Talk about holiday baking inspiration!
The CityLine 3rd Annual Holiday Cookie Swap was once again a great success — we received so many delicious cookie and square recipes from you, our viewers, and it was extremely difficult to choose a winner.
Congratulations to Heather T. from Toronto, ON, who emerged victorious for her Caramel Chocolate Shortbread recipe. Heather wins a professional grade stand mixer from Kitchen-Aid, valued at $699CDN, courtesy The Shopping Channel.
Thank you all for participating — we’ve compiled 31 of the recipes (one for each day in December) in a downloadable cookie book below. We’ll also be posting recipes in our Food and Entertaining section throughout the month!
Here’s Heather’s winning recipe:
Caramel Chocolate Shortbread
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips
1. Preheat oven to 350 degrees F (175 C).
2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares.
Submitted by: Heather T.
Download the 2011 CityLine Holiday Cookie Book here.