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Charlotte's Confectioneries shares 3 Christmas cookie recipes

Want to try a few new cookie recipes this holiday season? These are surefire winners.
Delicious baked goods to grace your holiday table, courtesy of Charlotte's Confectioneries. Photo: Metro Creative Connection

Charlotte's Confectioneries is a home-based business providing high quality baked items at the Okotoks Farmers Market. The artisan cookies are produced in small batches to ensure the best flavour and bring back some childhood memories. We're happy to share three Charlotte's Confectioneries cookie recipes with you this holiday season.

Chocolate Crinkles

(Yield-4 dozen cookies)

butter or margarine ¼ cup

Granulated Sugar 2 cups

Eggs 2

Vanilla 1 tsp

Cocoa 1/3 cup

All-purpose flour 2 ½ cups

Baking powder 2 tsp

Salt ½ tsp

Icing sugar for rolling 1 cup


1. Pre-heat oven to 350°F.

2. Prepare baking sheet- use parchment paper.

3. Cream margarine and sugar together until smooth and creamy.

4. Beat in eggs 1 at a time.

5. Combine dry remaining ingredients together.

6. Combine dry ingredients into butter mixture.

7. Roll in icing sugar.

8. Bake for 8- 12 minutes

Store in refrigerator for 1 week or in freezer for 1 month.


Raspberry Crumb Bars

2 cups flour

1 ¼ cups old fashioned oats

1 cup packed dark brown sugar

1 tsp cinnamon

½ tsp salt

1 cup chilled unsalted butter, cut into ½ inch cubes

4 oz sliced almonds

15 ¼ oz raspberry jam


1. Heat oven to 325°C.

2. With an electric mixer, combine the flour, oats, brown sugar, cinnamon and salt. Mix on low speed until well combined.

3. Add the butter and mix on medium until the butter is well blended and the mixture appears moist and begins to pull together, about 3 minutes.

4. Stir in the almonds.

5. Reserve 1 ½ cups of the mixture and refrigerate.

6. Firmly press the remaining mixture into the bottom of an ungreased 13X9 inch baking pan.

7. Bake in the middle rack of the oven until the almonds are just beginning to brown ~ 25 minutes.

8. Let cool for 20 minutes.

9. Spread the fruit spread evenly on the top, leaving a 1/8 inch border around the edge if the crust.

10.Crumble the reserved mixture on top, letting the fruit show through.

11.Continue baking until lightly browned and the fruit filling is bubbling all over, including the centre, 35-40 minutes.

12.Let cool completely before slicing into bars.

Store in refrigerator for 1 week or in freezer for 1 month.


Swedish Butter Cookies

(24-30 Cookies)

1 cup softened unsalted butter

½ cup granulated sugar

1 egg (room temperature)

1 teaspoon vanilla

1 Tablespoon cream

2 cups all-purpose flour

½ tsp baking powder

1 cup (250 grams) chopped pecans

Jelly or maraschino cherry for ‘thumb print center’


1. Beat butter until creamy.

2. Gradually add sugar and continue to beat until pale and fluffy.

3. Beat egg with fork and add to butter/sugar mixture.

4. Add cream and vanilla and blend thoroughly.

5. Sift flour and baking powder together.

6. Add to butter mixture and blend well.

7. Add chopped pecans and mix until just combined.

8. Roll into 1-inch balls and place on ungreased baking sheet.

9. Make a well or ‘thumbprint’ in centre of cookie.

10. Fill with jelly or halved cherry.

11. Bake at 350° for 20 minutes.

Keep in airtight container for up to 1 week or 1 month in freezer.