We don’t think you can ever share too many holiday baking recipes. So here’s our post from one year ago. Grab the butter, a glass of nog and get in the kitchen!
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.