This year I’ll be travelling so won’t be doing any except the icecream ‘plum pudding’ and rocky-road chocolate tree for Christmas Day :(
Last year I made stained glass cookies - they looked really lovely using red and green for the glass.
I also made teeny tiny petit four Christmas puddings which were so simple:
Use a large melon baller (or tiny icecream scoop) to make 1 to 1.5 inch pudding shaped balls from a rich fruit cake*, place on a rack and (drop from the point of the spoon) a scant teaspoon of thick white Poured Fondant (Rose’s of course!) on top so it covers the top and drizzles a little down the sides (like the traditional sauce on a big pudding), decorate the top Christmas style with cachous, tiny candy holly sprigs made from sliced candy spearmint leaves (even a mini red or green m+m works!) They look so cute when packed together in a chocolate box!
Also made some square ones which I completely dipped in thinned fondant per traditional petit fours with a piped Royal Icing Christmas Tree on top (the Wilton icing Christmas Tree tip made it a snap too!!)
...edited… to say if the little scoops of cake don’t quite come out clean from the melon baller, mould them in shape with very lightly oiled hands
(* Confession: Time was short last year so I cheated and purchased a (good quality, I promise!) fruit cake rather than from scratch!)
Sorry I didn’t take pics but the google link above will give you some idea of what I mean!