Shortbread Cookies

Can there be anything as delicious, delicate and delightful as a good shortbread cookie and a big cup of milk or hot cocoa? These cookies are one of our standards for Christmas. Sometimes we sprinkle them with a bit of sugar before baking, and sometimes we dip them in melted milk chocolate. However you choose to make them, be sure you start with good quality room temperature butter and real vanilla. Using a 1/2 cup of cornstarch makes these cookies melt in your mouth even faster!

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Shortbread Cookies:

1 cup (2 sticks) unsalted butter at room temperature
1/2 cup powdered (confectioners) sugar
1 teaspoon pure vanilla extract
1 1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt

In the bowl of an electric mixer, cream the butter on medium speed until smooth, 1 minute. Add the powdered sugar and beat until smooth, another 2 minutes. Add the vanilla extract and mix. On the second lowest speed of your mixer, add the flour, cornstarch and salt until combined with the butter. Flatten the dough into a disk shape and place in a baggie, then chill for an hour, or more, if you want to make the cookies later.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough to 1/4 inch thick. Using a lightly floured cookie cutter, cut the dough into shapes. Place cookies on the parchment-lined sheet and refrigerate for 15 minutes. Bake for 8-10 minutes, or until edges of cookies are lightly brown. Place on wire rack to cool.

Makes about 2 dozen small cookies.

Chocolate Chip Cookies

Sure, chocolate chip cookies are ubiquitous. But there's a good reason for that! When it's a cold night in the bleak midwinter, a warm batch of gooey chocolate chip cookies are just what a body needs to begin to look on the bright side of things. Send the kids to their baths, make your dough, eat a few bites before it pops into the oven, and when the kids come down all squeaky clean and jammied, they'll love you more than ever. As a matter of fact, seems to me they should call 'em "chocolate chip cookie points."

Make sure your butter is softened before you start, and begin with room temp ingredients. I also like to use parchment paper on my cookie sheets for a nice, even baking. At 375F, I find that 11 minutes and 30 seconds is just right for a soft, golden brown cookie.

Don't forget that delicious raw milk!

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Chocolate Chip Pecan Cookies

2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1 cup light sugar, packed
2 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped pecans

Preheat oven to 375F. Combine flour, baking soda and salt and set aside. In a large bowl, beat the softened butter until smooth, add brown and white sugars, then beat until smooth and creamy. Add the eggs, on at a time, mixing on low speed. Add vanilla. With the mixer on low, add the flour mixture little by little, mixing just until all of the flour is absorbed. Add the chocolate chips and the nuts, and mix. Drop tablespoons of dough onto a parchment-lined cookie sheet and bake for 11.5 minutes at 375F, or until golden brown.