Still too busy to blog regularly, but I didn't want the start of the Christmas cookie baking season to go by unacknowledged - especially not when my first batch looked this good, if I do say so myself (and they look even better in person - the photo makes them look darker and shinier than they really are).
I usually hate making plain-old chocolate chip cookies because they never come out right - usually too crisp, always too flat. This time around I stuck my electronic thermometer into the butter before I started, to make sure it was around 68 degrees before mixing (a recent tip from America's Test Kitchen). I think that that, along with some attempted solutions from past years that I've accumulated - like a digital scale for more-accurate measuring and an oven thermometer for more-precise baking - did the trick. A lot of work, but mmm-mmm.
I also made the batter for my raspberry linzers (a request by the aforementioned Ten-Year-Old), oatmeal raisin (a request by me), and some cookie-cutter-ready sugar cookies (requested by no one, but I figure I could have the Five-Year-Old help me cut these). I'll bake all those up tomorrow night, hopefully.
Every Christmas I like to attempt a cookie that I haven't made before, so if you have any suggestions let me know.