Beat the Christ­mas tsunami

Make freezer-friendly cook­ies now while you still have time

St. Thomas Times-Journal - - LIFE -

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.


1 cup (250 mL) but­ter 11/2 cups (375 mL) sugar 3 eggs 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 1/8-1/4inch (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

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.