Thank you to everyone who entered the Christmas Goody Contest. The winning entry—Chocolate Sugar Cookies—in the draw for a $50 gift certificate is printed below, along with a few other sweet treats.

Gingerbread with Orange Sauce


Kids love it! Warm, delicious, and surprisingly nutritious.

Gingerbread
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup firmly packed brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/3 cup molasses
1/4 cup butter
1/4 cup orange juice
2 eggs
1 tsp grated orange juice

Preheat oven to 325˚F. In a medium bowl, combine flours, sugar, seasonings, baking soda and salt. Add molasses, butter, juice, eggs and rind. Beat with an electric mixer until well blended. Pour batter into lightly greased loaf pan. Bake for 25 minutes.

Orange Sauce
1 cup orange juice
2 Tbsp firmly packed brown sugar
1 Tbsp cornstarch
1/2 tsp grated orange rind
1/4 tsp ground cinnamon

In a small saucepan combine juice, sugar, cornstarch, rind and cinnamon. Cook over medium-high heat, stirring frequently until sauce comes to a boil and thickens. Serve warm over gingerbread.
Sent in by Monique B.


Almond Cherry Balls

1 cup butter
1/2 cup icing sugar
1 cup ground almonds
1 tsp vanilla
2 cups flour
candied cherries

Preheat oven 325˚F. Cream butter, add sugar and beat until creamed. Add remaining ingredients (except cherries). Take a teaspoon of dough and start to form into a ball. Push half (or whole) cherry into ball. Bake on greased cookie sheet for 15-20 minutes, or until lightly browned. While hot, sprinkle with icing sugar. Can be made and frozen. They taste great frozen!
Sent in by Pamela N.


Chocolate Sugar Cookies

1/2 lb unsalted butter
1 cup plus 2 Tbsp granulated sugar
1 egg
1 tsp vanilla extract
2 cups plus 1 Tbsp all purpose flour
1 scant cup dark cocoa powder

Preheat the oven to 350°F. In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix, or the cookies may spread while baking. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape the sides of the bowl as needed. In a medium bowl, whisk together the flour, cocoa powder and salt. Add to butter and egg mixture. Mix on low speed until a dough is formed. The dough will often clump around the paddle attachment while being mixed. This is a good sign that your dough is the right consistency. Line a baking sheet with parchment paper. Turn the dough out onto a sheet of wax paper and top with a second sheet. Roll dough into an oblong disc between the paper with a rolling pin. Transfer dough—wax paper and all—to a large cookie sheet. Wrap the dough tightly with plastic wrap and refrigerate for 1 hour. Remove top sheet of wax paper and roll dough a little thinner. It should not be sticky. You may dust the surface lightly with flour if it is sticky, but not too much! You don’t want streaks of white flour baked onto your pretty dark chocolate cookies. Roll dough to a ¼" to ½" thickness. Cut out desired shapes from the dough and transfer to the prepared baking sheet. Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a crisp shape during baking. Bake 15-20 minutes. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack. Decorate cookies when completely cooled.
Sent in by Ashley H.


Dad’s Favourite Chocolate Snow Drop Cookies

1/2 cup salad oil
4 squares unsweetened chocolate, melted 2 cups sifted flour
2 cups sugar 2 tsp baking powder
4 eggs 1/2 tsp salt
2 tsp vanilla 1 cup sifted icing sugar

Mix oil, chocolate and sugar in a large bowl. Add eggs and vanilla and beat well. Sift flour, baking powder and salt. Add to chocolate mixture (batter will be very soft). Chill batter, covered, several hours in freezer or overnight in refrigerator. Put a small amount of icing sugar in a shallow bowl. Scoop small spoonfuls of chilled dough and form into balls; roll them into the icing sugar to coat. Place about 2" apart on a greased or non-stick cookie sheet. Bake at 350˚F for 10-12 minutes. Makes about 3-4 dozen. Store in an airtight container in the fridge to keep cookies soft.
Sent in by Shannon T. (daughter) and Irene W. (mom)


Fruitcake Bars

1 cup butter at room temperature 2 ¾ cups all purpose flour
1 cup packed brown sugar ½ tsp salt
¼ cup granulated sugar 1¼ tsp baking soda
2 Tbsp honey 1 cup dried fruit
1 tsp vanilla 1 cup chopped nuts
1 egg 1 Tbsp rum or 1 ½ tsp rum extract

Preheat oven to 375˚F. In mixing bowl, cream butter, sugars and honey. Add eggs, vanilla and rum/extract. In small bowl combine flour, salt and baking soda, then add to creamed mixture and stir until combined. Stir in fruit and nuts. Bake in a lined, 9" baking pan for 35 minutes. Cool for 10 minutes in pan before slicing.
Sent in by Kristy G.