Though diminutive in size, my Cherry Almond Petit Fours are big on flavor. The cake layers get a boost of sweetness from almond paste, and the cherry preserves add wonderful tartness. The shell encasing the cake is a smooth-as-silk white chocolate glaze that is finished with piped vanilla buttercream.
Each Christmas my mom, grandmother and I bake dozens of cookies to give as gifts, leave for Santa or, more realistically, devour the second they are out of the oven. Of all the cookies we bake, the type that seems to go the fastest is my mom’s Chocolate Peppermint Crinkle Cookies. They are crisp on the outside and gooey, almost brownie-like, on the inside. The cookies are extremely chocolatey with just the right amount of peppermint refreshment. Try baking some this holiday season using your Farmer Owned ingredients and they might become your favorite holiday cookie too!
I love the holidays. The glimmering lights, the crinkle of wrapping paper, the frosty air, and the smell of cookies make December a uniquely special month. A favorite holiday tradition of mine is baking cookies with my mom and grandma, then distributing the fruits of our labor to family, friends, and neighbors.