Youth Are Awesome, commonly referred to as YAA, is a blog written by youth for youth.
YAA provides the youth of Calgary a place to amplify their voices and perspectives on what is happening around them.
Youth Are Awesome is a program of Youth Central.
Any views or opinions expressed on this blog belong solely to the author and do not represent those of people or organizations that the blog may be associated with, unless explicitly stated. All content is for informational purposes only.
In a bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs, and then add the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scooper to scoop dough onto the cookie sheets.Â
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a bowl, cream together the margarine and sugar until fluffy. Beat in the egg, then stir in the water and molasses. Stir the sifted ingredients into the molasses mixture. Shape dough into 1 inch balls, and roll them in 2 tablespoons of sugar. Place the cookies on cookie sheet.
In a bowl, mix together butter and white sugar until smooth. Mix in the almond extract and flour until dough comes together. Roll dough into 1 inch balls, and place on cookie sheets. Make a small hole in the center of each ball, using your thumb, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned.Â
In a bowl, mix together the confectioners’ sugar, another 3/4 teaspoon of almond extract, and milk until smooth. Drizzle lightly over cookies.
Preheat oven to 225 degrees F (110 degrees C). Line cookie sheets with parchment.
In a bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, beat until whites form a soft creamy mixture. Drop spoonfuls of mixture on cookie sheets. Sprinkle crushed peppermint candy over the cookies.
