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There’s no gift more meaningful than one you’ve made yourself. For me, that means cookies, cakes and other treats from my kitchen. I bake all year-round, but at what feels like a round-the-clock pace once the holiday season begins. That’s when I seek out recipes that churn out pretty, flavorful results with minimal prep and fuss. This is not the time for finicky soufflés or fragile lace cookies.
Which is why I turn to shortbread.
Shortbread is the LBD of the cookie world. It’s simple, sophisticated and classic, and can be endlessly “accessorized” with your choice of mix-ins.
Because of the high percentage of butter, shortbread is also melt-in-your-mouth tender and the unbaked dough freezes beautifully. Whip up a few different “logs” on a weekend afternoon, and you’ll have a freezer full of ready-to-slice cookies for gifts, entertaining and unexpected guests.
I am especially fond of this orange-pomegranate shortbread, full of in-season citrus and holiday-ready pomegranate seeds.
These cookies can also be frozen after they’re baked. Just be sure to separate the layers with wax paper to protect the icing drizzle.
View the full recipe here. And remember to check back daily for all things #PowerMom.