Baking holiday cookies has been an annual tradition of mine since junior high school. In fact, I've been making my honey cookies, seen above, since then.
A few years ago, I added these gorgeous chocolate shortbread cookies to the mix. I love that they are a tiny bite-sized chocolate bomb. I've traditionally always topped them with chopped pistachios, but this year decided to try something new and covered some of them with chopped up See's molasses chips.
And back by popular demand, I made the peppermint surprise cookies that were such a hit last year. I had intended to try a new recipe of some sort as well, but the above took me the whole weekend — an entire day to bake (I did double batches of each) and another day decorating them.
It was all worth it when I took in my goodie bags and cookie tins and shared them with colleagues and friends. It was a nice way to say goodbye to folks, with something sweet in hand.