I’d like to share some favourite holiday recipes with you here. These are ones that my family adores the most and that are my true favourites.
- 1lb butter, softened (REAL butter, no substitutions on this!!)
- 1⁄2 cup cornstarch
- 3 cups flour
- 1cup icing sugar
- In a large bowl, cream the butter.
- Add dry ingredients.
- Whip for 10-12 minutes; batter will be shiny, and form peaks.
- Optional- Chill dough overnight (you can keep for a few days in the fridge). Before baking, take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes. This option allows you to roll and shape the cookies. Still melt in your mouth!
- Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the option you chose. (I level the tsp to make uniform, tiny cookies. A very small cookie scoop or tiny melon scoop is handy for uniform cookies. Due to how soft and delicate this cookie is making it bigger is not recommended).
- Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown. If they are smaller then watch the first batch to monitor the time required per batch.
- Watch them carefully they can burn quickly.
- When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula.
- Allow them to cool on the rack for 15 minutes. If they are NOT cool they will crumble more easily and won’t set properly.
- ***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.
- 1(18 1/4 ounce) box devil’s food cake mix (Betty Crocker Super Moist suggested)
- 1⁄2 cup vegetable oil
- 2 large eggs
- confectioners’ sugar or granulated sugar, for rolling
- Preheat oven to 350°.
- Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
- Dust hands with confectioners’ sugar and shape dough into 1.5″ balls.
- Let sit for 2 minutes
- Roll balls in confectioners’ sugar and place 2 inches apart on ungreased cookie sheets.
- Bake for 8-10 minutes or until center is JUST SET.
- Remove from pans after a minute or so and cool on wire racks.
- 14ounces sweetened flaked coconut
- 14ounces sweetened condensed milk
- 1teaspoon pure vanilla extract
- 2extra large egg whites, at room temperature
- 1⁄4 teaspoon kosher salt
- Preheat the oven to 325 degrees F.
- Combine the coconut, condensed milk, and vanilla in a large bowl.
- Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
- Carefully fold the egg whites into the coconut mixture.
- Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
- Bake for 25 to 30 minutes, until golden brown.
- Cool on wire racks.
White Chocolate Chip Cranberry Oatmeal Cookies
- 3⁄4 cup sugar
- 1⁄4 cup packed brown sugar
- 1⁄2 cup butter, softened
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup all-purpose flour
- 1 1⁄2 cups quick-cooking oats (not instant)
- 3⁄4 cup dried cranberries
- 6 ounces white chocolate chips
- Preheat oven to 375°F.
- In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
- Add in egg and vanilla extract and mix until combined.
- Add the cinnamon, baking soda, salt and flour and mix well.
- Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
Remember…There is always hope