From Exeter, California, Patsy Noel pens, "I found these cookies when my husband and I were dating. Since our last name is Noel, I whip up a batch every Christmas. They’re a cinch to assemble and freeze, saving time during the holiday rush, and can be filled with other jams for a change."
Shortbread is a wonderful starting point for all kinds of sweet adventures: top it (nuts, chocolate, jam); flavor it (lemon, hazelnut, coconut); or do both (cappuccino with a mocha ganache drizzle, anyone?) Then again, if you're a "make mine vanilla, please" kind of guy or gal, leave it alone: it can stand on its own in perfect simplicity.—Taste of Home Cooking School
Whenever we went to visit my Aunt Ione in south Georgia, her icebox cookies were our favorite treat. My mother later make these cookies, and I remember begging for a slice of the raw dough—I thought the unbaked cookies tasted just as great as the baked! —Jenny Hill, Meridianville, Alabama
"I love to bake, especially for friends," says Penny Clawson of Lititz, Pennsylvania. "These cookies are a particular favorite I make for gatherings in the fall. They look great and taste even better...plus, they're the first treats to disappear when I serve them!"
These traditional Polish treats will keep for a long time in an airtight container. One Christmas, I sent a batch to my sister, but the box got lost. She received it 12 days later ... and the cookies still tasted great!
I first made these rich and tender cookies as a teenager and now make them for my husband and our two sons. The smiles on their faces are well worth the time and effort. —Michele Fenner, Girard, Pennsylvania
While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these quickly became a family favorite. —Allison Bell, Helena, Montana