I have never read or posted in this section of GW, but the link for Holiday Cookie Recipes appeared at the top of a page I do frequent, and the idea was just too tempting to bypass. Let me preface by saying that I am not the cook in our family. That distinction belongs to my husband, who missed his calling in life... he could have been a famous and well loved chef. So, he generally cooks, and I generally get clean-up duty. :-) Due to health issues we cook almost exclusively from scratch, pouring over product labels to ensure only pure, organic, natural, unprocessed and healthy ingredients are used. If we must, we order products and have them shipped. For example, if a recipe calls for vegetable oil, we would use cold pressed coconut oil instead. Sugars are kept to a minimum, are organic when used, or we substitute raw organic honey. Flour is unbleached and organic. I want to thank you all for sharing your recipes, several of which I've copied and plan to try this season. They all sound and/or look amazing, but my expertise extends as far as simple drop cookies, so that's where I usually concentrate my efforts. Decades ago, my Mother gifted me with a set of recipes from Mary Masters - My Great Recipes. Perhaps some of you have heard of them. My all-time favorite drop cookie recipes from the set are: Haymarket Chocolate Chip Cookies These are thin and crispy chocolate chip cookies that are often found in cookie shops. The edges are browned and crisp but the centers remain pale. * ½ cup soft butter or margarine (must be room temperature) * ½ cup sugar * 1 egg * 1 tsp vanilla extract * ½ cup sifted all-purpose flour * ¼ tsp salt * 1/3 cup chocolate chips * 1/3 cup chopped pecans or walnuts Cream butter and sugar until light. Add egg and beat until creamy. Stir in vanilla, flour and salt until a smooth batter forms. Stir in chocolate chips and nuts. Line cookie sheets with foil and grease lightly. Drop batter with a teaspoon, well apart on the baking sheets (they will spread out while baking) Bake at 350F for 7-10 minutes until edges are golden and centers are set. They will be soft when hot so remove immediately from baking sheet and cool on racks. They will become crispy as they cool. Makes 24-30 cookies. (Rack placement depends on how your oven cooks... I place mine centered to avoid uneven browning on bottom or top, and I turn the cookie sheets halfway through to obtain even cooking.) Oatmeal Lace Cookies 1/2 cup butter, melted and cooled 1/2 cup sugar 1/2 cup brown sugar 1 large egg 1/2 tsp vanilla extract 1 1/2 cups quick cooking or rolled oats (not instant) 1 tbsp all purpose flour 1/4 tsp salt Preheat oven to 325F. Line a baking sheet with parchment paper. In a small bowl, melt the butter and allow to cool slightly, for 2-3 minutes. In a large bowl, whisk together sugars, egg and vanilla extract. Pour in the cooled, melted butter and whisk to combine. Add in oats, flour and salt, and stir with a wooden spoon or spatula until well combined. Allow batter to stand for 5 minutes. Scoop 1 teaspoon sized balls of dough and place onto prepared baking sheet, leaving about 3 inches between cookies to allow room to spread. Bake for 14-16 minutes, or until crisp and golden. Allow cookies to cool for 4-5 minutes on the baking sheet to give them time to firm up, then transfer them to a wire rack to cool completely. (I usually put both types of cookies in a container the moment they are cool to help retain a little chewiness in the centers, though the edges will be deliciously crispy. And again, ensure your oven racks are placed for even baking.) Tips: Not only do I allow the butter to come to room temperature before using, I also take the eggs out of the fridge at the same time. All ovens differ, so oven rack placement and turning the cookie sheets halfway through the bake help ensure an evenly baked cookie without burnt bottoms, or a partial sheet darker than the others. Enjoy!

Well, I'm on my first leg of using up some things in the fridge, and tried a new cookie recipe for using up a Hershey's Symphony bar--stuffed cookies. The recipe is much better explained on Dara's blog that I got it from. She used Carmello bars, which are probably MUCH better. I should have thrown some of my leftover caramel topping into the cookie. They are good but kinda strange. But they taste good. Good way to use up leftover Halloween candy bars too. Sorry if the photo doesn't show, I've been having trouble with my Pbase account lately, it is slow and doesn't seem to be that reliable anymore. I hope it's not on the way out, I really have liked that site! Here's the recipe, copied from the blog linked below. I put the dough in the fridge for a couple hours before shaping the cookies. Chocolate & Caramel Sugar Cookies (from Dara's blog, "Cookin' Canuck") 2 1/2 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 2 cups granulated sugar, divided 14 tbsp (1 3/4 sticks) unsalted butter, softened 2 large eggs 2 tsp vanilla extract 8 oz. chocolate caramel chocolate bars (such as Cadbury), cut into individual square Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract. Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated. Place 1/2 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half, slightly flatten the bottom half, place a square of chocolate caramel bar on top, and cover with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough and chocolate caramel squares, spacing the cookies about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness. Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm. Makes 24-28 cookies. Here is a link that might be useful: Chocolate Caramel Sugar Cookie Reciep - Cookin' Canuck

http://www.theglutenfreelifestyle.com/Gluten-Free%2520Baking%2520Invitational/PDF/Winning%2520Recipes.pdf http://www.luanekohnke.com/wp-content/upLoads/2010/10/Gluten_Free_Cookies.pdf http://www.frugalskills.com/pdf/Gluten-Free-Cookie-Recipes-by-Frugal-Skills.pdf from a web search, never tested myself

I just tried this one a few weeks ago. Very easy to make. (Taken from Southern Plate website). Tiger Butter Print Ingredients 1 package ( 24 ounces) white almond bark ½ cup crunchy peanut butter 1 cup semi sweet chocolate chips (Milk chocolate will work fine too) Instructions Line a rimmed baking sheet with waxed paper. Set aside In large mixing bowl, break up almond bark as best you can (or you can just toss the whole thing in). Place bowl in microwave for about one minute. Stir well. Microwave at 30-45 second intervals, stirring after each, until bark is melted and smooth. Stir in peanut butter until melted and well blended. Spread out onto waxed paper lined baking pan. Place chocolate chips in a small bowl and microwave at 30-45 second intervals, stirring after each, until smooth and melted. Drop dollops of chocolate onto peanut butter mixture in pan. Swirl with a knife. Place baking sheet in refrigerator until hardened or allow to harden completely at room temp. Break into pieces and store in an airtight container.