For Christmas this year, I brought cultured butter cookies which were inspired by a New York Times online holiday cookie special. The recipe is incredibly easy to construct, and was a good, low stress way to make a dessert that would appeal to kids and adults alike.
I used Organic Valley's cultured butter for the recipe, and while the price tag for only two sticks was pretty high, it seems completely fine for making these occasional treats.
The cookies went like hotcakes, even after a large Christmas meal. They were the perfect size for a two (to three) bite treat. Compared to "regular" butter cookies, the flavor was more complex and the cookies were more crumbly, which gave a pleasant texture to the cookies. I will definitely make these again, particularly for a simple brunch, lunch or afternoon tea (not that I have ever hosted a tea before, but you never know…).
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