There's no gift more meaningful than one you've made yourself. For me, that means cookies, cakes and other treats from my kitchen. I bake all year-round, but at what feels like a round-the-clock pace once the holiday season begins. That's when I seek out recipes that churn out pretty, flavorful results with minimal prep and fuss. This is not the time for finicky soufflés or fragile lace cookies.
Which is why I turn to shortbread.
Shortbread is the LBD of the cookie world. It's simple, sophisticated and classic, and can be endlessly "accessorized" with your choice of mix-ins.
Because of the high percentage of butter, shortbread is also melt-in-your-mouth tender and the unbaked dough freezes beautifully. Whip up a few different "logs" on a weekend afternoon, and you'll have a freezer full of ready-to-slice cookies for gifts, entertaining and unexpected guests.
I am especially fond of this orange-pomegranate shortbread, full of in-season citrus and holiday-ready pomegranate seeds.
These cookies can also be frozen after they're baked. Just be sure to separate the layers with wax paper to protect the icing drizzle.
