Christmas Dessert Jars

Maple Berry Compote

• 1/2 lb (227g) fresh strawberries, roughly chopped
• 2 – 3 tbsp Western Family maple syrup
• 1/2 tsp CH PURE VANILLA EXTRACT - 46ML

Oat Flour Sugar Cookies

• 1/4 cup (55g) Western Family unsalted butter, room temperature
• 1/2 cup (100g) granulated sugar
• 1 large Western Family egg yolk, room temperature
• 1/2 tsp CH PURE VANILLA EXTRACT - 46ML
• 1 cup and 6 tbsp (120g) oat flour
• 1/4 tsp Western Family baking powder
• 1/8 tsp kosher salt
  CLUBHS Holiday Finishing Sugar LTO DSPL, for sprinkling

Oat Sugar Cookie Crumble

• 1 recipe of Oat Flour Sugar Cookies
• 2 tbsp Western Family unsalted butter, melted
• 1 tbsp granulated sugar
• ½ tsp kosher salt

Whipped Cheesecake Cream

• 1 cup heavy whipping cream
• 4oz Western Family cream cheese, room temperature
• ½ cup (60g) icing sugar

Directions

Maple Berry Compote

1. Add the chopped berries to a medium pot with maple syrup and vanilla. Cook on medium heat until berries become soft and syrupy, about 6 – 8 minutes. Remove compote from heat and allow compote to cool.

Oat Flour Sugar Cookies

1. Preheat oven to 350F and line a baking sheet with Western Family parchment paper.
2.  In the bowl of a stand mixer fitted with a paddle attachment, beat unsalted butter and granulated sugar on medium speed until smooth, about 1 minute.
3.  Add egg yolk and vanilla extract. Mix until smooth.
4. In a separate bowl, whisk together the dry ingredients. Add dry ingredients to mixer bowl and combine the ingredients on low speed until no more dry spots remain, about 1 minute.
5.  Between two pieces of parchment paper, roll out dough until it is ¼-inch in thickness. Using small cookie cutters of choice, stamp out the cookies.
6.  Transfer cutouts to the lined baked sheet. Transfer cookie cutouts to freeze for 15 minutes.
7.  Once the cutouts are chilled, sprinkle with finishing sugar, and bake for 10 – 12 minutes, until edges are lightly golden brown.

Oat Sugar Cookie Crumble

1. Reserve 8 cookies to use as Christmas jar toppers.
2. Transfer the remaining cookies into a large Ziploc bag. Using a rolling pin, crush the cookies until it becomes a coarse crumb.
3. Add melted butter, granulated sugar, and salt to the bag. Close the Ziploc bag and toss the mixture until it is combined.
4. The mixture should resemble wet sand. Transfer the mixture to the freezer to chill while you make the other components.

Whipped Cheesecake Cream

1. In a stand mixer fitted with a whisk attachment, whip heavy whipping cream on medium-high speed until stiff peaks form. Transfer whipped cream to a large bowl.
2. In the same mixer bowl, whisk cream cheese, icing sugar, and vanilla extract on medium speed until smooth.
3. Using a rubber spatula, fold in half of the whipped cream. After a few folds, add remaining cream cheese and fold until combined.

Assembly

1. In an empty dessert jar, layer oat sugar cookie crumble, cheesecake cream, berry compote, crumble, and finish with cheesecake cream. Top each jar with two reserved holiday cookies.
2. Repeat with the remaining jars.