The holiday season is a time for gatherings, traditions, and of course, delicious treats. From indulgent cookies to show-stopping desserts, the right baked goods can transform any celebration into a memorable occasion. In this article, we delve into four delightful recipes that capture the spirit of the holidays: Peppermint Bark Shortbread Cookies, Cheesy Thumbprint Appetizers with Hot Pepper Jelly, Cranberry Pistachio Shortbread Cookies, and Gingerbread & Pomegranate Snow Globes. Each recipe brings something unique to the table, whether it’s the cooling touch of peppermint, the savory richness of cheese, or the festive flair of gingerbread. Let’s explore the steps to creating these festive delights that are sure to impress family, friends, and guests.
Peppermint Bark Shortbread Cookies: A Sweet Holiday Classic
The refreshing flavor of peppermint combined with the rich texture of shortbread creates a perfect cookie that embodies the spirit of the holiday season. Peppermint bark has long been a favorite treat during Christmas, and turning it into a cookie form is a brilliant way to share that festive flavor in bite-sized pieces.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon pure peppermint extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed candy canes
Directions:
- Prepare the Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies do not stick during baking. - Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. Mix until the mixture becomes light and fluffy, which should take around 2-3 minutes. This step is crucial as it creates the base for your shortbread’s melt-in-your-mouth texture. - Add Dry Ingredients and Peppermint
Slowly add the all-purpose flour and peppermint extract to the butter-sugar mixture. Mix everything together until a soft dough forms. The peppermint extract should give the dough a fragrant aroma, immediately invoking holiday cheer. - Shape the Dough
Roll the dough into small balls, about 1-inch in diameter. Place them on the prepared baking sheet, flattening each one slightly with your fingers. The shortbread cookies should not spread too much during baking, so flattening them gives them their characteristic shape. - Bake the Cookies
Place the cookies in the preheated oven and bake for 12-15 minutes. Keep an eye on them, and remove the cookies once the edges begin to turn golden brown. This will give them a firm yet tender texture. - Prepare the Chocolate Coating
While the cookies are cooling, melt the chocolate chips in a microwave-safe bowl. Heat in short intervals, stirring between each, until the chocolate is smooth and glossy. - Assemble the Cookies
Once the cookies have cooled on a wire rack, dip each one into the melted chocolate, ensuring it’s fully coated. Afterward, immediately sprinkle the top with crushed candy canes to add both a visual pop and a burst of peppermint flavor. - Let the Chocolate Set
Allow the chocolate to harden at room temperature or place the cookies in the fridge for a quicker set. Once the chocolate has fully set, the cookies are ready to be served.
These Peppermint Bark Shortbread Cookies are perfect for gifting, serving at parties, or simply enjoying with a warm cup of hot cocoa. The smooth chocolate and crunchy candy cane topping perfectly complement the crumbly, buttery shortbread base.
Cheesy Thumbprint Appetizers with Hot Pepper Jelly: A Savory Delight
While cookies often take center stage during holiday baking, savory appetizers are just as important, especially for gatherings with a diverse palate. These Cheesy Thumbprint Appetizers combine the irresistible flavors of cheddar cheese and garlic with the spicy, tangy goodness of hot pepper jelly, making them a crowd-pleaser at any festive occasion.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard (optional)
- 1/4 cup hot pepper jelly (or more to taste)
Directions:
- Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your appetizers bake evenly and are easy to remove. - Prepare the Dough
In a large mixing bowl, combine the softened butter, all-purpose flour, shredded cheddar cheese, garlic powder, salt, and black pepper. If you prefer a bit of tang, add the Dijon mustard. Mix until a smooth dough forms, with all ingredients well incorporated. - Shape the Dough
Use your hands or a small cookie scoop to form 1-inch balls from the dough. Place them on the prepared baking sheet, spacing them about 1 inch apart. - Make the Indentation
Use your thumb or the back of a spoon to press an indentation into the center of each dough ball. This will serve as the pocket for the hot pepper jelly. - Bake the Appetizers
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn golden brown. The cheese will melt and create a slightly crispy exterior, making them irresistible. - Fill with Jelly
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Spoon 1/2 teaspoon of hot pepper jelly into the center of each thumbprint. The jelly adds a sweet heat that balances perfectly with the richness of the cheddar cheese. - Serve
Serve the cheesy thumbprint appetizers warm or at room temperature. They can be made ahead of time and stored in an airtight container, but they’re best served fresh for maximum flavor.
These cheesy thumbprint appetizers bring the perfect blend of savory, spicy, and cheesy flavors. They’re great as finger food during holiday parties or as an appetizer for festive dinners.
