from How to Have A Romantic Holiday

Holidays are synonymous with food and no other food carries with it the fun of the season as does dessert. The two of you can spend an afternoon together in the kitchen, preparing a sweet end to the day.

Turn the event into a contest to see who can whip up the best batch of cookies (you’ll both come out winners!) or see who can shape their cookies into the most inventive shapes. Ho, ho, ho!

Gingerbread cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift flour, ginger, baking soda, cinnamon, cloves, and salt then set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Slowly stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Rum Balls

2 tablespoons cocoa
Confectioner's sugar
2 1/2 cups vanilla wafers, finely crushed
1 cup finely chopped pecans or walnuts
3 tablespoons light corn syrup
1/4 cup rum

Into a large bowl, sift the cocoa and 1 cup of confectioner's sugar. Add vanilla wafers, nuts, light corn syrup, and rum. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 cup confectioner's sugar on a plate and roll the balls in it to coat. Store in tin.

Chocolate Fudge

4 cups powdered sugar, sifted
2/3 cup unsweetened cocoa
1/2 teaspoon ground cinnamon
1/3 cup milk
1 teaspoon vanilla
1/2 cup margarine or butter, cut into pieces
1/2 cup chopped pecans or walnuts

Combine powdered sugar, cocoa, and cinnamon in microwave safe bowl. Pour in milk and vanilla. Sprinkle margarine over top. Microwave, uncovered, at high power for 2 minutes. Mix well and pour into aluminum foil-lined and greased 8 X 8-inch baking pan. Sprinkle pecans over top of fudge and press in lightly. Refrigerate until firm (about 1 hour). Cut into squares.

Next page: Make a wreath