We are quickly approaching the time of year infamous for festivities and fattening. To  successfully accomplish the latter, try out these tasty holiday treats! Whether you are in need of a dessert for a school holiday party, a friend get together, or a family gathering, these are three well-liked holiday treat recipes.  

GINGERBREAD COOKIES 

In a large bowl, using a hand mixer, beat 1½ sticks of butter, ¾ cup of brown sugar and ⅔ cup of molasses using a hand mixer until fluffy. Add the egg and 1 tsp. of pure vanilla extract and beat until combined. In a medium bowl, using a whisk, combine 3¼ cups of all-purpose flour, 1 tbsp. ground ginger, 1 tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. ground cloves, ½ tsp. kosher salt and ¼ tsp. ground nutmeg. Using the hand mixer on low, gradually add dry ingredients to wet ingredients until dough comes together. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until ¼” thick. Cut out gingerbread men and transfer to baking sheets. Bake until slightly puffed- 9 to 10 minute depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. Decorate with icing and sprinkles as desired.

BUCKEYE COOKIES

Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, combine 1¼ cups peanut butter and ⅓ cup powdered sugar and mix until smooth. Scoop into 22 small balls and freeze until hardened. In a large bowl, combine 1½ sticks of butter, ¾ cup of brown sugar and ½ cup of sugar and beat until light and fluffy, then add 1 egg and 1 tsp. pure vanilla extract and mix until evenly combined. Add the 1¼ cups of flour, ¾ cup of cocoa powder, ¾ tsp. of baking soda and ¾ tsp. salt and mix until evenly combined. Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle on the baking sheet. Place a frozen peanut butter ball on top. Bring the edges of the dough around the peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely. Roll stuffed cookie dough ball in sugar and place back on prepared baking sheets. Repeat until all dough is used, spacing the cookies about 2” apart. Bake until the cookies are set, about 12 minutes. 

GERMAN CANDY CANE CAKE

Preheat oven to 325. Sift together 1 cup of flour and ¾ cup of sugar. Sift again and set aside. 

In a large bowl or standing mixer, beat 12 egg whites until foamy. Add 1 tsp. of cream of tartar and ¼ tsp. salt. Beat until soft peaks form. Add ¾ cup of sugar and 1 tsp. of vanilla extract and 1 tsp. of almond extract. Continue beating until egg whites are firm but not dry. Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes. Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.

Put candy canes in a large sealable plastic bag. Crush them into small pieces. Sift crushed candy with a fine-mesh strainer and reserve candy dust for later. In a large bowl, beat 2 cups of heavy whipping cream with ¼ cup of granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes and decorate the outside with candies of your choice.