We’ve created a small collection of our favourite homemade holiday treats as a means to give warmth and cheer this season. May these recipes fill your hearts as they have ours.

WHITE CHOCOLATE GINGER BUTTONS
Caroline Grimes

“I used to hate gingerbread, until I discovered this recipe! Now I make it every year without fail. Something about the white chocolate makes it all worth it.”

INGREDIENTS:
FOR THE GINGER COOKIE
1/3 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1/3 cup fancy molasses
2 cups all-purpose flour
1 ½ teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground cloves
Pinch of salt

FOR THE BUTTONS
8 squares white chocolate, chopped
Pinch of cinnamon

DIRECTIONS:

1. In large bowl, beat butter with sugar until fluffy. Beat in eggs and molasses
2. Whisk together flour, ginger, baking soda, cinnamon, cloves and salt. Sit into butter mixture until combined
3. Roll dough into 1 tablespoon balls; place 2 inches apart on parchment paper-lined baking sheets, press thumb into centre of each ball to make well.
4. Bake in 350˚F just until edges are firm to the touch, 10-12 minutes. (Wells will have mostly filled in.)
5. Remove from oven; using back of round 1 teaspoon measure, gentle re-press wells. Let cool on pan on racks for 5 minutes. Transfer to racks; let cool completely.
6. Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate, stirring until smooth. Stir in cinnamon. Spoon about 1 teaspoon into each well. Let stand until chocolate is firm, about 1 hour.

MAKE-AHEAD: layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks

 

 

 

CARDAMOM ORANGE SUGAR COOKIES
Aaron Pollock

“With so many goodies during the holidays, there’s nothing like adding a whole lot of citrus to cut through all that butter! These cookies are easy and packed full of flavour – I usually double up on the orange zest and cardamom for good measure.”

INGREDIENTS:
FOR THE SUGAR COOKIES:
1 teaspoon freshly ground cardamom from about 2 tablespoons of cardamom pods
16 tablespoons unsalted butter, room temperature (2 sticks)
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
2 ¼ cups all-purpose flour

FOR THE COOKIE ICING:
2 cups powdered sugar
1 ½ - 2 tablespoons milk or cream
decorating sugar
sugar pearls
pinch each ground cardamom and orange zest

DIRECTIONS:

1. Use a mortar and pestle to bash cardamom pods and carefully remove seeds. Clean out mortar and pestle, and then grind seeds as finely as possible.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-low speed until light and fluffy, about 2 minutes. Add sugar and beat another 2 minutes. Beat in egg, stopping to scrape down sides as needed. Beat in vanilla, orange zest, cardamom, nutmeg, and sea salt. Switch mixer to low and add flour in two batches, mixing just until incorporated.
3. Divide dough into 4 discs, wrap tightly with plastic, and chill at least 2 hours or preferably overnight.
4. Preheat oven to 375˚F. Line 2 cookie sheets with parchment. Set up a large piece of parchment dusted with flour. Working quickly, and using plenty of flour as you go, roll chilled dough into a ¼” thick rectangle. Dip cookie cutters in flour and cut out cookies. Arrange on cookie sheets, spacing ½” apart.
5. Slide into oven and bake 7 - 10 minutes, or until cookies have puffed up slightly and edges turn a very light golden hue. Cool on cookie sheet 5 minutes, then remove to a wire rack to cool completely.
6. Wait until cookies are completely cool to decorate. To make cookie icing, and 1 1/2 tablespoons milk or cream into powdered sugar and whisk until smooth. Then, adding a 1/2 teaspoon milk or cream at a time, thin icing or add additional powdered sugar as needed. Use a spoon to spread icing on cookie, and top with decorating sugar (I rubbed a tiny pinch zest and cardamom into mine), sugar pearls, or the cookie decor of your choice. Allow sugar to set completely, then place cookies in a sealed container. Cookies will keep covered at room temperature for a week or more.

 

 

 

SHERRY BALLS
Heather Anderson

“I’ve been rolling sherry balls with my mom at Christmas ever since I can remember and they’re always the first to disappear from our dessert platter! This year we’ll have another roller - my two year old son will be helping to clad those spheres in coconutty perfection!”

