Tart grapefruit gives refreshing flavour to these savoury shortbread cookie bars. Gradually add the food colouring to the glaze, alternating between red and orange, until you get a light coral colour. The tint will intensify as the glaze dries, so stop adding food colouring when it's a touch lighter than your desired shade.
Prep time25 minutes
Total time2 hours & 30 minutes
red and orange liquid food colouring
Per cookie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate14 g
Cookies: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, grapefruit zest, vanilla and salt until light and fluffy; stir in flour and thyme just until combined.
Press dough into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each several times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300°F oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Topping: In bowl, whisk icing sugar with grapefruit juice. Alternately stir in red and orange food colouring to tint icing coral; drizzle over cookies. Sprinkle with thyme (if using). Let stand until set, about 15 minutes.
This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
pkg (227 g)
whipping cream 35%
per serving: about
Total fat20 g
Saturated fat12 g
Total carbohydrate72 g
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until
just softened, about 3 minutes.
Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.
Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
In skillet, melt butter over medium heat; cook onion, stirring occasionally, until tender and golden, about 20 minutes. Stir in vinegar, salt and pepper.
On parchment paper–lined rimless baking sheet, unroll 1 sheet of the pastry. Top with half each of the onion mixture, artichokes, sun-dried tomatoes and spinach. On separate baking sheet, repeat with remaining pastry, onion mixture, artichokes, sun-dried tomatoes and spinach. Bake, 1 sheet at time, in 425°F oven until edges are golden, 18 to 20 minutes. Cut each sheet into 16 squares.
Tip from The Test Kitchen: If the onion begins to stick to the skillet, add up to a tablespoon of water, a little at a time.
Ruby raspberry jam peeking through snowflakes makes these pretty cookies as fun to look at as they are to eat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
2 1/2 cups
seedless raspberry jam
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate22 g
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 3 additions just until combined. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) square cookie cutter or knife, cut out shapes, rerolling scraps as necessary. Using 1 1/2-inch (4 cm) snowflake-shaped cookie cutter, cut out snowflakes in centres of half of the cookies (reserve scrap snowflake shapes to bake later). Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined rimless baking sheets; refrigerate until firm, about 20 minutes. Bake, 1 sheet at a time, in 375?F (190?C) oven until bottoms and edges are light golden, about 10 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Spread scant 1 tsp of the jam over bottoms of each whole cookie, leaving 1/2-inch (1 cm) border uncovered along edges. Sandwich with cut-out cookies, flat sides down. Dust with icing sugar. (Make-ahead: Store in airtight container for up to 24 hours.)