Beat the Christmas baking tsunami
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 for more than 80 years.
CHOCOLATE PEPPERMINT SUGAR COOKIES
1 cup (250 mL) flour ½ cup (125 mL) unsweetened cocoa powder ½ tsp (2.5 mL) baking powder ½ tsp (2.5 mL) baking soda ½ tsp (2.5 mL) salt ½ cup (125 mL) butter, softened ½ cup (125 mL) sugar ½ cup (125 mL) packed golden brown sugar 1 egg 1 tsp (5 mL) peppermint extract Chocolate Peppermint Glaze (recipe follows) Combine flour, cocoa, baking powder, baking soda and salt in a bowl. Using medium speed of an electric mixer, beat together butter, sugar and brown sugar until fluffy. Using low speed, beat in egg and peppermint extract until blended. Gradually beat in flour mixture just until combined. Gather dough into a ball; divide in half. Flatten each half into a disc shape. Wrap each disc with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350ºF (175ºC). Remove one disc of dough from refrigerator.
On a lightly floured surface, roll out dough 1/8 inch (3 mm) thick. Using a floured 2-inch (5-cm) cookie cutter, cut dough into rounds. Place 1 inch (2.5 cm) apart on parchment paper-lined cookie sheets. Repeat procedure with remaining disc of dough. Bake for 10-12 minutes or just until cookies are firm around edges. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool cookies completely on racks.
Spread with Chocolate Peppermint Glaze. Let stand until glaze is set. Store, layered with wax paper, in refrigerator for up to 3 days. May be frozen. Makes 4 dozen
CHOCOLATE PEPPERMINT GLAZE
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.
¼ cup (60 mL) whipping cream 3 oz (86 g) chopped dark chocolate 1 tbsp (15 mL) butter 2 tsp (10 mL) white corn syrup ½ tsp (2.5 mL) peppermint extract