I freeze mine. I made a batch of SharonCB's Aunt Doe's shortbread..as soon as they were cool..in a ziplock into the freezer for a few days..even though....they stay perfect closed in a container on the counter...I wanted them ut most fresh...I then took them out...the night before I was going to chocolatize them...Everyone raved... It won't hurt to freeze most of them..but Lisa's right..2-3 days pre eating won't matter much with most cookies... ~part of the other reason I froze them...they wouldn't get eaten by my klan....~

Gr8Day, what is an "all purpose baking mix"? I'm assuming it's not all purpose flour but has baking powder/soda in it? I've never heard of all purpose baking mix. Or Reese's peanut butter, but Peanut butter I can find. ;) I LOVE this recipe for Christmas cookies. If I'm bringing them to work I leave out the almonds due to allergies. If I'm feeling lazy, I put the almonds into the dough. Lemon Snowballs Ingredients Cookie: 1 cup butter ý cup icing sugar 1ý cups flour þ cup cornstarch ü tsp salt 2 tsp grated lemon rind 1 cup finely chopped toasted blanched almonds Lemon Frosting: 1 cup icing sugar 2 tbsp melted butter 1 tbsp lemon juice (beat above ingredients until smooth) Directions: Grease cookie sheets (or line with parchment paper) Cream butter with sugar Add flour sifted/mixed with cornstarch and salt Mix in lemon rind Shape into 1" balls and roll in chopped almonds and press them in. Bake 15 minutes at 350ð Cool and then drizzle with frosting *This recipe can be doubled. Use 1 lb butter and double everything else.

justwantapool-I make the peanut butter cookies with the Hershey kisses. It's the only one I cheat on and use the Betty Crocker cookie mix for. I find the full size kisses too large for the cookies so last year I used the Brach's chocolate stars. I think they're just the right size and the star shape is pretty on the cookie as well. I noticed this year that Ghirardelli also makes a drop that they say is specifically for that type of cookie. They call them Thumbprint Drops. Miss lindsey-I make the raspberry thumbprints as well but this year, I got a fig orange jam to try in mine. I love figs in cookies so I thought I would give it a try.

cc, I use this one, and I use my own homemade raspberry jam, but the other layer is usually peach instead of apricot because I don't grow apricots, LOL. Italian Rainbow Cookies 4 large eggs 1 cup sugar 3-1/2 ounces almond paste, cut into small pieces 1 cup all-purpose flour 1 cup butter, melted and cooled 1/2 teaspoon salt 1/2 teaspoon almond extract 6 to 8 drops red food coloring 6 to 8 drops green food coloring 1/4 cup seedless raspberry jam 1/4 cup apricot jam GLAZE: 1 cup semisweet chocolate chips 1 teaspoon shortening Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract. Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes. Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices. Have fun! Annie