Slideshow: Best Sweets We Ate In December

Buckeyes
Buckeyes
"During a demo at the Brooklyn Kitchen, I watched Liz and Jen of Liddabit Sweets make buckeyes, buttermints, and bacon brittle. My favorite of the three were the buckeyes, chocolate-dipped balls of peanut butter mixed with butter, sugar, and salt. I never considered myself a bit fan of peanut butter candies, but these tasted much more well balanced than most PB confections, and the tempered, crisp chocolate shell was better than most chocolate coatings. The buckeyes were basically my first meal of the day, and...I ate...too many of them." —Robyn Lee, AHT editor

[Photograph: Robyn Lee]

Fruitcake Ice Cream
Fruitcake Ice Cream
"Never thought I'd be saying "fruitcake" and "best" in the same sentence, but leave it to Max and his ice cream-making ninja skills, to create this can't-stop-scooping flavor from such a maligned yuletide cake. But, really, what's not to love about dried fruit, toasted nuts, sweet spices, orange zest, and lots of booze? He captures everything fruitcake should be in this ice cream. And the best part: the dried cherries, apricots, and golden raisins have been soaked in rum overnight so they're little rum-bombs when you chew on them. Here's the recipe!"—Erin Zimmer, National Managing Editor

[Photo: Max Falkowitz]

Persimmon Cake
Persimmon Cake
"It's persimmon season in California, and the best dessert I ate this month was a homemade persimmon cake at a dinner party. The cake was spicy and gingery and wintry—as delicious that evening with a glass of dessert wine as it was for breakfast the next day with a dollop of yogurt."—Maggie Hoffman, Drinks Editor

[Photo: Maggie Hoffman]

Hazelnut Cookies
Hazelnut Cookies
"I'm still thinking about the hazelnut cookies Max Falkowitz brought to the Serious Eats cookie swap. I like my cookies small, buttery, and not too sweet, and these crumbly little guys check all those boxes."—Carey Jones, Senior Managing Editor

[Photo: Robyn Lee]

Rainbow Cookies
Rainbow Cookies
"Getting a box of holiday cookies from Rocco's bakery on Bleecker Street in NYC is one of our family traditions, and I always make sure that rainbow cookies are part of the mix. They've got to be fresh (sometimes I think there's lower turnover for these babies than anything else) but when they are, they're soft and sweet with just the mix of jam, bittersweet chocolate, and cakey cookie layers."—Carrie Vasios, Sweets Editor