Ingredients: 1/4 lb. butter. 1 c. graham crackers. 1 c. coconut. 1 pkg. (6 oz.) chocolate chips. 1 pkg. (6 oz.) butterscotch chips

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2 7 Layer Squares 1/4 lb. butter 1 c. graham crackers 1 c. coconut 1 pkg. (6 oz.) chocolate chips 1 pkg. (6 oz.) butterscotch chips 1 can Eagle Brand milk 1 1/2 c. chopped nuts Mix butter and crackers and press in 9 x 13 pan. Put the 2 packages of chips in and sprinkle the coconut on. Put the nuts on top and pour the Eagle Brand over the whole mixture. Bake at 350 degrees for 30 minutes or until golden brown. Melissa P. Toronto, ON

3 Alfajore Cookies From My Childhood 1 cup sugar 3/4 cup butter 1 cup all purpose flour 2 1/2 cups cornstarch 1 tsp. good vanilla extract 1/2 Tsp. baking powder 1 egg 2 egg yolks 1 can sweetened condensed milk Powdered sugar In a large bowl, cream the butter and sugar together. Add the remaining ingredients (except condensed milk) and mix thoroughly. Knead dough on a floured surface until smooth allowing it to rest for minutes before rolling out. Roll dough to approximately 1/4 inch thickness. Cut 2 inch rounds or 1 inch if you want bite size cookies.

4 Bake on a greased cookie sheet at 300 degrees for 20 minutes. Let cool completely. Spread dulce de leche (recipe follows) on one cookie and place another on top thereby making a sandwich cookie. Sprinkle the finished cookie with powdered sugar. Dulce de Leche: Pour sweetened condensed milk into a pie plate and cover with aluminum foil. Place pie plate in larger shallow pan filled with hot water. Bake at 425 for 1 hour or until caramel-coloured. If you like Nutella you can spread that in the middl instead of dulce de leche. If you don't want to make the dulce de leche they sell it at stores in the jam section. I like it with dulce de leche. In Peru they sprinkle the cookies with coconut so maybe that's a route you want to go. Antuaneth R. Edmonton, AB

5 Almond Crunchies 1/2 cup softened butter 1 cup packed brown sugar 1 egg 1 1/4 cups flour 1 oz square melted unsweetened chocolate 1/2 tsp baking soda 1 tsp cream of tartar Pinch of salt 1/2 cup toasted chopped almonds 2 tbsp white sugar 2 tsp cinnamon Cream together the brown sugar and butter. Mix in egg. Beat in melted chocolate (cooled). Add flour, baking soda, cream of tartar and salt. Mix well. Chill until firm. Shape into 1 inch balls. Mix the almonds, white sugar, and cinnamon together and roll the balls in the mixture. Bake 2 inches apart on a lightly greased cookie sheet at 375 F for 12 to 15 minutes. Patricia B. Selkirk, MB

6 Apple Cookies 1/2 cup butter, softened 1+1/2 cups brown sugar, packed 1 egg 2 cups all purpose flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1/2 tsp salt 1 apple, peeled and grated to make up 1 cup 1 cup raisins 1 cup chopped walnuts or pecans 1/4 cup milk Caramel Icing: 2 Tbsp butter 2 Tbsp brown sugar 3/4 cup icing sugar 4 tsp milk Beat butter, sugar & egg until smooth. Stir flour, baking soda, cinnamon, cloves, nutmeg & salt together. Add to the butter mixture. Mix well. Stir in remaining ingredients. Drop by teaspoonfuls onto a greased baking sheet. Bake at 400F for 8-10 minutes. When cool, spread with caramel icing. Makes 5 dozen Janine S. Edmonton, AB

7 Black Bottom Cupcakes 1 package 8oz cream cheese 1 egg 1/3 cup white sugar 1 pinch of salt 1 cup chocolate chips 1 cup of sugar 1 1/2 cup flour 1 tsp baking soda 1/2 tsp salt 1/4 cup cocoa 1/2 cup canola oil 1 cup water 1 tbsp vinegar 1 tsp vanilla Mix together cream cheese, egg, 1/3 cup sugar, pinch salt, then mix in chocolate chips. Set aside. Mix together 1 cup sugar, baking soda, flour, salt, and cocoa. Then add oil, water, vinegar, vanilla and mix together. Fill muffin cups half full with flour mix. Then add spoonful of cream cheese mix on top. Bake for 20 min at 350F in preheated oven. Josee C. Blezard Valley, ON

8 Brownie Macaroon Cookies 3 ounces cream cheese, softened 1/3 cup white sugar 1 teaspoon vanilla extract 1 cup flaked coconut 1/2 cup finely chopped walnuts 1/3 cup butter, softened 1 1/2 cups all-purpose flour 1 cup granulated white sugar 1/4 cup Dutch process cocoa powder 1 egg 3 tablespoons milk 1/2 teaspoon baking soda To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Wrap tightly in plastic food wrap and refrigerate filling. To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat untill combined. Work in the rest of the flour. Chill dough until firm enough to roll. Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper. Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug). Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days. Cut into 1/4-inch slices (using a very sharp knife or waxed dental floss slid under log and crisscrossed at top). Put on greased cookie sheets and bake at 375 F (190 C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks. Poonam J. North York, ON

