Our finest goodies ever
Photography by Yvonne Duivenvoorden
Cookies, bars and squares say holiday occasions. Check them off: the neighbourhood open house, potluck at work, brunch treats, afternoon pickup, gifts for friends and easy snacks, not to forget the sneaky forays into cookie tins stashed in the freezer. To get ready for these occasions (noble and nefarious), we present a dozen of the finest recipes ever. They all store well, are easy to make (even for the novice baker) and are utterly delicious.
Cookie smarts
• The best baking sheets are shiny and rimless with slightly curved edges to make picking up easier.
• To prepare baking sheets, line with parchment paper, nonstick foil or reusable silicone baking mat, or grease lightly and evenly. Occasionally, baking sheets do not need to be greased and this is noted in recipes.
• For bars and squares, choose shiny metal cake pans with sides at 90-degree angle.
• Eggs are always large and vanilla is pure vanilla extract unless otherwise noted.
• Butter is regular salted, but if you prefer unsalted butter, add a pinch of salt to any butter mixture.
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