Here is the Lemon Cranberry Icebox Cookie recipe: 1 cup butter, softened at room temp 1 cup white sugar 1 cup brown sugar, packed 2 large eggs 1 t grated lemon peel 2 TB fresh lemon juice 1 cup dried cranberries, chopped roughly 3 1/2 cups a-p flour 1 t baking soda 1/2 t salt 1.Using an electric mixer at medium speed (or by hand) beat the butter and both sugars until fluffy. 2.Add the eggs to the creamed mixture one at a time, beating well after each. 3.Add the grated lemon rind and lemon juice to the creamed mixture and beat well. 4.Add the dried cranberries to the dough and mix until well blended. 5.Combine the flour, soda and salt in a bowl. Slowly add a portion of the flour mixture to the creamed mixture and blend just until well combined. Add the rest of the flour mixture and beat until well blended. Do not over beat. 6.Divide dough into 3 equal portions. 7.Take each portion of dough and shape it into a log about 12-inches long. Form the log into a round by rolling the dough back and forth on lightly floured parchment or was paper. 8.If you plan to bake the cookies right away: double wrap each log in plastic wrap; chill until firm, about 4 hours (or freeze about 2 hours). Preheat oven to 350F; line a baking sheet with parchment paper; unwrap dough log and using a sharp knife, cut each log into 1/4-inch slices. Rotate the dough log 1/4 turn after each cookie is cut - this will help keep the cookies round. 9.Place each slice 2-inches apart on the paper on the sheet. 10.Bake for 12-14 minutes or until golden brown. 11.Remove to a wire rack to cool completely. 12.Repeat the process for the next batch of cookies to freeze the dough 1.Wrap the plastic wrap dough logs in freezer paper, or put them in a freezer zip bag. Be sure to label and date the logs of dough. Remove as much air as possible from the zip bag. Store up to 4-6 weeks in the freezer. 2.Thaw log of dough in the refrigerator for 4 hours or more before slicing and baking. source: 30 Delicious Icebox Cookie Recipes, Lori Burke, Kindle Edition

Just a couple of ideas off the top of my head: Maybe you could add a list of 'cookie catagories' to your invitation. Ask each person to RSVP with the catagory they want to make. Then the first RSVP you get that says 'Shortbread' is the one that brings shortbread. Any that come after that could be asked to choose something else. Or they could pick their first, second, and third choice of category. You could let them know, after all RSVPs are in, which one to make. Using the 'first come first served' way of assinging the categories. Or you could simply request each person to let you know a couple of weeks in advance, the kind of cookie they intend to bring. Of course, the 'rules' would have to be clearly (and diplomaticly) stated on the invitation so that everyone understands that you are trying to insure a lot of choices for the participants. It takes a wide variety of cookies to make a good and fun exchange. Rusty

Now I can relax since I know the rules. Linda (who is off to the kitchen for a calorie free cookie)

Meltaways Cookie Recipe This buttery little cookie has a superb, melt-in-your mouth texture. 1 cup sifted all-purpose flour 1 cup cornstarch 1 cup butter, softened 1/2 cup powdered sugar 1/8 teaspoon salt 1 teaspoon vanilla Powdered sugar Sift flour and cornstarch together and set aside. In large mixing bowl, cream butter and gradually beat in sugar; beat well. Add salt and vanilla; beat well. Stir in sifted dry ingredients; mix well. Refrigerate 2 or 3 hours. Preheat oven to 375 degrees Fahrenheit. Shape dough into small balls, place 2 inches apart on ungreased cookie sheet, and bake 15-20 minutes. While cookies are still hot, roll them in powdered sugar. —Lillian Stockfish Milwaukee, Wisconsin --------------- I add a cup of finely chopped pecans....making them Pecan Meltaways. I have shared the recipe many times. Everyone loves them.