The following two recipes are contributed by "Kimm"
GINGER CRINKLES
(The dough balls will spread in the oven, forming a characteristic "cracked" top. For a flatter, crisper cookie, press down with a fork after placing on baking sheet.)
Ingredients:
2/3 cup Vegetable oil (150ml)
1 1/4 cups Granulated sugar (300ml)
1 Egg
1/4 cup Fancy molasses (50ml)
1 3/4 cups All-purpose flour (425ml)
2 tsp Ground ginger (10ml)
1 tsp Cinnamon (5ml)
1 tsp Each baking powder & baking soda (5ml)
1/2 tsp Salt (2ml)
In bowl, whisk oil with 1 cup of the sugar. Whisk in egg until smooth. Whisk in molasses. In separate bowl, combine flour, ginger, cinnamon, baking powder, baking soda & salt; pour over oil mixture & stir until moist dough form. Using 1 tbsp dough per cookie, roll into balls; roll balls in remaining sugar to coat.
Bake on lightly greased baking sheet in centre of 375F oven for about 12 minutes or until flattened, cracked & browned all over. Let cool completely on sheets on racks.(Cookies can be stored in airtight container at room temperature for up to 1 week or frozen for up to 1 month) Makes 36 cookies.
MERINGUE CHRISTMAS WREATHS
Before baking these wreaths, decorate them with maraschino cherries, cookie sprinkles, nuts, coursely crushed candy cane or edible gold glitter.
Ingredients:
2 egg whites-room temperature
1 tsp lemon juice (5 ml)
1/4 tsp cream of tartar (1ml)
2 2/3 cup instant dissolving (fruit/berry) sugar (150ml)
In small deep bowl, beat egg whites with lemon juice until foamy. Add cream of tartar. Gradually beat in sugar,about 1 tbsp at a time, beating well after each addition, until stiff shiny peaks form.(a small amount rubbed between fingers should not feel gritty; sugar should be dissolved)
Pipe small 1 1/2 inch(4cm) rings onto parchment paper,or foil lined baking sheets or drop batter by teaspoonfuls. Bake in 250F oven for 1 to 1 1/4 hours until firm. Turn off oven; leave meringues in oven for 1 hour longer. (Meringues can be stored for up to 2 weeks in airtight container). Makes 2 dozen.
Rocky Mountain Shortbread
This recipe was donated by D. Carter, which she says is her family's current favourite Christmas cookie. Even though the immediate families on both sides live far away, she says they always try to see everyone. Their family has a "crazy" gift exchange, and play lots of board games when they get together. Music is also very important to their Christmas celebrations, and they always go to church on Christmas eve.
Ingredients:
2 cups unsalted butter
1 cup instant dissolving fruit or berry sugar
31/4 cups of all-purpose flour
1/2 cup rice flour
2 cups coarsely chopped milk chocolate bar (~12 oz) (eg-Toblerone)
2 tbsp sifted icing sugar
Beat butter until very light and fluffy. Gradually beat in sugar, beating until very smooth. Mix together flours, mixing well. Stir into butter mixture and knead dough until well blended.
Set aside 60 of the larger pieces of chocolate. Stir the rest into the dough. Arrange mounded teaspoonsful on greased and floured baking sheets. Press one of the reserved chocolate chunks into the top of each cookie, pressing to flatten slightly.
Bake at 325F for 20-25 minutes or just until lightly browned. Let cool slightly on the ban, and then transfer to racks and let cool completely. Dust with icing sugar. Makes 60 cookies.
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