, Author at ZestyKits - Page 4 of 13

creamy mashed potatoes

Posted on by

These creamy mashed potatoes are scrumptiously delicious! Everyone at your holiday table will swoon over these whipped potatoes!

Note: Fresh rosemary is not part of this recipe. You can decorate the plate of mashed potatoes with leftover fresh herbs from other dishes.

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

Preparation

1

Peel the potatoes: Peel the potatoes using a vegetable peeler.

2

Cut the potatoes: Cut the potatoes in 2 to 3 inches dices. If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon.

3

Cook the potatoes: Place potatoes in a large pot (5 liters, 10 liters) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife. Boil 20-25 minutes depending on the size of your potatoes.

4

Drain the potatoes: Drain well and transfer to the bowl of a stand mixer or transfer back to the pot and use an electric mixer.

5

Mash the potatoes: Ensure the unsalted butter (3/4 cup, 1 1/4 cup) is room temperature. Warm up the milk (1 cup + 2 tbsp, 2 1/4 cup). Start whipping the potatoes on low speed 30 seconds then increase to medium and slowly drizzle in the milk (1 cup + 2 tbsp, 2 1/4 cup). With mixer on, add softened butter (3/4 cup, 1 1/4 cup) 1 Tbsp at a time, waiting a few seconds between each addition. The potatoes should be whipped and fluffy. Add the salt (1 1/4 tsp, 2 1/2 tsp) and pepper (1/4 tsp, 1/2 tsp). Taste and adjust salt & pepper.

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

Russet potatoes

1600 gr

3200 gr

warm milk

1 cup + 2 tbsp

2 1/4 cup

unsalted butter

3/4 cup

1 1/2 cup

salt*

1 1/4 tsp

2 1/2 tsp

pepper*

1/4 tsp

1/2 tsp

water*

enough to cover potatoes

Cooking with Kids

Cooking for kids?
Mash potatoes are one of kids favourite. No changes to the recipe are recommended.

Making this recipe with kids?
Ask the child to help by completing step 5:

Mash the potatoes

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

VINA ESMERALDA
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Region: Spain
Colour: White
Alcohol: 11.5%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Turkey roll & stuffing

Posted on by

La pièce de résistance… Saskatchewan raised turkey roll filled Italian sausage, wild rice and apple stuffing. Turkey rolls are amazing because they cook much faster than traditional turkeys and it stays juicy. The stuffing marries multiple traditional Christmas flavours including: apples, fresh sage, cranberries, celery, onion and fresh thyme. This twist on the traditional turkey and stuffing is sure to satisfy even the pickiest!

May your holidays be filled with love, laughter and happiness!

Featured Saskatchewan Products

Tools

pan with lid
medium pot with lid
knife
cutting board
vegetable peeler
baking sheet
parchment paper or non stick liner
foil
small bowl
poultry string
mallet
meat thermometer

Preparation

1

Prepare and cook the rice: Turn on the oven to 375F. In the sink, place the rice in a strainer and rinse it well. In a pot, add the wild rice and brown rice blend, water (1 1/2 cup, 3 cup), salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp) and stir. Bring to a boil on high heat. Reduce the heat to low, cover and cook 35 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

1

Prepare the stuffing ingredients: While the rice is cooking, peel the apple. Cut the onions, apples and celery in 1/2 cm dices. Separate the fresh thyme leaves. Finely mince the fresh sage and dried cranberries.

2

Cook the vegetables and Italian sausage: Add the oil (1 tsp, 2 tsp), salt (1 tsp, 2 tsp), onion, celery and apples to a pan on medium heat. Cook 5 minutes until the onion is translucent.

Remove the Italian sausage meat from the casing. Add the Italian sausage meat to the onion mixture. Cook about 10 minutes until the Italian sausage is fully cooked. Add the fresh thyme, sage, cranberry mustard and dried cranberries to the Italian sausage. Turn off the heat.

3

Finish the stuffing: Add the cooked wild rice and brown rice blend to the cooked vegetables and Italian sausage.

In a small bowl, whisk the egg (1, 2). When the stuffing is at room temperature add the egg and combine. It’s important the stuffing is almost room temperature when the egg is added, otherwise it would cook in the stuffing.

4

Prepare the Turkey roll: While the stuffing is cooling, cut 4 14 inches long pieces of poultry string. Place a few inches apart on a cutting board. Place the turkey roll skin side down over the poultry strings. Pound the turkey with a mallet to an even thickness of about 1 inch.

