"To my way of thinking, most folks love cookies. In the case of holiday cookies, for many it's not just for their splendid taste and texture. Fondness is often linked to memories of warm kitchens and pleasant family times. Baking cookies is old-fashioned holiday fun. Cookies come in all shapes, sizes and flavors. Some are crisp, while others are chewy. I've chosen recipes for three crisp beauties that I love to bake and share."
"Place butter pieces and brown sugar in food processor fitted with metal blade. Pulse until creamy. Add 1 cup flour to processor; pulse to combine. Add remaining flour and pulse to combine and form ball. Stop the processor just as soon as it forms the ball. Remove from processor and pat dough into flat disk on dry work surface. Break off walnut-sized pieces of dough, form into a ball and place on prepared baking sheet. Spray bottom of a flat-bottomed glass with nonstick spray."
Holiday cookies often combine splendid taste and texture with memories of warm kitchens and pleasant family times. Baking cookies offers traditional holiday enjoyment. Cookies vary in shape, size and flavor; some are crisp while others are chewy. Three crisp cookie recipes are presented, including Tillie's Brown Sugar Shortbread Buttons. The shortbread requires unsalted cold butter, light brown sugar, and all-purpose flour, processed into a dough, shaped into rounds, and pressed with a chopstick to resemble buttons. Baking takes 7 to 9 minutes until edges are golden, with immediate hole re-punching, cooling on sheets, and optional ribbon threading for presentation.
Read at Boston Herald
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