Desserts that will rock your world

Susannah Kennedy

For dinners with the relatives

Ginger snaps

¾ cup butter (no substitutes), softened
½ cup white sugar
½ cup brown sugar
1 egg
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons orange peel

Cream butter and sugar. Beat in egg, and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves, orange peel, and salt; gradually add to the creamed mixture. Roll into 1-1/2-inch balls. Place 2 inches apart on ungreased baking sheets. Press each ball with the underside of a fork. Bake at 350F degrees for 10-12 minutes or until lightly browned.

For ladies night

Nanaimo Bars

This is a three-layer recipe!

1) Bottom layer

1/2 cup utter
1/4 cup white sugar
3 1/2 tablespoons of cocoa

Cook butter, sugar, cocoa over low heat until sugar dissolves and then add:

1 egg
1 teaspoom vanilla

Remove from heat, then add:

2 cups crushed graham wafers/crumbs
1 cup coconut
1/2 cup chopped nuts

Mix together well and spread mixture in greased pan and place in fridge to set.

2) Cream middle layer

With a mixer, combine:

1/3 cup butter
2 1/2 cups Icing sugar
2 tablespoons custard powder
2 tablespoons hot water

Beat well spread over bottom layer and return to fridge.

3) Top chocolate hard layer

In a pot, melt together:

4 squares  semi-sweet chocolate
2 teaspoons butter

Spread over top and cream middle layer.

For an at-work potluck

Shortbread

1 cup butter
1 cup icing sugar
2 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon vanilla extract
2 cups melted chocolate

Preheat the oven to 275 degrees. Butter an 8-by-8-inch baking pan. In a large bowl, cream together the butter and sugar. Slowly add the salt, flour, and vanilla.  Press dough into prepared pan. With the back of a knife, cut dough lengthwise into 3-inch bars. Bake for 70 to 85 minutes. Once cool, dip the tips of the cookies in melted chocolate.