A Taste of Holiday Cheer: Sugar and Spice Is Definitely Nice

(A Trio of squares, from front to back: chocolate dipped cardamom pistachio cookies, Pierre Hermé's sablés à la noix de coco (aka coconut biscuits), and chocolate dipped candied ginger cookies.)

Baking is a great way to share that warm fuzzy feeling of giving from the heart. As the holiday season fast approaches, those of us who are slaves to the kitchen can feel the clock ticking on our holiday baking projects. Brainstorms, plans and checklists are made for the treats that will fill our homes with delicious scents and end up filling many happy tummies. Every year I venture to package a number of special goodies to spread a little Christmas spirit. This year is no exception, but instead of ruining the surprise to my dear family and friends, I'll share the scrumptious offerings I've made in the past.

Sables Florentins have become my signature cookie to gift both because of the presentation and because of the amazing balance of taste and texture they impart. Following a multi-step recipe from La Pâtisserie de Pierre Hermé, these fancy looking treats are composed of a sweetened shortcrust (made with almond flour), a luxurious Florentin mixture (caramel, slivered almonds and candied orange rinds) and a Guanaja coating.

Here is a mixed delight inspired by Seattle's Macrina Bakery and Café's chocolate chip cookies with dried apricots and espresso. This version contains bittersweet Callebaut chocolate chunks, organic dried apricots and pears, and macadamia Kona coffee.

A delicious cookie inspired by both Marks and Spencer's ginger stem cookie and a post on Chocolate & Zucchini. I love the spicy kick provided by the organic candied ginger and fresh ginger root, in addition to the chew coming from the addition of toasted oats.

These white chocolate, cranberry and macadamia nut cookies were inspired by a recipe written by Tyler Florence for December 2006 issue of Bon Appétit. I like how the cookie takes the classic white chocolate and macadamia nut combo and mixes in tart berries that cut through the sweetness, provides a little textural contrast and a spike of colour.

Beside cookies, holidays treats may be in the form of cakes and loaves. Delicious treats such as the rich chocolate cupcake with caramelized hazelnut caps feature a crackly, dense and slightly caramelized top studded with roasted hazelnuts above a moist and rich brownie-like interior. Wanting to create a cake with a certain wow-factor, I came up with a banana diplomat cake which is composed of layers of light banana cake, crispy French puff pastry, and vanilla buttercream; crushed puff pastry shards decorate the sides. This cake slices beautifully. Finally a platter of (low-fat) date & coffee loaf which was inspired by a bread I had at Cobs in Vancouver, thick and chewy coconut chocolate chip cookies, and soft and chewy spiced molasses cookies would be a welcome sight at the end of any dinner party.

Besides the above possibilities, other sweets have included: Pierre Hermé's arlettes au épices; dômes de noix de coco; Gordon Ramsay's bitter chocolate truffles with honey; fresh cranberry & tart apple geleés; cherry, pistachio & white chocolate biscotti; or even bags of nutty & nice gingered caramel-corn from LCBO's Food&Drink.

(All packed up and ready to go. I love giving an assortment of sweets to family and friends.)

Melt-in-Your-Mouth Shortbread

1 cup unsalted butter, softened
1/2 teaspoon salt
2 teaspoons almond extract
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/4 cups all-purpose flour

Preheat the oven to 350 degrees F (180 degrees C).

Sift together the confectioners' sugar, cornstarch, and flour.

Whip butter with an electric mixer until airy/fluffy (about 15 minutes). Add almond extract and salt and whip for 5 more minutes.

Stir in the dry ingredients. Beat on low for one minute, then on high for 3 to 4 minutes.

Pipe cookies 1 inch apart on an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Watch that the edges don't brown too much.

Cool thoroughly on wire racks before consuming.

Renée Suen is a graduate student at the University of Toronto, specializing in cardiovascular sciences. She has an insatiable appetite and can often be found searching for the tastiest and best dishes in the city with her camera. Sometimes she recreates those experiences at home; more recipes and many other images can be found at her Flickr site.