Looking for the best holiday treats to share or satisfy your own sweet tooth? We’ve compiled seven recipes of our favorite baked confections to make your holidays ever sweeter and more memorable.
Lenoir’s Jessica Maher inherited a set of vintage rosette irons from her grandmother (who called them florettas) and still uses them in this rosette cookie recipe.
This moist gingerbread is adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock. This version uses Steen's Pure Cane Syrup and is delicious all by itself or dressed up with poached pears or apples, whipped cream or lemon curd.
These Texas pralines courtesy of Tabatha Stephens.
"I studied abroad in Seville, Spain, during college. Right before the holidays, a little pastry shop opened across the street from my apartment. They sold these round little cookies in a variety of flavors, wrapped beautifully in wax paper. I've dreamed about them (and talked incessantly about them) ever since. This is a variation on what I remember and is every bit as delicious." —Jessica Maher, Lenoir
Fried foods are served during Hanukkah to represent the miracle of the oil that burned in the Temple for eight days. Latkes are probably more familiar, but Israeli Jews claim the pleasantly yeasty and sweet sufganiyot as a delicacy all their own. —Jessica Maher, Lenoir
"This has to be one of my all-time favorite desserts for a holiday or anytime. It’s light and buttery, sweet and slightly boozy. You can add just about any type of fruit or nut. Be sure to use a good dark rum, though, to soak the raisins—you’ll taste the difference. I’ve had many variations of stollen, but this recipe is simple and just about perfect. I learned from my former Austrian pastry chef mentor that the key is to dunk the freshly baked bread twice in melted butter, twice in powdered sugar and then to let it sit for at least three days before eating. And if you really want to go over the top, sauté a slice of stollen in melted butter and top with marmalade (or mincemeat!). That’s how I like to eat it!" —Jessica Maher, Lenoir
These truffles are a crowd pleaser from Anne Isham's Eat More Chocolate, Lose Weight Anyway!