Making up for a busy weekend. My favorite: White Chocolate Spice Cookies.

• Well, if there was one quintessential Christmas (or anytime) cookie; this has to be it.  The mother of two of my piano students makes these for every piano recital in June. She kindly shared the recipe with me so I can make it a staple at our holiday table. Today, after a long day of teaching the very excited little ones at school, I came home and decompressed by making my favorite cookie! 
• Wait until you taste the perfect spice to these cookies. It is delectable and can you detect the secret ingredient? The perfect balance of spice, sweet, heat and creaminess. 
• WHITE CHOCOLATE SPICE COOKIES
• 2  cups  all-purpose flour
• 2/3  cup  firmly packed brown sugar
• 1  teaspoon  ground ginger
• 3/4  teaspoon  fresh-ground pepper
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  unsweetened cocoa powder
• 1/4  teaspoon  ground cinnamon
• 1/8  teaspoon  ground allspice
• 1/8  teaspoon  salt
• 1  cup  (1/2 lb.) unsalted butter, at room temperature, cut into 1/2-inch slices
• 1  teaspoon  vanilla
• 1  teaspoon  grated lemon peel
• 8 ounces  white chocolate, finely chopped
• 2  tablespoons  vegetable shortening

Preparation

1. In a food processor or bowl, whirl or stir flour, sugar, ginger, pepper, baking soda, cocoa powder, cinnamon, allspice, and salt to blend. Add butter; pulse or cut in with a pastry blender until mixture resembles coarse meal.

2. In a small bowl, mix vanilla, lemon peel, and 1 tablespoon water. Add to food processor or bowl; whirl or stir until dough forms a ball.

3. Divide dough in half. Roll out each portion between sheets of waxed paper or cooking parchment to about 1/4 inch thick. Stack and chill rolled dough until firm, about 45 minutes (or freeze about 25 minutes).

4. Cut out cookies with a floured 1 1/2-inch round cutter. Place 1/2 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

5. Bake cookies in a 325° oven until pale brown, about 15 minutes. Transfer to racks to cool completely.

6. Place white chocolate and shortening in a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water). Remove from heat and stir occasionally until chocolate is melted and mixture is smooth.

7. Dip each cookie halfway into white chocolate mixture, then place on a baking sheet lined with waxed paper. Drizzle undipped half of cookie with more white chocolate mixture, if desired. Chill just until glaze is set, about 15 minutes.

I place the cookies outside on our cold winter porch. They chill quickly that way.  Also, the mother who makes these for recitals rolls the cookie dough into a 1 1/2 log and wraps with Saran wrap. Chills and slices into thin slices, like a refrigerator cookie. There is no waste this way and faster, too. She also suggests using white chocolate melting discs as white chocolate can be very temperamental. I'm with her on both of these recipe adaptations. The smaller the cookie, the better. I guess I just like my cookies small. Less caloric guilt.