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Holiday Treats

Enjoy getting cozy with your oven during the holidays?
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Need a few ideas? Check out the yummy recipes belown for holiday treats that everyone will love.

Gingerbread Shapes

Source: All

What you need:

1 cup white sugar

2 teaspoons ground ginger

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1 cup margarine, melted

1/2 cup evaporated milk

1 cup unsulfured molasses

3/4 teaspoon vanilla extract

3/4 teaspoon lemon extract

4 cups unbleached all-purpose flour

Preheat oven to 375 degrees. Lightly grease cookie sheets. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.

Rice Krispie Wreaths

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Source: All

This is a great, no-bake recipe!

What you need:

3 tablespoons butter or margarine

1 (10 ounce) package regular marshmallows

1 teaspoon green food coloring

6 cups Kellogg’s Rice Krispies

Canned frosting or decorating gel

Assorted candies

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add Kellogg’s Rice Krispies cereal. Stir until well coated. Using 1/4-cup measuring cup coated with cooking spray portion cereal mixture. Using buttered hands, shape each portion into small wreath. (Kids will love this part!) Decorate with frosting and/or candies. Best if served the same day.

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Chocolate Toffee Crunch

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Source: All

What you need:

2 cups vanilla wafer crumbs

1/4 cup packed brown sugar

1/2 cup butter (no substitutes), melted


1/2 cup butter (no substitutes)

1/2 cup packed brown sugar

1 cup semisweet chocolate chips

1/2 cup finely chopped pecans

Place your vanilla wafers in a plastic bag and use a wooden spoon to mash them or make your crumbs in a food processor.  Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 8-10 minutes or until lightly browned. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees 10 minutes. Remove from oven; let stand for 2 minutes. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

Raspberry Thumbprints

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Source: The Joy of

What you need:

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, separated

1/2 teaspoon pure vanilla extract

1 cup (140 grams) all purpose flour

1/8 teaspoon salt

3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)

1/2 cup jam

Preheat oven to 350 degrees and place rack in center of oven. Line a baking sheet with parchment paper. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined. In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.

In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing a bout 1 inch apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 – 1/2 teaspoon of jam. Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

Note: To toast the nuts. Spread nuts on a baking sheet and bake in a 350 degree oven for  8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.


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