easy to make xmas cookies that travel well
See this post on cappuccino biscotti, our household considers them amazing! And the biscotti will be fine made a week before you need them.
Another cookie that ages well, in fact I think it improves with a bit of aging, is Alice Medrich's Ultra Thin Chocolate Chunk cookies. It's not particularly Christmas-sy, but it is quite amazing. And it hardly gets any easier than this cookie, the batter is mixed in a bowl by hand. Here's a link:
You'll have to convert from metric, but here's my take on very addictive Italian Cantucci:
350g cake flour
1.5 tsp baking powder
2 large pinch cinammon
2 large pinch salt
2 tsp grated lemon zest
210 g sugar
1 tsp vanilla essence
60 g soft butter
2 eggs + 2 yolks
1/2 tsp bitter almond essence
maybe 2-3 tbsp milk
250g whole almonds
Mix dry ingredients. Cut butter into flour. Mix eggs, yolks, vanilla and almond essence and form dough. Add milk if the mixture is too dry. When almost finished, add almonds. Divide in two, wrap in foil and chill for 2 hours at least.
Cut first half of dough into 3 equal pieces and form them into logs of 1.5 inches diameter. Bake on baking paper at 190 centigrade for about 25-30 minutes. Watch towards the end. Repeat for second half of the dough.
Cut the baked logs into slices of half an inch on a bias. Put them on a paper-lined baking sheet, cut side down and bake again until golden brown. Depending on your oven, you may have to turn the biscotti to brown them evenly.