My favorite holiday cookies to make (read "Eat") is this fabulous Cranberry Shortbread with white chocolate drizzle topping. This year I'm gifting some packaged up in easy to make origami boxes (I used 12" x 12" paper), instructions to make here.

Cranberry Shortbread Recipe (Ladies Home Journal 2009)
Start to Finish: 1 hr 30 mins
Ingredients
- 2/3 cup dried, unsweetened cranberries
- 3/4 cup confectioners' sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 ounces white chocolate, melted, cooled slightly
- Crystal sugar
Directions
1. Heat oven to 325 degrees F. Line a 9-by-9-inch pan with a strip of foil or parchment, allowing edges to hang over opposite sides.
2. In a food processor, blend cranberries and confectioners' sugar until cranberries are finely chopped; transfer to a mixing bowl. Blend butter into cranberry mixture until smooth, then add vanilla and salt. Stir in flour until completely combined.
3. Press dough evenly into lined pan. Bake until firm and pale brown, about 30 min. Let cool in pan about 10 min.
4. Run a knife around the edges and lift shortbread from the pan using the parchment overhang. Gently score shortbread into 12 4-inch or 18 3-inch triangles and let cool completely. Cut cookies following score marks.
5. Place melted chocolate in a plastic bag, snip off a small corner and drizzle chocolate over cookies. Sprinkle with crystal sugar and tap off excess. Allow to set 30 min. Store airtight for up to 5 days. Makes 12 to 18 bars.