This week sees Wild Raccoons long-awaited return to the hosting chair in the form of his, for now, sporadic new radio show.
This time he plays some of the Female Canadian solo artists that he enjoys most while bringing back the Cookie Club (recipe below) you can now tweet him on @WildRaccoon8 or contact him via eMail.

For this episodes recipe you will need, one cup of butter, softened, three quarters of a cup of packed light brown sugar, half a cup white sugar, 2 eggs, half a teaspoon of vanilla extract, half a teaspoon of almond extract, two and a half cups of all-purpose flour, one teaspoon of baking soda, half a teaspoon of salt, one cup of coarsely chopped macadamia nuts, one cup of coarsely chopped white chocolate.

Preheat your oven to 175 degrees Celsius, that’s 350 degrees for those of you still working in old money, cream together the butter, brown sugar, and white sugar in a large bowl until smooth before beating in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt before gradually stiring into the creamed mixture and then add in the macadamia nuts and white chocolate. Use a teaspoonful to measure the mixture out onto ungreased cookie sheets and baking for 10 minutes or until golden brown.
Up next is Ariane Moffatt with Pour toi from her 2018 release Petites mains précieuses.