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RECIPE 1: GINGER SNAP COOKIES WITH WINTERTIDE CHEESECAKE DIP
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Yield: Filling for approximately 12–16 sandwich cookies

INGREDIENTS:
• 16 oz Cream Cheese (softened at room temperature)
• 6 tbsp Pure Maple Syrup
• 1 tbsp INFINITY Wintertide Whiskey
• 1 tsp Pumpkin Pie Spice Seasoning
• 1/2 tsp Vanilla Extract
• Crisp Ginger Snap Cookies (2 per sandwich)

INSTRUCTIONS:
1. In a medium mixing bowl or stand mixer, combine the softened cream cheese, maple syrup, Wintertide Whiskey, pumpkin pie spice, and vanilla extract.
2. Mix on medium speed until the dip is light, completely smooth, and well blended, scraping down the sides as needed.
3. Transfer the mixture to a piping bag or a gallon-size zip-top bag with the corner snipped off.
4. Pipe a swirl of dip onto the flat side of a ginger snap cookie, starting in the center and working outwards.
5. Place a second ginger snap on top, gently pressing down to spread the filling to the edges.
6. Arrange on a tray and refrigerate to soften gingersnap cookies before serving.

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RECIPE 2: GINGER SNAP COOKIES WITH SWEET & SALTY BROWNIE BATTER DIP
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Yield: Filling for approximately 16–20 sandwich cookies

INGREDIENTS:
• 1 box Fudge Brownie Mix
• 16 oz Cream Cheese
• 1 cup Sweet N' Salty Wine Cocktail
• 16 oz Cool Whip
• 2 tbsp Vanilla Extract
• Crisp Ginger Snap Cookies (2 per sandwich)

INSTRUCTIONS:
1. Pour the dry brownie mix into a microwave-safe bowl and heat on high for 1–2 minutes to heat-treat the flour (reaching 165°F). Allow to cool slightly.
2. In a stand mixer, combine the heat-treated brownie mix, cream cheese, Sweet N' Salty RTD cocktail, Cool Whip, and vanilla extract.
3. Mix on medium speed until light and fluffy in texture.
4. Transfer the batter into a gallon-size zip-top bag and chill in the refrigerator for 1 hour.
5. Cut the corner of the zip-top bag. Pipe the batter onto the flat base of a ginger snap cookie, starting in the middle and working around toward the outer edge.
6. Place a second ginger snap on top.
7. Place the assembled cookies on a tray and store in the refrigerator to soften until ready to serve.

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RECIPE 3: MARIEKE GOUDA & PRETZEL BITES WITH CRANBERRY TEA JELLY
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Yield: 4–5 half-pint jars of jelly; bites assembled to order

JELLY INGREDIENTS:
• 3 1/2 cups Valley Water Cranberry Black Tea Wine Spritzer
• 1/2 cup Fresh Lemon Juice
• 1 package (1.75 oz) Dry Fruit / Powdered Pectin
• 4 1/2 cups White Granulated Sugar

ASSEMBLY INGREDIENTS:
• Glutino Pretzels
• Marieke Gouda Cheese (sliced into thin slices)
• Valley Water Cranberry Black Tea Jelly (chilled)

JELLY INSTRUCTIONS:
1. Combine the Valley Water wine spritzer and fresh lemon juice in a large saucepot.
2. Gradually whisk in the dry pectin until completely dissolved and free of lumps.
3. Place over medium-high heat and bring to a full rolling boil, stirring constantly to avoid scorching.
4. Add the granulated sugar all at once, stirring vigorously to dissolve.
5. Return the mixture to a hard, rolling boil and boil vigorously for exactly 1 full minute, continuing to stir constantly.
6. Remove from the heat source and skim off any foam on the surface with a metal spoon.
7. Ladle the hot liquid into clean, sterilized glass jars, leaving about 1/2-inch of headspace at the top.
8. Wipe the jar rims clean with a damp cloth, apply lids, and screw bands until fingertip-tight.
9. Allow to cool to room temperature, then store in the refrigerator for up to 6 months.

ASSEMBLY INSTRUCTIONS:
1. Lay salted twist pretzels flat side down on a serving platter.
2. Place a thin slice of Marieke Gouda cheese across each pretzel.
3. Spoon (we used a squeeze bottle) the chilled Valley Water Cranberry Black Tea Jelly directly onto the center of each cheese wedge and serve immediately.