The Christmas season is about family, friends and fellowship. It’s also about food — from grand feasts of turkey and stuffing to boundless snacks stretching our belts.
In the spirit of the holidays, the Tri-City News recently asked some of the people you read about to share their favourite must-try recipes.
The holiday season for me means spending time with family and friends.
One of my favourite holiday activities is baking with my two kids (aged five and six).
I love to bake a variety of cookies and then freeze them to share with family and friends when they come to visit.
I usually start my holiday baking at the beginning of December.
Ingredients
Cookie dough:
- ¾ cup unsalted butter softened
- One (1) cup granulated sugar
- One (1) large egg
- 1 tsp. baking soda
- ¼ tsp. salt
- 2 tsp. cream of tartar (or substitute for a teaspoon of baking powder)
- 1 tsp. vanilla extract
- Two (2) cups all-purpose flour
Coating:
- ¼ cup (50 g) granulated sugar
- 2 tsp. ground cinnamon
Directions
Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Cream until the mixture is fluffy, about one minute.
Add the egg and vanilla and mix until smooth, then mix in baking soda, cream of tartar (or baking powder), and salt. Add flour and mix until cookie dough forms.
Stir together sugar and cinnamon for coating in a small bowl.
Scoop two (2) tablespoon balls of cookie dough and roll between the palms of your hand. Roll in cinnamon sugar and place on cookie sheet, two inches apart.
Bake for 10-13 minutes or until they are cracked on the tops and just lose the glossy sheen. Err on the side of under baked for best results.
Store cookies in an airtight container for up to three (3) days or freeze for up to a month.
Cpl. Alexa Hodgins is the media relations officer for Coquitlam RCMP, which serves Coquitlam, Port Coquitlam, Anmore and Belcarra.
