Shortbread cookies. I think you're a fan of chocolate, so you could partially dip them in melted chocolate. For store-bought cookies, Pepperidge Farm Chessmen and Biscoff are our favorites.

If you'd like something a little different than the usual, I highly recommend Orange Cornmeal Sandies. I've been making them for decades and they always come out perfect. They're a slice and bake cookie so you only need to bake what you need. The original recipe in Family Circle dips half the cookie in melted chocolate, but I don't bother.

I usually divide the recipe in half.

2 cups all-purpose flour

½ cup yellow cornmeal

1 tsp salt

1/4 tsp baking soda

1 cup unsalted butter, at room temperature

1 cup sugar

2 egg yolks

1 tbsp. orange zest

1 tsp orange extract

Combine flour, cornmeal, salt, and baking soda. Beat butter and sugar in medium bowl until smooth. Add egg yolks, zest and extract. Beat until fluffy. Stir in dry ingredients. Divide dough in half and form into logs. Wrap in plastic wrap. Chill 30 minutes. Slice 1/4" thick and place on parchment-lined cookie sheet. Bake 10-12min. at 350 degrees until lightly golden brown.

To dip, melt 6 oz. semisweet chocolate in a deep measuring cup. Dip cooled cookies halfway into melted chocolate, allowing excess to drip back into cup. Transfer to waxed paper until chocolate sets, about 1 hour.