5

Stuff and cook the turkey roll: Scoop the stuffing into the center of the turkey. Holding the turkey, roll them up away from you, making sure the roll ends up seam-side down. Tie the 4 poultry strings across and tie one string lengthwise. Transfer to a lined baking sheet. Lightly oil (1 tbs, 2 tbs) and salt (1/2 tbs, 1 tbs) the outside of the turkey roll.

IMPORTANT: Do not discard the turkey dripping in the pan. You will need them for the gravy.

6

Bake & serve: Bake until the internal temperature registers 155F on an instant-read thermometer (about 45 minutes, about 1 hour 20 minutes) Let rest for 10 to 15 minutes.Keep an eye on the turkey roll while baking, to prevent the skin from burning you can place foil over the roll – don’t tighten the foil. Slice. Serve.

IMPORTANT: Do not discard the turkey dripping in the pan. You will need them for the gravy.

bon appétit!

Ingredients

Included

5 portions

10 portions

apple

celery

100 gr

200 gr

onion

1 small

1 medium

Italian sausage

wild rice & brown rice blend

3/4 cup

1 1/2 cup

dried cranberry

1 1/2 tbsp

3 tbsp

fresh sage & thyme

3 gr

6 gr

cranberry mustard

1/2 tbsp

1 tbso

Turkey roll

2 1/2 pounds

5 pounds

salt

1/2 tsp + 1/2 tsp

1 tsp + 1 tsp

egg

oil

1 tsp + 1 tsp

2 tsp + 2 tsp

water

1 1/2 cup

3 cups

Cooking with Kids

Cooking for kids?
Go easy on the fresh herbs as kids may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1,2 & 3:

Prepare the stuffing ingredients
Cook the vegetables and Italian sausage
Finish the stuffing

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Roasted Carrots & green beans

Posted on by

Roasted vegetables are key to a traditional Christmas dinner. These beautifully roasted carrots and lightly steamed green beans add an elegant touch to your Christmas table. These carrots are roasted with maple syrup and caramel balsamic and topped with fresh rosemary. The green beans are lightly steamed with garlic and topped with roasted almonds and fresh pea shoots.

It’s the most wonderful time of the year

Featured Saskatchewan Products

Tools

pan with lid
knife
cutting board
vegetable peeler
baking sheet
parchment paper or non stick liner
serving plate

Preparation

1

Peel & cut the carrots & prepare the green beans: Wash and clean all produce. Preheat the oven to 375F. Peel the carrots and cut them in about 2 cm slices. Cut the ends of the green beans

2

Bake the carrots: Place the carrots on a lined baking sheet. Drizzle with oil (1 tsp, 2 tsp), and add salt (1/2 tsp, 1 tsp). Combine to evenly coat the carrots. Bake at 375F 25 minutes. Remove from the oven and coat with the maple syrup, lemon oil & balsamic. Bake for an additional 15 minutes until the carrots are golden and cooked through.

Separate the rosemary leaves and mince them. Add the fresh rosemary to the carrots 5 minutes before they are cooked.

3

Toast the almonds: In a pan on medium heat, add the almond slices and toast for about 1 minute. Stir the almonds regularly to ensure they don’t burn.

4

Minced and cook the garlic: Finely mince the garlic. In a pan on medium heat, add the oil (1 tsp, 2 tsp) and the the minced garlic. Cook the garlic steering regularly about 1 minute until fragrant.

5

Steam the green beans: Add water (2 tbsp, 1/4 cup) and green beans. Cover with lid and let steam about 5 minutes.

Note: since the beans only take a few minutes to steam, ensure they are hot when serving by waiting until you are almost ready to serve to steam them.

6

Garnish & serve: Place the roasted carrots and steamed green beans on a serving dish. Top the green beans with toasted almonds and fresh pea shoots. Serve.

bon appétit!

