cookies

These gluten-free cookies get loads of rich chocolate flavour from cocoa and melted dark chocolate.

This classic buttery cookie recipe was published in the magazine’s first-ever Christmas issue in 1928. We’ve dialled down the flour and added more citrus peel for a lightly sweet and crisp treat. Butter and candied orange are the two key flavours in this recipe; try to find the best quality of both.

This marzipan take on empire cookies is labour-intensive but totally worth it. We veered from the original all-white colour scheme with a bit of food colouring and sprinkles for a far-out look.

What makes this Canadian dessert standard a holiday knockout? Toasting the walnuts for extra oomph, adding a little salt to balance the sweetness and cutting it into sleek diamond shapes. These cute little bars appear here exactly as they did in our December 1995 issue.

The original 1957 version of these make-ahead bonbons were billed as a convenience treat. Sprinkling a bit of childhood-favourite sugary cereal overtop adds a bit of crunch, colour and fun.