Cranberry Pistachio Shortbread Cookies: A Festive Twist on Tradition
Shortbread is a classic favorite, known for its simple yet rich buttery flavor. By adding the tartness of dried cranberries and the nutty richness of pistachios, this version of shortbread becomes a vibrant holiday treat. These cookies are perfect for those who enjoy both sweetness and a little crunch in their cookies.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 cup unsalted pistachios, shelled and chopped
- Extra powdered sugar for dusting (optional)
Directions:
- Cream the Butter and Sugar
In a large bowl, beat together the softened butter and powdered sugar until the mixture is light and fluffy. The powdered sugar gives these cookies a smooth, delicate texture. - Mix in Vanilla and Dry Ingredients
Add the vanilla extract and stir to combine. In a separate bowl, whisk together the flour and salt before gradually adding it to the butter-sugar mixture. Mix until the dough just comes together. - Incorporate the Cranberries and Pistachios
Gently fold in the chopped dried cranberries and pistachios, ensuring they are evenly distributed throughout the dough. - Chill the Dough
Divide the dough into two portions and shape each portion into a log about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm. - Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden. - Cool and Dust
Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Optionally, dust the cookies with powdered sugar before serving.
These cranberry pistachio shortbread cookies are as beautiful as they are delicious, with the vibrant red cranberries and green pistachios creating a festive appearance that’s perfect for holiday gift-giving.
Gingerbread & Pomegranate Snow Globes: A Show-Stopping Dessert
For a truly spectacular holiday dessert, look no further than these Gingerbread & Pomegranate Snow Globes. Pavlova shells, delicate and crisp, are filled with a spiced gingerbread cream and topped with vibrant pomegranate arils. This dessert not only tastes amazing but also makes for a stunning centerpiece on your holiday table.
Ingredients:
- For the Pavlova Shells:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- For the Gingerbread Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- For Topping:
- 1/2 cup pomegranate arils
- Powdered sugar for dusting
- Mini gingerbread cookies (optional)
Directions:
- Make the Pavlova Shells
Preheat your oven to 250°F (120°C). Beat the egg whites with an electric mixer until soft peaks form, then gradually add sugar, beating until stiff peaks form. Gently fold in the cornstarch, vinegar, and vanilla extract. Spoon the meringue onto a baking sheet lined with parchment paper, shaping small circular shells with a well in the center. Bake for 1 1/2 hours, then turn off the oven and let the shells cool completely. - Prepare the Gingerbread Cream
Whip the heavy cream and powdered sugar until soft peaks form. Add the ginger, cinnamon, nutmeg, and cloves, folding gently to combine. Chill the gingerbread cream until ready to use. - Assemble the Snow Globes
Spoon or pipe the gingerbread cream into the center of each pavlova shell, then top with pomegranate arils for a burst of color and flavor. - Decorate
Dust the snow globes with powdered sugar for a snowy effect, and add a mini gingerbread cookie for a whimsical touch. - Serve
Arrange the snow globes on a platter and serve immediately, or store them in the fridge for up to 2 hours before serving.
These Gingerbread & Pomegranate Snow Globes are the perfect combination of elegance and festive fun. The crisp pavlova, the spiced cream, and the juicy pomegranate create a dessert that’s both visually stunning and delectably flavorful.
Soft Christmas Peppermints (Old-Fashioned Butter Mints)
Introduction:
These buttery mints are an ideal holiday treat, known for their melt-in-your-mouth texture and their subtle yet refreshing peppermint flavor. Old-fashioned butter mints, also known as soft Christmas peppermints, have a nostalgic charm and are perfect for festive gatherings. The combination of creamy butter, sweetened condensed milk, and peppermint extract creates a smooth and delightful treat that will transport you back to cherished holiday moments.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 4 cups powdered sugar (sifted)
- Pinch of salt
- Red or green food coloring (optional)
Instructions:
- Prepare the Mixture: In a large mixing bowl, beat the softened butter and sweetened condensed milk together until smooth and creamy.
- Add Extracts: Stir in the peppermint extract, vanilla extract, and a pinch of salt until well combined.
- Gradually Add Powdered Sugar: Slowly add the sifted powdered sugar, one cup at a time. Mix until the dough starts to come together. Continue adding the powdered sugar until the dough is thick and smooth but still pliable.
- Shape the Mints: If you’d like to add color, divide the dough into two portions and tint one with a few drops of red food coloring and the other with green. Roll the dough into small balls (about 1 teaspoon each) and gently flatten them into disks. Alternatively, you can roll out the dough and use small cookie cutters for fun holiday shapes.
