I'll start off with something fun -

These are more confection than traditional cookie. I first made them to add color and dimension to my cookie trays - to offset the browns from toffee bars, mini-chip meltaways, peanut butter fudge, etc. but they were a hit. Kids love them and so do a number of adults. Easy, easy...

M&M MERINGUE CLOUDS

3 egg whites, at room temperature
1/4 cream of tartar
3/4 cup sugar
1 tsp vanilla extract
5 cups (popped) popcorn - unpopped kernels discarded
1 8 oz. package green/red plain M&M's

Preheat oven to 275 F
Have ready 2 wax paper-lined baking sheets

In medium bowl beat egg whites & cream of tartar on high speed until soft peaks form.

Gently fold in popped corn and M&M pieces

Drop heaping Tablespoons of mixture onto baking sheets

Bake each sheet separately for 50-60 mins. until very light golden brown. Let cool 30 mins.

Can be stored in airtight container

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These are very cheery looking, and I just love the different textures - a little crunch, a little melty meringue and then the chocolate.

Happy Holidays!

I'll do the copy and paste!
COOKIES BROWN SUGAR GINGER CRISPS
NOVEMBER 1989
Little nuggets of spicy crystallized ginger are mellowed with brown sugar in a sophisticated butter cookie that carries this irresistible combination.

This is just one of Gourmets Favorite Cookies: 1941-2008. Although weÂve retested the recipes, in the interest of authenticity weÂve left them unchanged: The instructions below are still exactly as they were originally printed.
 2 sticks (1 cup) unsalted butter at room temperature
 1 cup firmly packed light brown sugar
 1 large egg yolk
 1 teaspoon vanilla
 1/2 cup (about 3 ounces) finely chopped crystallized ginger
 1/4 teaspoon ground ginger
 1 1/2 cups all-purpose flour
 1/4 teaspoon double-acting baking powder
 1/2 teaspoon salt
 In a bowl cream together the butter and the brown sugar and beat in the egg yolk, the vanilla, the crystallized ginger, and the ground ginger. Into the bowl sift together the flour, the baking powder, and the salt and combine the batter well. Drop the batter by teaspoons 3 inches apart onto ungreased baking sheets and bake the cookies in the middle of a preheated 350° F. oven for 10 to 12 minutes, or until they are just golden. Let the cookies cool on the baking sheets for 5 minutes, transfer

COCOA FUDGE COOKIES

1 cup flour
¼ tsp baking soda
1/8 tsp salt
5 Tbsp butter
7 Tbsp unsweetened cocoa
2/3 cup sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 tsp vanilla extract
Cooking spray

1. Preheat oven to 350°
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine
flour, soda and salt; set aside. Melt butter in a large saucepan over medium
heat. Remove from heat; stir in cocoa powder and sugars (mixture will
resemble coarse sand). Add yogurt and vanilla, stirring to combine Add
flour mixture, stirring until moist. Drop by level tablespoons 2 inches
apart onto baking sheets coated with cooking spray.
3. Bake at 350° for 8-10 minutes or until almost set. Cool on pans 2-3
minutes or until firm. Remove cookies from pans; cool on wire racks.

Yield: 2 dozen cookies.

Sugar cookies:
1 cup of butter
2 cups of sugar
Cream together and add
2 eggs beaten with 2 T milk and 1 teaspoon vanilla ( I like a bit more)
Mix with the butter mix
Add 3 cups flour mixed with 1/2 tsp salt....and as much as 1/2 cup more flour until it's stiff enough to roll out
Make flat patties, wrap and refrigerate for an hour or longer....
Dust board with flour and roll and cut...
Bake 375 for 8 to 10 minutes....I use parchment on the cookie sheets....if you don't have parchment....lightly grease the sheets.
The absence of baking powder keeps them from rising and keeps the cookies true to the shape of the cutter.....and makes them crisp

Anise Drops
3 eggs
1 c. sugar
1 3/4 c. flour
1 tsp baking powder
1/2 tsp vanilla extract
1 1/2 tsp anise seeds
In a large bowl, beat the eggs and the sugar for 10 minutes ( I cheat!!) .
Mix flour and baking powder. add vanilla and anist to egg mix and stir in
flour. Drop by teaspoonsful on a greased cookie sheet and let stand at room
temperature over night. Bake at 350 until beige. Makes about 70.
And that's enough for now....best to leave room for someone esle!
Linda C

I just tried the Alton Brown Peanut Butter Fudge recipe. Lining the pan and getting them out of the pan takes the most time!............And it's delicious. All the PB freaks are going crazy for it.

I used chunky, I think it needs the crunch. It makes a pretty shallow amount in the pan, I'm going to try doing a 1 1/2 x recipe.

These are fantastic! Thank you all so much- you've saved my holiday cookie giving. My children are a little nervous about moving (only moving a mile away, but they are nervous, despite my reassurances, that Santa won't know where they are), but snagging a few of these treats as I pack them into boxes will make their day.

Happy holidays and thank you so much!
Ginnie

You should check right next door over at the recipe exchange - there are 2 Christmas cookie threads running over there right now and below is a link to one of them. Another of my favorite recipes for Ricotta cookies is posted over there. Good luck with your moving! Below is one of my mother's old standbys and I think they're great.

TOFFEE SQUARES

1 cup butter
1 cup brown sugar
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
3 to 4 milk chocolate bars (7/8 ounces each)
1/2 cup chopped nuts

Preheat oven to 350.
Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10 inches on greased baking sheet, leaving about 1 inch all around edges. Bake 20 to 25 minutes at 350 or until nicely browned. Crust will still be soft. Remove from oven. Immediately place separated squares of chocolate on top of hot crust. Let stand until soft; then spread evenly over entire surface. Sprinkle with nuts while still warm then cut into small squares while warm.
Makes 6 to 7 dozen squares