December 4 is National Cookie Day
By Rita DeMontis, Toronto Sun
First posted: Friday, December 02, 2016 12:00 AM EST
This Sunday Dec. 4 is National Cookie Day - but, seriously, do we need just one day to celebrate this awesome event? And, coming right before the holidays, when cookie exchanges are part of the fabric of the season - we say, just bring it on!
Research from http://daysoftheyear.com shows the day was actually created back in 1987 by a man named Matt Nader of the San Francisco-based Blue Chip Cookie Co., and later championed by none other than The Cookie Monster of Sesame Street fame. Today, it's celebrated all over the world, with people gathering to bake, create and just have fun while filling the kitchen with aroma of freshly-baked yum.
Here's a few recipes to get you into a baking state of mind this weekend:
CLASSIC SHORTBREAD WITH SEA SALT
Courtesy of Lindt (Lindt The Season)
1 cup (250mL) unsalted butter, room perature
1/2 cup (125mL) packedbrown sugar
1/2tsp. (2mL) vanilla extract
2 1/2 cups (625mL) all-purpose flour
3 bars (100g each) 70% dark chocolate, broken into squares
Sea salt (Maldon suggested)
Preheat oven to 325F (160C). Line 2 baking sheets with parchment paper. Using electric mixer,cream togetehr butter, sugar and vanilla until light and fluffy. Stir in flour, 1/2 cup at a time; mix until all flour is incorporated and dough forms a ball. Cover with plastic wrap refrigerate for 10 minutes.
Working on lightly floured surface, roll dough out until about 1/2 inch (1 cm) thick; cut into 24 rectangles. using a spatula, transfer cookies to prepared baking sheets, place 1-inch (2.5cm) apart. Top each cookie with a square of chocolate. Bake in batches for 12-15 minutes or just until cookies begin to brown. Cool for 2 minutes; sprinkle lightly with sea salt. Cool completely on baking sheets before transferring to storage containers.
Makes about 2 dozen cookies.
NOTE: You can melt down your favourite chocolate and drizzle tops of cookies.
GINGERBREAD COOKIES
If Christmas had a taste, it would be gingerbread. This is a favourite recipe I've adapted from a Dairy Farmers of Canada one that I've used before with much success.
3/4 cup (175 mL) unsalted butter at room temperature
1/2 cup (125 mL) packed brown sugar
1/2 cup (125mL) white sugar
3/4 cup (175mL) fancy molasses
1 large egg
2 Tbsp. (30 mL) milk
1/2 tsp. (2 mL) vanilla
2 cups (500mL) all-purpose flour
3/4 tsp. (3 mL) ground cinnamon
1 tsp. (5mL) EACH ground nutmeg, ground ginger, ground cloves
1/2. (2mL) ground allspice
1 tsp. (5 mL) baking soda
Decorations: prepared Royal Icing, candies, sprinkles, etc.
In a large bowl, cream together butter and sugars, then add molasses and egg and blend thoroughly. Stir together milk and vanilla. Add to butter mixture.
In a separate bowl, combine flour, spices and baking soda. Sift into butter mixture. Stir with a wooden spoon until well combined. Gather dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 to 60 minutes.
Prepare two rimless baking sheets with parchment paper. Preheat oven to 375F (190C). On a floured surface, roll out dough 1/4 -inch thick and cut with your choice of cookie cutters. Place on an ungreased baking sheet and bake for 8-12 minutes or until golden. Cool on a wire rack. Decorate with colourful icing and sprinkles. Store cookies in a sealed container in a dry place.
Makes about 24 cookies.
CLASSIC SHORTBREAD WITH SEA SALT
December 4 is National Cookie Day | Eat | Life | Toronto Sun
By Rita DeMontis, Toronto Sun
First posted: Friday, December 02, 2016 12:00 AM EST
This Sunday Dec. 4 is National Cookie Day - but, seriously, do we need just one day to celebrate this awesome event? And, coming right before the holidays, when cookie exchanges are part of the fabric of the season - we say, just bring it on!
Research from http://daysoftheyear.com shows the day was actually created back in 1987 by a man named Matt Nader of the San Francisco-based Blue Chip Cookie Co., and later championed by none other than The Cookie Monster of Sesame Street fame. Today, it's celebrated all over the world, with people gathering to bake, create and just have fun while filling the kitchen with aroma of freshly-baked yum.
Here's a few recipes to get you into a baking state of mind this weekend:
CLASSIC SHORTBREAD WITH SEA SALT
Courtesy of Lindt (Lindt The Season)
1 cup (250mL) unsalted butter, room perature
1/2 cup (125mL) packedbrown sugar
1/2tsp. (2mL) vanilla extract
2 1/2 cups (625mL) all-purpose flour
3 bars (100g each) 70% dark chocolate, broken into squares
Sea salt (Maldon suggested)
Preheat oven to 325F (160C). Line 2 baking sheets with parchment paper. Using electric mixer,cream togetehr butter, sugar and vanilla until light and fluffy. Stir in flour, 1/2 cup at a time; mix until all flour is incorporated and dough forms a ball. Cover with plastic wrap refrigerate for 10 minutes.
Working on lightly floured surface, roll dough out until about 1/2 inch (1 cm) thick; cut into 24 rectangles. using a spatula, transfer cookies to prepared baking sheets, place 1-inch (2.5cm) apart. Top each cookie with a square of chocolate. Bake in batches for 12-15 minutes or just until cookies begin to brown. Cool for 2 minutes; sprinkle lightly with sea salt. Cool completely on baking sheets before transferring to storage containers.
Makes about 2 dozen cookies.
NOTE: You can melt down your favourite chocolate and drizzle tops of cookies.
GINGERBREAD COOKIES
If Christmas had a taste, it would be gingerbread. This is a favourite recipe I've adapted from a Dairy Farmers of Canada one that I've used before with much success.
3/4 cup (175 mL) unsalted butter at room temperature
1/2 cup (125 mL) packed brown sugar
1/2 cup (125mL) white sugar
3/4 cup (175mL) fancy molasses
1 large egg
2 Tbsp. (30 mL) milk
1/2 tsp. (2 mL) vanilla
2 cups (500mL) all-purpose flour
3/4 tsp. (3 mL) ground cinnamon
1 tsp. (5mL) EACH ground nutmeg, ground ginger, ground cloves
1/2. (2mL) ground allspice
1 tsp. (5 mL) baking soda
Decorations: prepared Royal Icing, candies, sprinkles, etc.
In a large bowl, cream together butter and sugars, then add molasses and egg and blend thoroughly. Stir together milk and vanilla. Add to butter mixture.
In a separate bowl, combine flour, spices and baking soda. Sift into butter mixture. Stir with a wooden spoon until well combined. Gather dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 to 60 minutes.
Prepare two rimless baking sheets with parchment paper. Preheat oven to 375F (190C). On a floured surface, roll out dough 1/4 -inch thick and cut with your choice of cookie cutters. Place on an ungreased baking sheet and bake for 8-12 minutes or until golden. Cool on a wire rack. Decorate with colourful icing and sprinkles. Store cookies in a sealed container in a dry place.
Makes about 24 cookies.
CLASSIC SHORTBREAD WITH SEA SALT
December 4 is National Cookie Day | Eat | Life | Toronto Sun