Cookies and Christmas are just right together
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Cookies and Christmas are just right together

’Tis the season for baking! Christmas cookies have been part of Christmas for as long as I can remember. Some recipes are tradition – they must be made every year. And each year, we try a new recipe or two; if they pass the test we’ll make them again. My Mom, sisters and I usually get together for a day of baking early in December.

I found this recipe for Lemon Shortbread several years ago and I am quite fond of them. The lemon is mild, and they are a perfect shortbread. Bake them on a light coloured cookie sheet, and do not over-bake! Bake them only until you see a faint tinge of golden on the bottom of the cookies.

Fudge Filled Toffee Cookies is one we have made a few times and everyone likes them. I made a batch today to take a photo of and I made them a normal-sized cookie. For Christmas, you may make them itty bitty, smaller than one bite, if you wish. I had plenty of chocolate filling left so I drizzled them with chocolate even though the recipe does not say so.

So this Christmas season, mix up a couple of batches of cookie dough, find someone to help (or not) and create a new tradition for your family.

Lemon Shortbread

  • 1 cup butter, softened
  • 1-1/4 cups icing sugar
  • 1 egg yolk
  • 2 cups pastry flour
  • 1 Tbsp. lemon juice

Cream butter and icing sugar until very light.

Beat in egg yolk and lemon juice.

Mix in flour, just until blended.

Chill dough for an hour.

Roll into balls with your hands, place 2” apart on an ungreased cookie sheet.

For very small cookies, make the balls less than 1” in diameter.

Flatten cookies with a fork.

Top with sprinkles or glazed cherries if you want.

Bake at 325º F until set and starting to turn colour on the edges.

Cool completely, store in an airtight container.

Fudge Filled Toffee Cookies

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup icing sugar
  • 1/2 cup vegetable or canola oil
  • 1 egg
  • 1/2 tsp. almond flavouring
  • 1-3/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 3/4 cup Skor bits
  • 2/3 cup finely chopped pecans
  • 2/3 cup fine coconut
  • Additional white sugar

Filling:

  • 1-1/2 cups semi-sweet chocolate chips
  • 3/4 cup sweetened condensed milk
  • 1-1/2 tsp. vanilla
  • Pecan halves for topping

Cream butter and sugars until light.

Beat in oil, egg and vanilla.

Add flours, salt, baking soda and cream of tartar, mix well.

Fold in Skor bits, chopped pecans and coconut.

Refrigerate dough for an hour.

Shape dough into 1” balls or smaller, roll in sugar.

Place 2” apart on ungreased cookie sheets.

Using your finger or a wooden spoon handle, make an indentation in the centre of each cookie.

Bake 350º F for 12-14 minutes or until bottoms are starting to brown. It depends on the size of the cookies as to how long they will need to bake.

In a microwavable dish, melt chocolate chips,  condensed milk, and vanilla.

When cookies are baked, and slightly cooled, fill each cookie with chocolate mixture.

Top with pecan half.

Let cool completely, store in an airtight container.

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won't find anywhere else. Stay caught up with The Observer This Week.

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