This year I’ve decided to resume baking, and sending out, Christmas cookies to family, friends, and clients. Last year I reluctantly took a year off, breaking a long-running tradition, because of the COVID pandemic. Although the coronavirus is still with us, the CDC says–after more than a year of experience and testing–that there is no evidence that COVID can be transmitted through food or food containers, so long as basic precautions like washing your hands are followed. So, this year I’ve decided to get back to normal and return to my holiday baking efforts.
If you’ve got some good cookie recipes that you don’t mind sharing in the comments, I’m all ears. And I’ve reprinted, below, links to blog entries from prior years that provide links to some of the recipes for the cookies I’ve baked and posted in the past, if you’re on a recipe hunt yourself. The links below will take you to blog entries with recipes I tried in the prior years and, at the bottom of the entry, links to other new recipes I tried that year.
So far I’ve taken the initial steps to prepare for the holiday baking frenzy: finding my old recipes, and (thanks to Kish and The Container Store) laying in a supply of very festive looking silver cookie tins, some of which are shown in the photo above, that I’ll be filling with the baked goodies. The next step will be to figure out which specific cookies I’ll be baking, and then preparing my shopping lists to pick up the ingredients. I haven’t quite decided for sure, but I think this year I’ll get back into the swing of things by focusing on some tried-and-true favorites, like iced sugar cookies, Dutch spice cookies, and cranberry hootycreeks. I’ll probably try a few new ones, too, because experimentation is good for the baker’s soul.