Head on over to Diamonds for Dessert for their Christmas Tree sugar cookie with Matcha Green Tea!

Here are some picture from my attempt. My family and friends loved it… only tip is…don’t make them toooo big/tall or they’ll go grinchy on you!

So quick and easy! All you need is butter…

I rolled it out and used x’mas shaped cookie cutter… they came out perfect. Suggested baking time on the box is right on!

Would definitely buy again!

PC Shortbread Cookie Mix – PC Shortbread Cookie Mix – PC – Products.

Sirius Satellite Radio and Martha Stewart Living Radio posted a free Thanksgiving Hotline recipes, an e-book in PDF format. 30+ recipes from Martha and other famous chef like Nigella Lawson, Mario Batalli, Emeril Lagasse just to name a few. Martha Stewart Thanksgiving Hotline Recipes – click and download it now before it’s taken off.

Yum!

image curtasy of beau-coup.com

Chatelaine and Today’s Parent came provided everyone with a recipe PDF download of the Best of Holiday Favourites Cookie Exchange 2009.

This may seem belated, but if you are going to a pot luck, or if you just want to produce some homemade snacks, why not refer to this free PDF download containing 12 tempting cookie recipes!!!

Enjoy everyone!

Melt in your mouth goodness. And you can tuck a surprise in the center if you like!

This was in my Chatelaine Dec 2008 issue.

Preparation time 15 minutes
Baking time 8 minutes
Makes 42 cookies

Ingredients:
2 cups (500 mL) all-purpose flour or 21/2 cups (625 mL) cake and pastry flour
3/4 cup (175 mL) ground almonds, about 100-g pkg
1/2 tsp (2 mL) salt
1 cup (250 mL) unsalted butter, at room temperature
1 cup (250 mL) sifted icing sugar
2 tsp (10 mL) vanilla
1 cup (250 mL) semi-sweet chocolate chips or chunks (optional)

Directions:

1. Preheat oven to 350F (180C). In a medium bowl, stir flour with almonds and salt until evenly mixed. In a large bowl, using an electric mixer on medium, beat butter with 1/2 cup (125 mL) icing sugar until smooth. Beat in vanilla. On low speed or using a wooden spoon, beat flour mixture into butter mixture.

2. Scoop about 1 tbsp (15 mL) dough and flatten into a disc. To add a chocolate centre, press 2 chocolate chips or 1 chocolate chunk into centre of the disc. Roll dough around chocolate, forming a 1-in. (2.5-cm) ball. Repeat with remaining dough and chocolate. Place on an ungreased baking sheet, at least 1 in. (2.5 cm) apart.

3. Bake in centre of oven until puffed and golden on bottom when lifted, from 8 to 10 min. Remove cookies to a rack to cool for 5 min. Place remaining 1/2 cup (125 mL) icing sugar in a shallow bowl. Then roll warm cookies in sugar until evenly coated and return to rack to cool completely. Cookies will keep well stored in an airtight container in the refrigerator up to a week or in the freezer up to 1 month.