TORONTO STAR COOKIE CALENDAR
10th anniversary edition
DAY 9 KARON LIU FOOD WRITER
While the cookie calendar had its roster of in-house testers and developers over the past decade, we often look outside for inspiration, whether it’s in our favourite cookbooks, blogs or in this case, the Jays’ (former) right-fielder Jose Bautista.
Relive those happier times of having Bautista on the roster with his easy-to-make shortbread cookies from the 2013 cookie calendar. They’re crisp fresh from the oven, but if you like them to be chewy, you can store them in an airtight container and after a day or two they become pillowy soft.
Jose Bautista’s Play Ball Shortbread
3 Star Tested 21/2 cups (625 mL) all-purpose flour 1 tsp (5 mL) baking soda 1 tsp (5 mL) ground ginger 1 tsp (5 mL) ground cinnamon 1/4 tsp (1 mL) kosher salt 1/2 cup (125 mL) vegetable shortening 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) fancy-grade molasses 1/2 cup (125 mL) boiling water Preheat oven to 350 F (180 C). Prepare two large baking sheets lined with parchment paper or silicone baking mats. Set aside.
In a large mixing bowl, sift together flour, baking soda, ginger, cinnamon and salt. Set aside.
In a stand mixer with a paddle attachment or a large mixing bowl with electric beaters, cream shortening and sugar on medium-high speed. Slowly mix in molasses and boiling water. Turn speed to low and slowly add dry mixture until just combined.
Roll heaping tablespoon-sized (15 mL) balls of dough between palms and place about 2 inches (5 cm) apart on lined baking sheets. Lightly flatten balls into disks with palms. Bake for about 12 minutes, until cookies are fragrant and slightly browned on edges. Let cool for 10 minutes before transferring cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week for freeze for up to a month. Makes about 24 cookies.
DAY 10
In 2013, Chrystia Freeland was the new MP for Toronto Centre and she shared her recipe for these classic Canadian bars. Four years later, she is foreign affairs minister, but her Nanaimo bars are as delicious as ever and the perfect addition to a collection of holiday sweets. To crush the almonds, blitz them in a food processor.
Rich, but not too rich, Nanaimo Bars
3 Star Tested Bottom layer: 1/2 cup (125 mL) unsalted butter, at room temperature 1/4 cup (50 mL) granulated sugar 5 tbsp (75 mL) cocoa powder 1 large egg, beaten with fork 1 1/4 cups (310 mL) crushed graham crackers 1 cup (250 mL) shredded, unsweetened coconut 1/2 cup (125 mL) crushed almonds Middle layer: 1/2 cup (125 mL) unsalted butter, at room temperature 2 tbsp + 2 tsp (40 mL) 35 per cent cream 2 tbsp (30 mL) custard powder 2 cups (500 mL) icing sugar Top layer: 4 oz (120 g) semi-sweet chocolate 2 tbsp (30 mL) unsalted butter For bottom layer: In double boiler or large aluminum mixing bowl fitted onto a pot over 2 inches of boiling water, melt butter, sugar and cocoa powder, stirring to combine. Add egg and stir to thicken mixture, about a minute.
Remove from heat and, using a silicone spatula, stir in graham crumbs, coconut and crushed almonds. Press mixture into bottom of ungreased, 8 x 8 inch baking tin.
For middle layer: In large mixing bowl using electric mixer, beat together butter, cream, custard powder and icing sugar. Spread overtop bottom layer.
For top layer: In clean double boiler or large aluminum mixing bowl fitted onto a pot over 2 inches of boiling water, melt chocolate and butter, stirring occasionally to combine. Remove from heat and let cool about 12 minutes. Pour over middle layer and chill in refrigerator at least one hour.
Makes about 15 squares.