I baked a sickening number of cookies over the holidays. This year, as always, I eagerly anticipated the Washington Post's Christmas cookie special and tried my hand at a few of the most promising. Here are the three I tried:
White Chocolate Apricot-Almond Balls (gluten and cholesterol free):
http://projects.washingtonpost.com/recipes/2008/12/10/white-chocolate-apricot-almond-balls/
Chocolate-Peppermint Cookies (like thin mints):
http://projects.washingtonpost.com/recipes/2008/12/10/chocolate-peppermint-cookies/
Savory Pecan, Parmesan and Thyme Shortbread:
http://projects.washingtonpost.com/recipes/2008/12/10/savory-pecan-parmesan-and-thyme-shortbread/
I also made the Joy of Cooking's rich roll cookies to decorate and some Peppermint bark. Mom made her oh-so-famous almond roca and biscotti. All in all, there was quite the spread! Oh, let us not forget the lovely buche de noel. Mother, perhaps you can post some pictures?
My personal favorite were the thin-mint-ish cookies, but everybody else LOVED the gluten free balls. I thought they were a little weird, but eh. They're very easy (though they require a food processor) and no bake, so basically they're winners all around.
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They were all so pretty, too! Mom should post the picture. It was really over the top.
If you were only "eh" on the balls, maybe next year you try chocolate salty ones?
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