The savvy, if very seventies-ish, secret to these Christmasy, cashew-topped caramel-chocolate bars? Saltines. Trying is believing.
These walnut cookies are made with ground walnuts, giving them a delicate flavor and texture. A zig-zag of chocolate on top lends a festive touch.
Classic chocolate crinkle cookies get a hit of ginger. These chocolate-ginger crinkle cookies will be the first cookies to disappear from the cookie jar.
These toffee cookies are biscuits topped with melted dark chocolate, pecans, and a sprinkle of fleur de sel. Serve the cookies as dessert or give as a gift.
These sophisticated shortbread are gilded with sweet butter, vanilla, and fleur de sel. Most excellent holiday gifts.
Gingerbread butter drops pack a wallop of spice and lemon. The butter drops are great for a dessert table, snack, or lunchbox. Gingerbread lovers exalt!
Flavored with strong coffee and spiced with ginger, cinnamon, cloves, and nutmeg, this Bundt cake is a Bundt to behold.
Dense, rich, and decadent, this pound cake is made for chocoholics. Cocoa give the cake its chocolate punch. This cake is too big on flavor to be contained in a loaf pan.
Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.
These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.
Beer, not cider, is the stealth ingredient in these rings of apple-y goodness. The malty hoppiness deepens the fritter’s flavor, the carbonation ensures an ethereally airy texture. Nifty, eh?
This unorthodox Italian nougat, or torrone, adds cherries and almonds to the classic pistachios. Talk about being decked out in Christmas bling.
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