I’ve been absent as of late. From a work perspective, I have focused on writing in both the technical and personal realm. In addition, I have been actively following my desire (need?) to further reduce my screen time and ultimately spend more one-on-one time with my children. I still love my little space in this growing community but have moved into a less prescriptive posting schedule (more on letting things go, here). I’m back today as I couldn’t miss the opportunity to write about Christmas cookies.
The first cookie recipe that I always bake during the lead-up to Christmas is shortbread. I consider the humble shortbread to be the most important cookie on the cookie tray. The buttery, crumbly texture as well as the not overly sweet taste make it an immensely satisfying cookie. I’ve graduated from decorating the cookies with sprinkles (sprinkles are for sugar cookies and party cakes) to simply sprinkling sugar on top and occasionally adding dried flowers. With so few ingredients in the recipe, it is essential to buy fresh ingredients. If you do not usually bake, do not use the flour that you bought last year at this time. Toss it and buy a fresh bag. It makes the world of a difference.Read More