In large bowl, beat butter until creamy. Add sugar; beat until well combined. Blend in cocoa, flour, egg and salt, stirring until well combined. Add rolled oats and coconut; stir until well combined. Chill dough for 20 minutes.
Drop by 1 tsp of dough, 4 inches (10 cm) apart, onto parchment or waxed paper-lined rimless baking sheet. Bake in 350°F (180°C) oven until lacy all over and crisp at the edges, about 10 minutes. Let cool completely on rack.
Every bite of these easy-to-make cookies will melt in your mouth. Go the traditional route and decorate with glacé cherries or use a piping bag and star tip to pipe the dough into pretty rosettes.
Portion size28 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
pecan halves (optional)
per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate8 g
In large bowl, beat butter until smooth. Beat in icing sugar until very fluffy and pale yellow, about 3 minutes. Beat in vanilla. In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture in 3 additions to form soft dough.
Drop by 1 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Or roll into balls and use fork tines to flatten and make indentations on the top of each cookie. Or fill piping bag fitted with star tip and pipe dough into rosettes. Top with cherry or pecan half, if desired.
Bake, 1 sheet at a time, in 350°F (180°C) oven until light golden, about 12 minutes.
Let cool completely on pans.
(Make-ahead: Store in airtight container for up to 24 hours.) Change it up: Double-Chocolate Whipped Shortbread Reduce flour to 1 1/4 cups. Whisk 1/4 cup cocoa powder into dry ingredients. Before scooping, stir 1 cup dark chocolate chips into dough. Continue with recipe as directed.
Cherry Almond Whipped Shortbread Substitute vanilla with 1/4 tsp almond extract. Before scooping, stir 1/2 cup chopped glacé cherries into dough. Continue with recipe as directed.
Tip from The Test Kitchen: Customize your cookies by decorating with nuts, melted chocolate, sprinkles or chocolate-covered sunflower seeds!
These wholesome cookies are great not only as an on-the-go breakfast but also as a midday snack. Dates are a source of protein and iron, giving you the energy you need to get through a busy day. And when puréed into paste form, they add natural sweetness and moisture to baked goods. Cost: $0.40 per serving
Portion size15 servings
Credits :Canadian Living Magazine: March 2016
pitted and chopped
whole wheat flour
large-flake rolled oats
each baking powder and
each salt and
per cookie: about
Total fat4 g
Saturated fat3 g
Total carbohydrate17 g
In food processor, purée dates into smooth paste. Add coconut oil, maple syrup, coconut sugar, egg and vanilla; purée until smooth. Scrape into large bowl.
In separate bowl, whisk together whole wheat flour, all-purpose flour, oats, baking powder, baking soda, cinnamon, salt and nutmeg; stir into date mixture until combined. Stir in cranberries.
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten to ó-inch (1 cm) thickness.
Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm and no longer shiny, 13 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Tip from The Test Kitchen: Use soft dates for the paste, as they will purée more easily and add the most moisture to the dough.
This clementine-and-ginger glaze is so easy to make. It's perfect paired with salmon, but any fish will do. Serve with rice or noodles.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
skinless salmon fillets
(about 550 g total)
salt and pepper
grated clementine zest
(about 4 clementines)
finely chopped peeled
, peeled and segmented
Per serving: about
Total fat21 g
Saturated fat5 g
Total carbohydrate12 g
Sprinkle fish with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; cook fish, turning once, until edges are golden, about 5 minutes. Transfer to plate.
In small bowl, whisk together clementine zest, clementine juice, lemon juice, honey, cornstarch and remaining salt and pepper.
In same pan, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add clementine juice mixture; cook, stirring, until slightly thickened, about 1 minute. Add fish and clementine segments; cook, stirring occasionally, until fish flakes easily when tested, about 2 minutes. Transfer to serving dishes; sprinkle with chives.
This traditional Korean soup features easier-to-find ingredients without sacrificing any flavour. For example, instead of traditional dried anchovies or fermented shrimp paste, we've used umami-rich fish sauce. The one exception is the gochugaru, which gives the soup its authentic flavour; you can find it in major grocery stores as well as Asian markets.
Prep time35 minutes
Total time35 minutes
(about half onion)
, coarsely chopped
Korean red pepper powder (gochugaru)
sodium-reduced chicken broth or
, thinly sliced
, halved lengthwise and thinly sliced crosswise
pkg (510 g) soft silken or
sodium-reduced soy sauce
Per each of 8 servings: about
Total fat5 g
Saturated fat1 g
Total carbohydrate7 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add kimchi, garlic and red pepper powder; cook, stirring occasionally, until fragrant, about 4 minutes.
Pour in broth and 2 cups water; bring to boil. Stir in mushrooms and green onions; reduce heat and simmer, stirring occasionally, until mushrooms are beginning to soften, about 5 minutes. Add zucchini; cook, stirring occasionally, until zucchini are tender-crisp, about 5 minutes.
Using spoon, scoop tofu into scant 1/4-cup portions; add to soup. Gently stir in fish sauce and soy sauce; cook until tofu is heated through, about 3 minutes.
Bring to gentle boil; stir in eggs, breaking up yolks. Let stand until egg whites are opaque, about 2 minutes.