The Gathering of Friends author, Michelle Huxtable, shares her favorite cookie and sweet treats. You can’t really call it “the holiday season” until your powered your way through a few candy canes.

Almond Cake

1 c. sugar
1 c. flour
2 beaten eggs
½ c. butter, melted
1 tsp. almond extract

Preheat oven to 350°. Combine all of the ingredients together and hand mix with a fork as little as possible. Cover with slivered almonds. Bake at 350° for 25-30 minutes. Makes 1 pie tin or round cake pan.

Option: You may make ahead of time and freeze. They thaw beautifully.

Peppermint Cake

1 angel food cake
(You can make one or pick one up at your neighborhood grocer)
2 c. whipping cream
½ c. sugar
2 tsp. vanilla
1 c. crushed candy canes

In a chilled bowl whip the cream until stiff peaks appear, fold in sugar and vanilla. Frost the cake and sprinkle with crushed candy canes.

Helpful Hint: Sprinkle crushed candy cane just before serving or it will dissolve.

Shortbread Cookies

1 c. butter
¾ c. sugar
2 c. flour

Preheat oven to 325°. Cream butter and gradually add in sugar. By hand, handling as little as possible, fold in flour. If dough is crumbly add 1-2 tbsp. of softened butter. Chill in fridge for 30 minutes.

Using rolling pin, spread to desired thickness (about ¼ inch thick). Cut into desired shape. Bake at 325° for 15-18 minutes, or until golden brown.

Frosting:
½ c. butter
1½ tsp. vanilla
3 c. powdered sugar
3 tbsp. milk or cream

Blend all of the ingredients until creamy and frost.