My Favorite Holiday Cookies + NEW: Toffee Holiday Bars
Dec 15, 2022, Updated Dec 22, 2022
Get baking with my line up of Holiday Cookies to Eat, Share & Enjoy!
15 cookies to savor!
For the holidays – do not miss: Holiday Nibbles & Hors d’oeuvres 24 Amazing & Creative Recipes for People Who Love Party Food!
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! Easy to prepare… Stress-Free Holiday Baking!
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!
Crispy and filled with the flavor of warm, inviting spices with Crystalized Ginger Buttons.
Delicious Soft Pine Nut Cookies with a Crispy Exterior ~ Perfect for holidays, and everyday! Naturally Gluten Free.
I’m adding dried diced mango – add dried apricots if you like… or omit them if you desire
Want to explore Vegan Baking? These cookies pack flavor and crunch… and yes – a little zesty!
Fill “dots” with raspberry jam or orange marmalade.
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.
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!
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.
Two Varieties: Chocolate Dipped and Dried Apricot & Cherry Pyramids. My favorite version has a crispy exterior with a chewy and tender interior. For the holidays anytime… A fabulous year-round Gluten Free Cookie.
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!
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!
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.
Look no further for the perfect recipe – for eating & gift giving!
These are gluten free! Or ~ use regular flour too. Simple, not fussy and EASY – Bakery quality cookies you’ll love!
Homemade 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.
Another way to make the cookies ~ Dropped cookie method… scoop dough (I use a small ice cream scoop) and press in a pecan.
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!!
Want to see more? Explore my Category: Cookies & Bars !
Looking for the PERFECT Cookie Sheet? This one is 12-Gauge Anodized Aluminum, no extra metals or chemical additives – will never rust, peel or flake.
Heats evenly with no hot spots – what more can I say… the one I use (will last a long time!)
Happy Holidays to all – Have fun… make cookies at home!
Karen
Toffee Bars with Coconut, Ginger and Almonds
Equipment
- 1 9 x 13 metal pan
Ingredients
Shortbread Crust:
- 6 ounces unsalted butter, (1 1/2 sticks) room temperature, organic
- 1/3 cups pure cane sugar
- 1 3/4 cups flour
- 1/4 teaspoon sea salt
Filling:
- 3 large eggs
- 1 1/2 cups brown sugar, light or dark
- 1 1/2 teaspoon vanilla
- 1/4 teaspoon pure almond extract
- 1 1/2 teaspoons baking powder
- 3 tablespoons flour
- 1/2 teaspoon sea salt
- 1 cup natural flaked coconut, these are unsweetened
- 1/3 cup crystalized ginger, small chop
- 1 cup natural sliced almonds
Instructions
Shortbread Press-In Crust:
- Preheat oven to 350 degrees. Cut a piece of parchment to fit the bottom of a 9″ x 13″ baking pan, and extend 2 inches on each short side. (This insures super- easy removal for even cutting.) Butter the bottom and sides of pan.
- In a stand mixer, cream the butter and the sugar until fluffy with the paddle, one minute. Add the flour and salt - at medium speed until crumbly, 30 seconds. Bring dough together with your hands and press into the bottom of the pan in an even layer. Bake for 20 minutes until just golden in color around the edges. Remove from oven.
Make the Filling:
- Reduce the oven temperature to 325 degrees. Clean the bowl of the stand mixer. Add eggs and brown sugar, vanilla and almond extract; mix with paddle until combined, I minute on low speed. Add remaining ingredients: baking powder, flour, salt, coconut, ginger and almonds. Mix at a low speed until all just well combined.
- Pour all over cooked crust and bake in the center of the oven until the filling is set and lightly golden, 20 minutes. Remove from the oven and cool. Hint: run a knife around edges of pan - so it does not stick when removing.
Cut into Squares:
- When mostly cool - remove the bars with the help of the parchment paper to a cutting board. Cut into 24 even squares (I trim all the edges.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
