Kids love to cut out and decorate gingerbread cookies.  Use different shaped
cookie cutters and your favourite decorations to personalize your cookies.

Ingredients
3/4 cup (175 mL)             unsalted butter at room temperature   
1/2 cup (125 mL)              sugar (white or brown)    
1                                       egg     
2 tbsp (30 mL)                  milk        
1/2 tsp (2 mL)                   vanilla      
1 1/2 cups (375 mL)          flour      
3/4 tsp (3 mL)                  ground cinnamon     
1/2 tsp (2 mL)                  ground nutmeg    
1/2 tsp (2 mL)                  ground ginger     
1/4 tsp (1 mL)                  ground cloves     
1 tsp (5 mL)                     baking soda     

Decorations:
Icing, candies, sprinkles, etc.

Directions
1. In a large bowl, cream together butter and sugar, then add egg.
2. Stir together milk and vanilla. Add to butter mixture.
3. In a separate bowl, combine flour, spices and baking soda. Sift into butter mixture. Stir with a wooden spoon until well combined.
4. Gather dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat oven to 375*F (190*C). On a floured surface, roll out dough 1/4 inch (5 mm) thick and cut with your choice of cookie cutters.
6. Place on an ungreased baking sheet and bake for 8 to 12 minutes or until golden. Cool on a wire rack. Decorate with colourful icing and sprinkles. Store cookies in a sealed container in a dry place.
Variations
Hazelnut: Replace 1/3 cup (75 mL) of flour with ground hazelnuts or other nuts.
Lemon or orange: Add 2 tbsp (30 mL) lemon or orange zest.
Cocoa: Replace 1/4 cup (50 mL) of flour with cocoa.
Coffee: Dissolve 1 tbsp (15 mL) instant coffee in the milk.Preparation time: 20 mins,  Baking time: 8 to 12 mins,  
Cooling time: 30 mins, Yield: 2 dozen

Chewy  Vanilla  and  Salted Butter Toffee
This sweet and sticky treat will delight kids of all ages.  The different variations allow you to add some grown-up appeal.

Ingredients
2 1/4 cups ( 550 mL)       icing sugar     
1/2 cup  (125 mL)            milk                       
1/4 cup   (50 mL)             corn syrup      
1                                      vanilla bean, split  
3/4 cup (175 mL)            salted butter    

Directions
1. Butter a loaf pan.
2. In a saucepan, combine icing sugar, milk, corn syrup and vanilla bean. Bring to a boil over high heat, stirring with a wooden spoon. Reduce heat and simmer 5 minutes.
3. Remove vanilla bean.
4. Gradually stir in butter. Cook, stirring frequently, until temperature reaches 230*F (110*C) on a candy thermometer.
5. Pour into loaf pan and cool at room temperature for at least 2 hours before cutting into 18 pieces.
6. Wrap caramels with plastic wrap or parchment paper. Do not use wax paper as it will stick to the caramels.
7. Variations: For different flavours, add 1 tsp (5 mL) of lemon zest, 4 to 5 star anise, 2 cinnamon sticks, 4 to 5 cloves or 2 to 3 cardamom pods, etc., with or without the vanilla bean.
 Cooking Tip:
 For easy removal of flavourings (i.e star anise, cinnamon sticks), place in 2 or 3 layers of cheesecloth and tie with string.
Preparation time: 5 minutes, Baking time: 5 minutes, Cooling time: 2 hours cooling,  Yield:  18 caramels

Source:  Dairy Farmers of Canada