Freeze-dried strawberries add a potent blast of flavour to these cookies without watering down the dough. You’ll find them in the grocer’s natural foods section, or sometimes in the toddler food aisle. To crush them, either pulse them in a food processor or place them in a plastic bag and run a rolling pin over them.
For anyone who loves macaroon’s, these chewy, cranberry-speckled no-bake cookies should help you satisfy your coconut cravings.
This bar cookie has all the makings of a classic summer s’mores — graham crackers, chocolate and marshmallow — but with a decidedly more festive sensibility.
These drop cookies may be fast and easy to make, but they deliver big, bold flavour just right for the holidays.
Peanut butter cookies — with that iconic crosshatch pattern pressed into their tops — are a holiday classic for many Americans. But as good as they are, we decided to play with the tradition a bit. We spiked our peanut butter cookies with a “jelly” of finely chopped golden raisins. We also ditched the flour in favour of upping the peanut flavour.
And you thought you were done with ice cream cones for the season. But we found a way not just to bring them back, but to do so deliciously and with just the right festive spirit for the holidays.
This is the cookie to make when you’re looking to clean out the cupboards. We’ve packed them with all manner of treats — and oddities — from rolled oats, peanuts and chocolate chips to chopped prunes, crushed potato chips and even coffee grounds (trust us on that last one). The more unusual the combination, the better the results.
For this cookie, we created a hybrid of two of our favourite treats — fig bars and jam-filled thumbprint cookies. We started with a basic thumbprint cookie dough, but enriched it with the deep flavours of browned butter. And instead of filling it with any old jam, we made a thick, rich fig jam. The result is a delicious and beautiful holiday treat.
Face it... The dark days of winter may bring the holidays, but they also bring a longing for warmer, sunnier weather. So we decided to give a tropical makeover to a classic cookie — the macaroon. The combination of dark rum, dried pineapple and either coconut or maraschino cherries should help get you into a more equatorial mood.
TROPICAL ALMOND MACAROONS
TORONTO — Lynn Crawford has a penchant for cookbooks.
The chef, who hosted “Pitchin’ In” on Food Network Canada and recently appeared on “Top Chef Masters” as a contestant, just loves cookbooks.
“I’m an avid cookbook collector. I have thousands of cookbooks. It’s a real passion of mine and I can’t stop,” she says.