As I mentioned last year, I make a lot of biscotti around the holidays. This year’s biscotti gifts have been baked, wrapped, and mailed. But when it came time to make my own stash of Christmas cookies, I decided to branch out a little.
For me, 2011 is the year of the shortbread. My mother has always loved short-style cookies (So we’re on the same page, “short” cookies are those that use butter and flour but no eggs.), but as a kid I perpetually turned my nose up at them. I preferred sugar cookies, bar cookies with lots of chocolate, anything chewy, gooey, and delicious. A drier, crispier shortbread was never what I was looking for.
But now that my taste buds and I have both grown up, I’ve finally awoken to the appeal of shortbreads. And now I think they’re a perfect holiday cookie. Buttery and decadent yet light and crisp, they’re the ideal partner for a hot beverage on any occasion this time of year. Continue reading