Definitely agree about springerle if you have the molds. So beautiful. Also vote for shortbread and gingerbread/spice cookies. Spritz cookies and Mexican wedding cookies are a variation on the shortbread theme.
Also recommend biscotti and quaresimali. My favorite biscotti recipe, which my friends gobble up like teenagers, from Zuni Cafe cookbook:
https://shadowcook.com/2008/10/18/judy-rodgers-cornmeal-biscotti/
The blogger initially had difficulty with this recipe. I haven't. My advice is to follow the recipe carefully. Judy Rodgers put a great deal of care in writing her recipes. She means what she says.
- I make these biscotti with unsalted butter because I prefer the taste, and I add 1/8 tsp salt to compensate.
- I've subbed Pernod for anisette with success.
- I combine the butter mixture with the flour mixture by hand to prevent overbeating.
- It's important to keep the logs 1" in diameter per the instructions for best results. These are small biscotti.
- Slice the logs when they are still very warm but not hot to the touch.
I've eaten these biscotti with sultana raisins at the Zuni restaurant, and they are darn good that way, too.
ETA: I gave out the link to the Zuni Cafe biscotti recipe because it reproduces what is in the cookbook. However, I think the blogger's notes can throw you off. My warning.
Below, a recipe for shortbread cookies that I've made since I was 11 years old. The recipe came from an aunt who loved to bake. (I still have her original typewritten copy.) These cookies keep extremely well if they're not eaten up ASAP.
SHORTBREAD
1 cup lightly salted butter
5/8 cup sugar (1/2 cup plus 2 TB)
2 1/2 cup all-purpose flour
Preheat oven to 300 degrees.
Place all ingredients in a large bowl and knead with your hands until the mixture is well-blended into a soft dough.
If necessary, chill the dough briefly. Then roll out into 1/2-inch thickness, and cut into bars or other shapes.
Prick the cookies with a fork.
Bake for 20 to 25 minutes, until the cookies are slightly browned on top and golden at the edges. Do not overbake, or the cookies will toughen. Allow the cookies to cool thoroughly before serving.
Note: Use a good-quality salted butter, such as Challenge.
