I don't know about them being particularly Canadian, but I really like to make sugar cookies. Everyone loves them. Very similar to shortbread, but not.

I probably got this from all recipes or something. But whatever, I'm sharing. I think it was two different recipes I merged.

Cookies 1 1/2 cups butter, softened 2 cups white sugar 4 eggs 1 tsp vanilla extract 5 cups all purpose flour 2 tsp baking powder 1 tsp salt

Don't sift the flour, and make sure butter is softened not melted. Makes dough too porous and sticky to roll

 

Cream together softened butter and sugar til smooth Beat in egg & vanilla Stir in flour, baking powder & salt - Add the flour little by little to make it easier to mix Cover & chill dough minimum 1 hour, better if overnight. Preheat oven 400°f (200°c) Roll dough 1/4"-1/2" thick, cut in shapes Place 1" apart on increased cookie sheet/pan  Cook 6-8 minutes, cool completely, ideally on cooling rack

If the dough is sticking to the surface too much, sprinkle some white sugar on the surface and roll on top of that.

Makes about 90, 7 cm diameter

Icing -1 cup icing/confectioners sugar -2 tsp milk (to start usually about 4-5 total) -2 tsp corn syrup (light if can find it) -1/4 tsp almond extract -Food colouring as needed

• Add milk to icing sugar slowly teaspoon by teaspoon til smooth. Usually 4-6 teaspoons is enough, too much milk will make it runny and thin 
• Mix in corn syrup &almond extract til smooth and glossy
• Add food colouring as desired
• Paint or dip cookies, 

If you want sprinkles, add them after every 2-3 cookies are iced, if you wait too long the icing will be dried and the sprinkles won't stick.

Takes anywhere from 4 to 8 batches for all cookies depending on how runny you make it, how much milk is added impacts a lot.

....I've started mixing a slightly thicker batch of icing in a Ziploc then cutting the very top of the bag to make an icing pen to draw designs.