Beat the Christmas tsunamiSECTION
Make freezer-friendly cookies now while you still have time
Gift exchanges, holiday parties, family dinners, oh my!
The holiday season is still a few weeks away, but when it arrives, it can feel like a whirlwind.
Get a head start on your holiday preparations with these easy, tasty and — most importantly — freezer-friendly cookie recipes.
Bring on the holiday cheer with our Chocolate Peppermint Sugar Cookies.
These whipped cookies have double the flavour.
The cookies themselves are already flavoured with cocoa powder and peppermint extract.
Then they are topped with our decadent Chocolate Peppermint Glaze.
For a more festive flair, cut into desired shapes — not just rounds — and drizzle on the glaze instead of simply spreading.
For a more classic cookie, try The Perfect Sugar Cookie. Our secret ingredient? Cream of tartar — not only does it activate the baking soda, creating a softer cookie, it also helps to stabilize the eggs, keeping the cookies light and white.
Who knew there was so much science in baking?
Lay out a spread of coloured icings, candies and sprinkles with the finished cookies for a fun activity with the kids.
Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.
THE PERFECT SUGAR COOKIE
1 cup (250 mL) butter
11/2 cups (375 mL) sugar
1 tsp (5 mL) vanilla
31/2 cups (875 mL) flour
2 tsp (10 mL) cream of tartar 1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
Cream butter. Add sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine dry ingredients. Add gradually to creamed mixture. Chill dough 3-4 hours.
Roll on well-floured surface to 1/8-1/4-inch (3-6-mm) thickness. Cut into desired shapes. Bake on ungreased cookie sheets at 375ºF (190ºC) for 8 minutes or until light golden. Cool slightly; remove to racks. May be frozen for up to 2 months. Frost with a firm butter icing, if desired. Makes 3 dozen Combine whipping cream, chocolate and butter in a small saucepan.
Cook over low heat, whisking constantly, until chocolate is melted and mixture is smooth. Remove from heat.
Stir in corn syrup and peppermint extract.