Glazed Lemon Cookies and Chocolate Dipped Shortbread

I made these cookies for a Memorial Weekend party and they were a huge hit.

The glazed lemon cookies are a Martha Stewart recipe, and the chocolate dipped shortbread are an Ina Garten recipe.  The only thing I changed on the shortbread recipe was that I rolled it into a log and sliced them, vs. rolling them out and using cookie cutters.  Rolling pins, cookie cutters and myself do not get along.  My way was super easy.  They only took 12 minutes to cook, not 20.  I dipped them in dark Belgium chocolate from Trader Joes (1lb brick, I used half the brick).  
The lemon cookies also only took about 13 minutes to cook, not 15-20.
I will be making both again for sure!

Christmas Cookies II

I don't want to see another cookie for a very long time, BUT I thought I would show you what I made this year.  I made eight different kinds, and that was kind of insane!  Next year I would only make the peanut butter buckeyes, cocoa balls (maybe), peanut butter chocolate chip, and shortbread.  I gave a lot away though, and the majority went to my husbands work where they all loved them.

Peanut Butter Buckeyes - An Ohio Tradition

Peanut Butter Buckeyes - An Ohio Tradition

Peanut Butter Buckeyes - An Ohio Tradition

Peanut Butter Chocolate Chip Cookies - Magnolia Bakery Recipe

Oatmeal Health Hazelnut Chocolate Chip Cookies - Giada De Laurentis Recipe

Cocoa Balls

Coconut Macaroons 

Christmas Cookies

It's cookie week on the Pioneer Woman's blog.  It got me thinking about what kinds of Christmas cookies to make this year.  Here are some I've made in the past:

Magnolia Bakery Peanut Butter Cookies & Melt in Your Mouth Shortbread
Both of these cookies are amazing.
The Peanut butter cookie recipe comes from here:  
http://smittenkitchen.com/2007/12/peanut-butter-cookies/


And here is the Melt in Your Mouth Shortbread recipe:
They are always a big hit, these are the only ones I definitely make every year.

Ingredients:

1 cup butter, softened

1/2 cup confectioners' sugar

1/4 cup cornstarch
1 & 1/2 cups all-purpose flour

• Directions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Original Recipe Yield 3 dozen

Smitten Kitchen:  Crispy Salted White Chocolate Oatmeal Cookies

I also like these for something a little different.  The salt is nice.  I'm trying to think what other cookies I have made for the holidays.  Giadia De Laurentiis has a really good recipe for Oatmeal English Toffee Hazelnut Chocolate Chip Cookies that I love.  Snickerdoodles are also good, and my Mom makes cocoa balls and butter balls too.

And just for fun, a few weeks ago about 8 of us (my cousins and aunt's) got together to make the family recipe for Italian Cookies.  Here they are getting sprinkled and drying.  They were good!