour, cinnamon, ginger, soda, allspice and salt. In three additions, stir the dry ingredients into the molasses mixture, stirring until the dough is smooth. Shape the dough into a disc, wrap in plastic and refrigerate for an hour or overnight.
  2. When you're ready to bake, preheat the oven to 350°F. On a well-floured surface, roll out one disc at a time to 1/4-inch thickness. Cut into shapes and place on parchment-lined baking sheets. Bake for 10-14 minutes, depending on their size, until slightly darker golden around the edges and set. Makes about 3 dozen cookies.
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Chocolate-ginger Molasses Crinkles

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‘Tis the season for holiday cookies, and this year these chewy Chocolate-ginger Molasses Crinkles have become one of our go-to recipes for Christmas cookie exchanges. They’re easy to make, fun for kids to roll in sugar, and combine warm cinnamon and ginger with deep chocolate flavour. The recipe makes over 2 dozen, so there’s enough to package up and give away, plus a few to nibble on! Cookies are also perfect for teachers, coaches and other people kids want to thank at this time of year.

Make sure you don’t overbake these; they need to stay chewy. They should be set around the edges, but still soft in the middle – they’ll firm up as they cool.

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Do you still have a few leftovers from a late Christmas celebration? This indulgent brunch dish is designed to use up leftover holiday eggnog and cranberry sauce. If you don’t have any eggnog left in the house, substitute with 1 1/2 cups of milk and 1/2 a cup of whipping cream (and you can always buy canned cranberry sauce if you don’t have any homemade leftover).Read More

Chocolate Peppermint Crackle Cookies

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Earlier this month, Mary, Julie and Elizabeth gathered at the Cookbook Company Cooks with a few dozen Best of Bridge fans for an epic baking party to raise money for the Calgary Food Bank. (Huge thanks to Gail for letting us use her space, and to Calgary Co-op for donating all the ingredients we needed!) We put a pot of mulled wine on the stove and had a blast of an afternoon baking together. Among old classics and new favourites, this was a new discovery we came up with that’s sure to stay in our holiday baking repertoire.

Chocolate Peppermint Crackle Cookies

1/2 cup butter, at room temperature
1/2 cup shortening, melted
1 1/2 cups sugar
1 large egg
1 tsp. peppermint extract (or substitute vanilla)
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 tsp. baking powder
1/4 tsp. salt

extra sugar, for rolling

Preheat the oven to 350F.

In a large bowl, beat the butter, shortening and sugar for a few minutes, until light. Beat in the egg and peppermint extract.

In a small bowl, stir together the flour, cocoa, baking powder and salt. Add to the butter mixture and stir until the dough comes together.

Roll the dough into walnut-sized balls and roll in a shallow dish of sugar to coat. Place on a parchment-lined baking sheet and bake for 12-14 minutes, until cracked and set around the edges, but still soft in the middle – they’ll firm up as they cool.

Makes about 2 dozen cookies.

chow mein cookies, no-bake cookies

Chow Mein Cookies

chow mein cookies, no-bake cookies

These no-bake cookies are a snap to make and come in handy when you need an extra treat to put into a box of holiday goodies. And they seem to be a favourite for many people — when we posted about them last week on our Facebook page, readers told us that they’ve been making these at Christmastime for years. There’s just something about the mingling of the flavours from the butterscotch and chocolate chips and the crunch of the noodles that make these little stacks of sweetness so nostalgic for so many people.

You should be able to find chow mein noodles in the Asian food aisle of most grocery stores — they typically come in a large plastic bag. Feel free to add other goodies like salted peanuts to the recipe (decreasing the amount of chow mein noodles or coconut to make sure there is enough melted chip mixture to cover everything). We kept the basic recipe here nut-free to make it safe for anyone with nut allergies.Read More

Light Coconut Christmas Cake

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‘Tis the season for holiday baking – and fruitcake is generally the first thing on our list. Sue and Julie have been baking fruitcake together every Christmas since they were teenagers – and although our traditional recipe is a dark fruitcake from the Joy of Cooking (it’s in the 1997 version – some earlier versions have a completely different recipe, which isn’t quite the same) – but this year we thought we’d give light fruitcake a chance.

We ordered some nice organic dried fruit (raisins, cranberries, apricots), candied ginger and coconut in our Spud Box, and turned it into two loaf cakes – one for our annual Christmas party, the other to unwrap on Christmas day. We used to use a myriad of fancy pans for our fruitcakes, but sometimes they didn’t survive re-entry – loaf pans make it easy. (If they do crumble, turn the pieces of broken cake into a base for a rich, festive trifle, topped with custard and cream. No one will notice!Read More