It wouldn’t be Christmas without stack of classic cookies that taste like home! Passed down through generations of ‘Star Elf Bakers’, I always make my great grandmother Elf’s Christmas classics:  Shortbread and Ginger Cookies!     

This year on my visit to the East Village, I’m going to try new cookie twist for Christmas 2020!  Inspired by my visit to the confluence of the Bow River and the Elbow river in the East Village, I am creating a new holiday treat the Confluence Cookie: half shortbread and half ginger cookie!  How will you make your confluence cookie? Swirled? Stacked? Half and half? 

Bow Shortbread: 
 
        •       1 lb butter (or 2 cups, or 1 brick) 
         •       1 c icing sugar 
         •       1 c cornstarch 
         •       3 c flour 
         •       1 tsp almond flavouring 
 
        1.      Cream butter until fluffy, add icing sugar and cornstarch 
         2.      Add flour and knead until dough cracks 
         3.      Roll into small ½ tsp balls, lightly flatten 
         4.      Bake at 350 degrees until delicate brown (approx. 10 min) 

 

  

 

Elbow Gingersnaps:  

        •       1 c brown sugar 
         •       ¾ c butter 
         •       2 tbsp molasses 
         •       3 tbsp maple syrup 
         •       1 egg  
        •       1 tsp vanilla 
         •       1 tsp fresh grated ginger 
         •       1 tsp cinnamon 
         •       1 tbsp powdered ginger 
         •       ¼ tsp cloves 
         •       2 cups flour 
         •       2 tsp baking soda 
         •       Pinch of salt 
 
        1.       Cream butter and sugar. 
         2.      Add molasses, syrup, egg, vanilla & ginger 
         3.      Beat until blended. 
         4.      Add spices and mix in. 
         5.      Add flour, soda and salt, mix. 
         6.      Roll into little finger size lengths or small balls.  
         7.      Place onto parchment or greased cookie sheet 
         8.      Bake at 350 degrees for 12 - 14 minutes 

 

 

Combine them for the Confluence Cookie!