A trio featuring spiced cookies, fruity nut bark, and savory tartlets to brighten festive occasions.
# What You’ll Need:
→ Gingerbread Mini Cookies
01 - 1 cup all-purpose flour
02 - 1/4 cup brown sugar
03 - 2 tbsp unsalted butter, softened
04 - 2 tbsp molasses
05 - 1 egg yolk
06 - 1/2 tsp ground ginger
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground cloves
09 - 1/4 tsp baking soda
10 - Pinch of salt
→ Cranberry Pistachio White Chocolate Bark
11 - 7 oz white chocolate, chopped
12 - 1/4 cup dried cranberries, chopped
13 - 1/4 cup shelled pistachios, chopped
14 - Zest of 1 orange
→ Mini Brie & Fig Tartlets
15 - 1 sheet ready-rolled puff pastry
16 - 3.5 oz Brie cheese, cut into small cubes
17 - 1/4 cup fig jam
18 - 1 tbsp fresh thyme leaves
# How To Make:
01 - Preheat oven to 350°F. Cream together softened butter and brown sugar, then blend in molasses and egg yolk. In a separate bowl, sift flour with ground ginger, cinnamon, cloves, baking soda, and salt. Combine dry ingredients into the wet mixture to form a dough. Roll dough to 1/4 inch thickness, cut into festive shapes, place on a lined baking tray, and bake for 8 to 10 minutes until edges are firm. Transfer to a rack to cool.
02 - Line a baking sheet with parchment paper. Melt white chocolate gently over simmering water or in short microwave bursts. Spread melted chocolate evenly on the prepared sheet. Evenly sprinkle chopped dried cranberries, pistachios, and orange zest over the top. Refrigerate for 15 minutes until set, then break into shards.
03 - Preheat oven to 375°F. Cut puff pastry into 12 rounds and gently press them into a mini muffin tin. Place one cube of Brie and half a teaspoon of fig jam in each pastry cup. Sprinkle fresh thyme leaves over each. Bake for 12 to 15 minutes until golden and bubbly. Allow to cool slightly before serving.
