It's the most wonderful time of the year! Baking is a tradition that many people enjoy partaking in during the holiday season. We asked members of our team for their favorite sweet recipes to share. And don't forget to display your home-baked delectable treats on your favorite dishware. We suggest mixing and matching styles and sizes for a layered look. Vintage dishware is timeless and brings any tablescape up a notch. Enjoy!

Raspberry Ricotta Gluten-Free Breakfast Cake

Ingredients

• 1 ¼ cups all-purpose, gluten-free flour
• ½ teaspoon xanthan gum
• ¼ cup cornstarch
• ¼ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup granulated sugar
• 4 tablespoons unsalted butter, at room temperature
• 1 cup ricotta cheese, at room temperature
• 3 eggs at room temperature, beaten
• 1 teaspoon pure vanilla extract
• 1 cup fresh raspberries

Instructions

• Preheat your oven to 350°F. Grease a 9-inch round baking pan and set it aside.
• In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, baking powder, salt, and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, ricotta cheese, eggs and vanilla, mixing to combine after each addition. The batter will be thick. Gently fold about 1/2 cup of the raspberries (select the firmest raspberries you have) into the batter, taking care not to crush the raspberries if possible. If you do crush any of the berries, only the appearance, not the taste, of the cake will be affected. Scrape the batter into the prepared pan and spread carefully into an even layer with a wet spatula. Scatter the remaining half cup of raspberries evenly over the top, pressing each gently into the batter.
• Place the cake in the center of the preheated oven and bake until the cake is very lightly golden brown on top, and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 40 minutes). Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Slice and serve. Freeze any leftover slices tightly wrapped in freezer-safe wrap and defrost overnight at room temperature.

Made by Annette Zemon-Parker
Adapted by Gluten Free on a Shoestring

Classic Sugar Cookies

Cookie Ingredients

• 1 ½ cups powdered sugar
• 1 cup butter, softened
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 1 egg
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Instructions

• In a large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with an electric mixer on medium speed, or mix with a spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on a lightly floured surface until dough is 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.

Icing Ingredients

• 3 cups powdered sugar
• 3 to 5 tablespoons milk
• ¼ teaspoon vanilla

Instructions

• In a medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with a spoon, until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food coloring. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in an airtight container at room temperature with waxed paper between layers.

Made by Mallory Grant

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