Recipe: Chocolate Caramel Cookie Sticks

Holiday baking countdown starts NOW!

Get ready to sleigh the season with Chocolate Caramel Cookie Sticks—crispy, chocolatey, and pure magic. Trust me, you’ll be thanking me later.

Snack on one (or a few—no judgment) while streaming past episodes of Dish with Mary on AMI+ now, and mark your calendar: the NEW season drops Feb 2025! 

Chocolate Caramel Cookie Sticks

Servings: 20 - 24

Ingredients

1/3 cup (80g)unsalted butter, room temperature 
1/4 cup (75g) butterscotch or salted caramel sauce
1 cup (120g) all purpose flour 
1 1/2 cups milk chocolate chips

Instructions

• In a medium bowl, using a fork whisk butter until smooth and creamy. Stir in the butterscotch or caramel sauce. Add the flour and mix until combined and dough forms. If the dough is too sticky, add a bit more flour until a smooth silky dough ball forms. Cover with plastic wrap and refrigerate the dough for a minimum 30 minutes to overnight. The longer it rests in the refrigerator the more flavour is infused into the dough.

• Preheat the oven to 350F 

• Roll out dough into a rectangular, about 1/4 inch thick. Then cut the dough into strips, about 1/2 inch in width. Lift the strips and place them on a parchment lined baking sheet leaving a small space in-between each strip. 

• Place in the oven on the middle rack and bake for 10 mins or until edges are very lightly browned. 

• Allow cookies to cool completely. 

• Melt the Chocolate: 30-second bursts in a bowl at regular power, with a quick stir in between. Just make sure to keep heating in short bursts, as opposed to minutes-long intervals, to avoid potentially scorching. 

• Dip each cookie stick into melted chocolate, top with sprinkles and refrigerate for 5-10 minutes until the chocolate is set.

Recipe: Ginger Crackle Cookies

'Tis the season to indulge in the warmth of the holidays, and what better way to celebrate than with the timeless allure of ginger crackle cookies? These chewy, spicy, and downright delicious treats have earned their stripes as a Christmas classic, but truth be told, they're a year-round sensation that transcends seasonal boundaries.

Ginger Crackle Cookies

Total Time: 1 hour
Servings: 40 cookies

Ingredients

• 2 1/4 cups all-purpose flour

• 2 1/4 tsp ground ginger

• 1 1/4 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp ground cloves

• 1/2 tsp pink himalayan salt (any salt will work)

• 3/4 cup unsalted butter , softened at room temperature

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1 egg at room temperature

• 1/3 cup molasses

Extra

• 1/4 cup granulated sugar for rolling the dough balls

Instructions

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment and set aside.

• In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves and salt.

• In the bowl of a stand mixer using the paddle attachment, beat butter, ½ cup granulated sugar and brown sugar on medium until smooth, about 3 minutes. Beat in egg and molasses until combined. Gradually add the flour mixture to the bowl on low and beat until just combined.

• Using a 1-tbsp cookie scoop portion out the dough and roll into balls. Pour that extra ¼ cup granulated sugar into a shallow bowl and roll the dough balls in the sugar to coat and arrange 2 inches apart on the prepared baking sheets.

• Into the oven and bake until edges are lightly browned, about 10 min. Let cool for 5 min, and transfer to a cooling rack.

Recipe: Nacatole (Traditional Calabrese Cookies)

My parents were from the southern part of Italy - Calabria, and my Aunts/Cousins would make batches of these traditional cookies and deliver them to our home every Christmas.

I am now carrying on tradition and delivering them to you - virtually of course. I hope you enjoy them as much as we do.

Nacatole (An Italian Calabrese Traditional Cookie)

Serves: 45 - 55 wreaths

INGREDIENTS

• 2 cups sugar

• .6 large eggs

• ¾ cup grapeseed oil

• 5-6 cups all purpose flour

• Grapeseed oil for deep frying

INSTRUCTIONS

1. Add grapeseed oil to a large pot to about half full or a deep fryer and heat to 350 degrees F.

2. In the bowl of a stand mixer add eggs and sugar. Using the whisk attachment whip until light and fluffy. Pour in the oil and mix to incorporate.

3. Switch to the dough hook and begin adding flour on low speed until the dough pulls away from the sides of the bowl and easy to roll.

4. Using 1 1/2 tablespoon scoop measure dough, roll into a long straw like shape, fold in half and twist. Connect the two ends to form a circular wreath.

5. Using a slotted spoon, submerge one cookie at a time into the preheated oil and deep. The cookie should float to the top and turn golden in colour when ready.

6. Use a slotted spoon to remove the golden wreath from the oil and place in a paper towel lined colander to cool. Allow to cool completely and enjoy! Cookies should be crispy on the outside, soft and fluffy on the inside.

NOTE

The traditional recipe uses vegetable oil, I use grapeseed oil because it’s a neutral-flavoured oil with a medium-high smoke point (390°F). You can use any oil as long as it has a high smoke point and neutral flavour, which means it won’t overwhelm or alter the taste of the cookies. Happy baking friends!

Recipe: Citrusy Amaretti

To quote Janet Jackson “I'm in control, never gonna stop, Control, I like to have a lot. Control, ....”

Ah, forget it! I don’t have control when it comes to these light and citrusy cookies. So freaking good!

It’s rude to talk with my mouth full so here ya go! Full recipe below :)

Citrusy Amaretti

Prep Time: 10 minutes
Total Time: 25 minutes
Serves: 23 to 25 cookies
Author: Mary Mammoliti | Kitchen Confession

Ingredients

• 3 cups medium ground blanched almonds , (do not use almond flour)
  2/3 cup granulated sugar, and additional 1/3 cup for coating the cookies before baking.
  1 tbsp orange or lemon zest
  2 large egg whites
  1 tsp almond extract
  25 whole almonds for garnish

Instructions

1. Position rack in centre of oven and preheat to 350F. Line a large baking sheet with parchment or use a slip mat.

2. Pour egg whites into the bowl of a stand mixer, add 2/3 cup sugar and using the whisk attachment beat until light and fluffy and white in colour.

3. Remove the bowl from the stand mixer and add the almond extract. Using a silicone spatula or wooden spoon stir.

4. Mix citrus zest and ground almonds together and add it to your egg and sugar fluff. Mix all the ingredients together just until combined. (Dough will be sticky.)

5. Pour 1/3 cup granulated sugar into a small bowl and scoop almond mixture and roll into approximately 1 inch balls then roll around in sugar to coat.

6. Place cookies on a prepared baking sheet, 1 inch apart, gently push a whole almond in the centre of the ball and bake until edges are golden brown, 10 to 12 min. Transfer to a rack to cool.