The girls and I love making, giving and eating holiday cookies, but frankly, my patience runs thin after too much supervision of fiddley activity. These two slice n’ bake recipes appealed: LEMONY THINS and PECAN SANDIES. I made the dough (with some assistance) the day before, then supervised the slicing, baking and decorating the next day.
Recently tried a GINGERSNAP recipe from smitten kitchen – and it rounds out the group well. Light, simple, crispy, not-too-sweet cookies that are great to serve or to give as gifts.
Put the butter on the counter for a couple of hours on Saturday, make the dough, refrigerate, and bake on Sunday!