Candy Cane Cookies Makes 12

Ingredients: 1 cup unsalted butter, softened to room temperature 1 cup powdered sugar, sifted 2 egg yolks 1 tsp vanilla extract 1/2 tsp almond extract 2 1/2 cups all-purpose flour 1 tsp salt

Directions: 1. Cream the butter, sugar, egg yolks, vanilla and almond extract together until light and fluffy. 2. In a separate bowl, combine the flour and salt and mix. Beat the dry mixture into the wet until just combined. 3. Divide the dough into two even halves and color one with red food coloring. Wrap each ball of dough in plastic wrap and refrigerate for half an hour. 4. Preheat the oven to 375°F and remove the dough from the refrigerator. 5. Shape into candy canes and bake on a parchment covered baking sheet for 7 - 9 minutes. Enjoy!!

Snickerdoodle Cookies Makes 24

Ingredients: 2 3/4 cup (330 g) all-purpose flour 2 1/2 tsp (15 mL) cream of tartar 1 tsp (5 mL) baking soda 1/4 tsp (1 mL) salt 3/4 cup (1½ sticks) unsalted butter, softened 1/4 cup (60 g) butter flavored shortening 1 1/2 cups (300 g) granulated sugar 1 egg 2 egg whites 1/4 cup (50 g) granulated sugar 1 tbsp (15 mL) ground cinnamon

Directions: 1. Preheat oven to 400°F (205°C). 2. Sift flour, cream of tartar, baking soda, and salt in a mixing bowl and set aside. 3. Cream together the butter and sugar using a hand mixer, about 3 minutes. Add egg and egg whites, one at a time, and continue to mix. Scrape down the sides of the bowl. Stir the flour mixture into the butter mixture until fully incorporated. 4. Form dough into a disc, cover with plastic wrap and refrigerate for an hour. 5. In a small bowl, stir together the sugar and cinnamon. 6. Roll 1 1/2 tablespoons (25 mL) of the chilled dough into a ball and roll around the cinnamon sugar mixture until completely coated and place onto a baking sheet covered with parchment. Repeat until all the dough has been used; you'll need two baking sheets.

7. Bake the snickerdoodles for 10 to 12 minutes or until the edges just start to brown. Transfer cookies onto a cooling rack and allow to cool. Serve.

Banana Chocolate Chip Cookies Makes 16

Ingredients: 2 cups (180 g) old-fashioned rolled oats (not quickcooking) ½ teaspoon (2.5 mL) baking powder ¼ teaspoon (1.25 mL) baking soda ½ teaspoon (2.5 mL) salt ½ cup (90 g) raw (turbinado) sugar 1 large ripe banana ⅓ cup (80 mL) canola oil ⅓ cup milk (80 mL), can be swapped out for soy--see note ½ teaspoon (2.5 mL) pure vanilla extract ¼ cup (30 g) sliced almonds (or other nut you prefer), lightly toasted ⅓ cup (50 g) semi-sweet chocolate chips

Directions: 1. Position the oven racks in the upper and lower thirds of the oven and preheat it to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners. 2. Place 11/4 cups (110 g) of the oats in a food processor or clean coffee grinder (my preference) and grind the oats very finely into a flour. 3. Pour into a large mixing bowl and whisk together with the remaining ¾ cup (70 g) of oats, baking powder, baking soda, salt, and sugar. Set aside. 4. Peel and halve the banana. Chop half into a medium dice and set aside. Place the other half in a medium bowl and mash well with a fork or your hands until it resembles a puree--no big chunks. Whisk in the oil, milk, and vanilla. 5. Make a well in the dry ingredients and pour in the wet ingredients. 6. Using a wooden spoon or spatula, stir the batter until well-blended. 7. Fold in the nuts and chocolate chips and chopped banana pieces. Let stand for about 10-15 minutes. 8. Drop the batter into mounds, 2 tablespoons (30 mL) each, onto the baking sheets, no more than 9 per sheet. 9. Bake until puffed and golden, 22-25 minutes, rotating the sheets top to bottom and front to back halfway through baking. 10. Cool for 2 minutes on the sheets before removing them to a wire rack to cool completely. 11. Store in an airtight container for up to 4 days (note: after the first day or so, their outer crunch will go soft, but they'll still be delicious).

Sugar Cookies Makes 24 cookies

Ingredients: 2 cups all-purpose flour 1/2 tsp baking powder 1/8 tsp salt 3/4 cup unsalted butter, softened 3/4 cup granulated sugar 1 egg 1/2 tbsp heavy cream 1 tsp vanilla extract Sprinkles Sanding sugar Dragees

Frosting Ingredients: 3 egg whites 4 cups powdered sugar, sifted

2 tsp vanilla extract Food colorings of choice

Directions: 1. Preheat oven to 375°F. 2. Sift flour, baking powder and salt into a mixing bowl. Set aside. Place the butter and sugar in another mixing bowl and cream together with a hand mixer, about 3 minutes. Scrape down sides of bowl and add egg, cream and vanilla. Beat mixture together until well combined. 3. Pour flour mixture into the egg mixture and stir together with a wooden spoon until a dough forms and no lumps remain. Wrap dough into a disc with plastic wrap and place in refrigerator to chill, about 30 minutes. 4. Sprinkle a small amount of flour and powdered sugar onto a clean surface and roll dough out until 1/4 inch (6 mm) thick. Use holiday cookie cutters of your choice cut out the cookies and place onto a parchment lined baking sheet, about 1 inch (2.5 cm) apart. 5. Bake the cookies for 12 to 15 minutes or until the cookies begin to lightly brown on the edges. Cool completely before decorating. 6. While cookies cool, make the icing: Place the egg whites in a mixing bowl and beat on medium-high speed until frothy, 2 to 3 minutes. Begin adding the sugar to the egg whites, 1/2 cup at a time and beat for an additional 3 minutes or until the mixture is thick, shiny and meringue-like. 7. Divide icing into a few small bowls and add a couple drops of food coloring (your choice) to each bowl and gently stir until fully incorporated. Pour each color of icing into a different piping bag with a piping tip and begin decorating the cookies.

8. While the icing is still wet add the other decorative items to the cookies and set aside to dry. Once the icing has completely dried, serve.