Our Cookbook Club did a cookie exchange this month. Everyone in the club who participated received a half-dozen cookies from each member. What a holiday baking extravaganza!
Gluten Free Shortbread Cookies from The Brighter Side of Gluten Free blog:
These turned out nice and light and melt in your mouth delicious! I added sprinkles to be festive.
Caramel Corn Chocolate-Pecan Bark from Cooking for Isaiah cookbook. Recipe is more or less this, but the baker made some slight variations from the cookbook.
I used Enjoy Life (allergy free) chocolate chips. The first time I made these I used the full bag of chocolate chips but recommend using half of that if you don’t want the chocolate to overwhelm the flavour of the caramel corn.
Chantale – BPL staff