Canadian Living Special Issues SIP Vol.22 No.01 - Holiday Baking 2022

If you’re the type of person who thinks “indulgence” is a bad word, you might not want to read any further, because this issue is chock-full of all those naughty (read: nice!) treats that the rest of us can’t get enough of. This Holiday Baking special edition—like all the ones that have come before it—remains a stronghold of unabashed delight in all things sacchariferous (our new favourite word, by the way). We work all year long to bring you tempting goodies like the ones on these pages, perfect for sharing with loved ones—or just keeping for yourself. There’s no guilt here—this is a time of year for acknowledging those we care about, for opening up our homes and hearts and for promoting goodwill among all. At Canadian Living, we can’t think…

Maple-Glazed Gingerbread Houses MAKES 30 COOKIES HANDS-ON TIME 1 HOUR TOTAL TIME 3 ½ HOURS 2 ¾ cups all-purpose flour1 ½ tsp ground ginger1 tsp cinnamon½ tsp baking soda¼ tsp ground cloves pinch salt⅓ cup unsalted butter, softened1 cup granulated sugar1 egg⅓ cup fancy molasses Maple Royal Icing (recipe, this page) In bowl, combine flour, ginger, cinnamon, baking soda, cloves and salt. In large bowl, using electric mixer on medium speed, beat butter with sugar until light and fluffy. Beat in egg and molasses. Stir in dry ingredients until smooth dough forms (add water, 1 tbsp at a time, if needed). Divide dough in half; shape into discs. Wrap each disc in plastic wrap; refrigerate for 30 minutes. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove 1 dough disc from refrigerator and…

MAKES 40 COOKIES HANDS-ON TIME 30 MINUTES TOTAL TIME 1 ½ HOURS 2 cups all-purpose flour½ tsp salt¼ tsp baking powder¼ tsp baking soda½ cup unsalted butter, softened1 ⅓ cups granulated sugar, divided1 egg¾ cup extra fine ricotta cheese4 tsp grated orange zest2 tbsp orange juice½ tsp vanilla½ cup icing sugar, sifted In bowl, whisk together flour, salt, baking powder and baking soda; set aside. In large bowl, using electric mixer on medium speed, beat butter with 1 cup of the granulated sugar until light and fluffy. Beat in egg, ricotta, orange zest and juice and vanilla until smooth. Beat in reserved dry ingredients just until combined. Cover and refrigerate for 30 minutes. Preheat oven to 350°F. Line two baking sheets with parchment paper. Place remaining granulated sugar and the icing sugar in two separate…

Matcha, Macadamia & White Chocolate Biscotti MAKES 30 BISCOTTI HANDS-ON TIME 50 MINUTES TOTAL TIME 3 ½ HOURS 2 ½ cups all-purpose flour2 tbsp matcha powder2 tsp baking powder¼ tsp salt½ cup unsalted butter, softened1 cup granulated sugar1 tsp vanilla2 eggs1 cup unsalted macadamia nuts1 cup white chocolate chips1 egg white180 g chopped white chocolate, melted Preheat oven to 350°F. Line baking sheet with parchment paper. In bowl, whisk together flour, matcha powder, baking powder and salt; set aside. In large bowl, using electric mixer on medium speed, beat butter with sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Add reserved dry ingredients in two batches, beating until smooth. Stir in nuts and chocolate chips. Divide dough in half. On lightly floured surface, shape each portion into 12-inch long log.…

Chocolate, Caramel & Pecan Cookies MAKES 28 COOKIES HANDS-ON TIME 45 MINUTES TOTAL TIME 2 HOURS Chocolate Cookies 1 cup all-purpose flour⅓ cup sifted cocoa powder¼ tsp baking powder¼ tsp salt½ cup unsalted butter, softened½ cup granulated sugar1 egg yolk1 tsp vanilla⅔ cup toasted chopped pecans Caramel Filling ¾ cup granulated sugar⅓ cup light corn syrup⅓ cup 35% whipping cream3 tbsp unsalted butter, softened1 ½ tsp vanilla¾ tsp salt90 g milk chocolate, melted (optional) Chocolate Cookies In bowl, combine flour, cocoa powder, baking powder and salt; set aside. In large bowl, using electric mixer on medium speed, beat butter with sugar until light and fluffy. Beat in egg yolk and vanilla. Add in reserved dry ingredients, beating until batter is smooth. Preheat oven to 375°F. Line two baking sheets with parchment paper. Place pecans in bowl. Shape dough by…

MAKES 48 COOKIES HANDS-ON TIME 45 MINUTES TOTAL TIME 4 HOURS 2 cups all-purpose flour¼ cup cornstarch¼ tsp salt1 cup unsalted butter, softened⅓ cup granulated sugar½ tsp vanilla1 cup icing sugar, sifted2 tbsp lemon juice⅓ cup crushed candy cane pieces In bowl, combine flour, cornstarch and salt; set aside. In large bowl, using electric mixer on medium speed, beat butter with granulated sugar and vanilla until light and fluffy. On low speed, beat in dry ingredients until smooth. Using hands, knead mixture until dough comes together (if needed, add water, 1 tbsp at a time); shape into disc. Wrap in plastic wrap; refrigerate for 30 minutes. Preheat oven to 300°F. Line two baking sheets with parchment paper. Between two sheets of waxed or parchment paper, roll out dough to ⅓-inch thickness. Using 2-inch star-shaped cookie…