2 FAVORITE HOLIDAY TREATS

Stepping outside the world of lovely macro-ratios, protein-dense entrees, and fiber-rich sides to share to share two of my favorite holiday baking recipes. Typically when I share recipes, I include macros and calories; these are intentionally left out below because these treats do not check a nutrition box for me. They satisfy something emotional and familial, which is their intention; they’re just downright delicious, steeped in personal history and nostalgia, and guaranteed to bring a bit of that warm, festive cheer into your home.

Mandel bread is a classic Jewish “cookie” that’s similar to Italian biscotti. They are crunchy on the outside and softer on the inside, perfect for tipping in tea or coffee. It’s baked twice – first in a loaf shape, then cut in slices and baked again to remove extra moisture. Sometimes made with almonds, but other common ingredients include walnuts, cinnamon, candied fruit, and (my family’s favorite) chocolate chips.

And the sugar cookie bars are just a delightful treat. The sugar cookie is dense but moist – it’s sweet, but not too sweet. And the frosting is rich, but not too rich. I’m not doing a great job selling these with this description (I’ll stick to nutrition coaching and not full-time food-blogging 🤪), but know that these fly off a tray when brought to gatherings. And if Santa visits your house, they might just be his favorite treat.

​​So: preheat your oven, put on some festive tunes, and get ready to indulge in the kind of comfort you can only get from something that’s been passed down through generations.

CHOCOLATE CHIP MANDEL BREAD

(from my Aunt Susie’s kitchen, sometime around 2001)

PREP TIME: 10 minutes | COOK TIME: 45 minutes | MAKES: 36 slices

WHAT YOU NEED:

• 2 cups sugar, divided

• 3 large eggs

• 1 cup vegetable oil (I always use canola!)

• 3 ¾ cup all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 1 tsp vanilla

• 1 cup semi-sweet chocolate chips (mini-morsels or regular – I usually use a mixture of both)

• optional: cinnamon sugar

WHAT TO DO:

1. Preheat oven to 350 degrees and lightly grease a baking sheet.

2. Beat 1 1/2 cups sugar and eggs at medium speed with an electric mixer (hand-held or stand) until blended.  Add oil, flour, baking powder, salt, and vanilla; beat until blended.  Stir in chocolate chips.

3. Divide dough in half.  Shape each portion into a 10" x 3" log (measurements are approximate) on your lightly greased baking sheet.  Shape dough with floured hands.

4. Bake for 25-30 minutes.  Mandel bread should be mostly cooked, but still a little gooey in the center.

5. Cool slightly, then cut diagonally into 3/4-inch thick slices while still on the baking sheet.  Turn the cut pieces on their sides.  (It gets a little cozy on the baking sheet, but they should all fit!) Sprinkle remaining sugar over slices (optional: use cinnamon sugar to sprinkle over slices).  Bake for 5-7 more minutes.  Remove from the oven and cool on a baking rack.

SUGAR COOKIE BARS

PREP TIME: 10 minutes | COOK TIME: 15 minutes | TOTAL TIME: about 3 hours | MAKES: 30 bars

WHAT YOU NEED:

For the cookie bars:  

• 1 cup unsalted butter, room temperature

• 2 cups sugar

• 4 eggs

• 2 teaspoons vanilla

• 5 cups flour

• 1 teaspoon salt

• ½ teaspoon baking soda 

For the frosting:  

• ½ cup unsalted butter, room temperature

• ½ cup shortening

• 1 teaspoon vanilla

• pinch of salt

• 4 cups powdered sugar

• 5 tablespoons of milk (or water)

• food coloring (optional)

• sprinkles (optional)  

WHAT TO DO:

For the cookie bars:

1. Preheat oven to 375 degrees and lightly grease a 13” x 18” baking pan.

2. Cream the butter and sugar together until fluffy. Add the eggs, one at a time, mixing well after each egg. Add vanilla.

3. Mix the dry ingredients together in a separate bowl. Then slowly add the dry ingredients to the creamed mixture until there are no lumps or crumbles.

4. Press the dough into your greased pan and bake for 10-15 minutes.

5. Cool completely and then frost (see directions below).

For the frosting:

1. In a mixing bowl, beat the shortening and butter until creamy. Add the vanilla and powdered sugar. Gradually add the 5 tablespoons of milk (or water) until you reach your desired consistency. If using food coloring, add here.

2. If using sprinkles, they can get a little feisty and roll around and off your frosting.  To help this, place a sheet of wax paper (preferred) or plastic wrap over the frosted sugar cookies and gently press the sprinkles into the frosting.

3. Chill and cut. 

SOME NOTES:

• Some frosting-specific notes:

  • I typically make the frosting with water instead of milk so that the cookie bars can stay on the counter; if using milk, I’d recommend storing these in the fridge.

  • Frosting can also be doubled for an even more decadent treat (photo above shows doubled frosting recipe)

  • Frosting can also be made with all butter and still turn out great!

• Make in a 13” x 18” pan or one of similar size.  Baking in a 9” x 13” pan will give you very thick cookies that are difficult to cut and don’t always bake all the way through!

• For easier cutting, try using a pizza wheel

Enjoy!