Assorted cookies

I know, is a little bit early to give presents. But since May, that was when I began to blog I had the opportunity to know too many greats bakers and read your amazing blogs. And I want to say thank you for all of you that inspired me everyday, for your friendship and kindness At Christmas time, I always made something that I made to present friends and relatives. Normally I made panetone or bonbons that I put in little decorated boxes, but this year sawing wonderful recipes around the blogs I resolved to make some cookies. And I started I chose for my Christmas little boxes these amazing cookies recipes Rosa´s kisprts Zezinha´s bolachinhas-do-caninhas Laila´s biscoitinhos Peter´s almond cookies Patricia¨s double chocolate cookies And finally these lightly spiced sugar cookies Cardamom orange cookies Ingredients 2 1/2 cups all-purpose flour 1 1/2 tablespoons grated orange zest 1 1/2 teaspoons ground cardamom 1 teaspoon salt 2 sticks (1/2 pound) unsalted butter, softened 3/4 cup sugar 1 large egg yolk 2 tablespoons heavy cream Method Whisk together flour, zest, cardamom, and salt. Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours. Cut and bake cookies: Preheat oven to 350°F with rack in middle. Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes. Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment- lined large baking sheet, arranging them 1 inch apart. Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely. Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.