Every December when it's busy at work, I still carve out time to bake holiday goodies, partly to boost morale at work but also because I like getting in the holiday spirit in the kitchen. This year's goodies included a festive chocolate chip cookie, sweet/savory rugelach and a holiday twist on a classic treat.
Pistachio Chocolate Chip Cookies from Turkuaz Kitchen (the recipe is in the caption in her instagram post) yielded a festively colored, nutty/chocolately and delicious chocolate chip cookie. I have never gotten so many positive comments on a cookie I brought to work so these were a huge hit with my hungry, overworked colleagues.
The matcha filling had some sweetness and was delightfully matcha-esque (and also festively green) but the filling oozed out of the pastry when baked so it wasn't the perfect filling but I would say a tasty one for this Hanukkah treat.
The jarred Indian chili sauced rugelach was made using Achaar, which is a spicy indian pickle. I used the roasted garlic flavor and it was quite spicy but also paired nicely with the buttery rugelach pastry dough.
Peppermint Bark Rice Krispie Treats from Broma Bakery were a festively flavored and decorated spin on the ubiquitous rice cereal squares. I added brown butter to the treats and found a recipe that used the entire box of the cereal (I always hated being left with an almost empty box after making the delicious treats). Added in holiday sprinkles to give them an extra pop of holiday goodness!
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