More Cookies from our patrons

These cute little bakers substituted crushed candy canes for chocolate chips in their gluten-free cookies. Their recipe is from the book Deliciously g-free : food so flavorful they'll never believe it's gluten-free by Elisabeth Hasselbeck.

Day 4: Rolled Chocolate Shortbread

Baked and decorated by Sue Aldred from our Middleton branch, these shortbreads are ready for the holidays! Stop by the Hantsport Library this afternoon to try them. 

Rolled Chocolate Shortbread - from the book  Company's Coming: Most Loved Cookies by Jean Pare

 1 cup butter (not margarine), softened

½ cup icing sugar

¼ cup cocoa, sifted if lumpy

1 ¾ cups all-purpose flour

Beat butter and icing sugar in large bowl until smooth. Add cocoa. Beat well.

Add flour in 2 additions. Knead dough in bowl if necessary to incorporate flour. Divide dough into 2 equal portions. Roll out each portion on lightly floured surface to ¼ inch thickness. Cut out shapes. Roll out scraps to cut more shapes. Arrange about 2 inches apart onto ungreased cookie sheets. Bake 325 for about 12 minutes. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Cool sheets between batches. Makes 3 dozen cookies.

Cookies from you!

We've got another entry- these little bakers made Cheery Cherry Cookies from the book Taste of Home: Mom's Best Meals. Show us YOUR cookies! Details on how to enter here.

Day 3: Holiday Toffee Cakes

You will find these delectable delights in the Wolfville Library on Wednesday, Dec. 4.  Hope you enjoy them! They were baked by Gail Aldred from the Middleton branch.

 

What you need:

 

2 1.4 oz. pkgs chocolate-covered toffee pieces (1/2 cup)      

3/4 cup butter or margarine

1/3 cup sugar 

1 Tbsp milk

2 tsp vanilla

1/2 cup semisweet chocolate pieces

2 tsps shortening

Here's How:

1.  Finely chop chocolate-covered toffee pieces. Set aside.

2.  Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.  Add sugar; beat until combined.  Beat in milk and vanilla.  Beat in as much flour as you can with the mixer.  Stir in remaining flour and the chopped chocolate-covered toffee pieces with a wooden spoon, if necessary.  Cover and chill 1 hour or until easy to handle.

3.  Preheat oven to 325 F.  Shape dough into 1-inch balls.  Place 1 inch apart on ungreased cookie sheets.  Bake in a preheated oven for 15 to 20 minutes or until bottoms are lightly browned.  Cool on wire racks.

4.  Combine chocolate pieces and shortening in a small saucepan over low heat.  Heat and stir just until chocolate is melted.  Drizzle over cookies on plate.  Makes about 45.

Recipe is on page 46 of Better Homes and Gardens Christmas Comfort & Joy.

Cookie Contest Entry

Just had to share these gingerbread reindeer, our first entry in the 12 Days of Cookies contest.  They are a gingerbread man turned upside down! Look at the expressions on their faces. These were baked by Tammy & her 6-year old son.  You too can enter the contest. Details here!

The Gingerbread Men recipe is from the book The Gourmet Cookie Book The Single Best Recipe From Each Year 1941-2009

Day 2: KOURABIEDES

Today's cookies are baked by Tim Jackson, who works at our headquarters location in the technical services department. You can stop by the Bridgetown Library if you want to try one!

KOURABIEDES

During Christmastime in their native Greece, each of these almond cookies is crowned with a whole clove to symbolize the spices brought to the Christ child by the three wise men.

Prep time: 40 minutes  Bake time: 15 to 20 minutes

Ingredients:

1 cup butter, softened

2/3 cup sifted powdered sugar

½ teaspoon baking powder

1 egg yolk

2 tablespoon brandy or orange juice

½ teaspoon vanilla

2 1/4 cups all-purpose flour

2/3 cup finely chopped almonds or walnuts

Whole cloves

Sifted powdered sugar

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup powdered sugar and the baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk, brandy or orange juice, and vanilla until combined. Using a wooden spoon, stir in flour and almonds or walnuts.

2. Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Insert the stem end of a whole clove in center of each cookie.

3. Bake in a 325 oven for 15 to 20 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool. Sprinkle with powdered sugar. Makes about 60 cookies.

From Cookies for Christmas by Jennifer Dorland Darling

Day 1: Molasses Cookies

These cookies were baked by our Head of Youth Services, Angela Reynolds. If you stop by the Annapolis Royal branch today, you might get to try one!      

Ingredients:

1 ½ sticks of butter at room temp

1 cup sugar

1 egg, at room temp

¼ cup molasses

1 tsp vanilla

1 cup all purpose flour

1 cup whole wheat flour

2 tsp baking soda

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp Kosher salt

½ tsp ground cardamom (optional)

1)      Turn oven on to 350 degrees

2)      Put the butter and sugar in the bowl and mix until smooth and creamy

3)      Add the egg, molasses, and vanilla and mix well. The mixture will not be completely smooth. Don’t worry.

4)      Scrape down the sides of the bowl and then add the flours, baking soda, cinnamon, ginger, salt and cardamom (if using). Stir until everything is mixed in. (You can cover and refrigerate the dough up to 1 week.)

5)      To form the cookies, break off small pieces and roll into balls. Place balls 2 inches apart on the baking sheet. Press down gently to flatten slightly.

6)      Carefully put the baking sheet into the oven until cookies begin to brown at edges, 12 – 15 minutes. Cool on baking sheet (or wire rack). 

OPTIONAL: dip into melted white chocolate, coating half (or the edge) of the cookies.

Baker’s NOTES:  Watch the time on these – they only needed 10 minutes in my oven. While the white chocolate is tasty, these are just fine without it. I found the white chocolate chips a bit fussy to work with. 

From: Chop Chop: The Kid’s Guide to Cooking Real Food with Your Family by Sally Sampson