a possible cookie overdose

I didn't think it was possible, but December may have done me in on cookies.

I am perhaps the definition of "creature of habit." I eat the same things day in, day out and rarely get sick of them. The only reason I'm okay with pulling myself out of bed at 6:30 to get to work? My morning bowl of warm yummy oatmeal, drenched in cinnamon and cold almond milk (and also not shamelessly, the Today Show). I'm excited about it every morning. I'm excited about going home and making tea. I'm excited about whatever freezer veggies will be roasting for dinner. Not tired of it one bit.

But the cookies this month! I've finally been done in. There were so many more cookies around all the time, and they were all so good. I didn't even make that many because every day I was inundated with tons from everyone around me, which were mostly of the varieties I don't normally make (see: the topped with a Hershey Kiss type. I never make 'em, but yum.)

Even though I was stuffed to the brim before winter break even arrived, I had to get in on the game. I ended up making only one batch, a super simple butter cookie. I topped a dozen with raspberry jam (another homemade Christmas gift, yum again) post bake and the rest with a pecan or walnut half pre bake. I love a simple cookie and these were the perfect compliment to all the minty, peanut-buttery, super chocolate-coconut-nutty-crazy concoctions that were all around. Sometimes a holiday calls for the simplest, easiest things as they're so often overlooked.

Basic Butter Cookies
I love a simple, do-what-you-will-with-me recipe like Mark Bittman's basics. I snagged the app for his How To Cook Everything book from a free download card at Starbucks and it was the best find I've ever made. I would totally pay the 5 bucks for it.

For jam cookies: Scoop dough onto baking sheets. Flatten the scoops, then press a finger into the center of each cookie to create a well (the dough is quite sticky; it can be a little difficult, but the well doesn't have to be too deep). Bake as directed. Once cool, fill the well with a bit of jam, until it just oozes over.
For nutty cookies: Scoop dough onto baking sheets. Press a walnut or pecan half onto the center of each cookie. Dust the top of each cookie with cinnamon and sugar then bake as directed.