Don't wait until the chaos of the holiday season: Make these treats ahead of time and put them in the freezer for instant gifts and dessert trays when you're down to the wire.
A version of this article appeared in our November 2013 issue with the headline “Get your bake on!” pp. 118-124.
This rich and delicious sugar cookie dough can be used to fill a whole plate, using just a few simple variations. Click through to the recipe to discover the slice-and-bake, jam sandwich, and iced versions of these delightful holiday cookies.
Get the recipe here: Sugar Cookies
Biscotti's firm crunch makes it the perfect non-crumbly holiday party cookie as well as a stellar option for gift-giving. Our version is spiced with cinnamon, ginger, orange, cherries and chocolate.
Tip: Chilling the logs after the first bake (but before slicing) allows the chocolate chunks to firm up — you'll get a cleaner cut.
Get the recipe here: Dark Chocolate Cherry Biscotti
While the oven is busy baking all your other Today's Parent-inspired cookies, whip up a batch of these no-bake treats! They're gluten-free, low-fat and nut-free.
Make-ahead tip: Snowballs will last for two weeks in the refrigerator, or up to two months frozen in a single layer in a plastic sealable bag.
Get the recipe here: No Bake Date Snowballs
Calling all nut-lovers! These cookies use ground almonds, sliced almonds and almond extract for a triple-hit of flavour.
Tip: You'll need to use a little muscle to pipe the dough into kisses. An inexpensive cookie press, found at most kitchen stores, can make the job easier.
Get the recipe here: Almond Spritz Kisses
The addition of chili, allspice, salted pepitas and coconut to this chocolate bark recipe takes the holiday staple from hum-drum to deliciously exciting.
Make-ahead tip: Keep chocolate bark in a single layer, well wrapped and in a cool dark place, for up to one month.
Get the recipe here: Mexican Chocolate Bark
Take brownies to the next level with a cream cheese swirl. These are sure to be a hit at the holiday table.
Make-ahead tip: Bake ahead and cool in the refrigerator until solid. Transfer with parchment paper to a sealable plastic bag and freeze up to two months. Defrost the day before serving.
Get the recipe here: Mocha Cream Cheese Swirl Brownie
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