Cookies, Of Course

{Handmade Christmas, part ii}

And, there's cookies, of course. Sure, you could give them all ready to go, but why not let the giftee decide when they want or need them most {cookies really are a matter of need}. I like shortbread.

1. Make dough and form into a log. Tuck it into the cardboard cylinder from the middle of your paper towels to help it keep its round shape {a clever trick from cookie goddess Dorie Greenspan}. Chill.

2. Wrap your dough in parchment paper, and tie with a delicate twirl of baker's twine {comes in red, green and grey!}.

3. Label the cookie, bake time and temp. Freeze until you give.

My favorite shortbread recipes here, courtesy of me and my pals in Food Network Kitchens. We worked hard on all of them, but my faves that would work in this shape are Chocolate Dipped with Sea Salt, Pecan Sandies, Parmesan Pepper and Orange-Anise.

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New York City, United States
Sarah Copeland is a food and lifestyle expert, and the author of Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, and The Newlywed Cookbook. She is the Food Director at Real Simple magazine, and has appeared in numerous national publications including Saveur, Health, Fitness, Shape, Martha Stewart Living and Food & Wine magazines. As a passionate gardener, Sarah's Edible Living philosophy aims to inspire good living through growing, cooking and enjoying delicious, irresistible whole foods. She thrives on homegrown veggies, stinky cheese and chocolate cake. Sarah lives in New York with her husband and their young daughter.