2024 Holiday Cookies and Desserts that are Crave Worthy!

5 from 1 vote
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Get baking with my line up of Holiday Cookies & Desserts to Eat, Share & Enjoy!
You’ll love my new Mandarin Orange Pistachio-Olive Oil Cakes + 30 creative & delicious recipes
. (Press on titles for recipes)

For the holidays don’t miss: Holiday Hors D’Oeuvres, Pick-Up Appetizers & Nibbles Updated

NEW! Mandarin Orange Pistachio-Olive Oil Cakes – Glazed

Mandarin Orange Pistachio-Olive Oil Cakes
Mandarin Orange Pistachio-Olive Oil Cakes Glazed
  • The 2″ cakes are gluten free and dairy free with extraordinary citrus, spice and nut flavor with subtle hints of fruity olive oil and a tender crumb
  • Similar to Petit Fours glacés but which are usually layered miniature cakes that are layered and iced ~ and very labor intensive!
  • In many Mediterranean countries, including Italy and Greece, olive oil cake is a customary treat during the festive Christmas season

WOW your guests with my selection of Cookies, Squares, Ice Creams Pies & Cakes!

~ Many creative recipes, and new techniques to learn at home this holiday season.

Karen's Lucious Orange-Lemon Bars
NEW! Karen’s Lucious Orange-Lemon Bars

A Creamy and Glossy Zesty Filling sits on top of a Press- In Shortbread Crust. Orange together with Lemon naturally flavors the bars with the happiness and look of sunshine!
My Orange-Lemon Bars features a Press-In Buttery Shortbread Crust with a Tangy & Zesty Curd with a smooth creamy consistency.

Pecan Pie Bars (with a Secret Ingredient)
Pecan Pie Bars (with a Secret Ingredient)

The Ultimate Pick-Up Bar ~ Perfect for the Holidays! 
A press-in shortbread crust with a pour-on-top filling enriched with a crunchy pecan topping. Delish!
These bars have it all! Quicker to bake than pecan pie with a high, creamy rich filling that’s sweet, but not cloyingly sweet.

The Ultimate Coconut Macaroons
The Ultimate Coconut Macaroons

Two Varieties: Chocolate Dipped and Dried Apricot & Cherry Pyramids. My favorite version has a crispy exterior with a chewy and tender interior.

Karen's British Shortbread Squares - Gluten Free
Karen’s Crisp & Crunchy Shortbread Squares – Gluten Free

An easy press-in dough recipe that produces a Crispy, Light & Buttery Shortbread. (You would never detect they are gluten free.)
Cut into easy squares ~ eat & enjoy … drizzle them with chocolate, or crumble them into my Rocky Road Candy the way the Brits do!

WOW your guests with my selection of Cookies, Squares, Ice Creams Pies & Cakes!

~ Many creative recipes, and new techniques to learn at home this holiday season.

Natural Strawberry Mexican Wedding Cookies
Natural Strawberry Mexican Wedding Cookies

These addictive melt-in-your-mouth cookies are getting a flavor revamp with crushed freeze dried strawberries.
Enjoy these powdered sugar-dusted, crunchy, nut-filled cookies ~ a true 
holiday treat!
I have named these cookies “Mexican Wedding Cookies” yet similar cookies called Snowball Cookies, Russian Tea Cakes and sometime Mexican Wedding Cakes.

Gluten Free Chocolate Mexican Wedding Cookies
Gluten Free Chocolate Mexican Wedding Cookies

Enjoy these Gluten Free powdered sugar-dusted, crunchy, nut-filled cookies filled with walnuts, cocoa powder and chopped dark chocolate. Melt-in-your-mouth texture! Crispy yet tender with loads of chocolaty flavor.
Gluten free never tasted so good!

A crispy exterior gives way to a chewy & fudgy interior ~ and the flavor… reminiscent of a brownie.
A wonderful dark chocolate cookie that are naturally gluten free – there is no flour in these!

Gingerbread Men Cookies ~ Gluten Free!
Gingerbread Men Cookies ~ Gluten Free!

