The holiday baking dilemma

Ah, for the love of baking…There are those of us who love to cook, and those of us who love to bake, and those of us who like to do both, right?  I’m one of the latter. Even though bakers and cooks are supposed to have opposing personalities (to wit, meticulous and measurey vs. improvisational and spontaneous), I think many of us partake of both.  We’re bi-culinary, you could say.

But at this time of year, I find that my Type A capacity is already pretty maxed out, between the gift planning and the family Christmas card and the end-of-year budgeting and the holiday news story deadlines.  More than anything I want to take a day or two to just make cookies with my daughter, who’s a budding cookie whiz…but when?  (Did I mention we’re doing a mini-kitchen renovation?)

What makes the temptation even greater is this year’s gorgeous baking books, one following upon the next (many are featured in my NPR shortlist).  There’s Dahlia Bakery and Baked Elements and Simply Sensational Cookies.  There’s Tate’s Bake Shop Baking for Friends and More from Macrina and Pure Vanilla.  Even the those who avoid wheat have two excellent reasons to rejoice: Gluten-Free Baking for the Holidays and Small Plates and Sweet Treats.

They’re all just too good…somehow I’ll have to make time for some thumbprints and stars at least (my standbys).  How about you?  Baking something tried-and-true?  Trying something new?  Giving yourself a break and letting the bakery do the work this year?