Ours are also over the oven - but I have a few in a drawer - I ran out of space above the oven - I also have my Tupperware plastic cake containers up there and they take up room! I am looking for a newer collapsible version... Above the fridge are trays and lesser used roasting pans and an electric griddle = I resurrected the griddle for making bacon as I haven't found a new pan for the induction that allows the grease to drain. Mine aren't much different than all of the other posts - so only showing my cutting board storage. I was going to switch this to drawer storage after I saw Taggie's a few months ago and showed to KD - she said we could switch but wanted us to wait and the little cabinet works great for us. Yes, I have 12 cutting boards in there (and have a giant one over the fridge - but it is plastic, so not too heavy) and a couple freebie bamboo ones in our china cabinet drawers (they come with cheese items) - I couldn't have 13 of them... Now to put into perspective - the pretty laminated wood one was a wedding present and I like to keep it nice. I have a wood carving board which is only used to carve meats. I have 2 bread boards with a tray to catch crumbs (they are in plastic bags currently but looking for a cloth bag to use), raw meats, veggie, and general cutting boards - Oh and cambria sent us one to match our counters... The shelf is not bowing - it is the camera perspective... LOL

Is this the recipe? Looks like it was posted by Jenn. Cranberry Lemon Cookies A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. Here is a link that might be useful: Cranberry Lemon Cookies

Here's a couple thumbprint cookies that are tried & true. Imake them every year. Chocolate Caramel Treasures Cookie type: formed These are another variation of thumbprint cookie. This recipe came from Gourmet Magazine, December 1999. Ingredients For the cookies: 1 stick unsalted butter, softened 2/3 cup sugar 1 egg yolk 1 teas vanilla 1 cup flour 2 tbsp whole milk 1/3 cup unsweetened cocoa powder 1/4 teas salt 1 egg white, lightly beaten 1/2 cup chopped hazelnuts For the filling: 10 (1 x 1/2 inch) plain caramels, 2 tbsp heavy cream For the drizzle: 3 oz semisweet chocolate, finely chopped Directions For the cookies: Beat together butter, yolk, milk, sugar, and vanilla until well blended. Sift in flour, cocoa, and salt and mix until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 30 minutes. Preheat oven to 350 degrees. Roll tablespoons of dough into balls, then coat with egg white, and roll in nuts. Place balls 1 1/2 inches apart on a greased baking sheets. Press your thumb into center of the balls to flatten, leaving a depression. Bake until puffed slightly but centers are still soft, 10-12 minutes. Remove from oven and immediately press centers of cookies again with a spoon. Let cool. Make the filling while cookies are cooling. Heat caramels and cream in a small sauce pan over low heat, stirring occasionally, until melted and mixture is smooth. Spoon into centers of cookies and cool completely. Make chocolate drizzle one hour before serving. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring until smooth. Cool to warm and pour into a heavy-duty sealable plastic bag. Seal bag and snip 1 corner to form a small hole. Drizzle chocolate over cookies and let stand until set, about 30 minutes. *I never bother with the drizzle. I also usually use walnuts and not hazelnuts. ***************** Austrian Jam Cookies Cookie type: formed My mom originally got the recipe out of a magazine years ago. I don’t know what magazine. These cookies nowadays go by the name thumb print cookies. I like to call them Austrian Jam cookies because they sound more sophisticated that way. I usually double the batch. A single batch will make about 15-18 cookies. A double batch, you will get closer to 3 dozen. Ingredients 1/2 cup butter (1 stick), softened (not melted) 1/2 cup sugar 1 teas vanilla* 1 egg, separated 1 1/4 cup sifted flour 2/3 cup chopped almonds** your favorite flavor of jam Directions Preheat oven to 300 degrees. Beat butter, sugar, vanilla and egg yolk in a medium bowl until fluffy. Stir in flour. Gather dough into a ball, cover and chill for several hours. Roll level teaspoonful of dough into balls. Dip the ball into a slightly beaten egg white. Roll the ball into the almonds. Place on a lightly greased cookie sheet. Space cookies 1 inch apart. These cookies will not spread very much. Press an indentation with your thumb in the middle of the cookie, careful not to go all the way through to the pan. Fill with jam. Bake at 300 degrees for 20 minutes. *Almond extract can be used in place of real vanilla. ** Generally, I think the almonds are a little too hard for the rest of the cookie. I usually use walnuts or pecans. I like using Polaners preserves for the jam centers. I have also used Smuckers as well as homemade jam.

If you're baking now, yes, I'd freeze them. Keeping flavors separate, and in very air-tight containers (I'd actually put them in ziplock bags, and then into a plastic box with a tight lid). However, properly stored, cookies will keep very fresh for at least 3-4 weeks. I used to work at a very high end bakery--their cookies were extremely expensive. They didn't use mixes or preservatives. They did their Christmas cookies the Monday after Thanksgiving. The cookies were put in cardboard box bottoms, which were then slid into plastic bags and twist-tied shut, and stored on shelves at room temp. Those cookies were still perfect Christmas week (I can personally vouch for that--I ate plenty of them). So if you aren't baking for another couplel of weeks, your cookies will be fine. Alternatively, what I do, is to make my doughs near the beginning of December, and freeze them. Then I can bake up fresh cookies all through the month. You can even scoop cookie dough from it's frozen state if you have a professional quality scoop.