Filled with healthy ingredients and not too sweet – THE Cookie to make and give this holiday season.

Lemon Poppy Linzer Cookies - Vegan & Gluten Free
Lemon Poppy Linzer Cookies – Vegan & Gluten Free

Want to explore Vegan Baking? These cookies pack flavor and crunch… and yes – a little zesty!
Fill “dots” with raspberry jam or orange marmalade.

Flourless Chocolate Crackle Cookies genius recipe with no flour!
Flourless Chocolate Crackle Cookies

A crispy exterior gives way to a chewy & fudgy interior ~ and the flavor… reminiscent of a brownie.
A wonderful dark chocolate cookie that are naturally gluten free – there is no flour in these!

Karen's Pine Nut Macaroon Cookies - includes "almond paste" you make
Karen’s Pine Nut Macaroon Cookies – includes “almond paste” you make

Delicious Soft Pine Nut Cookies with a Crispy Exterior ~ Naturally Gluten Free.
These are EASY and FUN to Make! A light and airy texture coated with sweet & crunchy pine nuts.

Pistachio-Allspice “Biscuit” Shortbread – Ode to Ted Lasso
Pistachio-Allspice “Biscuit” Shortbread – Ode to Ted Lasso

A delicious melt-in-your-mouth shortbread you will love! And wouldn’t Rebecca from the Ted Lasso television series approve?
Here are traditional British Biscuits, in America they are Shortbreads – revived with nuts & spice.

Sesame Wafers - Thin, Crispy & Gluten-Free
Sesame Wafers – Thin, Crispy & Gluten-Free

The nutty taste of the toasted sesame seeds (benne), a hint of sea salt, and the caramel sweet flavor from the coconut brown sugar sugar – a crunchy mélange of flavors in these easy to prepare treats… low in fat too!

Lemon Biscotti with Dried Cherries and Almonds ~ Gluten Free
Lemon Biscotti with Dried Cherries and Almonds ~ Gluten Free

Light and crunchy with lots of zesty flavor! Here is your go-to recipe with healthful ingredients.
Crisp and not-too-sweet – these biscotti are the ultimate snack, dessert and great for gift giving!

Chocolate Peanut Biscotti – They’re Gluten Free!
Chocolate Peanut Biscotti – They’re Gluten Free!

Decadent and Delicious! These bake up crispy with a deep-chocolate flavor. Feel free to use any nuts you like. Gluten Free.. you would never guess.

They can be used to make a DELICIOUS easy crust for pies & cheesecakes! See the recipe: Lightened-Up Peanut Butter Cheesecake with Chocolate Biscotti Crust and Honey Peanuts

Perfect Peanut Butter Cookies!
Perfect Peanut Butter Cookies

Look no further for the perfect recipe – for eating & gift giving!
These are gluten free! Or ~ use regular flour too.

Karen’s Pecan Sandies
Karen’s Pecan Sandies

Home made delectable Pecan Sandies with Baked Maple Pecans. Forget store-bought and use the best ingredients for a real treat.
Cut from a cylinder roll of dough.

Crispy Chocolate Chip Cookies – Gluten-Free!
Crispy Chocolate Chip Cookies – Gluten-Free!

Finally… the perfect chocolate chip cookie that’s deliciously gluten-free (you would never know they are!)
Chocolate Hazelnut Butter adds depth ~ add plenty of Bittersweet Chocolate Chunks. Better than Tate’s!!

Toffee Bars with Coconut, Ginger and Almonds
Toffee Bars with Coconut, Ginger and Almonds

A Perfect Shortbread Crust is topped with a toffee flavored topping rich with Natural Coconut, Crystalized Ginger & Sliced Almonds. Perfect for the Holidays, Entertaining and Gift Giving!

Gluten Free Date and Walnut Bars
Gluten Free Date and Walnut Bars

These irresistible bars are an updated version from vintage 1940 and 50’s recipes – when baking was simple. My Date & Walnut Bars are gluten free and vegan.

