Description

Bring festive cheer to your table with these four classic holiday treats, featuring everything from crunchy peanut brittle to soft gingerbread cookies.

Ingredients

Scale

1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup unsalted butter
1 cup raw peanuts
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 pinch salt
3 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 cup molasses
1 large egg
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup sliced almonds (toasted)
Red sprinkles or small red candies
Green food coloring (optional)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions

Line a rimmed baking sheet with parchment paper; combine sugar, corn syrup, butter, and salt in a heavy-bottomed saucepan over medium heat, stirring until melted and boiling; stop stirring and cook with a candy thermometer attached until reaching exactly 300°F (149°C), usually 8-12 minutes; stir in raw peanuts for 30 seconds; remove from heat, stir in vanilla, sprinkle baking soda on top, and stir vigorously for 10-15 seconds until foamy; pour onto the prepared sheet and spread into a thin layer; cool completely at room temperature for at least 45 minutes before breaking into shards.
Whisk flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl; beat softened butter and brown sugar on medium speed until light and fluffy (2-3 minutes); beat in molasses, egg, and vanilla; gradually add dry ingredients on low speed just until combined; divide dough, flatten into disks, wrap tightly, and refrigerate for at least 1 hour; preheat oven to 350°F (175°C); roll dough to 1/4-inch thickness, cut shapes, and place on parchment-lined sheets 1 inch apart; bake for 8-10 minutes until edges are firm but centers look soft; cool on the sheet for 5 minutes before transferring to a wire rack.
Toast sliced almonds in a 350°F (175°C) oven for 5-7 minutes until fragrant and let cool; heat heavy cream until simmering, pour over chocolate chips in a heat-proof bowl, let sit for 5 minutes, then stir until smooth and glossy (add green food coloring if desired); pour ganache into silicone tree molds filling 3/4 full and freeze for 30 minutes until firm; melt remaining chocolate chips in microwave intervals or double boiler until smooth; dip frozen ganache trees into melted chocolate, let excess drip off, and immediately sprinkle toasted almonds over the wet chocolate; press a red sprinkle onto the 'tree' as an ornament; refrigerate finished trees for 15 minutes until the shell is hardened.
Whisk flour, baking powder, and salt in a medium bowl; beat softened butter and granulated sugar on medium-high speed until pale yellow and fluffy (3-4 minutes); beat in egg, vanilla extract, and almond extract; reduce mixer speed to low and gradually add flour mixture just until combined; divide dough into two portions, flatten into disks, wrap, and refrigerate for at least 2 hours; preheat oven to 350°F (175°C); roll dough to 1/4-inch thickness, cut shapes, and place on parchment-lined sheets 1 inch apart; bake for 8-10 minutes until edges are very lightly golden; cool on the sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.

Prep Time: 180 minutes
Cook Time: 60 minutes
Category: Dessert, Snack
Cuisine: American

Nutrition

Serving Size: 1

Keywords: Peanut Brittle Tips: If the candy becomes sticky after cooling, it likely did not reach the hard-crack stage (300°F); return it to the pan and reheat gently until the correct temperature is reached. Gingerbread Cookies Tips: If the dough cracks while rolling, let it warm up slightly in your hands or press the pieces back together; overbaking will make.