9 Butter Tart Squares Base: 1 cup all purpose flour 1/4 cup sugar 1/2 cup butter Topping: 2 Tablespoons butter, melted 2 eggs, lightly beaten 1 cup packed brown sugar 2 Tablespoons flour 1/2 teaspoon baking powder 1/2 teaspoon vanilla pinch of salt 1 cup raisins 1/2 cup chopped pecans (optional) For the base: combine flour and sugar, cute in butter until crumbly. Press into a 9" square pan. Bake at 350Â for 15 minutes. For topping: Mix butter and eggs, blend in sugar, flour, baking power, vanilla and salt. Stire in raisins and nuts (optional). Pour over cooked base. Bake in 350Â oven for minutes or until top springs back when touched lightly. Let cool on wire rack before cutting into small squares. For Lemon Squares: substitute white sugar for brown sugar and add 1 teaspoon graed lemon rind and 3 tablespoons of fresh lemon juice. Omit raisins and pecans. Enjoy & Happy Holidays!! Sandra V. Kitchener, ON

10 Butterscotch Brownies 6 tablespoons shortening 1 1/2 cup brown sugar 2 eggs 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla 1 1/2 cup flour 1/2 cup chopped nuts 1 cup butterscotch bits Preheat oven to 350F. Cream shortening and sugar, add the rest in given order. Grease a 9" x 13" baking pan. Pour batter into pan, and bake 25 minutes. Cool for 10 minutes and then cut into squares. Peter M. Guelph, ON

11 Chocolate Candy Cane Cookies 1 3/4 cups all purpose flour 1/2 cup unsweetened cocoa powder (preferably Dutch-process) 1/4 teaspoon salt 1 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 large egg Filling: 1 cup plus 2 tablespoons powdered sugar 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 3/4 teaspoon peppermint extract 2 drops (or more) red food coloring 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces) Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

12 Preheat oven to 350F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely. For filling: Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling. Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). DO AHEAD: Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks. Jami K. London, ON

13 Chocolate Chip Cookie Brittle 1 cup butter, softened (NOT margarine) 1-1/2 tsp. vanilla 1/4 tsp. salt 1/2 cup sugar 1/2 cup brown sugar 2 cups flour 2 cups semisweet chocolate chips 1 cup chopped pecans, OR more chocolate chips 1/2 cup semisweet chocolate chips Combine butter, vanilla, salt and sugar in a large bowl and beat together until well blended, using the back of a spoon. Stir in flour until just mixed. Add 2 cups chocolate chips and nuts. Press cookie dough evenly into a 15x10" jelly roll pan. Bake at 375 degrees for minutes, until light golden brown. Check at the 15 minute bake time, then watch cookies carefully; they go from light brown to burnt around the edges very quickly. Let cool in pan on wire rack. Place 1/2 cup chocolate chips in microwave-safe glass measuring cup and microwave on 50 per cent power for 1 minute; stir until melted. Drizzle over the cooled cookies. Then break the cookies into irregular pieces. Store in airtight container. 16 servings Michael G. Sault Ste. Marie, ON

14 Chocolate Crackles 8 ounces bittersweet chocolate, melted and cooled 1 1/4 cups all-purpose flour 1/2 cup Dutch cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, room temperature 1 1/3 cups light-brown sugar, firmly packed 2 large eggs 1 teaspoon pure vanilla extract 1/3 cup milk 1 cup confectioners' sugar, plus more for rolling Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-coloured dough is visible, roll dough in confectioners sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week. Juli W. Markham, ON

15 Chocolate Mint Brownies 1 cup sugar 1/2 cup butter, softened 1 cup flour 1 (16 ounce) can chocolate syrup 4 eggs 1/2 teaspoon salt 1 teaspoon vanilla extract 2 1/2 cups confectioners' sugar 1/2 cup butter, melted 3 tablespoons creme de menthe or 3 tablespoons mint extract 1 cup semi-sweet chocolate chips 1/4 cup butter, plus 2 tablespoons butter Preheat oven to 325. Cream together 1 cup sugar and 1/2 cup butter. Stir in flour and mix well. Pour in chocolate syrup. Beat eggs and add to mixture. Stir in salt and vanilla. Pour batter into 9x13 pan.bake for 25 minutes and let cool. To make topping: Melt 1/2 cup butter and mix with 2 1/2 cups confectioners sugar and creme de menthe. Let cool slightly and pour over brownies. Melt 1 cup of chocolate chips and 6 Tbs butter and pour over the top of the mint filling. Let brownies and topping cool completely before cutting into 2 inch squares. Hannah P. Vernon, BC

16 Chocolate Pecan Cookies 2 3/4 cups flour 1 1/4 tsp baking soda 1 tsp salt 1 1/2 cups butter 1 1/2 cups brown sugar 2 eggs 1 tsp vanilla 1 1/2 cups choc. chips 1 cup chopped pecans Cream butter, sugar. Add eggs, vanilla and beat till fluffy. Add everything else and mix. Bake at 375 for minutes. (Drop by teaspoon on cookies sheet). Joyce S. Toronto, ON

17 Chocolate Rum Balls 1 cup icing sugar 1 cup ground almonds 3 oz bittersweet chocolate, grated 1/3 cup dark rum 1 tsp vanilla 1/2 cup chocolate sprinkles Line trays with waxed paper; set aside. In large bowl, whisk icing sugar, almonds and bittersweet chocolate. Stir in 1/4 cup of the rum and vanilla until solid moist mass; press together. Chill until firm enough to roll, about 15 minutes. Roll by rounded teaspoonfuls into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays. Pour remaining rum into shallow bowl. Pour chocolate shot (the sprinkles) into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.) Leslie Zillman Hamilton, ON

