A delightful trio of sweet, spiced, and savory treats perfect for holiday gatherings and celebrations.
# What You Need:
→ Gingerbread Mini Cookies
01 - 1 cup all-purpose flour
02 - 1/4 cup brown sugar
03 - 2 tbsp unsalted butter, softened
04 - 2 tbsp molasses
05 - 1 egg yolk
06 - 1/2 tsp ground ginger
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground cloves
09 - 1/4 tsp baking soda
10 - Pinch of salt
→ Cranberry Pistachio White Chocolate Bark
11 - 7 oz white chocolate, chopped
12 - 1/4 cup dried cranberries, chopped
13 - 1/4 cup shelled pistachios, chopped
14 - Zest of 1 orange
→ Mini Brie & Fig Tartlets
15 - 1 sheet ready-rolled puff pastry
16 - 3.5 oz Brie cheese, cut into small cubes
17 - 1/4 cup fig jam
18 - 1 tbsp fresh thyme leaves
# How To Make:
01 - Preheat oven to 350°F. Cream butter and brown sugar in a bowl, then add molasses and egg yolk, mixing thoroughly. In a separate bowl, sift together flour, ground ginger, cinnamon, cloves, baking soda, and salt. Combine dry ingredients with wet until a dough forms. Roll dough to 1/4-inch thickness and cut into festive shapes. Arrange on a lined baking sheet and bake for 8 to 10 minutes until edges firm. Cool cookies on a wire rack.
02 - Line a baking sheet with parchment paper. Melt white chocolate gently over simmering water or in short microwave bursts. Spread chocolate evenly over the prepared sheet. Sprinkle chopped cranberries, pistachios, and orange zest evenly on top. Chill in the refrigerator for 15 minutes until set, then break into shards.
03 - Preheat oven to 375°F. Cut puff pastry into 12 rounds and press each into a mini muffin tin cup. Place a cube of Brie and 1/2 teaspoon fig jam into each pastry cup. Sprinkle with fresh thyme leaves. Bake for 12 to 15 minutes until golden and cheese is bubbling. Allow tartlets to cool briefly before serving.
