Two cookies down and two more to go, plus the peppermint bark I haven't started yet. But really all I want to do is go to sleep. Which means that even though I feel like I should make a fifth type of cookie I won't. For whatever reason I didn't have my cookie baking mojo going this year (scratch that I didn't have any holiday mojo). I kept browsing through my various Martha Stewart Cookie special issues (2001 & 2006) seeing new cookies I wanted to try. But I mail most of these cookies to family, and they have opinions on what they like too, not to mention some of the fabulous looking cookies don't strike me as good choices to arrive via USPS.
To keep things interesting but stable I try to balance the favorites (Mexican Wedding Cakes aka Snowballs and Spritz) with new recipes. Right now one of those "new" recipes, Lemon Scented Ginger Almond Crisps, is in the oven. I've been wanting to try this recipe for several years now but kept finding myself short one ingredient; by sheer luck I had all of them on hand today. I also made Spiced Biscotti from The New Best Recipe, it struck me as very similar to a lost recipe of mine.
Also, taking a cue from a few blogs I read around thanksgiving I started a christmas cookie and candy spreadsheet to track what I bake, the actual yields (I got 58 cookies instead of the stated 36 with my Mexican Wedding Cake Cookies recipe) and a second worksheet that has an ingredient break-down to aid pre-holiday grocery shopping in future years. Hopefully this also means I won't loose another recipe if it becomes a recipient's favorite.