Here at the Imaginis office, the tree is a lit and the radio croons Christmas.  It’s a challenging time of year with increased workloads alongside bursting social calendars.  So to help us through (and give us that much needed energy boost), we’re snacking on our favourite holiday cookies.

So we bring you our baked gifts from the East…that’s King Street East.  We hope these recipes inspire you to take some time out in the kitchen.  We’d love to hear about your family favourites.  Who’s your office bakery king or queen?

 

Melanie – Anti-Kitchen Queen

Who does a go-to girl turn to for the best holiday cookies?  Mom, of course. These golden, buttery Graham Almond Squares are a family favourite in the Dowhaniuk household.  Light on ingredients and quick, these are perfect for busy people keen to inject a little homemade essence into their holiday traditions.

Graham Almond Squares

½ lb. butter

1 cup brown sugar

1 cup sliced almonds

36 graham crackers

 

• Melt butter in saucepan. Add brown sugar. Cook & stir until sugar is melted & mixture is clear. Remove from heat. Stir in almonds.

• On large cookie sheet lined with parchment paper, lay out graham crackers. Pour butter mixture over grahams, spreading evenly.

• Bake at 350F for 9 minutes. Cut each cracker in half. Let cool.

 

Sean – Disciple of the Jamie Oliver Revolution

A self confessed savoury cook and fan of Mr Oliver’s bold flavours, Sean’s first foray into baking had to be something that grabs the taste buds.  The addition of ancho chilli and cinnamon does just that, creating a warm, spicy chilli-chocolate glow.

Chocolate Crackled Cookies

12 oz semi-sweet baking chocolate, divided

¾ cup flour

2 tsp. cinnamon

1 tsp. ancho chile pepper

½ tsp. baking powder

¼ tsp. salt

¼ cup (1/2 stick) butter, softened

½ cup granulated sugar

¼ cup firmly packed brown sugar

2 eggs, lightly beaten

2 tsp. pure vanilla extract

 

• Melt 8 oz of the chocolate as directed on package. Set aside. Coarsely chop remaining 4oz chocolate.

• Mix flour, cinnamon, ancho chile pepper, baking powder and salt in small bowl.

• Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla, mix well.

• Add melted chocolate, beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate.

• Drop dough by rounded tablespoons 1 ½ inches apart on parchment paper-lined baking sheets.

• Bake in preheated 375F oven for about 10 minutes or just until cookies are set and slightly cracked on top.

• Transfer cookies on parchment paper to wire rack; cool completely. Makes 3 ½ dozen.

 

Lisa – Baked Goods Guru

Our tummies shed a tear as Lisa heads off on maternity leave.  Our regular supplier of feather-light scones and chock-full chewy cookies will soon have another more important mouth to feed.  We make do instead, with her parting gift to us, the recipe for Chocolate Wafer Cookies from San Francisco’s Miette bakery. Perfect for an impromptu ice-cream sandwich or stacked between layers of flavoured whipped cream and chilled in the fridge for an ice-box cake. Even great on their own. Suppose we’d better get the cookie sheets out….

Chocolate Wafer Cookies

1¾ cups all purpose-flour

½ cup + 2 tbsps brut or natural unsweetened cocoa powder

¼ tsp kosher salt

1 cup unsalted butter at room temperature

½ cup granulated sugar + extra for sprinkling

2 tbsps lightly packed light brown sugar

3 tbsps honey

 

• Sift together flour, cocoa powder and salt into a bowl.  Set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated and brown sugars, and honey and beat until fluffy – about 4 minutes.

• Add the dry ingredients to the butter mixture in three additions, beating just until combined after each.  Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or for up to 2 days.  You can also freeze the dough for up to 2 months.

• Preheat the oven to 350F.  Line a large baking sheet with parchment paper.

• On a lightly floured work surface, roll the dough out to about ¼ inch thick.  Using a 3¼ inch round cookie cutter with a scalloped edge, cut out the chocolate wafers.  Arrange them on the prepared baking sheet, placing the cookies about ½ inch apart.  Sprinkle each cookie with granulated sugar.  Bake until firm, 12 to 15 minutes.  Transfer to a wire rack to cool completely.

• Gather up the dough scraps, re-roll, and cut out to make more cookies.  Bake as directed and let cool.  Store in an air-tight container for up to 2 weeks.