I’d like to share some favourite holiday recipes with you here. These are ones that my family adores the most and that are my true favourites.

Whipped Shortbread

• 1lb butter, softened (REAL butter, no substitutions on this!!)
• ¹⁄₂ cup cornstarch
• 3 cups flour
• 1cup icing sugar 

1. In a large bowl, cream the butter.
2. Add dry ingredients.
3. Whip for 10-12 minutes; batter will be shiny, and form peaks.
4. Optional- Chill dough overnight (you can keep for a few days in the fridge). Before baking, take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes. This option allows you to roll and shape the cookies. Still melt in your mouth!
5. Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the option you chose. (I level the tsp to make uniform, tiny cookies. A very small cookie scoop or tiny melon scoop is handy for uniform cookies. Due to how soft and delicate this cookie is making it bigger is not recommended).
6. Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown. If they are smaller then watch the first batch to monitor the time required per batch.
7. Watch them carefully they can burn quickly.
8. When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula.
9. Allow them to cool on the rack for 15 minutes. If they are NOT cool they will crumble more easily and won’t set properly.
10. ***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.

Fudge Crinkles

• 1(18 1/4 ounce) box devil’s food cake mix (Betty Crocker Super Moist suggested)
• ¹⁄₂ cup vegetable oil
• 2 large eggs
• confectioners’ sugar or granulated sugar, for rolling

1. Preheat oven to 350°.
2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners’ sugar and shape dough into 1.5″ balls.
4. Let sit for 2 minutes
5. Roll balls in confectioners’ sugar and place 2 inches apart on ungreased cookie sheets.
6. Bake for 8-10 minutes or until center is JUST SET.
7. Remove from pans after a minute or so and cool on wire racks.

Coconut Macaroons

• 14ounces sweetened flaked coconut
• 14ounces sweetened condensed milk
• 1teaspoon pure vanilla extract
• 2extra large egg whites, at room temperature
• ¹⁄₄ teaspoon kosher salt

1. Preheat the oven to 325 degrees F.
2. Combine the coconut, condensed milk, and vanilla in a large bowl.
3. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
4. Carefully fold the egg whites into the coconut mixture.
5. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
6. Bake for 25 to 30 minutes, until golden brown.
7. Cool on wire racks.

White Chocolate Chip Cranberry Oatmeal Cookies

• ³⁄₄ cup sugar
• ¹⁄₄ cup packed brown sugar
• ¹⁄₂ cup butter, softened
• 1 large egg
• ¹⁄₂ teaspoon vanilla extract
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₂ teaspoon baking soda
• ¹⁄₄ teaspoon salt
• 1 cup all-purpose flour
• 1 ¹⁄₂ cups quick-cooking oats (not instant)
• ³⁄₄ cup dried cranberries
• 6 ounces white chocolate chips

1. Preheat oven to 375°F.
2. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
3. Add in egg and vanilla extract and mix until combined.
4. Add the cinnamon, baking soda, salt and flour and mix well.
5. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
6. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
7. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

Remember…There is always hope

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