INGREDIENTS:
8 oz. milk arrowroot biscuits
8 oz. icing sugar
1 cup mixed fruit
1 tablespoon sweet sherry (like Harveys Bristol Cream Sherry)
1 teaspoon vanilla
1 tablespoon cocoa
8 oz. butter
Coconut (short shredded)

DIRECTIONS:
1. Crush biscuits with rolling pin
2. Melt butter
3. Mix all dry ingredients, add sherry and vanilla to melted butter and pour over dry ingredients
4. Roll into balls and roll in coconut
5. Refrigerate

 

 

 

WARM GINGERBREAD CAKE WITH HOT BUTTER SAUCE
Genevieve Bergman

“This is my most requested holiday recipe which we would crave when living away from home. It made coming back to Winnipeg during the coldest weeks in the winter bearable!”

INGREDIENTS:
2 1/3 cups flour
1/3 cups sugar
1 cup molasses
3/4 cups hot water
1/2 cup butter
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt

DIRECTIONS

1. Heat oven to 325˚F. Grease and flour a 9” x 9” x 2” saucepan.
2. Beat butter, sugar, eggs, molasses, water in large bowl on low speed while scraping bowl constantly for 30 secs. Gradually add dry ingredients and beat on medium speed, scraping bowl occasionally, 3 mins.
3. Pour into pan. Bake until wooden pick inserted in centre comes out clean, about 50 mins.
4. Melt 1/2 cup of butter in saucepan over medium heat, brown slightly, add 1 cup of sugar and 3/4 cup of light cream, mixing well. 3-4 mins stirring occasionally. Serve hot.
5. Serve with homemade whipped cream if desired.

 

 

 

SALTED DARK CHOCOLATE POMEGRANATE BARK
Don Reimer

“This simple recipe is a crowd-pleaser as it tickles the tastebuds with the sweetness and bitterness of dark chocolate, saltiness from the crystal-like sea salt and a pop of colour and tartness from the festive pomegranate. A delight for all the senses!”

INGREDIENTS:
5 oz. dark-bittersweet high-quality chocolate pieces
1 cup fresh pomegranate seeds
½ teaspoon flaky sea salt

 

 DIRECTIONS:

1. Dry pomegranate seeds completely, dabbing with paper towel (note that not drying the pomegranate seeds will result in seizing the chocolate). Be careful not to burst the seeds in the process
2. Line a small baking sheet with parchment paper or a silicone mat
3. Heat chocolate in a glass or silicone bowl. Microwave on medium heat in 30 second increments until chocolate is melted and smooth when stirred. Alternatively, fit a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes. Remove bowl from pot.
4. Stir (quickly but gently) half the pomegranate seeds into the melted chocolate
5. Pour melted chocolate mixture onto the sheet. Use a spatula to quickly smooth the chocolate into one even layer about ¼ inch thick. Note that it does not need to fill the entire sheet. Sprinkle chocolate with remaining pomegranate seeds and sea salt.
6. Chill for 20 to 30 minutes or until firm.
7. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. This is best served the same day it is made (otherwise condensation may form on the surface) but also freezes well.

 

 

 

HI-LOW PEANUT BUTTER COOKIES – GLUTEN FREE
Heather Ferguson

“The easiest and tastiest gluten-free, COVID and pantry-friendly cookies”

 

 

INGREDIENTS: 
1 egg
1 cup creamy peanut butter
1 cup sugar
Flaky sea salt (optional)

DIRECTIONS:

1. Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
2. Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth.
3. Drop mounds of dough by the tablespoonful onto prepared baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using.
4. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly.

MAKE AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

 

 

 

LESLEY’S CHEWY GINGERBREAD COOKIES
Ivy Bricker

“This recipe is from my Aunty Lesley, she has perfected the best chewy gingerbread cookie! It is the only gingerbread my family will eat, as we think it is the best blend of sweet and spice”.

