Here’s what we made this week at Innovation Youth in our Junior Meals on Wheels program:
Spiced Ombre Snowflake cookies (courtesy of Canadian Living)
- 1 cup (250 mL) butter, softened
- 3/4 cup (175 mL) icing sugar
- 1/2 tsp (2 mL) vanilla
- 2 cups (500 mL) all-purpose flour
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2 mL) ground ginger
- pinch nutmeg
- 2 cups (500 mL) icing sugar
- 1/4 cup (60 mL) milk
- blue paste food colouring
Shortbread Dough: In stand mixer with paddle attachment, or in large bowl using wooden spoon, beat together butter, icing sugar and vanilla until fluffy. In separate bowl, whisk together flour, cinnamon, ginger and nutmeg; stir into butter mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm but not hard, about 45 minutes.
Between waxed or parchment paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) snowflake-shaped cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 20 minutes.
Bake, 1 sheet at a time, in 325F oven until bottoms and edges are light golden, about 15 minutes. Let cool completely on pans.
Icing: In bowl, whisk icing sugar with milk until smooth. Holding each cookie by edges, press top onto surface of icing to coat, letting excess drip back into bowl. Let dry on racks for 30 minutes.
Stir 1 tsp water into remaining icing; divide among 3 small bowls. Using food colouring, tint 1 bowl of the icing light blue, tint second bowl medium shade of blue and tint final bowl dark blue.
Leaving bottom quarter of each cookie white and using small paintbrush, brush
1-inch (2.5 cm) wide horizontal stripe of the light blue icing over second quarter of each cookie; let dry for 10 minutes. Brush 1-inch (2.5 cm) wide stripe of the medium blue icing over third quarter of each cookie, slightly overlapping light blue stripe; let dry for 10 minutes. Brush 1-inch (2.5 cm) wide stripe of the dark blue icing over final quarter of each cookie, slightly overlapping medium blue stripe; let dry for 10 minutes.