LCBO Food & Drink Holiday 2024

Smart Cookies from page 47

BEST-EVER GINGERBREAD This nostalgic cookie brings the best of both worlds: a structure that holds its shape when baked and a yummy flavour with the deep notes of molasses and spice. Because of a higher than-usual sugar content, these gingerbreads are baked at a lower temperature than others. This ensures they bake through evenly without the risk of darkening the edges.

by lightly pressing the centres with your fingertip; tops should feel dry to the touch.) Let cool on baking sheets for 5 minutes then transfer to a rack and cool completely. 6. Decorate with royal icing (recipe below), if desired. Cookies will keep at room tempera ture in an airtight container up to 5 days.

CLASSIC SUGAR COOKIES A traditional sugar cookie makes the perfect canvas to dress up with decorations. This deli cious version works beautifully as is, but can also act as a vehicle for a range of seasonal flavours—vanilla bean, freshly grated nutmeg or citrus zests are great additions to customize your dough.

Makes 30 cookies

23/4 cups (675 mL) all-purpose flour 11/2 tsp (7 mL) ginger 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) allspice 1/4 tsp (1 mL) cardamom 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) fine sea salt 1 cup (250 mL) unsalted butter, at room temperature 1 cup (250 mL) granulated sugar 1/4 cup (60 mL) fancy molasses 1 large egg

ROYAL ICING Royal icing is easy to use and very forgiving. If your icing’s too thick, you simply add a touch more water; if it’s too thin, add more icing sugar. It dries out quickly, so always keep the surface fully covered with plastic wrap. Meringue powder is a dried powder of sugar, pasteurized egg whites and stabilizers. It can be found at most bulk stores. 4 cups (1 L) icing sugar 6 tbsp (90 mL) warm water, plus extra if needed 2 tbsp (30 mL) meringue powder 1. In bowl of a stand mixer fitted with whisk, mix icing sugar with water and meringue powder on low speed until roughly combined, about 30 seconds. Increase speed to medium-high and continue mixing until icing is white, fluffy and stiff, 5 to 7 minutes. 2. For a stiff royal icing, icing should hold its peaks when stirred with a spoon but still be soft enough to press through a piping bag without too much resistance. If needed, add water, 1/2 tsp (2 mL) at a time, until desired consistency is reached. 3. To make icing for flooding, add addi tional water, 1/2 tsp (2 mL) at a time, until icing is the consistency of a thick glaze. Icing should not hold any peaks when stirred with a spoon and should spread lightly on its own. Use immediately. 4. Leftover icing can be stored with plastic wrap pressed against its surface in an airtight container at room temperature for up to 1 week. Just remix in a stand mixer fitted with whisk on medium speed until smooth.

21/2 cups (625 mL) all-purpose flour 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 large egg 1/2 tsp (2 mL) vanilla extract

1. Combine flour with salt in a small bowl. Set aside.

2. In bowl of a stand mixer fitted with paddle, beat butter and sugar on medium speed until smooth, about 1 minute. Stop and scrape down sides of bowl. With machine on medium-low, add egg and vanilla. Mix until almost combined. Gradually add flour mixture and mix until dough comes together. Divide dough in half and shape into discs. Wrap in plastic and refrigerate for 1 hour. 3. Position racks in top and bottom thirds of the oven. Preheat to 325°F (163°C). Line two baking sheets with parchment. 4. Lightly flour work surface. Working with one disc at a time, gently knead dough a few times to soften. Roll out dough to 1/4-inch (5-mm) thickness. Using a medium-size cookie cutter, cut into shapes. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Refrigerate for 20 minutes. Gather and re-roll scraps, then cut out more shapes, repeating until dough is used up. 5. Bake in top and bottom thirds of oven, switch ing sheets halfway through, until cookies have set but the edges have not yet browned, 16 to 20 minutes. (You can feel when they’re set by lightly pressing the centres with your fingertip; tops should feel dry to the touch.) Let cool on baking sheets for 5 minutes then transfer to a rack and cool completely. 6. Decorate with royal icing (recipe this page), if desired. Cookies will keep at room tempera ture in an airtight container up to 5 days.

1. Combine flour, spices, baking soda and salt in a medium bowl. Set aside.

2. In bowl of a stand mixer fitted with paddle, beat butter, sugar and molasses on medium speed until smooth, about 1 minute. Stop and scrape down sides of bowl. With machine on medium-low, add egg and mix until almost combined. Gradually add flour mixture and mix until dough comes together. Divide dough in half and shape into discs—dough will be sticky and soft. Wrap in plastic and refrigerate for 1 hour. 3. Position racks in top and bottom thirds of the oven. Preheat to 300°F (149°C). Line two baking sheets with parchment. 4. Lightly flour work surface. Working with one disc at a time, gently knead dough a few times to soften. Roll out dough to 1/4-inch (5-mm) thickness. Using a medium-size cookie cutter, cut into shapes. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Refrigerate for 20 minutes. Gather and re-roll scraps then cut out more shapes, repeating until dough is used up. 5. Bake in the top and bottom thirds of oven, switching sheets halfway through, until cookies have puffed and set, but have not yet browned, 20 to 24 minutes. (You can feel when they’re set

Makes 25 cookies

Makes 21/2 cups (625 mL)

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———————— HOLIDAY 2024