Ingredients

Included

5 portions

10 portions

carrot

550 gr

1100 gr

maple syrup & lemon oil & balsamic

1 1/2 tbsp

3 tbsp

sliced almonds

1/4 cup

1/2 cup

garlic

3 cloves

6 cloves

green beans

270 gr

540 gr

fresh rosemary

2 gr

4 gr

pea shoots

3 gr

6 gr

salt

1/2 tsp + 1/2 tsp

1 tsp + 1 tsp

oil

1 tsp + 1 tsp

2 tsp + 2 tsp

Cooking with Kids

Cooking for kids?
Go easy on the fresh rosemary for kids as they may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 2,5 & 6:

Bake the carrots
Steam the green beans
Garnish & serve

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Alcohol: 13.1%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Baked brie

Posted on by

This crusted baked brie is simple, elegant and an absolute crowd-pleaser! This Christmas baked brie presents an orchestra of flavours that are sure to please even the pickiest. Melting brie in a crusty puff pastry topped with Saskatoon berry jam, Saskatoon berry mustard, tangerine balsamic, toasted walnuts, fresh thyme, dried cranberries and maple syrup. This is one of the easiest appetizers ever with only 10 min prep! Serve with warm crusted bread.

Note: bread is not included with the kit as it is best purchased the day it is eaten.

Maybe Christmas doesn’t come from a store. Maybe Christmas perhaps, means a little bit more.

Featured Saskatchewan Products

Tools

rolling pin
knife & bread knife
cutting board
pie dish (glass or foil)
pastry brush
parchment paper (only for glass pie dish)
small bowl
foil
serving plate

Preparation

1

Roll the puff pastry: Preheat the oven to 425F. Sprinkle flour on the counter to create a very light coating. Place the puff pastry on the lightly floured surface. Using a rolling pin, roll the pastry to about 1/4 cm thick rectangle. Roll pastry by starting in the middle of the pastry square and rolling to the edges.

Ensure to minimally manipulate the pastry. If the dough rips, reattach with your fingers and avoid making a ball with the dough and re-rolling it.

*Note: 1 sheet of puff pastry is enough for 10 servings. Since there is only 1 size of puff pastry sheets, the brie for 5 servings has extra puff pastry. You can use left over pastry to make a sweet cinnamon brown sugar snack. In a small bowl, add 2 tbsp brown sugar, 1/2 tbsp butter, 1/8 tsp cinnamon and combine. Place the pastry left overs on a lined baking sheet. Spread the brown sugar butter mixture over the pastry. Bake at 400F for 15 minutes.

2

Cut the parchment paper & thyme: If using a glass pie dish, place parchment circle at the bottom of the dish to ensure easy cleaning. Cut the parchment paper in a circle by folding a piece of parchment in half, then in half again. Fold the parchment square in half diagonally 3 times. Measure the middle of the pie mold and cut the parchment paper at that length.

Separate the fresh thyme leaves.

3

Cut the pastry and assemble the brie: Roughly cut the cranberries and walnuts to about 1/2 to 1 cm pieces.

Unwrap the brie and place it in the middle of the rolled puff pastry. Using a knife, cut a circle a few inches larger than the brie (2 inches, 3 1/2 inches). Spread the Saskatoon jam, Saskatoon mustard, maple syrup & tangerine balsamic, dried cranberries & walnuts and fresh thyme on the brie.

4

Brush pastry with milk: Fold the sides of the puff pastry over the edges of the brie. Transfer the brie to the pie mold. Place the milk (1/2 tbsp, 1 tbsp) in a small bowl. Using a pastry bush*, brush the pastry with milk.

IMPORTANT: Brie cannot be re-heated. If you bake the brie once and try to re-heat it the cheese will not melt.

*Note: If you don’t have a pastry brush, you can use a paper towel.

5

Bake and serve: Place the brie in preheated oven at 425F. Bake for 10 minutes. Reduce the temperature to 350F, bake for an additional 15 to 20 minutes. Wrap the crusted bread in foil and place it in the oven to warm up about 10 minutes before the brie is ready.

Remove the baked brie and crusted bread from the oven. Transfer the brie to a serving plate. Cut the crusted bread in slices. Serve.

IMPORTANT: Brie cannot be re-heated. If you bake the brie once and try to re-heat it the cheese will not melt. Bake when 30 minutes before serving.

bon appétit!

Ingredients

Included

5 portions

10 portions

puff pastry

240 gr (1 sheet)

brie

250 gr

500 gr

Saskatoon jam, Saskatoon mustard, maple syrup & tangerine balsamic

2 tbsp

1/4 cup

dried cranberries and walnuts

3 tpsp

1/3 cup

fresh thyme

1 gr

2 gr

flour for dusting*

1 tbsp

2 tbsp

milk*

1/2 tbsp

1 tbsp

Crusted bread

Cooking with Kids

Cooking for kids?
Go easy on the fresh thyme for kids as they may not like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 2,3 & 4:

Cut the parchment paper & thyme
Cut the pastry and assemble the brie
Brush the pastry with milk

Recommended Wine Pairing

Recommended Wine Pairing provided by Willow Park Wines & Spirits

LA FIOLE COTE DU RHONE
Clear medium ruby colour; moderate aromas of blackberries, raspberries and spice; extra dry and medium bodied with flavours of raspberries, spices and black fruits; medium finish,ready to drink.
Region: Rhone France
Colour: Red
Alcohol: 13.5%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Nutritional information does not include bread.

