LCBO Food & Drink Holiday 2020

SUGARED GINGER COOKIES This farmhouse classic can also be made by hand in a big, ceramic bowl with a wooden spoon to mix. Since they’re so simple to make, it’s one of the best recipes to bake together as a family, allowing little ones to help out by stirring, rolling and dipping in sugar.

HAZELNUT-ANISE ICEBOX COOKIES

APRICOT-ALLSPICE WINDOW COOKIES

It might seem odd to throw whole hazelnuts right into the dough, but once sliced, they give a beautiful look and texture to these extra-­ special cookies. Logs of dough can be made in advance and stored in the fridge for up to a few days, or the freezer for up to a month, before being sliced and baked when needed. 3 1/4 cups (810 mL) all-purpose flour 1 tbsp (15 mL) anise seeds 1/2 tsp (2 mL) fine sea salt 1 1/2 cups (375 mL) unsalted butter, at room temperature 1 1/4 cups (310 mL) icing sugar 1 egg yolk 1 tsp (5 mL) vanilla 1 cup (250 mL) whole roasted hazelnuts, skin removed 1 egg 1 tbsp (15 mL) water 1 cup (250 mL) coarse white sugar 1 Combine flour with anise and salt in a small bowl and set aside. 2 Using a stand mixer fitted with the paddle, beat butter with icing sugar on medium speed until smooth, 1 minute. Scrape down sides of bowl, then add egg yolk and vanilla until almost combined. Add flour mixture and con- tinue to mix on medium-low speed just until a dough comes together. Add whole hazelnuts and mix until combined. Divide dough in half, then shape each portion into 10-inch (25-cm) logs. Tightly wrap in plastic, rolling to smooth. Chill at least 4 hours or overnight. 3 Arrange racks in top and bottom thirds of oven. Preheat to 325°F (160°C). Line 2 baking sheets with parchment. 4 Combine egg with water in a small bowl. Pour coarse sugar into a shallow dish or plate. Working with 1 log at a time, lightly brush all over with egg mixture, then roll in sugar to coat. Using a sharp knife, slice into 1/4-inch- thick (5-mm) rounds. Arrange on prepared baking sheets, 2 inches (5 cm) apart. 5 Bake in top and bottom thirds of oven, switching sheets halfway through, until cook­ ies have set, 14 to 16 minutes. Let cool on bak- ing sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes. Repeat with remaining dough.

While allspice is the star of this cookie, it’s been used with restraint to blend harmon­ iously with the flavours of apricot and almond. Our cookies have been made with a star cut out to create a beautiful, festive look but any shape of the same size can be used instead. 1 3/4 cups (425 mL) all-purpose flour 1/2 cup (125 mL) almond flour 1/2 tsp (2 mL) ground allspice 1/2 tsp (2 mL) fine sea salt 1 cup (250 mL) unsalted butter, at room temperature 3/4 cup (175 mL) granulated sugar 1 egg 1/2 tsp (2 mL) vanilla 1/2 cup (125 mL) good-quality apricot jam 2 tbsp (30 mL) icing sugar 2 Using a stand mixer fitted with the paddle, beat butter with granulated sugar on medium speed until smooth, 1 minute. Scrape down sides of bowl, then add egg and vanilla until almost combined. Add flour mixture and con- tinue to mix on medium-low speed just until a dough comes together. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour. 3 Arrange racks in top and bottom thirds of oven. Preheat to 325°F (160°C). Line 2 baking sheets with parchment. 4 Working with 1 disc at a time, roll dough on a lightly floured surface to 1/8-inch (3-mm) thickness. Using a 3-inch (8-cm) star cutter, cut shapes. Using a 1 1/2-inch (4-cm) star cutter, cut out centres of half of shapes. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes. Re-roll scraps and repeat with remaining dough. 5 Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 14 to 16 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes. 6 Turn solid cookies over and spread with a thin layer of jam. Dust tops of remaining cookies with icing sugar, then sandwich with bottoms. 1 Combine flours with allspice and salt in a small bowl and set aside.

2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking soda 2 tsp (10 mL) ground ginger 1/2 tsp (2 mL) fine sea salt 3/4 cup (175 mL) unsalted butter, at room temperature 2 cups (500 mL) granulated sugar, divided 1/4 cup (60 mL) molasses 1 egg 1 tsp (5 mL) vanilla

1 Combine flour with baking soda, ginger and salt in a small bowl and set aside. 2 Using a stand mixer fitted with the paddle, beat butter with 1 cup (250 mL) sugar and the molasses on medium speed until smooth, 1 minute. Scrape down sides of bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Chill until dough can easily be rolled into balls, 1 hour. 3 Arrange racks in top and bottom thirds of oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment. 4 Pour remaining 1 cup (250 mL) sugar into a shallow dish or plate. Scoop 1 tbsp (15 mL) portions of dough and roll into smooth balls. Add to sugar and completely coat each ball. Arrange on prepared baking sheets, 2 inches (5 cm) apart. 5 Bake in top and bottom thirds of oven, switching sheets halfway through, until edges have set but centre is still soft, 12 to 14 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes. Repeat with remaining dough.

Makes 21 cookies

Makes 36 cookies

Makes 42 cookies

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HOLIDAY 2020 FOOD & DRINK