I have never been a fan of panettone. My dh gets one (or more) every year leading up to Christmas and I do not partake. My SIL is the same as me. She told me this year she bought one from Costco and raved about it. It is really good! I’ve purchased two so far. Dh and I have a little slice with our coffee every morning. For those who don’t like it, try the one from Costco!
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I feel like Pannetore can go the way a fruitcake goes - you love it or hate it, if the product is true to the original form Pannetone or fruitcake.
That’s what I liked about the sourdough recipe above - it’s not TRUE Pannetone - it’s a “dumbed down version” so to speak! 
This would not be so dense and filled with fruit/nuts.
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Good panettone should be very very light. If it’s dense, it’s not a good one ; )
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You’re right! I light and TALL. (My “dense” was me being dense and thinking of fruit cake!)
I think it is like kulich for those who grew up with parents or grandparents celebrating orthodox Easter. I can’t stand it… made it once for my husband just for the heck of it, and he devoured the whole thing quickly. Thank goodness we watch our carbs or he would be pestering me about baking more. 
this is the thing I’m talking about:
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I’ve been stuck in Christmas cookie TikTok. A lot of creators making cookie boxes, so I got a lot of new cookie ideas.
While I typically make a traditional sugar cookie cutout recipe, this year I tried a cream cheese sugar cookie recipe with cream cheese icing. They are a big hit so far. Sweeter and denser than the traditional recipe (we do thick sugar cookie cutouts in my house). I really like the icing and will probably use it even for my traditional recipe.
https://butternutbakeryblog.com/cream-cheese-sugar-cookies/
I am also trying peppermint Oreo cookies. It’s a quick and easy recipe. I will probably either eliminate or cut back on the peppermint extract because I don’t want the cookies to be too “minty”.
https://insidebrucrewlife.com/oreo-peppermint-crunch-cookies/#mv-creation-144-jtr
I also do Italian ricotta cookies each year. My family loves these. My husband’s Italian grandmother used to send us homemade Cartellate and Pizelle every year. I miss that!
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Food idea TikTok is a real thing!!!
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Made them! Made mine round for more ease. Flaky salt and pecans on some. This is apparently my shortbread season as I’ve make 3 varieties!
I won’t do cut outs till next week - it’s the only one H likes and he will absolutely eat them all before Christmas if I make them now. I think I made 6 or 7 varieties this weekend. My compromise to myself was to half recipes - I do like having the variety but I don’t want a ton leftover. And we have less people it seems to share with these days. Plus both my girls are baking and will bring some here.
Thumper’s cranberry pistachio shortbread
Sister Pie Salted Rosemary Shortbread (EXCELLENT)
Peanut Butter Blossoms w/Kisses - a few with Reeces.
Lemon Bars (a non-negotiable for me)
Sourdough Shortbread noted here
Cinnamon Almond Crescents (sort of like the snowballs/wedding cake cookies but rolled in cinnamon sugar
I have a bag of Heath Bits I’d like to use up. If anyone has a cookie or bar recipe using these to offer up that would be great! Bonus points for bars.
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My daughter made cookies yesterday to bring to work. She’s freezing some to bring home to us next weekend!
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Are you willing to share your lemon bar recipe?
Absolutely. I’ve tried many and this one produces a good not-too-thin, not-too-thick crust and a nice tart lemon filling. Don’t skimp on the lemons - use all it calls for!
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I am not a baker. Anything I try is a challenge so bear with me here. Why do you have to make a log instead of just cutting cookies after you roll out the dough?
TIA.
That combination of flavors looks really good.
You need to refrigerate the dough between mixing and baking them - with all the butter in them that refrigeration makes the dough hard/solid. So you make it into a log, refrigerate and then simply slice and bake after refrigeration
If you tried to bake them immediately after mixing (when the dough is not real cold) they would just spread thin in the oven because of all the butter - so you’d have a flat shapeless mess!
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Thank you!
Yummy looking pic but no recipe?
lol so sorry!
I recommend using parchment paper to line your pan. When they cool you can lift the paper/bars out of the pan and cut so much easier - more likely to stay intact!
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