You might be able to tell that I have a fondness for slice and bake cookies. Most all of these cookies doughs can be made in advance and frozen for up to a couple of months, and then simply sliced and baked off. They help spread out some of the work when you're making so many.
I had a tragic camera accident last week, so I don't have any pictures of the cookies I made, but I've pulled and linked to pictures from the websites where I found the recipes.
Meyer Lemon Sables, from Orangette, (originally from Amanda Hessner):
Cardamom Pistachio Cookies, from The Wednesday Chef, (originally from The L.A. Times):
Cornmeal Cookies, from David Lebovitz, (originally from Carol Field):
Chocolate "Blocks" with Fruit and Nuts, from Orangette, (originally from Gourmet):
(I used pistachios, almonds, dried cranberries, and crystallized ginger.)