We've turned the iconic holiday dessert into a batch of bite-size cookies. They're studded with glace cherries, dried papaya, and candied citron and finished with chocolate fondant and edible gold leaf.
Martha Stewart Living, December 2017
Credit: Louise Hagger
Use high-quality candied fruit in these cookies -- we like the candied citron from Buon'Italia, and the glace cherries from King Arthur Flour. You should be able to find almond paste (don't use marzipan!) and dried papaya at most grocery stores.
We decorated our cookies with gold leaf, but candied-cherry quarters or halves are lovely as well -- add them just before the fondant is set, so they stick.