INGREDIENTS:
1 egg
3/4 cup oil
1/4 cup blackstrap molasses
1 cup demerara brown sugar
2 cups flour
2 tsp. baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 teaspoon salt

DIRECTIONS:

1. Beat egg, add oil and molasses, continue beating
2. Add brown sugar, beat until evenly mixed
3. In a separate bowl combine flour, baking soda, cinnamon, ginger, nutmeg, cloves, pepper, and salt; mix by hand using a fork
4. Gradually stir flour mixture into the molasses mixture until well mixed
5. Pinch off approximately 1 tablespoon. of dough and roll into a ball
6. Place balls 2 inches apart onto a lightly sprayed baking sheet (spray baking sheet with Pam)
7. Bake at 350˚F for 8 to 10 minutes (until cookies begin to crack and set around the edges)
8. Let cool on cookie sheet

 

 

 

GRAHAM WAFER DAINTIES
Jeni Ross

“I've never been much of a baker, which is why I love this easy, no-bake (and addictive) recipe. It was passed down to me by my mother, who I used to make these with, so the nostalgia adds a little extra excitement every time I make them.”

INGREDIENTS:
2 ½ cups crushed graham wafers
1 tin condensed milk
1/2 cup chopped walnuts (optional- I don't put them in)
1 package chocolate chips
1/2 teaspoon vanilla
Shredded sweetened coconut

DIRECTIONS
1. Mix all ingredients together in order listed.
2. Roll into balls, then roll in shredded coconut.

 

 

 

VIENNESE CRESCENTS
Holly Handford

“My Mom has made these cookies every Christmas for as long as I can remember, and just like her I also make them every year. We both agree - this one is our favourite on the Christmas baking tray!”

INGREDIENTS:
FOR THE COOKIE DOUGH:
2 cups flour
1 cup unsalted butter, softened
1 cup ground almonds
1/2 cup icing sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract

FOR THE VANILLA SUGAR ICING:
1/2 cup icing sugar
1/4 Vanilla Bean, cut and mixed into icing sugar

DIRECTIONS

1. In a large bowl combine flour, butter, nuts, sugar, salt and extracts. Mix with hands until well blended. Shape into a ball and refrigerate for 1 hour, covered.
2. Shape into 1” balls, then roll and shape into crescents.
3. Bake at 375˚F for 10-12 minutes until firm but not too brown.
4. Dust with icing sugar or vanilla sugar icing.

 

 

 

GRANDMA FREILL’S BUTTER TARTS
Lissi Ranta

“I got the recipe from my boyfriend's grandma last Christmas. It has quickly become my favourite thing to bake.”

INGREDIENTS:
FOR THE FILLING:
1 egg, beaten
1/3 cup butter
1 cup brown sugar
2 tablespoons milk
1 teaspoon vanilla
1/2 cup raisins

DIRECTIONS
1. Fill 12-15 regular tarts with pastry
2. Mix filling ingredients together, fill tarts 2/3 full.
3. Bake at 450˚F for 8 minutes, then at 350˚F for 10-15 minutes or util pastry is delicately brown

 

 

 

EMPIRE COOKIES
Robin Lalonde

“Known by most as ‘Imperial Cookies’, these are a personal favorite any time of year. Have made them in many different shapes and sizes, but they still taste best when made by mom.”

INGREDIENTS:
FOR THE COOKIE:
3/4 cup shortening
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2¼ cup all-purpose flour
1½ teaspoon baking powder
¼ teaspoon salt

FOR THE FILLING & FROSTING:
1/2 cup raspberry jam
1½ cups icing sugar, sifted
1/4 teaspoon almond extract
1½ - 2 tablespoons hot water
Candied cherries to decorate

DIRECTIONS

1. Cream shortening, sugar, eggs and vanilla in large bowl on medium speed until light and creamy.
2. Combine flour, baking powder and salt. Add to creamed mixture, beating at low speed until well blended.
3. Chill 1 hour for easy rolling.
4. Roll out dough, a portion at a time, on lightly floured surface to 1/8” thickness.
5. Cut into 2” rounds. Re-roll leftover pieces. Place on ungreased baking sheet.
6. Bake at 350˚F for 8-10 minutes, or until lightly browned around edges.
7. Spread half of cookies on the underside with jam. Top with remaining cookies.
8. Combine icing sugar, extract and enough hot water to make a thin icing. Frost of cookies. Decorate with a small piece of cherry.
9. Store in airtight container overnight.