Candy cane soup

Posted on by

Baby it’s cold outside! Lets warm up with this creamy Christmas spiced beet soup topped with rich cream and fresh dill.

Keep calm
and
get your
HO HO HO
on

Featured Saskatchewan Products

Tools

blender - see tips in the steps if you don't have a blender
knife
cutting board
vegetable shredder
large pot
measuring cup with beaker

Preparation

1

Prepare the vegetables for the soup: Wash and rinse all produce. Dice the onion in 1 cm dices. Peel the potatoes and beets and cut in 1 cm dices.

2

Cook the onion: In a large pot on medium high, add oil (1/2 tsp, 1 tsp) and onion and cook for about 5 minutes until tender. This should take about 5 minutes.

3

Cook the soup: Once the onions are tender, add salt (1/4 tsp, 1/2 tsp), pepper (1 pinch, 1/8 tsp), Christmas spices, potato dices, beet dices and water (4 cups, 8 cups). Note that you can adjust the amount of water based on how thick you like the soup. We recommend adding water until it just covers the vegetables in the pot.

Bring the soup to a boil on high heat and cook about 30 minutes until the beets and potato are fork tender.

4

Blend the soup: Place the soup in the blender* and blend until smooth, about 1 minute. If required, blend the soup in 2 batches to ensure the blender is not overfilled. Return the blended soup to the pot. Combine. Taste and adjust salt and pepper as desired.

*Note: If you don’t have a blender, skip this step.

5

Prepare the toppings: Cut the dill in small pieces of about 2 cm long.

6

Assemble and serve: In individual bowls, place the soup, Pour the cream in a measuring cup with a beaker* and draw a spiral in each bowl. Use a knife or spoon to create a fun design with the cream and the soup. Garnish with the dill. Serve.

*Note: If you don’t have a measuring cup with a beaker use a spoon.
*Note: If you don’t have a blender, don’t use the cream as it won’t look good. Decorate the soup with fresh dill.

bon appétit!

Ingredients

Included

5 portions

10 portions

potato

400 gr

800 gr

beet

500 gr

1000 gr

onion

1 small (100gr)

1 medium (200gr)

Christmas spice blend

1 tsp

2 tsp

cream 35%

1/4 cup

1/2 cup

fresh dill & sprouts

2 gr

4 gr

oil*

1/2 tsp

1 tsp

salt*

1 tsp

2 tsp

pepper*

1/8 tsp

1/4 tsp

water*

4 cups

8 cups

Cooking with Kids

Cooking for kids?
Go easy on the fresh dill and Christmas spice for kids as they may not like their flavour.

Making this recipe with kids?
Ask the child to help by completing step 3 & 6:

Cook the soup
Assemble & Serve

Recommended Wine Pairing

Recommended wine pairing provided by Willow Park Wines & Spirits

DR. LOOSEN RIESLING
Loosen Bros. Riesling embodies the delicate and racy characteristics of traditional, slate-soil Mosel vineyards at a very affordable price for every day enjoyment. It is a bright, vibrant, fruit-driven wine, with a juicy mid-palate and a crisp, drying finish
Region: Germany
Colour: White
Alcohol: 8.5%

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Nanaimo bar

Posted on by

Nanaimo bars are a Canadian Christmas staple! This iconic recipe comes straight from the heart of Nanaimo, B.C. This buttercream custard filled bar is a sweet-tooth’s dream! This delicious bar requires only 20 minutes of preparation time, leaving you plenty of time to eat them by the fireplace wrapped up in a warm blanket.

“Seeing is believing but sometimes the most real things in the world are the things we can’t see.”

Tools

medium pot
glass bowl a bit larger than the pot - to make a double boiler
medium bowl
electric mixer
8" x 8" baking dish
parchment paper
spatula

Preparation

1

Combine butter, carnation and sugar: Line an 8″ x 8″ baking dish with parchment paper. Use 2 pieces of paper of about 7.5″ x 12″ to cover all sides of the pyrex mold.

