LCBO Food & Drink Holiday 2025

SWEET STUFF

Stuffed Snickerdoodles with Eggnog Ganache Soft and chewy snickerdoodle cookies reach new heights with a filling of eggnog ganache and white chocolate. A roll in coarse sugar brings sparkle and crunch. Go all in on the goo factor by serving them warm. EGGNOG GANACHE 3 tbsp (45 mL) half & half (10%) cream 1 tbsp (15 mL) custard powder 1 tsp (5 mL) freshly grated nutmeg 1 tsp (5 mL) cinnamon 8 oz (225 g) white chocolate chips COOKIES 3 cups (750 mL) all-purpose flour 2 tsp (10 mL) cream of tartar 1 tsp (5 mL) baking soda 1/4 tsp (1 mL) salt 1 cup (250 mL) unsalted butter, softened 1 cup (250 mL) sugar 1/4 cup (60 mL) packed dark brown sugar 2 eggs, at room temperature 2/3 cup (150 mL) coarse sugar 11/2 tsp (7 mL) cinnamon 5 oz (140 g) white chocolate chips 1. For the ganache, stir cream, custard powder, nutmeg and cinnamon in a medium-size saucepan. Add chocolate chips. Melt over low heat stirring occa sionally until mixture is smooth, 5 to 7 minutes. Scrape mixture into a bowl and cover with plastic wrap. Refrigerate until mixture is firm but scoopable, about 15 minutes. Spoon 1-tsp (5-mL) dollops onto a parchment-lined baking dish, leaving space between each. Freeze for 15 minutes.

4. Preheat oven to 375 ° F (191 ° C). Line two baking sheets with parch ment paper.

back into a ball and roll in sugar mixture to cover. Place on pre pared baking sheet. Continue with remaining cookie dough, ganache and chocolate chips leaving 2 inches (5 cm) space between each. Bake on middle rack, one sheet at a time, until cookies spread and edges are golden, 10 to 12 minutes. Cool 5 minutes then transfer to a cooling rack to cool completely. Transfer to an airtight container. Store at room temperature for up to 1 week.

2. For the cookies, whisk flour, cream of tartar, baking soda and salt in a mixing bowl until combined. Set aside. 3. In bowl of a stand mixer fitted with paddle, beat butter, sugar and brown sugar on medium high speed until light and creamy, about 1 minute. Add eggs and beat until combined. Reduce speed to low. Gradually add flour mixture and mix until it forms a dough. Cover with plastic wrap and refrigerate for 30 minutes.

5. Stir coarse sugar with cinnamon in a shallow bowl.

6. Working one at a time, scoop cookie dough into a 2-tbsp (30‑mL) portion. Roll into a ball and flatten out using your thumbs to create a well in middle. Place a frozen ganache ball in the middle along with 1 tsp (5 mL) chocolate chips. Lift edges of dough up around fillings to cover fully. Roll

Makes 22 cookies

70

———————— HOLIDAY 2025