Before you get a) excited or b) disgusted by the heading, these two recipes are quite separate, and should probably NOT be consumed together… I take no responsibility! However, I took advantage of a brandy theme and you have a 2- for-1 as a result. Win-win.

The cookies are a new addition for our family this year, and the brandy can be replaced with vanilla if you prefer. But the brandy butter… well I don’t think vanilla will cut it! But I have traded in Baileys with a favorable result, so feel free to experiment with the Christmas tipple of your choice if you so desire.

In the U.K., brandy butter is quite a tradition. For as long as I can remember, we have enjoyed the famous Marks & Spencer variety on top of hot Christmas pudding or mince pies. When we came to live in Canada, I had family members bring a jar of it over at Christmas when they visited, but I eventually had to resort to making my own. This recipe is incredibly easy to make, and you can put it with anything- heck, it would even go down a treat with warm chocolate cake!

Here are your 2 recipes…


½ cup marg, softened
½ cup sugar
½ cup brown sugar
1 egg
1 ½ cups all-purpose flour
½ tsp baking soda
1 cup dried cranberries (I use Craisins)
¾ cup white chocolate chips (yes, of course there is chocolate involved!)
1 tbsp brandy

*Preheat oven to 375 degrees
*Cream marg, sugars, egg, and brandy in a bowl
*Gradually add flour and baking soda
*Stir in choc chips and cranberries
*Drop heaped tablespoonfuls onto cookie sheets, and bake for 8-10 mins.












½ cup unsalted butter, softened
1 cup icing sugar
3-5 tbsp brandy/ alternative

*Beat softened butter until light and creamy
*Add icing sugar and beat until incorporated
*Add brandy to taste, stir well (if it curdles, add more icing sugar)
*Spoon into serving dish, cover and store in fridge (can be made several days in advance)