Karen's Plum-Raspberry Jam Oat Linzer Bars
Karen’s Plum-Raspberry Jam Oat Linzer Bars

An easy “press-in” dough recipe! Learn how to make homemade Plum Jam for the bars as well.
Buttery, jam-filled bars based on the classic Viennese Linzer torte – dusted with confectioner’s sugar.
Can use any jam you like… I love a natural homemade one… more fruit flavor – less sugar.

Coconut Milk Crème Brûlée with Roasted Strawberry Compote with Rum
Coconut Milk Crème Brûlée with Roasted Strawberry Compote with Rum

A lightened-up recipe with creamy deliciousness – a crackled sugar top is complemented with a fruity roasted sauce.
These small sized Crème Brûlées are the perfect indulgent dessert with less fat than traditional recipes… and no heavy cream!
 

Holiday Rocky Road Candy - Gluten Free
Holiday Rocky Road Candy – Gluten Free

This classic Rocky Road recipe is studded with nuts and marshmallows ~ makes many sliced squares for eating, serving & gift giving.
I’m adding traditional Shortbread Chunks ~ see my Gluten Free delicious recipe!
I do not use ingredients with artificial coloring ~ so I add freeze-dried ground strawberries & raspberries and coated mini marshmallows for a pink glow… kinda cool

I LOVE serving Homemade Ice Creams at the Holidays:

TIP: Offer Ice Creams in small ramekins and serve next to your Holiday Pies & Cakes!

Karen's Caramel Vanilla Bean Vegan Ice Cream
Karen’s Caramel Vanilla Bean Vegan Ice Cream

This recipe is a hit at every party I make! Rivals the best Vanilla Ice Creams, yet Vegan.
Simple ingredients blend into a creamy, decadent yet light dessert, infused with Ginger and Pumpkin Spices – a nice natural vanilla flavor and caramel notes.

Maple Walnut Vegan Ice Cream with Wet-Walnut Stir In
Maple Walnut Vegan Ice Cream with Wet-Walnut Stir In

A creamy delicious ice cream with stirred in wet-walnuts! Flavored with real maple syrup for a natural flavor you will love.
A light and airy maple-walnut vegan ice cream with a hint of fresh banana.
Goes well with all your Holiday Desserts!

Showstopper Desserts:

Karen's Persian Love Cake Gluten Free
NEW! Karen’s Persian Love Cake Gluten Free

There is a lot to LOVE about this cake! Rose water (my recipe) adds a bloom of floral notes to this super-moist cake adorned with pistachios and dried rose petals.
Learn how to make simple Rose Water!
Gluten Free… you would never know! 5 stars delicious!

Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream
Flourless Chocolate Mousse Cake with Crushed Raspberry Coconut Whipped Cream

A Decadent Bittersweet Chocolate Indulgence with an Airy Easy Whipped Coconut Cream Topping with Crushed Raspberries. Gluten Free, Dairy Free & Parve.
Decadent but not overly sweet flourless chocolate cake ~ creamy luscious texture you’ll crave!

Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust – Gluten Free
Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust – Gluten Free

Less fat… thank you!! A Creamy Cheesecake made with Cottage Cheese – no cream cheese here!
Decadent and creamy – Make my recipe: Chocolate Peanut Biscotti for the crust and pile on some Honey Peanuts on top ~ see that recipe too! (Add all strawberries as rhubarb might not be in season.)

Lightened-Up Peanut Butter Cheesecake with Chocolate
Lightened-Up Peanut Butter Cheesecake with Chocolate Biscotti Crust and Honey Peanuts

A Creamy Cheesecake made with Cottage Cheese – no cream cheese here!
Decadent and creamy – Make my recipe: Chocolate Peanut Biscotti for the crust and pile on some Honey Peanuts on top ~ see that recipe too! 

Chocolate-Caramel Pie with Granola Coconut Crust - Vegan
Chocolate-Caramel Pie with Granola Coconut Crust – Vegan

A wonderful decedent but not-too-rich pie with a press-in crust with a chocolate base and caramel top layer. Finished with coconut whipped cream, honey-sugared peanuts and toasted coconut flakes. Love at first bite! Gluten Free too!

