Holiday Desserts Round Up

Holiday Round up

I tried to make a pie for you guys this weekend. I really did. But, it didn’t work out. I could post it, but (A) it’s really ugly and (B) it’s just ok. I think it could be really good, but the recipe needs work and probably a whole different crust (I think it needs to be a tart instead of a pie), so I’ll wait to post it until I have it right. But unfortunately, that leaves me with nothing to post this week, so I decided a round up was in order. These are all great choices if you’re looking for some last minute cookies or sweets to make. You also may want to check out the Cookie archive as there are a few others I didn’t include here.

I have a really awesome dessert I’m planning for Christmas dinner, so I may go ahead and make it early and try to get it posted here, but if I don’t, I hope everyone has a wonderful weekend! 🙂

Christmas Tree Cookies





Christmas Tree Cookies

Peppermint Fudge Pinwheels

Peppermint Fudge Pinwheels

Glazed Lemon Cakes

Lemon Cakes

Chocolate-Filled Mexican Wedding Cookies

Chocolate-Filled Mexican Wedding Cookies

Individual Cranberry and Apple Crisp with Snow Ice Cream

Cranberry and Apple Crisp with Snow Ice Cream

No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies

Molten Chocolate Cakes

Molten Chocolate Cakes

Black and White Cake Cookies

Black and White Cake Cookies

Warm Berries and Cinnamon Dumplings

Warm Berries and Cinnamon Dumplings

Double Chocolate Cranberry Gingerbread Muffins

Double Chocolate Cranberry Gingerbread Muffins

Mint-Chocolate Bottom Shortbread Cookies

Mint-Chocolate Bottom Shortbread Cookies

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4 Comments

  1. Great round-up, but I’m especially loving those Christmas tree cookies. So cute!

  2. These are all beautiful desserts! Who needs pie when you have all of these?? 😉

  3. Lovely desserts, they all looks so delicious!
    And i hope you’ll do great as you re-make your pie. 🙂

  4. I’ll tell you how to make the perfect pie.

    2 Cups all-purpose flour
    1 1/2 teaspoos salt
    1/2 cup salad oil
    5 tablespoons cold water

    Sift together flour and salt. Pour salad oil and cold water into measuring cup (do not stir). Add all at once to the flour mixture. Stir lightly with fork. Form into 2 balls; flatten dough slighty.

    Roll each between two 12-inch squares of waxed paper. (First dampen the table slightly so paper won’t slip.) When dough is rolled in circle to edges of paper, it will be right thickness for crust.

    Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Finish pie shell following directions for a single or double curst pie. Makes enough pastry for on 8 or 9 double crust pie.