# Ingredient List:
→ Gingerbread Mini Cookies
01 - 1 cup all-purpose flour
02 - 1/4 cup brown sugar
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons molasses
05 - 1 egg yolk
06 - 1/2 teaspoon ground ginger
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon baking soda
10 - Pinch of salt
→ Cranberry Pistachio White Chocolate Bark
11 - 7 ounces white chocolate, chopped
12 - 1/4 cup dried cranberries, chopped
13 - 1/4 cup shelled pistachios, chopped
14 - Zest of 1 orange
→ Mini Brie & Fig Tartlets
15 - 1 sheet ready-rolled puff pastry
16 - 3.5 ounces Brie cheese, cut into small cubes
17 - 1/4 cup fig jam
18 - 1 tablespoon fresh thyme leaves
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Cream butter and brown sugar until light. Incorporate molasses and egg yolk thoroughly. Sift flour with ginger, cinnamon, cloves, baking soda, and salt. Combine dry ingredients with wet to form dough. Roll dough to 1/4-inch thickness, cut into festive shapes, place on lined baking tray. Bake 8–10 minutes until edges set. Cool on wire rack.
02 - Line baking sheet with parchment. Gently melt white chocolate over simmering water or microwave in short bursts. Spread chocolate evenly on sheet. Sprinkle cranberries, pistachios, and orange zest uniformly. Chill for 15 minutes until set, then break into shards.
03 - Preheat oven to 375°F. Cut puff pastry into 12 rounds and press into mini muffin tin cups. Place a Brie cube and 1/2 teaspoon fig jam into each cup. Sprinkle with thyme leaves. Bake 12–15 minutes until golden and bubbling. Cool slightly before serving.
