I think my favorites were the lace cookies and some really great peanut butter fudge. I made the chocolate-drizzled shortbread you can kind of see in the middle of the plate. Yum.The great thing about shortbread is that you almost always have all the ingredients you need at home to make them. Which is helpful when you've forgotten to think about what kind of cookie you want to cook before going to the grocery store. Not that I know anything about that.
Shortbread Cookies
2 cups unsalted butter, softened
4 1/2 cups all-purpose flour
1 1/4 cups lightly packed light brown sugar (Iused regular sugar)
Pinch of salt
1. Preheat oven to 275°. Beat all ingredients at medium speed with a heavy-duty electric stand mixer just until combined.
2. Place dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut with a 4 3/4-inch Christmas tree-shape cookie cutter. Place 1 inch apart on ungreased baking sheets.
3. Bake, in batches, at 275° for 15 minutes or until golden brown. Let cool on baking sheets 1 minute. Remove to wire racks, and cool completely (about 5 minutes).
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