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!


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