1. Preheat the oven to 325ºF
2. Combine sugar and flour mixture; mix well
3. Work in butter; knead
4. Divide into two equal portions; wrap in plastic and refrigerate
5. Roll cool dough to ⅛ inch on pastry cloth using a rolling pin cloth cover
6. Cut out shapes; transfer to tray and dock decoratively
7. Bake 8-9 minutes, until lighty golden on bottom and white on top
8. Cool on rack

Instructions for Making Dough:

1. Sift together flour and baking powder; set aside
2. Cream butter and sugars on medium-high until light and fluffy; scrape down sides of bowl
3. Add vanilla and mix to combine; scrape down sides of bowl
4. On slow speed, add dry ingredients until fully incorporated (do not over mix); shape dough into large disc
5. Wrap in plastic; chill in fridge for one hour or overnight

Instructions for Making Dough in Thermomix Machine:

1. Sift together flour and baking powder; set aside
2. Weigh butter and powdered sugar into TM bowl; combine together for 30 seconds on speed 3.5
3. Weigh in granulated sugar with vanilla; mix to combine and cream for 3.5 minutes, speed 3-4
4. Scrape down sides of bowl at mid point
5. Add dry ingredients; mix to combine until ingredients start to clump together 15 seconds speeds 1-7
6. Shape dough into large disc or two discs
7. Wrap in plastic; chill in fridge for one hour or overnight
8. Divide disc in two; place on lightly floured surface between parchment paper papers

Instructions for Rolling Dough:

1. Divide disc in two; place on lightly floured surface between parchment paper papers (I use a mat and a sleeve on my rolling pin)
2. Roll to ¼ inch thick; cut with cookie cutter and place on prepared baking sheet about ½ inch from one another
3. Combine dough a couple of times and continue to roll out and cut into shapes; avoid combining dough more than two times, or it will be tough
4. Continue with second disc, repeating the process; bake for 9-11 minutes, or until lightly browned only around the edges for a small cookie
5. Cool on baking sheet for 5 minutes; remove cookies to cool completely on baking rack

Instructions for Decorating Cookies:

1. Place green candy melts in disposable pastry bag; clip on one end to avoid spillage
2. Melt in microwave, according to instructions
3. Snip end off bag ever so carefully, holding up to the light to allow only the tiniest thread of liquid to escape the bag
4. Dot 3 trees with a dollop of candy melt glue at the tip of each tree and cover the base of each tree at the same time; place a star on the top of each tree and a little gingerbread sprinkle on the base
5. Repeat this process until all cookies have stars and bases; then proceed, one cookie at a time
6. Draw a garland on a cookie in a draping fashion, from side to side of tree; plop three red dragees into position on the tree: one top right, one mid-left and one bottom right
7. Using about 1/2 teaspoon of longish green needle-like sprinkles, sprinkle over wet candy melt garland to affix sprinkles, starting along each side of the tree and finishing down the centre leaving some open space (avoid base)
8. Shake 24K gold foil flakes over tree for final sparkle; set on cookie sheet with finished cookies
9. Pack in air tight container, in layers divided with plastic wrap; freeze until ready to serve

1. The best, most crispy fries are always cooked in two stages at 2 different temperatures.
2. Wash or peel your potatoes and cut them into fries. I like to keep the skins on. The size of the fries is up to you but shoestring size, about ¼ inch square (6-7 mm) always maximizes the crispy flavour.
3. Hold the fries at room temperature in lukewarm water until ready to fry. Lay them out on layers of paper towels and pat dry with additional paper towels immediately before frying.
4. Add the canola oil to the deep fryer and bring it to 350 degrees F. Fry the potato sticks until just beginning to crisp but not brown; about 6-8 minutes for shoestring fries.
5. Remove from oil and drain on paper towels. These fries will likely go limp as they cool. This is perfectly normal. They will re-crisp in the second fry.
6. Turn off the deep fryer until ready to fry again.
7. When you are ready to serve the fries, bring the oil up to 375 degrees F in the deep fryer.
8. Fry for an additional 6-8 minutes or until the fries begin to turn a light golden brown and become quite crispy.
9. Remove from oil and toss with a pinch of kosher salt to season.

1. First of all, use real cheese curds if you can find them. They should also be at room temperature for best results.
2. The turkey and stuffing should be heated in the microwave. I find wrapping them in plastic keeps moisture in while reheating.
3. It is essential to have boiling hot gravy for this dish, so be sure to have that simmering on the stove and at the ready.
4. Hot French fries are also essential so that the combined heat of all of the ingredients will help the cheese curds to melt.
5. Start by placing the french fries in the bottom of 4 serving bowls, followed by a layer of stuffing and shredded turkey.
6. Add the cheese curds on top and pour the gravy slowly over the cheese curds to get them starting to melt.
7. Serve with a dollop of the cranberry sauce on the side.