[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: COOKIES 1 1/4 cups confectioners' sugar 1 cup + 2 tablespoons salted butter, room temperature 1 large egg yolk 1/2 teaspoon salt 1/4 teaspoon Fiori di Sicilia, or flavour of your choice 2 3/4 cups Bakers Fresh All Purpose Flour ICING 2 1/4 cups confectioners' sugar or glazing sugar 2 tablespoons light corn syrup 1 1/2 tablespoons, or up to 2 tablespoons + 1 teaspoon milk; enough to make a pourable/spreadable icing food colouring, optional 1 cup coarse sugar or coloured sugar for decorating, optional Instructions: To make the cookies: Combine the sugar, butter,

[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: 1/4 cup (4 tablespoons) unsalted butter 1/4 cup vegetable shortening 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 1/4 teaspoons ground cinnamon 1/8 teaspoon ground nutmeg 1/2 teaspoon salt 1 teaspoon cider or white vinegar* 1 large egg 1/2 teaspoon baking soda 3/4 cup Bakers Fresh All Purpose Flour 1 1/2 cups rolled oats, quick cooking or old-fashioned Instructions: Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-coloured preferred. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until