 

 

 

LOW CARB CHOCOLATE & CARDAMOM GANACHE TART
Kerry Feeney

“I’m on a low-carb kick this year, which is NOT an easy thing during a pandemic, but to help out my nagging sweet tooth, especially over the holidays, this tarte does the trick. My kids on the other hand, prefer real sugar and only tolerate this if there isn’t an Oreo in the house.”

INGREDIENTS:
FOR THE CRUST:
1 ½ cups almond flour
1/2 cup raw cacao powder or Dutch process cocoa powder
1/3 cup powdered Erythritol or Swerve
6 tbsp butter, melted

FOR THE FILLING & TOPPING:
1 tsp ground cardamom or 10 cardamom pods, crushed or 2 drops of cardamom oil
1 ¼ cups heavy whipping cream
2 bars 90% dark chocolate, chopped roughly
1 cup crème fraiche or more heavy whipping cream
1 tbsp raw cacao powder or Dutch process cocoa powder

OPTIONAL TRUFFLES FOR TOPPING:
1/2 bar 90% dark chocolate, roughly chopped
5 tbsp heavy whipping cream

DIRECTIONS

1. Preheat oven to 350°F (fan assisted), or 380°F (conventional). Place almond flour, cacao and Swerve.
2. Add the melted butter together in a bowl and mix well. Spray one large tart pan with olive oil spray. Place the crust mixture into the tart pan.
3. Press into pan using your fingertips. I have learned over the years to finish off around the edges using a 1/4 cup measure. The edge of the measuring cup helps to create a nice angle to the bottom of the tart.
4. Prick all over the base of the tart with a fork and bake for 12 to 15 minutes until cooked but not scorched.
5. Remove from oven and cool completely. Place 300 ml of the cream in a saucepan over medium heat and add your crushed cardamom. Heat until just below a simmer.
6. Place roughly chopped chocolate into a heat-proof bowl and strain the hot cream over the top. Do not stir for the first few minutes! I know that this is hard, but let the mixture sit for at least 5-10 minutes before stirring. Stirring will cool the mixture down too fast resulting in a grainy ganache. Patience will result in a smooth and velvety result.
7. Stir gently until all lumps have melted through.
8. Pour into tart shell and chill in refrigerator until set.
9. Serve with a healthy dollop of crème fraiche or double cream and a dusting of cocoa.

OPTIONAL: Make a smaller batch of ganache and chill in fridge overnight until set firm and then roll into truffles to top the tart. This adds to the carbs (1 gram of net carbs per serving) but is lovely presentation for a special occasion.

 

 

 

MARNIE’S ARCHITECT’S ALMOND ROCA (GLUTEN FREE)
Marnie Gartrell
(based on Best of Bridge’s Short Cut Almond Roca)

“Stacking different sized shards of candy crusted with dark chocolate and sprinkled with salt makes a beautiful sculpture. This treat is addictive so don’t get too attached to your creations, they’ll be missing layers faster than you can create them!”

INGREDIENTS:
Candy thermometer
1 Tbsp corn syrup
1 1/4 cup granulated sugar
1 C butter
1/4 cup water
1 ¼ cup toasted slivered almonds
3/4 cup good quality dark chocolate chips
Coarse kosher salt

DIRECTIONS

1. In heavy saucepan gently boil syrup, sugar butter and water for 20 minutes or until hard crack appears on candy thermometer (300˚F do not stir).
2. Remove from heat, add almonds, stir. Spread on ungreased cookie sheet and sprinkle with chocolate chips. As they melt, spread the chocolate chips evenly over candy with an offset spatula. Sprinkle with coarse kosher salt.
3. Cool at room temperature until no longer hot and then place cookie sheet in freezer for 1 hour or overnight.
4. Break into bite size pieces and store in a cookie tin or package in cellophane for distribution to friends and family.