After Thanksgiving, I decided to experiment with my pumpkin pie recipe. I wanted to try and make it into mini tart form. I choose little gingersnap tart shells, because of gingersnap cookies, and tiny food, am I right? The tart crust came out soft and caramel, almost chewy. It was a perfect combination to the pumpkin filling.
I am just going to leave you with a roundup of my favorite Holiday cookies and slip away quietly. If you choose to make only one cookie recipe this year (because you have way more exciting things to do than spend hours in the kitchen baking - I love you and envy you), the mint chocolate Nanaimo bars are perfect.