These Cranberry Pistachio Biscotti are a perfect addition to your holiday cookie list – they even have the holiday colours of green and red studded throughout! Be prepared though, if you make them now they probably won’t last long and you will find yourself making another batch before the holiday even arrives. Biscotti go so well with a cup of coffee or tea, or even hot chocolate if you are the dunking type. They are not a very sweet cookie, so the flavour of the pistachios and cranberries really shine through.  The orange zest highlights the cranberry even more.

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Well it is that time of year…holiday season and that means Shortbread cookies!  Traditional Shortbread is my absolute favourite cookie. The recipe lends itself to versatility. In my opinion for traditional shortbread you can use whatever type of sugar strikes your fancy. For this particular batch I had the luxury of using maple sugar. Maple sugar is made from pure maple syrup. All of the water is removed and tah dah you have maple sugar! This maple sugar is from a local sugar bush called Sucrerie Seguin in the little northern hamlet of Lavigne.

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Peanut Butter cookies are a classic cookie that everyone should have in their cookie repertoire. This is a cookie you can mix up with everyday ingredients and enjoy for dessert on a weekday.  I have fancied this classic cookie up with a little drizzle of white chocolate.  The white chocolate gives a little extra layer of flavour, but it is definitely optional as they are just as delicious plain.

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