Spare Spoons Kitchen
Spare Spoons Kitchen · Christmas Kitchen

Christmas Kitchen

Cookies, candy, and sweets for the season — some handed down, some Norwegian, all worth making.

Boar's Head Wassail
Hot holiday wassail — mulled cider with orange, lemon, and pineapple juice. Vegan and GF.
Time ●●○○○ Anytime
Little Smokies
Cocktail sausages in a sweet-tangy three-ingredient glaze — the slow-cooker party staple.
Time ●●○○○ Anytime
Brown Sugar Pecans
Crisp candied pecans in a glossy brown-sugar meringue. Bake low and slow so the coating dries crunchy.
Time ●●○○○ Some Doing
Kraft's Fantasy Fudge
The back-of-the-jar chocolate fudge — boiled to soft-ball, studded with nuts.
Time ●●○○○ Some Doing
Mexican Wedding Cakes
Powdery, tender butter cookies rolled in two coats of powdered sugar — buttery, crumbly, barely sweet. Made with finely chopped pecans. Roll warm, cool, roll again.
Time ●○○○○ Some Doing
Veg
Peanut Brittle
Light, airy hard candy — deeply caramelized, satisfying snap. Needs a thermometer and your full attention once the sugar gets going. Better than anything from a tin.
Time ●●○○○ Some Doing
Veg
Penuche Walnuts
Walnuts in a brown sugar candy coating — caramel-sweet, slightly grainy, with penuche fudge richness. Five ingredients, one pan, under 30 minutes.
Time ●○○○○ Some Doing
VegGluten-Free
Pepperkaker
Traditional Norwegian ginger cookies — crisp, deeply spiced with ginger, cinnamon, cloves, and a whisper of black pepper. Dough chills overnight; baked cookies last three weeks in a tin.
Time ●●●○○ Some Doing
Veg
Spritzbaaken
Swedish pressed butter cookies — rich, tender, delicate with vanilla and a hint of almond. Through a cookie press into rosettes and wreaths. Under 40 minutes.
Time ●○○○○ Some Doing
Veg

← Back to the kitchen · The Library · Bread · Menu Planner · Tavola Italiana