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–+ servings

Classic Christmas Treats

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A delightful collection of festive sweets perfect for holiday parties and gifting, including spiced nuts, thumbprint cookies, and peppermint bark.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Spiced Nuts
  • 2 cups mixed nuts (pecans, almonds, cashews) Use your preferred combination of nuts.
  • 1/3 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp cayenne (optional) For a spicy kick.
  • 1 tbsp butter
  • 1/2 tsp vanilla
  • 1 pinch salt
Thumbprint Cookies
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp vanilla extract Or almond for variation.
  • 1/2 cup jam (raspberry, apricot, or cranberry preserves) For filling.
Peppermint Bark
  • 10 oz dark chocolate or semisweet chips
  • 6 oz white chocolate chips
  • 1/2 tsp coconut oil (optional, for shine)
  • 1/2 cup crushed candy canes or peppermint candies

Method
 

Spiced Nuts
  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment.
  2. In a skillet over medium, melt butter with sugars, cinnamon, cayenne, vanilla, and a pinch of salt until slightly bubbly.
  3. Add nuts and toss to coat. Spread nuts on the prepared sheet in a single layer.
  4. Roast for 12–15 minutes, stirring halfway, until glossy and fragrant. Cool fully.
Thumbprint Cookies
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. Beat butter and sugar until light. Mix in egg yolk and vanilla.
  3. Stir in flour and salt until just combined. Chill dough for 20–30 minutes.
  4. Roll dough into 1-inch balls, place on baking sheet, and press a thumb or small spoon into the center.
  5. Bake for 10–12 minutes until edges are set but still pale.
  6. Immediately press centers again if they puffed, then cool on a rack.
  7. Fill wells with a small spoonful of jam once cookies are fully cooled.
Peppermint Bark
  1. Line a small baking pan with parchment.
  2. Melt dark chocolate in a microwave in 20–30 second bursts, stirring until smooth. Pour and spread to a 1/8–1/4-inch layer.
  3. Chill until set for 10–15 minutes.
  4. Melt white chocolate similarly, stir in coconut oil if using, and spread over dark layer. Sprinkle crushed peppermint on top.
  5. Chill until completely firm, then break into pieces.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 5gSodium: 50mgFiber: 2gSugar: 18g

Notes

Store thumbprint cookies in an airtight container at room temperature for up to 4-5 days. Spiced nuts can be stored at room temperature for up to 2 weeks. Peppermint bark can be stored in an airtight container for up to 2 weeks.
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