"Happiness is home-made"...
I used similar ones in 2015 for teacher gifts, laden with Russian teacake cookies.
Time was in shorter supply this year, so I filled these ones with a variety of mini-cookies using cookie dough I already had on hand.
The chocolate dipped mini Christmas trees are a dark-chocolate and ginger flavour, and the cinnamon & chocolate roll-up biscuits are an adaptation of my lightly spiced gingerbread cookies.
Cinnamon & Chocolate Roll-up Cookies:
Light Gingerbread Cookie DoughRecipe by Tea, Cake and Create
125g butter, at room temp.
150g light brown sugar
1-2 tsp ground ginger (depending on how "light" gingery you like it!)
1 tsp ground cinnamon
1 tbs golden syrup
1 XL eggs
1 tsp vanilla extract
1/4 tsp salt
For sprinkling , mix together the following:
1/2 cup light brown sugar + extra
2 tbs ground cinnamon
1/3 cup finely grated dark chocolate
1 tsp orange zest (optional)
Cream together the butter, sugar, spices and golden syrup.Add the eggs, one at a time, beating on low speed. Scrape down the sides of the bowl.
Add the vanilla.
Sift in the flour and salt. Mix until just clumping, then form into a ball by hand.
Place in cling-wrap, and refrigerate for 4 hours or overnight.
Remove from the fridge, and thaw for approximately 1 hour (depending on ambient temperature), until the dough has softened enough to roll out.
Use half of the dough at a time to make it easier.
Roll out the dough and trim into a neat rectangle (approx 3mm thick).
Sprinkle with the sprinkling mix.
Roll the outside of this cylinder in some extra brown sugar.
Cover with cling-wrap and refrigerate for an hour.
Slice the chilled dough along the length of the cylinder, into 5-7mm thick rounds.
Lay the individual cookies flat on a baking tray and bake at 180'C for approx 8-10min or until just starting to turn golden brown.
Allow to cool before moving off the baking tray.
Cool completely before packing away into jars or containers.
Of course you will have to sample a few before they all go into the jars!