3 Christmas gift recipes from the new Best of Bridge cookbook

With Christmas just a few weeks away, your inner elf may be wondering what to give all those people who made your nice list.

Tasty treats are a common gift passed between friends, families and co-workers this time of year. If you're a little low on ideas we've got you covered.

The ladies behind the iconic Canadian Best of Bridge cookbooks have shared three great recipes with us. You can find these recipes and more in their new edition Best of Bridge Holiday Classics: 225 Recipes for Special Occasions.

Fruit and Nut Shortbread

A colourful addition to your Christmas baking.

1⁄2 lb              butter                                      250 g
1 cup             brown sugar                            250 mL
1                    egg yolk                                  1
2 cups            flour                                        500 mL
2⁄3 cup           glacé cherries, halved            150 mL
1⁄2 cup           walnuts, chopped                    125 mL

Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches (5 cm) in diameter and roll in waxed paper. Chill overnight.

While still cold and waxed paper still on, take a sharp knife and cut thin slices (1⁄8 inch/3 mm).

Set on greased cookie sheets, remove waxed paper and bake at 375°F (190°C) for 10 minutes. (Slightly brown edges). Makes about 48 cookies.

Note: Twist cookies off sheet.

Cranberry Scones

3⁄4 cup           buttermilk or plain yogurt           175 mL
1                    large egg                                   1
23⁄4 cups        all-purpose flour                        675 mL
4 tsp              baking powder                            20 mL
1⁄2 tsp            baking soda                               2 mL
1⁄2 tsp            salt                                             2 mL
1⁄2 cup           margarine                                  125 mL
1 cup             coarsely chopped cranberries     250 mL
                     (fresh or frozen)
1⁄2 cup           granulated sugar                         125 mL
1 tbsp            butter, melted                               15 mL
1⁄4 cup           confectioners’ (icing) sugar           60 mL 
Grated zest of 1 orange

Preheat oven to 375°F (190°C). Beat buttermilk and egg in small bowl and set aside.

In large bowl, combine flour, baking powder, baking soda and salt. Cut in margarine until mixture resembles small peas. Mix in cranberries, sugar and orange zest. Add buttermilk mixture and stir until soft dough forms.

Using your hands, form dough into a large ball and place on floured surface. Pat out to 1-inch (2.5 cm) thickness. Cut in 4-inch (20 cm) rounds.

Place on ungreased cookie sheet and bake scones for 15 to 20 minutes. While still warm, brush with butter and sprinkle with confectioners’ sugar. Makes 8 large scones.

Crazy Crunch

Put this in fancy jars and give it as a little extra at Christmas time.

2 quarts          popped popcorn                          2 L
11⁄3 cups        pecans                                      325 mL
2⁄3 cup           almonds                                     150 mL
11⁄3 cups       granulated sugar                        325 mL
1 tsp              vanilla                                         5 mL
1 cup             margarine                                   250 mL
1⁄2 cup           corn syrup                                  125 mL

Mix popcorn, pecans and almonds on a cookie sheet.

Combine sugar, vanilla, margarine and syrup in a pan. Boil 10 to 15 minutes or to a light caramel color.

Pour over corn, pecans and almonds. Mix well. Spread to dry.