In fits and starts we've plowed through cookie making, and the subsequent eating and giving. Our new favorites this year are shortbread cutouts covered in powdered sugar. We used this recipe (using granulated sugar) for the shortbread, then refrigerated the dough, rolled it out and cut small shapes. Once the cookies were cooled we tossed them in powdered sugar. So good, and because they're so small, you can pop ten before feeling the slightest bit bad about it.
On the extra awesome side is this recipe for Chocolate Pistachio Biscotti. I never made biscotti before because I assumed it was difficult. Wrong. An easy treat that looks like you slaved. Highly recommended.
Perhaps our favorite, though, is the basic chocolate chip cookie doctored up holiday style. This recipe may exist out there somewhere, but we concocted it in our kitchen, so I'll just tell you what we did. Nothing wrong with making this goody all year long or, as my dear friend Lauren taught me, eating one or two for breakfast.
Holiday Oatmeal Coconut Cherry Chocolate Chip Cookies
2 cups flour
1 cup old-fashioned oats
1 t. baking soda
1/2 t. baking power
1 t. salt
2 sticks butter
1 1/2 cup brown sugar
2 eggs
1 t. vanilla
1 cup chocolate chips
1 cup coconut
1/2 cup dried cherries
Mix together flour, oats, soda, powder and salt. In separate bowl beat butter and sugar. Add eggs and vanilla. Stir in dry ingredients, chips, coconut and cherries. Drop on cookie sheet and bake 12 minutes at 350.
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