And of course we swapped cookies. I don't have the recipes anyone else, but here's mine, from kraft.com (of all places) via the Cooking Light bulletin boards. I had everything on hand to make them and they looked dead easy, which was a major factor in their selection with the two kids underfoot and very little sleep all weekend due to JJ's cold.
2 cups (4 sticks) butter, softened
1 cup sugar
4 cups flour
1 pkg. (6 squares) BAKER'S White Chocolate, chopped
1-1/2 cups dried cranberries
Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Can you believe that I've never made shortbread of any sort before? These turned out pretty well, I think -- light to the tooth, sweet and chewy with cranberries. I might make them part of my annual repertoire.