12 Days of Cookies, 2016 - Day 10: Spiced Almond Cookies

Today, Connie Jodrey, Manager of the Bridgetown Library, will be handing out, Spiced Almond Cookies: from Taste of Home Cookies and More Magazine, December 2011. Drop in for a sample and to also wish Connie ‘all the best’ as she heads off into retirement. BEST WISHES CONNIE!!

1 cup butter, softened
1/2 cup shortening (I used butter)
1 cup packed brown sugar
1 cup sugar
2 eggs
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon allspice
1 cup slivered almonds

In a bowl, cream butter, shortening and sugars until light and fluffy.  Add eggs and beat well.  Combine dry ingredients; stir into creamed mixture along with nuts.  Shape into three 9-inch by 1 1/2 inch rolls; wrap in plastic wrap.  Refrigerate for 2 to 3 days for spices to blend.
Unwrap and cut into 1/4 inch slices.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 12 to 14 minutes or until set.  Remove to wire racks.  (Makes 7 dozen).

Don't forget -- you can Enter to win a Cookie Gift Bag!!

 

   

 

12 Days of Cookies, 2016 - Day 4: Chocolate Shortbread Meltaways

Andrea Leeson, manager of the Kingston branch, donned her baker's cap to whip up these dainty treats from Back to Baking: 200 timeless recipes to bake, share, and enjoy.

These cookies have a chocolate intensity that balances with their buttery richness, and when piped onto a baking tray, they look like chocolate kisses. 

1 cup (250 mL) unsalted butter,

   at room temperature

1 cup (250 mL) icing sugar, sifted

1 Tbsp (15 mL) vanilla extract

11/2 cups (375 mL) all-purpose flour

1/3 cup (80 mL) Dutch process cocoa powder, sifted
2 Tbsp (30 mL) cornstarch
1/2 tsp (2 mL) salt

 

Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) and line 2 baking trays with parchment paper.

Cream the butter and icing sugar together until smooth.  Beat in the vanilla extract.

 

Add the flour, cocoa, cornstarch, and salt, and beat until evenly incorporated.

 

Spoon the soft cookie dough into a piping bag fitted with a large plain tip, and pipe 1” (2.5 cm) “kisses” onto the baking trays, leaving a 2” space between the cookies.

Bake the cookies for 12 to 14 minutes, until they lift away from the parchment paper without sticking.

Let the cookies cool completely on the tray before removing. The cookies will keep in an airtight container for up to 3 days.

DON"T FORGET: You can ENTER to win a Cookie Gift Bag!!

 

 

 

 

 

 

 

 

 

 

 

On the 12th Days of Cookies my true love gave to me... MORE COOKIES!!

 It’s that time of year once again.  Along with The Grinch, Frosty, and Santa, comes  the always popular 12 Days of Cookies.  Never mind  stringing popcorn or hanging out those festive lights. Help celebrate our award winning cookie extravaganza.

 Our staff and patrons are busy making cookies for the holiday season and for you! We will feature cookies on our blog for 12 days from December 7^th to the 22^nd  (Monday-Friday). You can see the photos of our cookies, get new recipes, and maybe find a new favourite to add to your baking repertoire.

We invite you to join in-- we'll even award a gift card to one of our lucky patron bakers. We've loved your photos from years past, so we can't wait to see what you create this year. Here’s how you can join the cookie fun!  We've sent extra cookbooks out to all or our branches, so find one at your local library.

The  cookie recipes will be posted here and on Facebook, Twitter, and Instagram beginning December 7.

Stay tuned each day to see which branch will be sharing their cookies and pop in for a treat.

Let the baking begin!