Buttery Hazelnut Lace Cookies
I made this recipe last year for the first time and it was a huge hit. Definitely making them again this year. Easy to make, delicious and chewy. Submitted by Sue (Managing Editor SSBBW Magazine)

1/2 cup unsalted butter
2/3 cup sugar
2 tbsp orange juice
3 tbsp all-purpose flour
1/8 tsp salt
1 egg, beaten
1 cup sliced hazelnuts or almonds
1 tsp grated orange peel


1. Position oven racks in top and bottom thirds of oven. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
2. Melt butter in a medium saucepan over medium heat. Remove from heat. Whisk in sugar, orange juice, flour and salt. Then whisk in beaten egg. Stir in nuts and orange peel. Mixture will be wet.
3. Drop 1 tsp batter for each cookie onto prepared sheets, about 2 in. apart. Batter will spread. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until edges are golden brown and centres are light golden, 6 to 7 min. Repeat with remaining batter.
4. Cool cookies on baking sheets for 2 min. Transfer to a wire rack to cool. Store in an airtight container at room temperature up to 1 week or freeze up to 1 month.

*Kitchen Tip: Parchment paper is best for lining baking sheets. Silicone non-stick mats make cookies less crispy.

My cookie submissions are super easy because the last thing we need is more stress during the holidays. Besides, when the sweet tooth craving hits... who has time to make a complex cookie?

I don't know what these are called for sure, but I have read Russian Tea Balls/Cookie or Powdered Sugar Balls. All I know is that they are super easy to make and melt in your mouth. Submitted by Anita (Entertainment Editor, SSBBW Magazine)
Russian Tea Balls

1 cup butter, softened
1/2 cup sifted powdered sugar
1 tsp. vanilla
2 1/4 cup flour
1/2 tsp. salt
3/4 cup chopped nuts


Mix first 3 ingredients. Sift and stir in flour and salt. Mix in chopped nuts. Roll into balls and bake 10-12 minutes at 400 degrees. Roll in powdered sugar after removing from oven.

I also like Haystacks. Just a fewingredients: Chow Mein Noodles, peanut butter and "chips" of some sort, whether chocolate or peanut butter or butterscotch (the best!!). You can also add nuts or raisins or ??? if you wish. They are ULTRA rich, so one or two small stacks could be very satisfying. Submitted by Anita (Entertainment Editor, SSBBW Magazine)

1 cup chips (butterscotch, semi-sweet chocolate, milk, etc.)
1/2 cup peanut butter
2 cups chow mein noodles
1/2 cup peanuts, raisins or mix-in of your choice


Microwave the chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper. You can top with coconut or other ingredient to "fancy it up". There are lots of variation you can make. This is also great to do with kids!! Have a little party and let the kids chose their own ingredients.

The following recipes were submitted by one of our bloggers, Linda.

These ginger snaps can be as spicy as you like. I like to add the full amount of ginger others may tone it down. A delicious cookie.
Ginger Snap Cookies

3/4 cup Butter
2 cups White Sugar
2 well beaten Eggs
1/2 cup Molasses
2 tsp Vinegar
3 3/4 cups All-Purpose Flour
1 1/2 tsp baking Soda
2 to 3 tsp Ground Ginger Powder
1/2 tsp Cinnamon
1/4 tsp clove


Cream the butter and sugars. Stir in the beaten eggs and vinegar. Sift and add; flour, soda, ginger, cinnamon & cloves. Mix ingredients until well blended. Form into 3/4 inch balls (can use small ice cream scoop) and place on greased cookie sheet. Bake at 325 degrees for 12 minutes.
The tops of the cookies will develop a crinkled appearance. Enjoy.

These are a soft cookie that contains cornstarch which makes them soft and chewy.
Chocolate Chip Cookies


1 cup Butter or margarine, softened (don't use soft tub)
1 1/2 cups Brown sugar, packed
2 Eggs
1 teaspoon Vanilla
2 cups All-purpose flour
1/4 cup Cornstarch
3/4 teaspoons Salt
1 teaspoons baking Soda
2 cups Semi-sweet chocolate chips
1 cup Chopped walnuts (optional)


Cream butter and sugar together. beat in eggs 1 at a time. Add vanilla.

Stir flour, cornstarch, salt and baking soda together and add salt. Stir in chips and nuts. Drop by spoonfuls onto greased baking sheet. bake in 350 degree oven for 10 to 15 minutes. Makes approximately 5 1/2 dozen.

These recipes are from the Kraft Canada website
Chocolate-Marshmallow Cookies

1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, divided
3/4 cup butter
1-1/4 cups sugar
2 eggs
1-3/4 cups flour
1/2 tsp. Magic Baking Powder
17 Jet-Puffed Marshmallows, cut in half
3 Tbsp. milk


CHOP 6 chocolate squares; place in medium microwaveable bowl. Add butter. Microwave on MEDIUM 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, mixing well after each. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.

HEAT oven to 350°F. Roll rounded tablespoonfuls of dough into 34 balls, each about 1-1/4 inches in diameter. Place, 2 inches apart, on baking sheets sprayed with cooking spray.

BAKE 8 to 9 min. or until no longer wet and shiny. (Cookies will still be soft.) Immediately top each cookie with marshmallow half, cut-side down. Bake 2 min. or until marshmallows start to puff. Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

CHOP remaining chocolate squares; place in small microwaveable bowl. Microwave on MEDIUM 2 min.; stir until completely melted. Stir in milk until well blended. Drizzle over cookies. Refrigerate 15 min. or until chocolate is firm.

Warm Winter Lemon Cake

1 pkg. (2-layer size) yellow cake mix
2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. icing sugar


HEAT oven to 350°F.

PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish.

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)

BAKE 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with icing sugar. Serve warm. Refrigerate leftovers.

Salted Chocolate-Covered Caramels

1 pkg. (269 g) Kraft Caramels
5 squares Baker's Premium 70% Cacao Dark Chocolate, melted
1 Tbsp. sea salt


INSERT toothpick into 1 caramel; dip in chocolate. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.

SPRINKLE immediately with salt. Let stand until chocolate is firm.

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