Something chocolate, something with ginger, something rich and buttery and something with fruit. That’s my rule of thumb for holiday baking!
Apricot squares fit the last category, but wait – they are also rich and buttery…oh well, it’s the holidays and I only make them once a year, or maybe twice. They are displayed on a beautiful plate made by my ceramics teacher Kristen Kieffer.
Nanaimo Bars hit the spot for chocolate and sweet. I only make these in December. I have a love/hate relationship with Nanaimo bars – I can’t wait to taste them and then I don’t want to see them again for a year! If you have ever eaten them, you will know what I mean!
Ginger cookies are a great complement to all the butter and chocolate. I like to add chopped up candied ginger to the recipe just to be sure they have a good bite!
Preheat oven to 350 F. Cream together 3/4 cup butter, 1 cup brown sugar, 1/4 cup molasses and 1 egg. Sift together 2 1/4 cups flour, 2 tsp baking soda, 1/2 tsp salt (if you use unsalted butter), 1 Tbsp ginger, 1Tbsp cinnamon and 1/2 tsp cloves.
Add dry ingredients to butter mixture. Make small balls or use a cookie scoop and then coat in granulated sugar. Bake for about 10 minutes. Cookies should be flat with a ‘crackle” top.