18 Cinnamon Sugar Cookie 2 3/4 cups flour 2 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt 1 cup unsalted butter 1 2/3 cups white sugar plus 1/4 cup for topping 1 egg 1 tsp vanilla 1 tsp cinnamon. Preheat oven to 350F. In medium bowl whisk together flour, cream of tartar, baking soda and salt. Set aside. With electric mixer, cream butter and 1 2/3 cups of sugar until light. Add egg and vanilla, beat until combined. Add flour mix, beat until dough comes together when squeezed (it will appear dry). Make topping: in a small bowl, mix 1/4 cup sugar and 1t cinnamon. shape dough into 48 tablespoon sized balls. Roll balls in topping to coat evenly. Place 1 1/2" apart on baking sheet, flatten. Sprinkle tops with remaining. Bake until tops are puffy and crackly, and bottoms are golden brown, minutes. Cool on sheet before removing. Michelle W. Oakville, ON

19 Cranberry White Chocolate Shortbread 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature 1/4 cup (50 grams) granulated white sugar 1/2 teaspoon pure vanilla extract 3/4 cup (95 grams) all-purpose flour 1/4 cup (45 grams) fine yellow cornmeal 1 tablespoon (8 grams) rice flour or cornstarch (corn flour) 1/8 teaspoon salt 1/3 cup (50 grams) dried cranberries (or cherries) 1/4 cup (45 grams) white chocolate chips or chunk Shortbread: Preheat oven to 300 degrees F (150 degrees C)and place the oven rack in the center of the oven. Have ready a 8 inch (20 cm) tart pan with a removable bottom. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 minutes). Beat in the vanilla extract. In a separate bowl whisk together the all purpose flour, cornmeal, rice flour, and salt.

20 Add this mixture to the butter and sugar mixture and beat just until incorporated. Fold in the dried cranberries and white chocolate chips. Press the shortbread dough evenly into the tart pan. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. Then, using a sharp knife, score (make shallow lines) the top of the shortbread into 12 even pieces. Sprinkle a little white granulated sugar on the top of the shortbread. Place in the preheated oven and bake until the shortbread has nicely browned (biscuit color),about 50 to 60 minutes. Transfer shortbread to a wire rack to cool for 5 to 10 minutes before removing from tart pan. Place the shortbread round on a cutting board and cut into 12 wedges (along the lines scored). Cool completely on a wire rack. Makes 12 shortbread wedges. Laura E. Thornhill, ON

21 Feffernuss Cookies 1cup liquid honey 1 cup butter or 1/2 marg 1/2 butter 2 cups brown sugar 2 eggs beaten 2/3 cup buttermilk 2 tsp baking soda, a pinch baking powder 1 tsp salt 1 tsp cinnamon 1 tblsp. star anise 1 tblsp. cocoa 1/2 tsp. cloves, 1/2 tsp allspice, 1/2 tsp ginger, a pinch nutmeg 6-7 cups flour Icing: Icing sugar Lemon juice Water Heat honey and add to butter and sugar mixture. Add eggs, buttermilk with soda and baking powder. Mix well. Add dry ingredients. Cover tightly and put in fridge for a few hours. Make little balls and put on greased and floured pans. Bake at 350 degrees for 12 to 15 minutes. While still warm, put icing on each one. Makes about 10 dozen. Store in cool dry area. Flavor improves with age. Judy L. Edmonton, AB

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23 Fruitcake Cookies 1 cup butter (no substitutes), softened 1 1/2 cups sugar 2 eggs 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups chopped pecans 1 (8 ounce) package chopped dates 8 ounces candied cherries, halved 8 ounces candied pineapple, diced In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in pecans, dates and fruit. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees F for minutes or until lightly browned. Cool on wire racks. Claudia L. Toronto, ON

24 Ginger Cookies 1 1/2 cups sugar 1 cup unsalted butter 1/4 cup molasses 1 large egg 2 1/4 cups flour 1 1/2 tablespoons Grated fresh ginger 4 teaspoons ground ginger 2 teaspoons baking soda 1/4 teaspoon salt Preheat oven to 350F. Mix sugar and butter until creamy and light; add molasses and egg, and beat until combined. Decrease speed and add flour, fresh ginger, ginger, baking soda, and salt; beat until just combined, don't over mix. Roll into 1 inch balls and place 2 inches apart on ungreased cookie sheet. Bake for 12 to 13 minutes. Cookie will flatten and be evenly browned. Cool completely before removing from cookie sheet. Makes 4 dozen Heather S. Kanata, ON

25 Honey-Dipped Walnut Cookies (Greek Cookies) 2 cups vegetable shortening 2 cups light oil (such as vegetable oil or canola oil) 1 cup orange juice 3/4 cup sugar 2 tsp baking powder 1/2 tsp baking soda Approx. 8 cups all purpose flour 2 cups crushed walnuts 1 tbsp cinnamon 1/8 cup sugar. Syrup: 1 cup sugar 1 cup honey 2 cups water 2 sticks cinnamon. Note: You will also need 2 cups of finely ground walnuts mixed with a dash of cinnamon and 1 tbsp sugar in a med bowl to use to sprinkle the cookies once they are dipped in the syrup. Mix the first four ingredients with a mixer at med speed until all blended. In separate bowl combine the flour, baking powder and baking soda and slowly mix into the wet ingredients.