- Set the Mints: Arrange the shaped mints on a baking sheet lined with wax paper. Let them set at room temperature for 2-3 hours or until firm to the touch.
- Store: Once set, store the mints in an airtight container at room temperature. These mints will stay soft and buttery for up to 2 weeks.
Serving Suggestions:
Soft Christmas peppermints are perfect for placing in holiday gift boxes, festive candy jars, or serving as party favors. You can even leave them out for Santa as a delicious treat!
Homemade Pistachio Wedding Cookies
Introduction:
Pistachio wedding cookies are delicate, buttery confections that are perfect for any special occasion, but they shine during the holidays. These cookies feature a rich pistachio flavor thanks to pistachio pudding mix and a soft, melt-in-your-mouth texture. The sweet coating of powdered sugar makes them even more irresistible, and they are an excellent addition to any dessert table.
Ingredients:
- 2 sticks of salted butter, softened
- 1 cup powdered sugar, divided
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 package (3.4 ounces) dry pistachio instant pudding mix
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with 1/2 cup of powdered sugar until fluffy. Add the vanilla extract and mix well.
- Mix Dry Ingredients: In another bowl, combine the all-purpose flour and dry pistachio pudding mix. Gradually add this mixture to the butter mixture until a dough forms.
- Chill the Dough: Shape the dough into a ball, wrap it in wax paper, and refrigerate it for 1 hour.
- Shape the Cookies: After chilling, scoop out teaspoon-sized balls of dough, flatten them slightly, and place them on the prepared baking sheet.
- Bake: Bake in the preheated oven for 6-9 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 3-5 minutes.
- Coat with Sugar: While still warm, roll the cookies in the remaining powdered sugar and transfer them to a wire rack to cool completely.
- Store: Store the cooled cookies in an airtight container.
Serving Suggestions:
These pistachio wedding cookies are perfect for holiday gift exchanges or as a sweet treat for a celebratory meal.
White Chocolate Cranberry Pistachio Cookies
Introduction:
These White Chocolate Cranberry Pistachio Cookies are a sweet and chewy holiday treat. With the creaminess of white chocolate, the tartness of dried cranberries (or cherries), and the nutty flavor of pistachios, these cookies bring a beautiful balance of flavors and textures. They are an excellent choice for cookie exchanges or as a festive dessert.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup white sugar
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup chopped shelled pistachio nuts
- 1 cup dried cranberries or dried cherries
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a cookie sheet.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture, beating until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir this dry mixture into the wet ingredients until just combined.
- Add Mix-ins: Gently fold in the white chocolate chips, dried cranberries, and chopped pistachios.
- Shape the Cookies: Drop generous spoonfuls of dough onto the prepared cookie sheet, spacing them a couple of inches apart.
- Bake: Bake in the preheated oven for 8-10 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
These cookies are perfect for a holiday dessert table or for sharing with friends and family. They also make great additions to holiday gift baskets or as part of a cookie exchange.
Brownie Batter Puppy Chow
Introduction:
Brownie Batter Puppy Chow is a decadent, no-bake treat that combines the rich flavors of chocolate and brownie mix. This snack is perfect for parties, casual gatherings, or when you’re simply craving something sweet and crunchy. It’s easy to make, highly customizable, and sure to be a hit with both kids and adults alike.
Ingredients:
- 5 cups Rice Chex cereal
- 1 cup semisweet chocolate chips
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/2 cup brownie mix (dry, heat-treated for safety)
Instructions:
- Melt Chocolate & Peanut Butter: In a microwave-safe bowl, combine the semisweet chocolate chips and peanut butter. Microwave in 20-second intervals, stirring each time until the mixture is smooth and creamy. Stir in the vanilla extract.
- Coat the Cereal: Place the Rice Chex cereal in a large mixing bowl. Pour the melted chocolate and peanut butter mixture over the cereal, tossing gently until the cereal is evenly coated.
- Add Brownie Powder: In a large resealable plastic bag, combine the powdered sugar and dry brownie mix. Add the chocolate-coated cereal into the bag, seal it tightly, and shake vigorously until each piece is coated.
- Cool & Serve: Spread the coated cereal onto a baking sheet lined with parchment paper to cool and set. Once cooled, transfer to a serving bowl or store in an airtight container for up to a week.
Serving Suggestions:
Brownie Batter Puppy Chow is perfect for snacking during holiday movie marathons, as a party treat, or packed in jars as a thoughtful gift. You can also add sprinkles or mini marshmallows for an extra festive touch.