The shortbreads.

Yes, there needs to be a period after The Shortbreads.

I'm making a bunch of shortbreads now to freeze for Christmas. We're going away in November and I typically bake all through November for trays and gift tons in December.  Shortbreads are all basically the same: butter, flour, salt. I hve a few variations that are fan favourites in my house.
I'd post pictures, but parchment rolled tubes of uncooked shortbread isn't that impressive. Updated: I've baked and taken pictures now, all the rolls are gone and I have room in my freezer again!

Earl Grey Shortbread:

1 cup butter

1/2 cup icing sugar

2 cups AP flour

1-2 tsps Earl Grey Tea

1/2 tsp salt (if using unsalted butter)

Cream together butter and sugar.

Add in tea

Add in flour and mix until combined.

Lay out large sheet of parchment paper and dump out contents of the bowl.

Roll into a log and twist ends of parchment to close tubes.

Freeze until ready to use or chill in the fridge for about 3 hours.

When ready to use pull log from freezer  and cut into 1/4" slices.

Put on parchment lined cookie sheets and bake in a 350 degree oven for 18-22 minutes until edges are just browning.

Double Dark Chocolate

1 cup butter

1/2 icing sugar

1 tsp vanilla

1/4 cup Dutch process cocoa

1/4 cup non Dutch dark cocoa (the higher the fat %, the better) 

1 1/2 cups AP flour

Mix together butter, sugar and vanilla until well combined.
Add in both cocoas and mix well on low.
Add in flour and mix well on low.
Allow to mix for another minute on a higher speed once the powders have been incorporated.
Or spend at least 15 minutes wiping flour and cocoa from every inch of your countertop.
Form into log and wrap in parchment. Freeze or chill for at least 3 hours in the fridge.
Remove from fridge/freezer and allow the log to soften enough to cut into slices. I shoot for about 1/4" thick.
Put on a parchment lined baking sheet and bake at 325 for about 14 minutes.

Piave Garlic Shortbread

1 cup butter

1/2 cup Piave cheese, grated

1/4 cup Asiago cheese, grated
1 3/4 AP flour

2 cloves garlic, minced

1/2 tsp cayenne pepper

1/4 tsp herbed coarse salt (optional)

Put the butter into your kitchen aid and allow to whip up until fluffy.
Add in the cheeses, garlic, cayenne and herbed salt.
Add in the flour on low and mix until well combined.

Form into log and wrap in parchment. 

Freeze or chill for at least 3 hours in the fridge.

Remove from fridge/freezer and allow the log to soften enough to cut into 1/4" slices. 

350 for about 18-22 minutes

Santas Secret Tea Shortbread:

1 cup butter

1/2 cup icing sugar

2 cups AP flour

1-2 tsps Santas secret Tea

1/2-1 tsp peppermint extract

1/2 tsp salt (if using unsalted butter)

Cream together butter and sugar.

Add in tea and peppermint extract.

Add in flour and mix until combined.

Lay out large sheet of parchment paper and dump out contents of the bowl.

Roll into a log and twist ends of parchment to close tubes.

Freeze until ready to use or chill in the fridge for about 3 hours.

When ready to use pull log from freezer  and cut into 1/4" slices.

Put on parchment lined cookie sheets and bake in a 350 degree oven for 18-22 minutes until edges are just browning.

Burlap wreath

Burlap wreaths are really easy.

Using a green wreath form from Michaels, begin pulling the burlap ribbon through in loops.

Make the little loop of burlap you're pulling through, about 3" long. Go all around the wreath form, adjusting the loops as you go to make a fuller wreath.