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SHORTBREAD COOKIES

INGREDIENTS

1 1/2 cups unsalted butter, softened
2 cups all-purpose flour, sifted
1 cup cornstarch, sifted
1 cup icing sugar, sifted
1/4 tsp salt



INSTRUCTIONS:

Preheat oven to 325F.

Mix all ingredients together in a bowl until blended. Form into a disc and wrap dough in plastic wrap. Refrigerate for 20 minutes.

For rolled cookies: On floured surface roll out dough to 1/4" thickness and cut desired shapes. Decorate with sugar sprinkles and candied cherries. Bake for 10 - 12 minutes, untile edges are just beginning to brown. Let cool before serving.

For drop cookies: Roll 1 tbsp of dough into a ball and place 2" apart on the cookie sheet. Press your thumb into the centre to make an impression. Fill with jam or a pecan half. Bake for 12 - 15 minutes, until just beginning to brown.



PEANUT BUTTER COOKIES

INGREDIENTS

1 cup smooth peanut butter
1 large egg
1/2 cup granulated sugar
2 tbsp all purpose flour



INSTRUCTIONS:

Preheat oven to 325F

Mix all ingredients together until they form a thick paste.

Form into balls and place 2 inches apart on a lined cookie sheet.

With a floured fork, press down on the balls of dough to flatten them slightly.

Bake 8 - 10 minutes. Allow to cool 5 minutes on the cookie sheet before transferring to a rack to finish cooling.



GINGER MOLASSES COOKIES

INGREDIENTS

3/4 cup butter or margarine
1 cup packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all purpose flour
1/2 tsp salt
2 tsp baking soda
1 tsp each - ground ginger, allspice, nutmeg and cinnamon
Granulated sugar for rolling



INSTRUCTIONS:

1. Cream together the butter and brown sugar until pale and fluffy. Add the egg and molasses and mix well.

2. Whisk together the dry ingredients until well blended, then fold into the wet mixture.

3. Cover and refrigerate for 1 - 2 hours until fully chilled.

4. Preheat oven to 350F

5. Use a small cookie scoop to portion out the dough. Roll each ball in granulated sugar until well coated and place a couple inches apart on a greased or lined cookie sheet.

Bake for 8 - 10 minutes until just set.

Let cool on the cookie sheet for a minute or two before transferring to a rack to finish cooling



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