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

OK here's my easy Christmas Cookie. This one is so easy I don't even get out the recipe when I make it each year. The best part is for us grandparents, I can make the dough ahead of time and put it in the refrigerator and then when the grandchildren come over they will help cut out and sprinkle the cookies. 3/4 cup butter softened 1 cup sugar 2 eggs 1 tbs. milk 1 tsp. vanilla 2 3/4 cups flour 1 tsp baking soda 1/2 tsp salt cream butter, add sugar, eggs, milk, vanilla, and beat well. Combine flour with salt and baking soda, add to butter sugar cream mixture and mix well. Cover dough and let it rest at least four hours in the refrigerator. Bake at 350 for about 10 minutes. makes about 6 dozen depending on size of cookie cutters. Here is a link that might be useful: Cooking with grandpa

Bonnie, thank you! A close friend was just diagnosed with celiac and I've been looking for T&T recipes for sweets to make for her. I can handle cooking gluten free, that's relatively easy. It's the baked goods that had me a bit stymied. I'll give these a try (even if I am scared of all the specialty flours!) Bri

Thanks for all these great suggestions! Mayflowers - I wish I had an artistic and steady hand to decorate cookies, but I don't, sigh. I will though be pressing an almond into the center of each of my sugar cookies. And also bringing "my" chocolate chip cookies - a standard, but also always a crowd-pleaser. Kim C - I like that those containers are airtight. Does each of those hold a lot of cookies? I see the dimensions on the link, but I can't quite picture how many cookies each one would hold.