LCBO Food & Drink Holiday 2017

GLAMMING IT UP

BY MONDA ROSENBERG  •  PHOTOGRAPHY BY JAMES TSE

THESE LUXE COOKIES MAKE DECADENT ADDITIONS TO YOUR HOLIDAY BAKING REPERTOIRE, MARRYING SAVOURY WITH SWEET TO A SOPHISTICATED END.

’TIS THE SEASON to deck the halls, pull out the best china and silver and fill the cookie jar with your most indulgent treats. Here we’ve taken our most-loved holiday cookie classics, including shortbread and gingerbread, and upped the ante with op- ulent ingredients—from the world’s most expensive spice to caviar and Cognac.     Classic buttery rugelach is lifted to luxurious levels with fragrant saf- fron. We subbed sumptuous foie gras for some of the butter in melt-in-your mouth shortbread, inspired by the ones served

at Rideau Hall in Ottawa. Thumbprint cookies are filled with caviar for posh savoury nibbles to offer with cocktails. Gingerbread gains a decadent depth of flavour beyond sugar and spice when laced with Courvoisier, and our Ontario icewine marries beautifully with dark chocolate for irresistibly extravagant dark-chocolate truffles.     So why not give the season’s offerings a lift this year: they can be not just naughty and nice but glamorous, too. Even Santa will be impressed!

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