Christmas Cookies You’ll Love

Winter days are perfect for sweet, cozy treats, and these Golden Caramel Minis fit the bill. Soft, nutty, and dipped in luscious golden caramel, each bite is a little piece of holiday magic. Perfect for festive gatherings, afternoon snacks, or gifting to loved ones.

Ingredients:

• 1 cup finely ground walnuts or almonds (about 4.5 oz)

• 3 chocolate sticks, grated (about 1 oz)

• 1 cup sugar (7 oz)

• 1 tablespoon apricot jam

• 1 egg white

• 12–15 small cherries or other candied fruit, well-drained

Caramel:

• 1 cup sugar (7 oz), for caramel

Instructions:

1. In a bowl, combine the ground nuts, grated chocolate, sugar, apricot jam, and egg white until smooth.

2. Shape the mixture into small balls and press a cherry or other fruit into the center of each.

3. In a small saucepan over medium heat, melt the sugar without water until it reaches a golden honey color. Watch carefully to avoid burning.

4. Skewer each mini treat with a wooden stick and dip one by one into the hot caramel.

5. Immediately place them on a damp board to cool. Once the caramel sets, transfer the treats to small dessert cups or a serving platter. Serve and enjoy!

Chocolate Rum Cake Bites

Cake Ingredients:

• 5.3 oz sugar (about 2/3 cup)
• 4 eggs
• 2 tablespoons breadcrumbs
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla sugar (or 1 tsp vanilla extract)
• 1 tablespoon rum

Filling Ingredients:

• 4 egg yolks
• 5.3 oz sugar (about 2/3 cup)
• 3.5 oz unsalted butter (about 1/2 cup)
• 1.75 oz chocolate, grated (about 1/4 cup)
• 1 teaspoon vanilla sugar (or 1 tsp vanilla extract)
• 2 tablespoons rum
• 1/3 cup milk
• Apricot jam

Glaze Ingredients:

• 7 oz powdered sugar (about 1 1/2 cups)
• 2 tablespoons rum

Instructions:

1. Preheat oven to 350°F (175°C).
2. Beat egg yolks and sugar until creamy. Mix in breadcrumbs, baking powder, vanilla, and rum.
3. Fold in stiffly beaten egg whites.
4. Bake in a baking pan for about 20–25 minutes, until firm.
5. Once cooled, use a cookie cutter or glass to cut small rounds. Cut the remaining cake into small cubes and soak them with 2 tablespoons rum.

Filling:

1. In a heatproof bowl over simmering water, cook egg yolks, sugar, and milk until thick and smooth. Let cool.
2. Beat butter until fluffy, then fold in the cooled custard, grated chocolate, and rum-soaked cake cubes.

Final Steps

1. Spread apricot jam on the cake rounds.
2. Pipe or spoon mounds of the filling on top in a chestnut-like shape.
3. Pour rum glaze over the top: mix powdered sugar and rum until smooth.
4. Let set, then serve.