Place about 3 inches of water in a medium pot. Bring to a boil on medium heat. Place a glass bowl a bit larger than the pot on top of the boiling water to create a double boiler. Add the unsalted butter (1/2 cup) and sugar & cocoa powder to the bowl and melt together. Add the egg (1) to the cacao mixture and stir until the mixture becomes thick and stays in a ball.

Note: Keep the water boiling in the pot since you will need the double boiler for the third layer.

2

Finish the first layer: Remove the cacao mixture from the heat. Add the nut mix and stir in until combined. Press the mixture in lined 8″ x 8″ baking dish.

3

Make the second layer: In a medium bowl, add unsalted butter (1/2 cup), the cream 35% (2 tbsp + 2 tsp) and mix with the electric mixer. Add the icing sugar mix to the butter and beat until light. Spread over bottom layer in the 8″ x 8″ baking dish.

4

Make the third layer: Rinse the glass bowl used in the double layer on the first layer. Ensure the water is boiling. Place the bowl on top of the water and add the chocolate chips and unsalted butter (2 tbsp) to the bowl.

5

Pour the third layer:Let cool for about 3 minutes, cool but still liquid. Pour the chocolate over the second layer.

6

Cool & cut the squares: Let chill in refrigerator for about 20 minutes. Cut the Nanaimo into 18 bars.

Bon Appétit!

Ingredients

Included

16 squares

sugar & cocoa powder

1/2 cup + 1 tbsp

Nut mix: graham wafer crumbs, coconut flakes & almonds powder

2 3/4 cup

Confectionery sugar mix: confectionery sugar, vanilla custard powder

2 cup + 2 tbsp

chocolate chips

4 oz

egg

cream 35%

2 tbsp + 2 tsp

unsalted butter

1 cup + 2 tbsp

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing step 2, 3, 5 & 6.

Finish the first layer
Make the second layer
Pour the third layer
Cool & cut the square

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Fudge

Posted on by

Whether you’re craving something rich and chocolaty or creamy and nutty, this fudge recipe is for you! This decadent and easy chocolate fudge is sure to satisfy your sweet tooth this holiday season. You will be surprised how fast these squares disappear.

“Then the Grinch thought of something he hadn’t before! What if Christmas, he thought, doesn’t come from a store. What if Christmas…perhaps…means a little bit more!”

Tools

electric mixer
medium pot
8" x 8" baking dish
parchment paper
spatula
whisk

Preparation

1

Combine butter, carnation and sugar: Line an 8″ x 8″ baking dish with parchment paper. Use 2 pieces of paper of about 7.5″ x 12″ to cover all sides of the baking dish.

Add the sugar, unsalted butter & carnation milk in a medium pot.

2

Bring to a boil: On medium heat, bring to a full boil stirring constantly. Boil for 4-5 minutes.

3

Add chocolate mix: Remove the pot from the heat, add vanilla and chocolate mix. Combine well with a whisk for 1 minute or until the marshmallows are melted.

4

Transfer to mold: Place the mixture in the lined 8″ x 8″ baking dish. Use a spatula as needed.

5

Cool & cut the squares: Refrigerate for 2 hours or until firm. Lift from the pan, remove the parchment paper and cut in 20 squares.

Bon Appétit!

Ingredients

Included

20 squares

sugar & salt

1 1/2 cup

carnation milk

2/3 cup

vanilla

1/2 tsp

chocolate mix: mini marshmallow, chocolate chip & walnuts

4 cups

unsalted butter

2 tbsp

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing step 5.

Cool & cut the square

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Sucre à la crème

Posted on by

A timeless tradition in Québec, sucre à la Crème is a creamy and sinfully decadent square made very simply with, as it’s name suggests, sugar and cream. If you haven’t tried sucre à la Crème yet, you are in for a treat! they are delicious with a hot cup of coffee or a glass of milk.

“It’s the most wonderful time of the year”

Tools

Preparation

1

Combine butter, carnation and brown sugar: Line an 8″ x 8″ baking dish with parchment paper. Use 2 pieces of paper of about 7.5″ x 12″ to cover all sides of the pyrex mold. Coat the parchment paper with butter.

Add the brown sugar, unsalted butter & carnation milk in a medium pot.

2

Bring to a boil: On medium heat, bring to a boil and let simmer 6 minutes. It is important to let simmer exactly 6 minutes.

