Black Pepper Shortbread Cookies with Strawberry Salsa
As seen on CTV Morning!
Ingredients
- 1 cup butter – room temperature
- 1 1/2 cups flour
- 1/2 cup icing sugar
- 1/2 teaspoon black pepper
- Kawalsa Strawberry-Habanero Salsa
Instructions
- In a mixer, combine all of the dry ingredients.
- Add the butter and mix on medium speed for 4 to 5 minutes, or until you have an easily workable dough.
- Scoop cookie dough onto baking sheet.
- Using your thumb or the handle of a wooden spoon, make a depression in each cookie dough scoop and spoon in some Kawalsa Strawberry-Habanero Salsa.
- Bake at 350 degrees for 9-10 minutes depending on size of cookie.
Hermit cookies
Ingredients
- ⅔ cup of room-temperature butter
- 1½ cups of brown sugar
- 2 eggs
- 2 cups of flour
- 1 teaspoon of baking soda
- ¼ teaspoon of cloves
- ¼ teaspoon of cinnamon
- ¼ teaspoon of salt
- 1 cup of raisins
- 1 cup of chopped dates
Instructions
- Beat butter with sugar until it’s light.
- Add eggs, one at a time.
- Mix flour, baking soda, spices and salt together in a separate bowl.
- Add flour mixture to egg mixture and mix well.
- Mix in raisins and chopped dates.
- Shape dough into one-inch balls with a scoop, or with spoons and your hand, and place on parchment-lined cookie sheets.
- Bake at 350 F for 10 to 14 minutes.
Chocolate Candy Cane Cookies
Ingredients
- 2½ cups chocolate chips (divided)
- 1½ cups of flour
- ¼ cup of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of espresso powder
- ½ teaspoon of salt
- ½ cup of butter
- 1 cup of sugar
- 1 teaspoon of vanilla
- 1 teaspoon of peppermint extract
- 2 eggs
- ⅓ cup of crushed candy cane
Instructions
- Whisk flour, baking powder, baking soda, espresso powder, and salt together in a medium bowl.
- Beat the butter and sugar together.
- Add eggs and flavourings to the butter mixture.
- Add the dry ingredients and half cup of chocolate chips.
- Shape dough into one-inch balls with a scoop or with spoons and your hand, and place on parchment lined cookie sheets.
- Bake at 350 F for 12 to 15 minutes.
- Melt two cups of chocolate chips and drizzle on baked cookies and sprinkle with crushed candy cane.
Lemon sugar cookies
Ingredients
- 2½ cups of flour
- ½ teaspoon of baking soda
- 1 teaspoon of baking powder
- ¾ teaspoon of salt
- Zest of 2½ lemons
- ½ cup of room temperature butter
- ¼ cup of canola oil
- 1¼ cups of sugar
- 2 eggs
- 1 teaspoon of vanilla
- 2 tablespoons of lemon juice
Instructions
- Whisk flour, baking soda, baking powder and salt together.
- Combine zest of lemons and butter in mixer and beat.
- Add vegetable oil and mix.
- Add sugar and mix to blend.
- Add eggs one at a time.
- Add the vanilla and lemon juice and mix.
- Add dry ingredients and mix to blend.
- Refrigerate dough for 20 minutes or more. It will be sticky.
- Shape dough into one-inch balls with a scoop or with spoons and your hand.
- Dip shaped dough in sugar and place on parchment-lined cookie sheets and bake at 350 F for 12 to 15 minutes.