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Citrus liqueur Christmas cookies
Citrus liqueur Christmas cookies

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Citrus liqueur Christmas cookies

Preparation 20 minutes
Cooking time 6 to 8 minutes
Servings 5 dozen



  • 1.25 litres (5 cups) all-purpose flour
  • 10 ml (2 tsp) baking powder
  • 5 ml (1 tsp) salt
  • 375 ml (1 1/2 cups) butter, softened
  • 500 ml (2 cups) sugar
  • 4 large eggs
  • 10 ml (2 tsp) vanilla


  • 750 ml (3 cups) icing sugar
  • 30 ml (2 tbsp) milk
  • 30 ml (2 tbsp) citrus liqueur (like Grand Marnier)
  • 5 ml (1 tsp) vanilla
  • Small candies, for decoration



  1. Preheat the oven to 200°C (400°F).
  2. Line one or two baking sheets with parchment paper. Set aside.
  3. In a large bowl, sift together the flour, baking powder and salt.
  4. In a separate bowl, beat the butter with the sugar until pale. Beat in the vanilla and, one at a time, the eggs. With a wooden spoon, stir in the flour mixture.
  5. Divide the dough in four, shape into discs and wrap in plastic wrap. Refrigerate for a minimum of one hour.
  6. On a floured surface, roll out each disc to 1.25-cm (1/2-in) thickness. With a cookie cutter, cut dough into 5-cm (2-in) rounds, and place on a baking sheet.
  7. Bake on the centre rack for six to eight minutes. Let cool completely before frosting.


  1. In a bowl, mix together the icing sugar and milk. Add the citrus liqueur and vanilla.
  2. Test the consistency of the icing on a cookie, and add more milk (if too thick) or more icing sugar (if too runny).
  3. Frost the tops of the cookies, and decorate with small candies.
Availability in stores