Fun Holiday Recipes






stick plus 2 tbsp. salted butter, softened

1/3 c.

granulated sugar

1 c.

all-purpose flour

Sprinkles (optional)

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  1. Preheat oven to 325°. In a large bowl using a hand mixer, beat butter and sugar together until light and fluffy, then stir in flour.
  2. Form the cookies into 1″ balls, placing them about 2 inches apart on a baking sheet. If using sprinkles, flatten cookies into a disc shape and top with sprinkles.
  3. Bake for 15 to 17 minutes, or until the edges of the cookies are lightly golden.





Gingerbread People Recipe



To decorate


  • STEP 1

Melt the sugar, golden syrup and butter in a saucepan, then bubble for 1-2 mins. Leave to cool for about 10 mins.

  • STEP 2

Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 mins.

  • STEP 3

Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment.

  • STEP 4

Roll out the dough to the thickness of a £1 coin, then cut out gingerbread people with a cutter. Re-roll the excess dough and keep cutting until it’s all used up.

  • STEP 5

Lift the biscuits onto the trays and bake for 10-12 mins, swapping the trays over halfway through cooking. Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish, and stick on chocolate or sweets for buttons. Leave to dry for 1-2 hrs. Will keep for up to three days in an airtight container.




Easy Lemon Bake Donuts


  1. Whisk in 3 tablespoons + 1 teaspoon sugar and 3 eggs. Add about half of the flour and 1 teaspoon salt to the bowl. Use a dough hook attachment to mix mixture until dough comes together.
  2. Add the remaining flour and mix into the dough. Slowly add ½ cup butter and beat on medium speed, until a smooth dough forms, about 4 minutes.
  3. Prepare a bowl with nonstick cooking spray, then place dough in the center of the bowl. Cover with plastic wrap and refrigerate overnight.
  4. To make the lemon curd, place 3 eggs, ¾ cup sugar, ¼ teaspoon salt, lemon juice and lemon zest in a saucepan. Whisk until combined, then place over low heat. Stir constantly, until mixture thickens, about 4-6 minutes. On very low heat, add ¼ cup butter and stir until smooth. Strain lemon curd into a bowl and cover with plastic wrap. Allow to cool about 10 minutes, then refrigerate overnight.
  5. Flour a flat surface and roll dough about ½” thick. Use a 1½” round cutter to cut out donuts. Place on parchment lined baking sheets, about 1” apart. Roll remaining dough together and repeat process to create a total of 32-36 donuts. Cover with plastic wrap and allow to rest about 30 minutes, until puffy.
  6. Preheat oven to 375°F. Bake donuts 8-10 minutes, until golden brown.
  7. Melt 2 tablespoons butter, then brush onto donuts. Coat with sugar, then poke a hole in the side of each donut.
  8. Fill a pastry bag, fitted with a small piping tip, with lemon curd. Pipe about 1 teaspoon of curd into each donut.
  9. Serve and store leftovers up to 3 days.



active dry yeast 2 ½ tsp.
milk, warmed to 110˚ F 2/3 cup
granulated sugar 1 cup
large eggs 6
all purpose flour 3 ½ cups
salt, divided 1 ¼ tsp
unsalted butter, divided and softened ¾ cup + 2 Tbsp
fresh lemon juice (about 2 large lemons) ½ cup
lemon zest (about 2 large lemons) 2 Tbsp.




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