26 Mix well with your hands. The dough should be soft but not runny. (should feel like the back of your earlobe) This is a trick used by my mother. If needed add more flour. In separate bowl combine the crushed walnuts, 1/8 cup sugar and the ground cinnamon, set aside. Scoop approx 1 tbsp of the dough and in your palm, form shape of a small egg, press with your thumb to make indentation, now fill the indentation with 1 tsp of the walnut mixture and form in oval shape. Place on an ungreased baking sheet. Continue with the rest. Bake at 350 for approx 40 to 45 min or until golden brown. Remove and cool. Once cooled or next day in a large saucepan prepare the syrup by bringing the water, honey, sugar and cinnamon sticks to a gentle boil. Meanwhile while the syrup is set to boil, finely grind 2 cups of walnuts, 1 tbsp sugar and a dash of cinnamon and gently mix in a med bowl. When the syrup starts to boil lower the temp to simmer and slowly drop 4 to 6 cookies at a time and let them soak for about 30 seconds, turning them gently. Remove and place on a cookie sheet covered with wax paper -- drizzle generous amount of the crushed walnut mixture. (I usually have someone else to drizzle the cookies for me while I am dipping them in the syrup.) If the syrup gets thick add some more water and bring to a gentle boil before dipping more cookies. This recipe should yield about 5 to 6 dozen. They keep well stored either in the refrigerator or a cold cellar for up to a month. Enjoy. Meri L. Toronto, ON

27 Iced Meyer Lemon Cookies Dough 2 1/4 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup butter, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla 1 1/2 tablespoons finely grated Meyer lemon rind (3 lemons) Icing 2 tablespoons Meyer lemon juice 1 tablespoon finely grated Meyer lemon rind (2 lemons) 1 cup powdered sugar Mix butter on high speed until fluffy, then add the sugar and egg. Continue mixing on medium speed adding vanilla extract and 1 1/2 tablespoons lemon rind. In a separate bowl, sift together the dry ingredients. Mixing on low speed, slowly add the flour mixture to the creamed butter mixture until blended, scraping the sides of the bowl occasionally.

28 Gather dough into a ball, cover with plastic wrap, and refrigerate for 1 hour. While the dough is being chilled, juice the lemons you removed the zest from earlier. Add the remaining lemon rind to the powdered sugar, then slowly add the lemon juice. You want the icing to be thick enough to form stripes, but runny enough to drizzle out of a baggie (leave it on the thicker side if you're unsure - you can always add more lemon juice or water). Preheat the oven to 375 degrees at some point before the dough is done chilling. Remove the dough from the refrigerator, and using a mini ice-cream scoop, scoop the dough balls onto an ungreased cookie sheet. Flatten the cookies with a glass or measuring cup, coating the bottom of the glass or cup with sugar between flattening. The flatter the cookie, the crispier they will be. Bake for minutes until the edges are golden brown. Remove from the oven and transfer to racks to cool completely. When ready to frost, pour the icing mixture into a plastic baggie. Snip the corner off of the plastic bag and pipe stripes along the cooled cookie tops. Let the icing harden fully before transferring to storage container. Janeen O. North Vancouver, BC

29 Jake's Scor Bar Approximately 35 soda crackers 1 cup brown sugar 1 cup butter 1 1/2 cups chocolate chips 1 tsp vanilla Line a cookie sheet with foil. Spray with non-stick spray. Place a single layer of crackers salt-side-up on a cookie sheet. Bring brown sugar and butter to a boil. Boil 3 minutes stirring constantly. Remove from heat. Add vanilla. Pour mixture over crackers. Bake at 350 degrees for 5 minutes until bubbly. Remove from oven and while hot sprinkle with chocolate chips. Let stand 5 minutes and spread chocolate chips to cover. Refrigerate to harden. Cut or break into pieces and enjoy! Natalie G. Oshawa, ON

30 Koulorakia Biscuits 1/4 lb butter 1/4 cup vegetable oil 1/4 lb shortening 1.5 cups sugar 4 eggs 1 oz whisky Juice of one orange 1 tsp vanilla, 1 tsp baking powder 1/2 tsp baking soda 4.5 cups flour 1 shredded lemon rind 3 egg yolks for top Sesame Seeds Preheat oven to 350 degrees Beat butter, oil and shortening with an electric mixer (at high speed) until well blended Slowly add sugar, eggs, whisky, juice of orange, vanilla soda, baking powder and lemon rind Reduce speed and beat for 15 min Stir in flour with wooden spoon and then mix well using your hand if necessary Cut dough into small pieces and shape into rings, fingers, knots, or as desired Place on cookie sheet, baste with beaten egg yolks, sprinkle with sesame seeds and bake for 25 minutes (keep tightly covered) Alex T. Scarborough, ON

31 Lemon Squares 6 tablespoons butter 1/4 cup granulated sugar 1 cup all purpose flour 2 eggs 3/4 cup granulated sugar 2 tablespoons all purpose flour 1/4 teaspoon finely shredded lemon peel 3 tablespoons lemon juice 1/4 teaspoon baking powder Preheat oven to 350 degrees Grease a 8x8x2 inch pan. Beat butter for 30 seconds; add the 1/4 cup sugar and the 1/4 teaspoon salt, beating til fluffy. Stir in the 1 cup flour. Pat dough onto bottom of pan. Bake in 350 degree oven for 15 minutes. Meanwhile, beat eggs; add remaining 3/4 cup sugar, 2 tablespoons flour, lemon peel, lemon juice and baking powder. Beat 3 minutes or til slightly thickened. Pour over baked layer. Bake in a 350 degree oven 25 to 30 minutes longer or til light golden brown around edges and center is set. Cool. Sift powdered sugar over top, if desired. Cut into squares. Makes 16. Lorrie H. Penticton, BC

