This holiday cookie is from my friend Angie. She finds that it has the perfect balance of sugar combined with the warmth of her favourite spice combination of cinnamon, ginger and cloves.

It’s her family’s ‘go to’ cookie especially during the winter months. She loves cozying up to a warm fire, accompanied by a mug of milk frothed coffee and this little sweet treat.

I love the soft chewy centre with the crispy edges. A wonderful cookie with the bonus that it freezes well, a great treat anytime!

Ingredients

3/4 cup shortening

1/4 cup molasses

1 egg

1 cup sugar

2 cups all-purpose flour

2 tsp baking soda

1/4 cup tsp ground cloves

1/2 tsp ginger

1 tsp cinnamon

1/2 tsp salt

Note: In bowl or plate measure approximately 1/4 cup of granulated sugar for rolling cookie dough balls before baking.

Directions

Preheat oven to 375F.

In a large bowl mix shortening, molasses, egg and sugar.

In a medium separate bowl sift or use a whisk to mix together the flour, baking soda, cloves, ginger, cinnamon and salt.

Add dry ingredients to wet ingredients and mix together to form a soft dough.

Use a cookie scoop or spoon to measure cookie size.

Roll each scoop into a smooth ball and finish by rolling each ball in some granulated sugar.

Bake in a preheated 375F. oven for 7 to 8 minutes.

Remove from the oven let cool on the tray for a couple of minutes.

Place on a cooling rack.

We all have our favourite and special recipes that we make during the Christmas season. Over the years I have been getting together with friends to bake some of these and sometimes experimenting with new recipes.

This year the pandemic made us get creative, since we couldn’t be together we did it over zoom.

Here is my friend Karen getting us started with these easy to make Lemon Bars. She loves that it uses simple ingredients that she has in fridge and pantry. Karen always uses freshly squeezed lemon juice and rind.

Ingredients:

1 cup flour

1/4 cup icing sugar

1/2 cup cold butter

2 eggs

1 cup granulated sugar

2 Tbsp flour

1 Tbsp grated lemon peel

1/2 tsp baking powder

2 Tbsp fresh lemon juice

Directions:

Preheat oven to 350F.

In a large bowl, combine flour and icing sugar. Add butter, cut in using pastry cutter or knife until mixture is coarsely crumbled.

Press the mixture into an ungreased or parchment lined 8 or 9 inch square pan.

Bake at 350F for 15 minutes.

In a small bowl, beat eggs and granulated sugar until light in colour, stir in flour, lemon peel, baking powder and lemon juice.

Pour the egg mixture over partially baked crust and bake for an additional 18-25 minutes or until light golden brown.

Cool completely and sprinkle with a dusting of icing sugar. Cut into Bars.

Meatballs:

• 1 1/2 lbs ground beef
• 2 tsp finely grated fresh ginger
• 2 large cloves garlic finely chopped
• 1 onion finely chopped
• 1 egg
• 1/2 tsp Tumeric
• 1 tsp Kissan Garam Masala
• 1 tsp Kissan Tandoori Masala
• 2 Tbsp chopped cilantro
• 1 potato finely grated
• salt and pepper

Directions:

Preheat oven to 375F

In a large bowl, combine all the ingredients and add salt and pepper.

Mix well, using your hand form into small smooth meatballs.

Place on a non stick cookie pan and bake for 25 minutes.

Sauce

• 2 tbsp butter
• 1 large onion chopped
• 2 tsp grated ginger
• 2 tsp chopped garlic
• 1 tsp chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp Kissan Garam Masala
• 1/2 tsp Kissan Tandoori Masala
• 1/2 cup whipping cream
• Direction:

Heat butter in large saucepan, add onions and saute until translucent, about 5 minutes.

Add grated ginger and garlic and stir for about a minute.

Add the canned tomatoes and spices and cook for about 5 minutes, adding water if necessary and continue to cook until mixture thickens.

Remove from heat and pour mixture into a blender and blend until smooth. Add water to mixture to help blend into a smooth consistency.

Pour the pureed sauce into pan and stir in the cream, simmer.

Add salt and pepper to taste.

Add meatballs.

Serve over rice, stuff into peppers or wrap in a nan!