Mark Bittman shares his recipe for shortbread cookies, which are a true classic, via NYT.

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Seventeen years ago, my friend Stephanie began a Burns‘ night celebration, in honor of her Scottish heritage, and we carry it on still, an occasion to gather a group, once all in Cleveland but now half dispersed.  We tour the highlands, as it were, and I address the haggis— “Fair fa your honest soncie face/Great chieftan o’ the puddin race” —thrusting the knife in at the appropriate “warm-reeking” moment.  But Stephanie had arrived as well with her grandmother’s shortbread, and the book from which it comes.  Having coincidentally been making various versions of shortbread for a current project, I was particularly interested in hers. Shortbread is the simplest of preparations, flour, butter and sugar and in that simplicity is its deliciousness.  Also, it couldn’t be easier or faster.  Boxed pancake mix takes longer.  Shortbread to Read On »

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Guest post by (my dear friend and assistant) Emilia Juocys It was just Thanksgiving last week, right? Oh, wait, Christmas is this week. That means I have to get into high gear for cookie baking and prepping Christmas Eve dinner. Time has flown by so fast, and I’ve been curling across the Midwest and up in Canada. No matter where I am, I am drawn to local bakeries to see their holiday offerings or talk about baking traditions from local hosts. Home baking soothes me, calms me—even if I bake at 2:00 in the morning listening to dance music, my bake rave time. Measuring ingredients, creaming the fats and sugars, rolling out dough, cutting shapes; I just love it all. Cookie baking is my passion. Cookies are the best to share with friends and family. This year I Read On »

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