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Holiday Treats and Festive Cocktails with Claire Thomas & Mamrie Hart
Serve up these quick and tasty recipes and you’re sure to impress your guests this holiday season!

Gingerbread Cookie Recipe by Claire Thomas

Ingredients
3 cups all purpose flour
2 tablespoons gingerbread spices (cinnamon, ginger, cardamom, clove, coriander)
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups unsalted butter
3/4 cup maple syrup
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons orange zest

Directions
1. Preheat oven to 350°F
2. In a large bowl, whisk together the flour, gingerbread spices, baking powder, and salt until thoroughly blended.
3. In a separate large bowl, mix the butter and brown sugar until smooth and creamy. Then add eggs and whisk until combined.
4. Add orange zest, vanilla extract to the bowl of wet ingredients and mix until combined.
5. Slowly add dry ingredients with the maple syrup to the bowl of wet ingredients and mix until combined.
6. Drop a spoonful of dough onto a cookie sheet and use floured fingertips to press down into disc shapes.
7. Cook for 10-12 minutes.
Icing
1. Create Glaze by mixing 2 cups powdered sugar with 1 TBP of bourbon and 1 TBSP of orange juice.
2. Once cookies are done, remove from oven and cool on wire rack. When cooled, Glaze and add some candied ginger. Allow glaze to set and enjoy!

Hopper Hot Cocoa by Mamrie Hart

Ingredients
Hot cocoa
White crème de cocoa
Crème de menthe
Sprinkles
Chocolate syrup

Directions
1. Dip the rim of the mug in the chocolate syrup then roll into the sprinkles to coat the rim.
2. Mix one shot of Crème de menthe and one shot of Crème de cocoa with hot cocoa and sip responsibly!