Raspberry Tart with Ricotta Pastry Cream – Gluten Free
Raspberry Tart with Ricotta Pastry Cream – Gluten Free

A Buttery Crust holds a Creamy Custard with loads of Fresh Raspberries.
I have made this tart at the height of the Summer season with local raspberries – you can make anytime of year when raspberries are good and sweet!

Enjoy the holiday season – make it delicious!
Karen

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5 from 1 vote

Mandarin Orange Pistachio-Olive Oil Cakes – Glazed

Servings: 12 2″ cakes
Prep: 25 minutes
Cook: 17 minutes
Total: 43 minutes
Mandarin Orange Pistachio-Olive Oil Cakes -Gluten Free
Packed with zesty flavor and a light texture, these miniature cakes are perfect for any celebration. These two inch cakes are gluten and dairy free.

Equipment

  • 1 silicone baking pan 12-Cavity Round Cylinder Silicone Molds, 2 Inch

Ingredients 

  • 1/4 cup extra virgin olive oil
  • 1/3 cup pure cane sugar, organic
  • 1 large egg, I use pasture raised
  • 1/3 teaspoon orange rind, minced fine
  • 2 teaspoons fresh orange juice, I use Mandarin oranges
  • 1/8 teaspoon natural almond extract*
  • 1 1/2 tablespoons coconut milk, stirred well; not "lite"
  • 1/4 cup gluten free flour blend
  • 1/3 cup almond flour*
  • 1/4 cup ground pistachios, fine; *see tips
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon sea salt

Glaze:

  • 1/3 cup confectioner's sugar
  • 1 1/2 teaspoons coconut milk , stirred well; not "lite"
  • 1/2 teaspoon fresh orange juice, I use Mandarin oranges
  • 2 teaspoon seedless raspberry jam, melted and slightly cooled (all natural)

Instructions 

  • Brush insides of silicone molds lightly with olive oil, using a pastry brush; set on a rimmed baking pan. Preheat oven to 350 degrees.

Batter:

  • In a large bowl add olive oil and sugar, beat using a straight wire whisk for one minute. Add the egg, beat until just incorporated.
  • Add orange minced rind, fresh orange juice, almond extract and coconut milk, whisk gently together.
  • Add gluten free flour blend, almond flour, finely ground pistachios, cardamom, baking powder and sea salt – blend the mixture with a rubber spatula.

Filling and Baking:

  • Using a 1 1/2 inch cookie scoop, fill the 12 cavities with the batter, evenly. Batter will fill the cavities just over halfway filled.
    Add to a baking sheet (for sturdiness) and bake for 17 minutes. The cakes will have risen somewhat and be lightly golden, do not over bake.
  • Cool the cakes – make the glaze.

Glaze:

  • To a small bowl, add confectioner's sugar. Add the coconut milk, orange juice, and raspberry jam – stir well with a small rubber spatula. Use immediately.
  • Pour 3/4 teaspoons of glaze over each cooled cake. The texture is not runny. Smooth nicely with a small icing spatula. Will harden to a nice gloss.
    Add garnishes: ground pistachios and a few chopped pistachios in the center, and some minced orange rind if you wish.
    Let the glaze set and enjoy!

Notes

Use in this recipe: 12-Cavity Round Cylinder Silicone Molds, 2 Inch or mini muffin pans will do for a different look. 
Recipe is easily doubled to yield 24, 2″ cakes. Recipe yields approximately 1 1/4 cups of batter.
Store the cakes in an airtight container for up to 3 days. They freeze well! To defrost, leave on counter. 
*Almond Extract: Nielsen-Massey Pure Almond Extract
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 114kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 16mgSodium: 48mgPotassium: 42mgFiber: 1gSugar: 6gVitamin A: 32IUVitamin C: 1mgCalcium: 24mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Miniature Dessert Cakes
Cuisine: American, Mediterranean
Tried this recipe?Mention @azestforlife or tag #azestforlife!
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