Cookies, cookies everywhere

I am baking Christmas cookies today and am tickled to death with the success of the new recipe I used. It’s a shortbread base that you make the night before and roll into logs, then cut and bake. The “making” part was messy (lots of butter and flour) yesterday but I got everything rolled nicely into wax paper and tucked into the fridge to cool down. The “baking” part is much tidier — just an assembly line process with all the waiting dough stashed in the fridge.

I made two batches of the plain shortbread and then two with “stuff,” one with toffee bits in it, and one with pecan pieces in it. Mmm. I’m having to eat the ones that aren’t quite perfect, and I assure you they are crispy, buttery soft, shortbread goodness. I am impressed. Here’s the recipe, if you want it. It’s from one of Southern Living’s holiday supplements.