When it comes to holiday baking, I’m all about the ratios — and I don’t mean ingredient ratios. I mean I’m looking for a very high ratio of cookie fabulousness to time, effort and skill level required. This used to mean I would shy away from cookie recipes that require rolling pins and icing technique. Not anymore.
While we were living in London, I accompanied our older daughter to a friend’s birthday party at Biscuiteers, where seven-year-old girls made beautiful, genuinely delicious cookies using the line and flood technique. Fact is, shortbread cookies made with quality ingredients are dead-simple and taste as good as any complicated cookies.
And decorating? It’s not hard. Truly. I’m pretty impatient and miz at this sort of thing, but I made those cookies up there for our school’s teacher cookie swap last year, and I survived. I even made them again the following week. I know they don’t look positively professional, but I like that they’re pretty and yet obviously homemade. It’s all about the attitude. View full post »