32 Mayan Chocolate Sparklers Topping: 1/2 cup sugar 125 ml 1 tsp cinnamon 5 ml Cookies: 3/4 cup vegetable shortening 175 ml 1/2 cup butter, softened 125 ml 3/4 cup sugar 175 ml 3/4 cup brown sugar, packed 175 ml 2 eggs 2 1 3/4 cups all purpose flour 425 ml 1 1/4 cups cocoa powder 300 ml 1 tbsp cinnamon 15 ml 2 tsp baking soda 10 ml 1/4 tsp pepper 1 ml 1 pinch cayenne pepper 1 1 cup semi-sweet chocolate chips 250 ml Preheat oven to 350F (180C). Line cookie sheets with parchment paper. Topping: Combine sugar and cinnamon for topping. Cookies: Beat shortening, butter and sugars until creamy. Beat in eggs, one at a time. Add next 6 ingredients, mixing until incorporated. Stir in chocolate chips.roll in 1-inch (2.5 cm) balls, don't flatten. Roll into cinnamon and sugar topping. Place on prepared cookie sheets, about 2 inches (5 cm) apart. Bake 8-10 minutes. Cookies should still be soft in centre. Let cool on baking sheet for 3-5 minutes. Remove, cool on wire rack. Mary F. Burlington, ON

33 Melt-In-Your-Mouth Shortbread Cookies 1 cup unsalted butter at room temperature 1/2 cup and 2 Tbsp icing sugar 1/4 cup cornstarch 1 1/2 cups all purpose flour 1/2 teaspoon salt 1 teaspoon vanilla extract Preheat oven to 350F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla. Spoon large teaspoonfuls of cookie dough onto an un-greased cookie sheet and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool. Debra B. Cherry Valley, ON

34 Mincemeat Cookies 1 cup butter, softened 1 1/2 cups sugar 3 eggs 3 1/4 cups prepared mincemeat pie filling 3 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup chopped pecans Frosting: 1 1/2 cups packed brown sugar 3/4 cup butter, cubed 1 cup confectioners' sugar 6 tablespoons half-and-half cream 1 teaspoon rum extract 108 pecan halves

35 In a large mixing bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for minutes or until edges begin to brown. Remove to wire racks to cool. For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners' sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half. Concepcion Z. Toronto, ON

36 Mocha Truffles 2 cups heavy cream 2 tablespoons ground coffee 4 tablespoons unsalted butter 2 teaspoons corn syrup 1 pound finely chopped semisweet chocolate 1 cup cocoa powder In small saucepan bring 2 cups of cream to a boil with 2 tablespoons of coffee. Cover and let steep 20 minutes, strain mixture through a fine strainer into a clean bowl discard solids and measure 1 cup of liquid. In small saucepan bring cream, butter and corn syrup to a full boil over medium heat. Turn off heat add 1 pound of chocolate gently swirl pan to cover chocolate with cream, do not stir let stand undisturbed for 5 minutes. Slowly whisk until combined, transfer mixture to a large bowl, refridgerate stirring every 15 minutes. After about 45 minutes mixture will thicken quickly so stir every 3 to 5 minutes until thick enough to scoop, 10 to 20 minutes more using two spoons or a small ice cream scoop form into 1 inch balls transfer to a parchment lined baking sheet. Chill until firm about 10 minutes roll in palms to form ball. Chill until ready to dip up to 1 week finish by rolling in cocoa. It is easier than it sounds and very tasty Tracie P. Winnipeg, MB

37 Mom's Holiday Jewel Bars 1/4 cup flour 2/3 cup packed brown sugar, divided 3/4 cup butter, softened 1 egg 1/2 teaspoon salt 1 1/2 cup mixed nuts 1 1/2 cup candied cherries (red and green mix) 1 cup chocolate chips Combine flour with 1/3 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Press mixture evenly & firmly in bottom of ungreased 12 x 10 in pan. Bake at 350F for 15 minutes. Meanwhile beat egg slightly in a large bowl. Stir in remaining 1/3 cup brown sugar & salt. Add nuts, fruit, & chips. Toss to coat. Spoon mixture evenly over baked layer. Press firmly to adhere layers. Bake an additional 20 minutes. Cool. Cut into 1 1/2 X 2 inch bars. **My Mom is 86 and every year she makes these. They drive me crazy they are so good. She hides them in the deep freeze in a tin and when I go home I wait until everyone is in bed and sneak into the basement where the freezer is and grab a few...sadly, they are even BETTER when eaten frozen! Last Christmas mom caught me in the middle of sneaking one. I think she was just glad to have me home and enjoying her baking. :-) Kevin P. Toronto, ON

38 New Orleans Christmas Cookies 1/2 cup butter 1-1/2 cups brown sugar 1 egg 1-1/2 cups all-purpose flour 1 teaspoon vanilla 1 cup coarsely chopped pecans and extra whole ones for topping Beat together butter, sugar, egg until creamy, then add remaining ingredients in order given. Chill. Between palms, shape dough into balls 1 inch diameter, place 3 inches apart on buttered sheet, flatten to 1/8 inch thick with tumbler. Decorate tops with whole pecans. Bake at 375F for about 12 minutes. Haritina D. Toronto, ON

