THE NICE LIST

Chatelaine has featured cookies in its pages every December since 1928. That's almost a century of shortbread, bars, macaroons, gingersnaps, biscotti and so much more. We pored over every winter issue from the past 95 years to find our 10 all-time favourites-and added a new recipe to the mix, too.

Matcha and Ginger Tea Pinwheels 
PREP 20 MIN; TOTAL 5 HRS
MAKES 36

These brand-new treats are a colourful and kicky spin on gingerbread. Don’t be intimidated by the spiral design: If you can roll a tea towel, you can roll these cookies.

1. Stir flour with baking powder and salt into a medium bowl.

2. Beat butter with sugars in a large bowl, using an electric mixer on medium, until creamy. Beat in egg until well combined.

3. Beat in flour mixture until dough just comes together. Divide dough evenly in half. Return one half to mixing bowl, then tear into small pieces. Sprinkle with ground ginger and tea leaves. Mix until just combined. Remove dough from mixing bowl and set aside.

4. Return other half of dough to mixing bowl, then tear into small pieces. Sprinkle with matcha and add a drop of green food colouring, if desired. Mix just until colour is uniform.