Candy Cane Cookies

No matter how crazy things get I always make time to bake cookies around Christmas. And this year has been no exception. For me Christmas just wouldn’t be Christmas without cookies. I have 5 standard cookie varieties I make and every year I try new ones to add. This year I am working on three different kinds of gingerbread varieties. But these are one of my die hard standards that I always lean on to start the festive season. These were one of the traditional cookies that my mom made every year. They are a fun ones to make with kids as long as you don’t mind them not turning out perfect. I have wonderful memories of trying to carefully roll the two coloured dough balls together to form a candy cane.

Candy Cane Cookies

2270g (1 c.) butter
125g (1 c.) sifted confectioners’ sugar
1 egg
1 tsp vanilla extract
310g (2 1/2 c.) sifted all-purpose flour
1 tsp salt
2 tsp peppermint extract
1/2-1 tsp red food colouring (depends on how dark you want the red)

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Granola Cookies

I love quickly throwing together cookies when I am going to have people over for tea and coffee. There is something so wonderful about fresh, homemade cookies that makes your guests feel so special. This recipe came about because I was given a couple boxes of Dorset granola cereal from a friend that moved away. We don’t really eat granola so it was just sitting in the cupboard untouched. So I decided to use it up in a granola cookie. Not only did my guests enjoy a wonderful warm cookie, but I was able to use up ingredients that had just been sitting around for a couple of months.

Granola Cookies

124g (1/2 c.) plain yogurt
84g (1/2 c.) granulated sugar
100g (1/2 c.) packed brown sugar
113g (1/2 c.) butter, softened
2 tsp vanilla
218g (1 3/4 c.) plain flour
1/2 tsp salt
1/2 tsp baking soda
170g (2 c.) granola cereal *any kind

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