39 Oatmeal Cherry Chocolate Chippers 3/4 cup butter at room temperature 3/4 cup packed light brown sugar 1/4 cup white sugar 1 egg 2 tsp vanilla 1 tbsp water 3/4 cup flour 3/4 tsp baking soda Pinch of salt 2 cups quick cooking oats (not instant) 1 cup cornflakes 1 cup rice cereal 1 cup dried cherries 1 cup chocolate chips Pre-heat oven to 350F and line cookie sheets with parchment paper. Using mixer cream butter, sugars, egg, vanilla and water until light and creamy. Combine flour, soda and salt. Add to creamed mixture and stir in cereals, then cherries and chocolate. Using ice cream scoop or rounded tablespoon drop on sheets 2" apart. Flatten with fingers until 1/2" thick. Bake minutes until golden. Cool before removing from cookie sheets. Makes 30 cookies Gail F. Mississauga, ON

40 Panforte 3 ounces (90 grams) semi-sweet chocolate, chopped 1 cup (125 grams) toasted and coarsely chopped hazelnuts 1 cup (120 grams) toasted and coarsely chopped blanched almonds 1 cup candied citrus (170 grams) (citron, lemon and/or orange peel) 1 teaspoon ground cinnamon 1/4 teaspoon allspice 1/2 cup (65 grams) all purpose flour 1 tablespoon unsweetened cocoa powder 2/3 cup (130 grams) granulated white sugar 2/3 cup (160 ml) honey Butter and line with parchment paper an 8-inch (20 cm) tart pan. Alternatively, and for a more authentic look, line the pan with edible rice paper (available at Asian markets). First melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Set aside. Then in a large bowl combine the nuts, candied fruit, spices, flour, and cocoa powder. In a saucepan, stir together the sugar and honey. Place the saucepan over medium heat and bring to a boil, stirring until sugar has dissolved. Then clamp a candy thermometer to the side of the saucepan. Continue to boil the mixture over medium heat, without stirring, until the temperature reaches the soft ball stage, 240 degrees F (116 degrees C).

41 Remove from heat and stir the sugar/honey syrup and the melted chocolate into the chopped nut and fruit mixture. The mixture will stiffen quickly so once combined, transfer to the prepared pan. With damp hands, or the back of a spoon or offset spatula, evenly spread the panforte, smoothing the top. Bake in a 300 degree F (150 degree C) oven for about minutes or until the surface has fine blisters. Remove from oven and place on a wire rack. While the panforte is still warm, remove the sides of the pan and heavily dust the top of the cake with confectioners' (powdered/icing) sugar. Gently rub the sugar into the cake. (Note: if you have lined the pan with rice paper you may find it has torn. If that is the case simply add more rice paper, using a little egg white as glue.) Once the cake has completely cooled, wrap tightly in plastic wrap and store in a cool, dry place. Well wrapped this cake will keep several months. Angela R. Toronto, ON

42 Peanut Crisps 1/2 cup butter or margarine, softened 1/2 cup peanut butter 1-1/2 cups firmly packed brown sugar 3/4 cup granulated sugar 2 large eggs 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 cup peanut butter-flavored chips 1/2 cup salted Spanish peanuts Pre-heat oven to 350 F. Beat together butter and peanut butter in a large mixing bowl; gradually add sugars, beating well at medium speed with an electric mixer until the mixture is creamy. Add eggs, beating well. Combine flour and soda in a medium bowl; add flour mixture to creamed mixture, mixing well. Stir in peanut butter chips and peanuts. Shape dough into 1" balls; place 3" apart on ungreased cookie sheet. Bake for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool. April B. Richmond Hill, ON

43 Pecan & Caramel Triangles Base Crust 1 cup firmly packed light brown sugar 3/4 cup unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract 1 teaspoon bourbon, optional 1/2 cup all-purpose flour 1/2 cup cocoa 1/2 teaspoon salt Topping 3/4 cup unsalted butter 1/2 cup dark corn syrup 3 cups firmly packed light brown sugar 1/2 teaspoon salt 2/3 cup whipping cream 2 tablespoons vanilla extract 3 1/2 cups pecan pieces, toasted Line a 13 by 9 inch pan with foil. Grease foil and set pan aside. For the crust: Beat brown sugar, melted butter, eggs, vanilla and if desired, bourbon at medium speed with an electric mixer until smooth. Combine flour, cocoa and salt. Gradually add to brown sugar mixture, beating until blended. Spread into prepared pan. Bake at 375 degrees for 15 minutes. Cool on a wire rack. For the filling: Bring butter, syrup, brown sugar and salt to a boil, stirring constantly. Boil, stirring constantly until a candy thermometer registers 250 degrees hard ball stage.remove from heat. Stir in whipping cream and vanilla until blended. Stir in pecans. Pour over prepared crust. Bake at 375 degrees for 25 minutes. Cool on a wire rack. Cover and chill 8 hours. Cut into squares. Cut each square in to 2 triangles. Store in refrigerator. Makes 2 dozen. Veronica M. Mississauga, ON

44 Peppermint Meringues with Chocolate Filling 3 large egg whites 3/4 cup sugar 1/2 teaspoon pure peppermint extract Red gel-paste food coloring 1 cup heavy cream 6 ounces good-quality semisweet chocolate, finely chopped Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside. Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract. Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks. Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.) Fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days. Makes about 5 dozen Kaitlin K. Brampton, ON

45 Pineapple Squares 1 cup butter or margarine 1/4 cup sugar 2 cups flour 2 tins-398 ml crushed pineapple 1/2 cup sugar 1/2 cup candied cherries 4 Tablespoon cornstarch 1/2 teaspoon almond extract 6 egg whites 1 cup sugar 1 cup coconut Combine first 3 ingredients, pat into 13 x 9 pan. 375 degrees 12 minutes or until light brown. Combine pineapple and next four ingredients in saucepan, cook over medium heat until thick, Spread over base. Beat egg whites until soft peaks, slowly add sugar while beating until stiff. Fold in coconut, spread on hot filling, return to oven and bake until meringue is brown. Servings: 4 Sharon M. Prince George, BC

