Bribing Santa

Mexico, a mystery illness and the end of year crunch are all to blame for my slow start in the baking department. I attempted to scale back this year, but ended up removing only one classic and adding a new item.

I recently attended a holiday baking party where each guest produced an item to share. A self-proclaimed non-baker followed a Williams-Sonoma recipe, which I had my doubts about considering that store is more about sexy gadgets and $20 peppermint bark. I was surprised to discover it was the easiest way to make chewy, brownie-like chocolate crinkle cookies. I plan to make these Christmas Eve specifically for Santa.

Also on the menu this season will be candied ginger shortbread, pecan crescents, and linzer cookies. I also need to figure out what to do with a rollo de guayaba (a sheet of guava paste rolled into a log and dusted with sugar). Dip slices in chocolate? Or pair with a cheese plate?

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