Recipes for Sweet Holiday Treats

Crispy Cinnamon Sugar Palmiers
Take a cue from the French and get sophisticated with these surprisingly simple caramelized pastries.

Serving: 24
Prep time: 10 minutes
Cook time: 12 minutes

INGREDIENTS
Non-stick baking spray
1 box (17.25-ounce) puff pastry, thawed
1 egg, beaten with 1 tablespoon water
½ cup sugar mixed with 1 tablespoon cinnamon

1. Preheat the oven to 400°F. Spray two baking sheets with non-stick baking spray and set aside.
2. On a lightly floured surface, unfold the thawed pastry and brush with the egg mixture.
3. Sprinkle the pastry with 2 tablespoons of the cinnamon-sugar mixture.
4. Lift the two long edges of the pastry and gently fold them into the center.
5. Again, brush the dough with the egg mixture and then sprinkle with 1 tablespoon of the cinnamon-sugar mixture. Fold the longer sides into the center again, brushing the dough with the egg mixture and topping with the cinnamon-sugar mixture.
6. Continue this process, as though closing the pastry dough like a book, until you have created an 8-layer rectangle. Use the egg mixture and cinnamon-sugar mixture to top the final layer. Repeat steps with the second piece of thawed pastry.
7. Cut each dough rectangle into 12 equal squares. Place each piece on your prepared baking sheet, approximately 2 inches apart.
8. Top each piece with the remaining egg mixture and cinnamon-sugar mixture.
9. Bake the palmiers for 12 minutes or until golden brown. Upon removal from the oven, lift them from the baking sheets to cool on a wire rack. Let the palmiers cool completely and serve.

Tip: Palmier dough can be frozen until you are ready to bake and serve. Once baked, the pastries will keep for two to three days if stored in an airtight container at room temperature.

Apricot Pine Nut Shortbread Diamonds
Make a few simple ingredients shine with this tasty twist on a classic wintertime dessert.

Serving: 16
Prep time: 15 minutes
Bake time: 25-30 minutes

INGREDIENTS
½ cup (1 stick) butter, softened
2 teaspoons almond extract
¼ cup sugar
¼ teaspoon salt
1 cup flour
¼ cup cornstarch
½ cup apricot preserves
½ cup pine nuts

1. Preheat the oven to 350ºF.
2. With an electric mixer, combine the butter, almond extract, sugar and salt; mix until creamy and well combined.
3. Add the flour and cornstarch and then mix again until well blended.
4. Remove the dough from the mixing bowl and press evenly into an 8” square baking pan with clean hands.
5. Pierce the dough all over with a fork. Spread the apricot preserves across the dough and then sprinkle with pine nuts.
6. Bake in the oven for 25-30 minutes or until the dough is golden brown and the preserves are bubbling. Let cool in the pan on a wire rack for at least 20 minutes.
7. While still in the pan, carefully cut the cooled shortbread into diamond or square shapes with a small sharp knife.
8. Place the shapes into mini muffin papers and serve.

Tip: You can store shortbread in a single layer in an airtight container for several days at room temperature, or for up to 2 weeks in the freezer.

Ganache Glazed Brownie Bars
One word: heavenly. Soft, rich brownies and warm chocolate ganache make these brownies a holiday must-have.

Serving: 64
Prep time: 15 minutes
Bake time: 25-30 minutes

INGREDIENTS
Non-stick baking spray
4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 cup flour
¼ teaspoon salt

1. Preheat the oven to 350ºF. Line a 9”x13” baking dish with tin foil; spray foil with non-stick baking spray.
2. Place the chocolate and butter in a large microwave-safe bowl and heat for 2 minutes or until the butter is fully melted. Remove from the microwave and stir until the chocolate is melted and the mixture is smooth.
3. Add the sugar into the chocolate-butter mixture, stirring until it is fully incorporated. Next, add the vanilla extract and eggs, one at a time, stirring well after each addition.
4. Mix the flour in slowly, in small amounts, stirring until the mixture is uniform.
5. Pour the batter into your prepared pan, smoothing the top with the back of a spoon. Bake for 25 minutes or until an inserted toothpick comes out clean. Allow the brownies to cool completely. Remove the foil to lift the cooled brownies from the baking pan, then frost generously with Chocolate Ganache.
6. Cut the frosted brownies in half, then in half again to create four equal rectangles. Cut each rectangle in half again to create 8 equal pieces. Then cut each of the 8 pieces into 8 smaller bars to create 64 brownies.
7. Place the pieces into mini muffin papers and serve.

Tip: You can store your brownie bars in a single layer in an airtight container at room temperature for several days. Or make them far ahead of time: they’ll stay fresh in the freezer for 30 days.

Chocolate Ganache

INGREDIENTS
1 cup heavy cream
8 ounces semisweet chocolate chips

1. Pour the heavy cream into a microwave-safe container and heat on full power 1 ½ to 2 minutes or until very hot.
2. Place the chocolate chips in the bowl of a food processor or blender to finely chop the chocolate.
3. As the motor is running, pour the hot cream through the feed tube and process until the chocolate is melted and smooth.
4. Let the mixture stand at room temperature until it reaches a glossy color and thick but spreadable consistency.
5. Refrigerate the ganache in a covered dish until ready to use.

Tip: Ganache can be made 3 days ahead of time and chilled in a covered dish. Be sure to let it stand at room temperature 2 to 3 hours to soften it to a spreadable consistency before frosting your brownies.

Candy Cane Truffles
Get in the spirit with oh-so-easy chocolate truffles dusted in festive cocoa and crushed candy canes.

Serving: 36
Prep time: 30 minutes
Chill time: 4 ½ hours

INGREDIENTS
8 ounces chocolate chips
½ cup heavy cream
2 teaspoons peppermint extract
½ cup cocoa powder for dusting
½ cup crushed candy canes or peppermints

1. Place the chocolate chips in a small mixing bowl.
2. In a microwave-safe glass measuring cup, combine the peppermint extract and heavy cream, then heat in your microwave on full power for 1 minute.
3. Pour the hot peppermint-cream mixture over the chocolate chips, then whisk (don’t beat) until smooth and well blended. Cover the mixture and refrigerate until firm, at least three hours.
4. Line your baking sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto your prepared baking sheet.
5. Place your baking sheet in the freezer for approximately 45 minutes, or until the rounds are firm. Remove your sheet from the freezer and quickly roll each spoonful into a ball with clean hands.
6. Place the cocoa powder in a small dish. Gently roll each chocolate ball in the dish to coat it with cocoa powder.
7. Chill the chocolate pieces in the freezer until firm.
8. Next, place the crushed candy canes or mints in a small dish. Remove the chocolate balls from the freezer and roll each in the crushed candy canes.
9. Chill the truffles again until firm and repeat candy cane coating for a second time.
10. Store the truffles in an airtight container in the refrigerator and let stand at room temperature for at least 10 minutes before serving. Place the truffles in paper candy cups and serve.

Tip: Stored in an airtight container, your truffles will last up to 2 weeks in the refrigerator or an entire month in the freezer. Be sure to let truffles stand at room temperature for at least 15 minutes before serving.

Presentation Tip: Add dimension and whimsy to your dessert presentation with stackable cake stands and footed trays. Try mixing and matching assorted sizes, styles and colors for a funky, stylish effect. Get eclectic by browsing local flea markets and vintage shops for one-of-a-kind pieces. If you’re giving treats to family, friends or neighbors, pump up the charm and place them in a gift-wrapped box or bag.

Whatever the occasion, add sweet charm to the season with unique desserts that are sure to please and impress.