46 Pistachio-Chocolate Shortbread Wedges 1/2 cup unsalted butter (room temp) 1/2 sugar 1/4 cup cocoa powder 1/4 tsp salt 1 large egg yolk 1/2 tsp vanilla extract 1 cup flour Glaze: 3 oz. semisweet chocolate (1/2 cup) 2 tbsp butter, cut into 2 pieces 1/2 cup chopped pistachios (if using the salted ones will give a nice taste with the chocolate) Heat oven to 350F. Butter bottom & sides of a 9-inch fluted tart pan with removable bottom Shortbread: In bowl combine butter, sugar, cocoa and salt. Beat with mixer until well blended, add egg yolk and vanilla, beat until combined. Add flour and mix until the flour mixes in and the dough begins to clump together. Using fingertips pat the dough onto the bottom (not up the sides) of the pan. Bake until the top no longer looks wet about 25 min. Glaze: Melt the chocolate and butter together stir until smooth. When the shortbread is ready pour the warm glaze over the shortbread, and spread evenly to within 1/2 inch of the edge. Scatter the pistachios evenly over the glaze and gently press them into the glaze. Let cool completely until the glaze is set. Remove the shortbread from pan and cut into wedges. Tina C. Woodbridge, ON

47 Pumpkin and Butterscotch Cheesecake Bars 1 cup graham cracker crumbs 1 tsp each: powdered ginger, nutmeg and cinnamon 1/4 cup unsalted butter, melted 1 egg 3/4 cup pimpkin puree 1/2 cup packed brown sugar 1 tsp cinnamon 1/4 tsp each nutmeg and salt 250g pkg light cream cheese, at room temperature 4 tbsp whipping cream (35%) 1 cup butterscotch chips Preheat oven to 350F. Line an 8-in. square baking pan with parchment paper, letting paper overhang the pan's edges. In a medium bowl, stir crumbs with powdered ginger, nutmeg, cinnamon and butter until evenly moist. Press over bottom of a prepared pan. Bake in centre of oven until edges are golden, about 10 min. Whisk egg in the same bowl (no need to wash). Whisk in pumpkin puree, sugar and seasonings. Cut cheese into cubes. Using an electric mixer, beat cheese into pumpkin mixture, scraping down sides of bowl if needed, until well mixed. Pour over warm crust. Bake in centre of oven until filling is set when pan is jiggled, about 25 min. Cool completely on a rack. Heat cream in a small saucepan over medium-high until hot, 2 min, or microwave uncovered on high for 1 min. Remove from heat and add chocolate chips. Stir until chocolate is completely melted. Spread over cooled filling. Refrigerate until chocolate is firm, about 2 hours. Use parchment paper to lift square out of pan, then slice into 20 bars. Refrigerate up to 5 days or freeze up to 1 month. Stephanie S. Oshawa, ON

48 Pumpkin Spice Cookies 1/2 cup butter, softened 3/4 cup firmly packed brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup canned or fresh pumpkin puree 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground clove 1 cup raisins 1 cup chopped walnuts Preheat oven to 350F. (175C). Lightly grease cookie sheets. In a bowl, with an electric mixer at medium speed, cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin puree. In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove. Add to butter mixture and beat well to combine. Add raisins and nuts in 2 batches, mixing between additions. Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool. Jennifer D. Toronto, ON

49 Raspberry Linzer Cookies 1 cup butter, softened 1 1/4 cups sugar, divided 2 eggs, separated 2 1/2 cups all-purpose flour 1/4 teaspoon salt Confectioners' sugar 1/2 cup ground almonds 3/4 cup raspberry preserves In a large mixing bowl, cream butter. Gradually add 2/3 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate for minutes or until firm. On a surface dusted with confectioners' sugar, roll half of the dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough, using a floured 2-1/2-in. doughnut cutter so the center is cut out of each cookie. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg white and sprinkle with the almond mixture. Place on greased baking sheets. Bake at 350 degrees F for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely. Spread 2 teaspoons of raspberry preserves over the plain side of solid cookies. Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich. Laura L. Toronto, ON

50 Snowballs 1 cup peanut butter 1 cup Rice Krispies 1 cup icing sugar 1 tbsp butter 1/2 cup chopped walnuts 1/2 cup icing sugar, coconut Cream together peanut butter, icing sugar and butter until smooth. Add Rice Krispies and walnuts. Shape into balls between palms. Make thin paste of icing sugar and water. Dip balls in icing and roll in coconut. Place on waxed paper and place in fridge to harden. Christine L. Oshawa, ON

51 Bittersweet Covered Spelt Shortbread Balls with Cardamom and Almond 2 cups spelt flour 1 cup soft salted butter 3/4 cup organic cane sugar 1 cup crushed raw almonds 1 tsp ground cardamom 1 cup bitter or semisweet chocolate, chopped. Preheat oven to 350F. Cream butter and sugar until smooth. In a separate bowl, mix spelt flour, cardamom and almonds. Incorporate both mixtures until combined. Roll into 1" balls and place on non stick sheet or Silpat. Bake until slightly golden, minutes. Remove from oven and cool. Meanwhile, melt in a double boiler chocolate until silky. Once cookies are cooled, drop one at a time into chocolate bath using a slotted spoon and transfer to a tray. Let cool and enjoy, yum! Shannon O'Hara Toronto, ON

