I thought it was Diana over on the painting forum that had those, but I see tuscaroramaiden already found them for you. I had those on my to-do list since last year! ha Here's a link to follow. Here is a link that might be useful: Cookie tin snowmen

They make great gift wrappings. If their decoration doesn't fit the occasion there's always spray paint. Screw the bottoms into a wall (the stud preferably) with two screws so they won't turn and use them for storing season packettes or other small items in your pantry. If you have a number of them the same size you can make one of those funny looking footstools that coffee cans used to be used to make. Store Leggos or other small toy parts in them. Fill them with sand and cover the outside with fabric and use them as a doorstop. Use one to hold a first aide kit in to keep at home or in your vehicle. If you have a very pretty one you can add cabinet knobs for feet to the bottoms and one to the center of the top for a handle. If it's not so pretty you can cover it with fabric and trim to make it pretty.

Annie-- my cuccidati dough's still frozen, ran out of time before the out of town kids came for our family celebration & wanted to give them their cookie tins ( so guess I'll have a NYears treat ).They're a good one to hoard for yourself, Annie. Tracey-- my favorite cookie is the cuccidati I haven't made yet this year, of those I did favorite is the pecan snowballs. Diane's Home Cookin Chapter: Cookies Chocolate Sour Cream Drops ========================== 2 eggs 1 cup sugar 1 cup packed brown sugar 1 teaspoon Vanilla 1 cup dairy sour cream ½ c. butter or margarine, melted ½ c. shortening, melted 2 ½ cup flour 1 cup cocoa 1 teaspoon Baking powder ½ tsp. Baking soda 1 cup chopped walnuts -optional . . Preheat oven to 325 °-grease cookie sheets. Cream eggs, sugar & vanilla. Blend in sour cream, butter & shortening. Combine flour,cocoa, baking powder and baking soda-add to sugar mixture. Stir in nuts if using. Drop by tablespoonfuls onto greased sheet. Bake 12 min or until just set-cool slightly ;remove from sheet to wire rack until cooled completely. makes 4-5 dz. Original recipe from Brand Names Cookie Collection book * add 1 tbsp espresso power to dry ingred for Espresso cookie-- frost with glaze made using coffee as liquid ingred. +++++++++++++++++++++++++++++++++++++++ Cream Cheese Cinnamon Swirls ============================ from Taste of Home 1 cup butter, softened 1 8-ounce pkg cream cheese, softened 1 teaspoon vanilla extract 2 cups flour 1/4 teaspoon salt 1 cup sugar 2 teaspoons cinnamon . In a large bowl beat the butter, cream cheese, and vanilla until fluffy. Combine the flour and salt and gradually beat it into the butter mixture. Divide dough in two and wrap each tightly in plastic wrap. Chill for 1 hour. Combine cinnamon and sugar and set aside. On a lightly floured surface, roll each portion into a rectangle - about 1/4 inch thick. Spread the sugar mixture to within 1/2 inch of the edge. Roll up tightly - starting at either the short or long edge. Wrap log tightly and re-chill for 30 minutes. Preheat oven to 375 degrees. Slice logs into 3/8 inch slices and place two inches apart on a lightly greased baking sheet. Bake for 14-16 minutes, or until lightly browned. Cool on a wire rack.

You can use the same dough to make cookies that are half chocolate and half vanilla (make a log of each colour, cut each lengthwise then swap halves and stick together with egg white), quartered (cut the half and half log lengthwise then turn one half around and stick it together), or with a dot of one colour in the middle (divide each colour dough into one third and two thirds, roll the one third into a long thing sausage and surround with the other colour. Repeat with remaining dough for the opposite colourway). I used to do this for cookies sent to DD's school camps :-)