3

Add confectionery sugar & vanilla: Remove the pot from the heat, add vanilla and confectionery sugar. Combine well with hand mixer – about 2 minutes.

4

Transfer to mold: Place the mixture in the greased 8×8 8″ x 8″ baking dish. Use a spatula as needed.

5

Cool & cut the squares: Let cool for 5 minutes at room temperature. Cut in 20 squares. Let cool completely in the fridge or freezer.

Bon Appétit!

Ingredients

Included

20 squares

brown sugar

2 cups

carnation milk

2/3 cup

vanilla

1/2 tsp

confectionery sugar & salt

2 cup

unsalted butter

1/3 cup + 1 tsp to coat the mould

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing step 5.

Cool & cut the square

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Snow ball cookies

Posted on by

Get in the holiday spirit with these snowball cookies. Snowball cookies are buttery shortbread cookies filled with walnuts and chocolate chips and rolled in powdered sugar. These little beauties are scrumptious and addictive! Grab a few cookies, pour yourself a cup of tea, find a good book, sit back and enjoy the little pleasures of life.

“like snowflakes, my Christmas memories gather & dance – each beautiful & unique”

Tools

electric mixer
medium bowl
baking sheet
parchment paper
cooling rack
small bowl
1 tbsp measuring spoon - to measure the cookies

Preparation

1

Cream butter: Preheat oven to 350 F. Place two racks in middle of the oven. Line two baking sheets with parchment paper.

Add the unsalted butter (1/2 cup), vanilla & sugar mix to a bowl. Mix until creamy with an electric mixer.

2

Add the flour mix:Gradually add the flour mix to the butter, mixing until fully incorporated (do not over mix).

3

Shape the dough: Scoop 1 tbsp dough and form in a ball. Place on lined baking sheet. Bake in the centre of the oven until slightly puffed and golden between 8 and 10 minutes. Place cookies on a cooling rack to cool about 5 minutes.

4

Coat the cookies: Place the icing sugar in a small bowl. Roll each cookie in the icing sugar until evenly coated.

Note: If the cookies are too warm, the icing sugar may melt. If that happens let the cookies cool 1 or 2 minutes and re roll them in icing sugar.

5

Bake the cookies:Return the cookies to the cooling rack to cool completely.

the cookies can be kept in an airtight container in the fridge up to a week or the freezer up to 1 month.

Bon Appétit!

Ingredients

Included

20 cookies

Flour mix: flour, chocolate chip, walnut

2 cups

sugar mix: confectionery sugar & salt

1/3 cup

vanilla

1/2 tsp

confectionery sugar

1/3 cup

unsalted butter

1/2 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2, 4 & 5.

Cream butter
Add the flour mix
Shape the dough
Coat the cookies
Bake the cookies

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Shortbread cookies

Posted on by

Share the joy of making and savouring these easy and whipped shortbread cookies. There is a reason these cookies have been a classic since generations, they are melt in your mouth delicious! These cookies make perfect Santa cookies with a glass of cold milk. They are also delicious with coffee and Baileys!

“Rudolf with your nose so bright, won’t you guide my sleigh tonight?”

Tools

electric mixer
medium bowl
baking sheet
parchment paper
cooling rack
small bowl
knife
1/2 tbsp measuring spoon - to measure the cookies

Preparation

1

Cream butter: Preheat oven to 300 F. Place two racks in middle of the oven. Line two baking sheets with parchment paper.

With the help of a electric mixer, beat the unsalted butter in a bowl until light and fluffy.

2

Add the flour mix:Gradually add the flour mix to the butter, mixing until fully incorporated (do not over mix).

3

Cut the cherries: Cut the glazed cherries in half.

4

Shape the dough: Shape the dough into 1/2 tbsp cookies – about 1-inch balls. Place the cookies on a lined baking sheets. Lightly press your thumb down in the middle of the cookie and place half a glazed cherry in the middle of each cookie.

5

Bake the cookies: Bake for 20-22 minutes or until the cookies are set but not browned. Let the cookies cool on a cooling rack of about 15 minutes.

Bon Appétit!

Ingredients

Included

18 cookies

Flour mix: flour, icing sugar, cornstarch

1 1/4 cup

glazed cherries

unsalted butter

1/2 cup

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing steps 1, 2, 4 & 5.

Cream butter
Add the flour mix
Cut the cherries
Shape the dough
Bake the cookies

Tags

Note: We cannot guarantee any dish is allergen free.