Holiday Cookies

I love taking a rainy day in November to bake my holiday cookies for the upcoming busy season.

Here are my top three favourites this year!

• Coconut Oatmeal Chocolate Macaroons
• Shortbread Cookies
• My Mom’s Chocolate Shortbread Cookies

Coconut Oatmeal Chocolate Macaroons

I have been making these since I was in home economics in Grade 12!

These are so delicious and they are easy to make.

Ingredients

• 7 ounces bittersweet chocolate, chopped, divided
• 1/2 cup granulated sugar
• 1/2 cup butter
• 1/4 cup unsweetened cocoa powder ( high quality)
• 1 teaspoon vanilla extract
• 2 cups coconut
• 1/2 cup oatmeal
• 1/2 cup dark raisins

Directions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper or a non-stick baking liner.
2. In microwave or in a bowl set over a pan of simmering water, melt chocolate until smooth. Cool slightly.
3. Add vanilla extract.
4. In large bowl, whisk sugar with cocoa until combined. Whisk in chocolate mixture until smooth.
5. Fold in coconut, oatmeal and raisins.
6. Chill until firm enough to scoop, about 20 minutes.
7. Using scoop or tablespoon, portion batter spacing evenly onto cookie sheet.  Gently form into mounds.
8. Bake until set, about 13 to 15 minutes.
9. Let cookies cool on pan 10 minutes, then transfer to a wire rack to cool.

My mom makes the best shortbread in the world and she shares them with everyone!

Here’s my version of her shortbread cookies!

Shortbread Cookies

Ingredients

• 1 cup unsalted butter (room temperature)
• 1 3/4 cups all-purpose flour (extra to flour counter)
• 1/2 teaspoon sea salt
• 1/2 cup confections or granulated sugar
• Decorating:  sprinkles, coloured sugar, melted chocolate (optional)

Directions

1. Take butter from the fridge and bring to room temperature.
2. Preheat oven to 325°F.
3. Prepare your cookie sheets, line them with parchment paper or a non-stick baking liner.
4. Set up cooling racks.
5. Stir together flour and salt in a large bowl.
6. In your mixer cream butter until fluffy, approximately 2 minutes.
7. Add sugar and continue to mix on medium until very light in colour and fluffy , approximately 3 minutes, scrape down sides of bowl as necessary.
8. Add flour mixture, mix on low until the flour is just incorporated.
9. Put dough in ball and wrap with plastic wrap.  Let sit for 15 minutes to rest.
10. Once dough has rested, on lightly floured surface roll out dough to 1/4 inch thickness.
11. Using floured cookie cutters, cut out shapes and place on prepared cookie sheets.  (If using sprinkles place on cookie in centre, see my heart cookies)
12. Bake for 13 to 15 minutes.
13. Let cool completely on wire racks.
14. Decorate them with coloured sugar sprinkled on top or melt some chocolate and pipe on to the cookie.

Chocolate Shortbread

• Do the same as the regular shortbread, simply add 5 tablespoons of unsweetened good quality cocoa powder to the dry mixture.
• Once the cookies are fully cooled
• Decorate them with coloured sugar sprinkled on top or melt some chocolate and pipe on to the cookie