52 Spice Slices 1/2 cup butter 1 cup sugar 1 egg 1/4 cup molasses 2 cups flour 1 Tbsp instant coffee 1 tsp each cinnamon, ginger 1 tsp baking soda 1/2 tsp cloves 1 cup raisins 2 Tbsp sugar Cream sugar and butter until light in a large bowl. Beat in egg, molasses, coffee. Mix dry ingredients in another bowl. Stir into batter. Add raisins. Refrigerate 2 hrs. Divide into 4 equal parts. Roll into 1 inch diameter log. Place on cookie sheet. Bake minutes at 350F. Sprinkle with sugar and cut diagonally. Katherine R. Toronto, ON

53 Thumbprint Cookies 1 cup butter 1/4 cup sugar 1 tsp. almond or vanilla extract 2 cups flour 1/2 tsp. salt 1 cup finely chopped nuts Pure jam, any flavour Combine butter and sugar; beat till light and fluffy. Blend in almond (vanilla) extract. Add flour and salt; mix well. Shape level tablespoons of dough into balls; roll in nuts. Place on ungreased cookie sheets; flatten slightly. Indent centres; fill with jam. Bake at 400 degrees for 10 to 12 minutes or until lightly browned. Makes 2 1/2 dozen cookies. John G. Oakville, ON

54 Traditional Gingerbread Cookies 1/2 cup butter, softened 1/2 cup brown sugar 1/2 cup molasses 3 1/2 cup all-purpose flour 1tsp baking soda 1tsp cinnamon 1tsp ginger 1/2 tsp salt 1/4 tsp cloves 1/3 cup water Cream butter and sugar thoroughly with an electric mixer. Beat in molasses. Blend all dry ingredients. Alternatively add blended dry ingredients and water to the butter-sugar mixture. Dough will become stiff, so that the last dry addition may need to be blended by hand. Work dough until it is smooth in consistency. If dough sticks to your hands, lightly dust them with flour. Too much flour will make dough dry and hard, so be careful. When dough is easy to work, you're ready to roll it out and cut out your little men. Bake at 375 degrees for 8-10 mins. Christina G. Pefferlaw, ON

55 Trudy's Cranberry Pistachio Bark 1 lb. good quality white chocolate (I use Belgian chocolate) 1 cup dried cranberries 1 cup shelled pistachios Melt chocolate in the top of a double boiler. Let cool to room temperature. Roast pistachios at 350 degrees F. for 5-7 minutes. Set aside to cool. When cooled, roughly chop. Stir cranberries and pistachios into melted chocolate. Pour onto a parchment lined 10 x 15 inch edged baking sheet. Refrigerate for at least 1 hour, then break into pieces. Makes about 1 1/2 pounds. This is the best thing I have ever eaten, everyone will want the recipe!! Monica P. Quispamsis, NB

56 Vanilla Almond Crescents 1 cup ground almonds or walnuts 1 cup butter 3/4 cup sugar 2+1/2 cups flour 1+1/2 tsp. vanilla 2 Tbsp. vanilla Sugar(for rolling into) Large bowl, add butter and sugar, cut with pastry cutter until crumbly, add nuts, vanilla and blend well. Cool for an hour, then take a spoonful, roll with your hands to form a small crescent about 2". Place on ungreased cookie sheet, bake at 300 F. for 12 to 15 min. While still warm, roll gently in vanilla sugar or icing sugar, store in airtight container, always better after a day in the vanilla sugar. Doris L. Osoyoos, BC

57 Chocolate Oat Bars 1 cup butter 1 1/2 cups flour 1 cup whole wheat flour 1 3/4 cups brown sugar 2 eggs 2 tsp vanilla 1 tsp baking soda 3 cups quick-cooking oats 1 1/2 cups semisweet chocolate chips 14 oz. can sweetened condensed milk 2 Tblsp butter 1/2 c chopped pecans 2 tsp vanilla Beat 1 cup butter to soften, add 1/2 the flour, then the brown sugar, eggs, 2 tsp vanilla and baking soda. Beat until thoroughly combined, add the remaining flour, stir in oats. For filling, heat chocolate chips, sweetened condensed milk, 2 Tblsp. butter, until chocolate is melted, stir occasionally. Remove from heat, add pecans and 2 tsp vanilla. First layer: Press 2/3 of oat mixture into an ungreased 15x10x1-inch pan. Second layer: Spread chocolate mixture over first layer. For topping: drop remaining oat mixture by rounded teaspoons over chocolate. Bake at 350 degrees for 25 minutes, until lightly browned. Cool, then cut into bars or triangles. Vicki W. St. Albert, AB

58 Eggnog Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/4 cups white sugar 3/4 cup butter, softened 1/2 cup eggnog 1 teaspoon vanilla extract 2 egg yolks 1 tablespoon ground nutmeg Preheat oven to 300 degrees F (150 degrees C). Combine the flour, baking powder, cinnamon and nutmeg. Mix well and set aside. Cream together the sugar and butter. Add eggnog, vanilla and egg yolks and beat until smooth. Add the flour mixture and mix until combined; be careful not to overmix. Drop by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23 to 25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula. Erin D. Waterloo, ON

59 Butter Pecan Cookies 1 cup butter, room temperature 3/4 cup sugar 3/4 cup firmly packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon soda 1/8 teaspoon salt 1 cup chopped pecans Cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract. Combine dry ingredients; add to creamed mixture and mix well. Stir in pecans. Drop dough by teaspoons onto ungreased cookie sheets. Bake at 375F for about 10 minutes, or until lightly browned. Catherine P. Vancouver, BC

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