Archive for the 'cookies & squares' Category

Classic Gingerbread Cookies

IMG 1966 585x739 Classic Gingerbread Cookies

Apologies again for the sudden leap into the realm of Christmas cookies – but you’ll understand my premature sharing of gingerbread cutouts when I tell you I spent the afternoon decorating a hundred or so of them with Elizabeth Baird. (They were all baked from scratch this afternoon to decorate a tree that’s being auctioned off for the Stollery Children’s Hospital.)

gingerbread collage 2 Classic Gingerbread Cookies

The pastry team at the Fairmont Jasper Park Lodge made an enormous bowl of royal icing, which we scooped into small parchment decorating bags to pipe onto cookies shaped like mittens.

gingerbread collage 1 Classic Gingerbread Cookies

But my favourites were the ones we spread with icing on the cuff, then immediately sprinkled with coarse coloured sugar, making it look like a band of sweet faux fur.

gingerbread cookies 585x313 Classic Gingerbread Cookies

One of the CIN guests walking by took a photo of us through the window! Myself, Elizabeth, Emily and master mixologist Micah Dew. (In the reflection you can see our view – the trees around Lac Beauvert and the east face of Mount Edith Cavell – a nice spot to be baking cookies on a chilly afternoon.)

photo 585x384 Classic Gingerbread Cookies

Classic Gingerbread Cookies

From Canada’s Best Recipes by Elizabeth Baird and Rose Murray (Whitecap)

1 cup butter, at room temperature
1 cup sugar
1 cup fancy molasses
4 cups all-purpose flour
2 Tbsp ground ginger
1 tsp each baking soda, allspice, cinnamon and nutmeg
1/2 tsp each cloves and salt

In a large bowl, beat the butter and sugar until fluffy; beat in the molasses. In a separate bowl, whisk together the flour, ginger, baking soda, allspice, cinnamon, nutmeg, cloves and salt. In three additions, stir the dry ingredients into the molasses mixture, stirring until the dough is smooth.

Divide the dough into 2 discs; wrap and chill until firm, about 30 minutes, or refrigerate for up to 5 days.

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 out any shape you like and place them an inch apart on parchment-lined baking sheets.

Bake until slightly darkened underneath and just firm to the touch, about 10 to 12 minutes. Let cool on the baking sheets for 3 minutes, then transfer to racks to cool. (Make-ahead: Store in an airtight container at room temperature for up to 10 days or freeze for up to 1 month.)

Makes lots.

button print gry20 Classic Gingerbread Cookies

November 11 2014 | cookies & squares | 10 Comments »

Raspberry Rugelach Pinwheels

IMG 1754 585x585 Raspberry Rugelach Pinwheels

I promise not to make a habit of quick posts relying on subpar iPhone photos, but I’m up in Jasper at Christmas in November for 10 days, which is always a whirlwind of food/friends/hiking trails/sessions, and if I don’t share little bits here and there it might wind up being a long radio silence. It’s like Christmas camp in a time warp.

I know it still sounds too early to start talking Christmas cookies, but it’s not too early to plant ideas… and these aren’t really Christmas cookies per se, although they are the perfect sort of cookie to become holiday tradition. It’s the kind of cookie I associate with the Canadian Living magazines of my childhood, and especially the special holiday cookie issue. And so I was suitably giddy to be able to join Elizabeth Baird and Emily Richards in a little early holiday cookie baking this afternoon.

Raspberry Rugelach Pinwheels

from Elizabeth Baird and Emily Richards, via Christmas in November

1 pkg. cream cheese, at room temperature
1 cup butter, at room temperature
2 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. almond extract
2 cups all-purpose flour

3 oz. white chocolate, finely chopped
1 cup finely chopped almonds
1/2 cup sugar
1 tsp. cinnamon
3/4 cup raspberry jam

Preheat the oven to 350F and line two rimmed baking sheets with parchment.

In a large bowl, beat the cream cheese and butter until blended. Beat in the sugar, salt and almond extract. Stir in the flour, 1/2 cup at a time. Shape into four 3-inch squares; wrap and chill until firm.

Working with one square at a time, roll the dough out on a lightly floured surface into an 8×10-inch rectangle.

In a bowl, stir together the chocolate, almonds, sugar and cinnamon. Spread 3 Tbsp. of the jam over the rectangle, leaving a half inch border along one long edge.

Sprinkle a quarter of the chocolate mixture over the jam. Starting at a long edge opposite the un-jammed border, roll up firmly. Repeat with the remaining dough and filling. Chill rolls until firm, about 2 hours. (Logs can be wrapped at this point and frozen for up to 6 months.)

Preheat the oven to 350F. Cut into 1/2 inch slices and arrange 1 inch apart on the prepared sheets. Bake until light golden on the bottom and the filling bubbles, about 18 minutes.

Let the cookies firm up for 5 minutes before transferring to wire racks to cool.

Makes about 75 rugelach.

pixel Raspberry Rugelach Pinwheels
button print gry20 Raspberry Rugelach Pinwheels

November 09 2014 | cookies & squares | 10 Comments »

Next »