Can't decide whether to bring chips or cookies to the tailgate? These crisp and buttery cookies make plenty for the crowd, and will keep people guessing the secret ingredient. —Rachel Roberts, Lemoore, California
My mom has always known that homemade cookies have a special appeal that can't be duplicated by the store-brought variety. Even today, she keeps us grownup kids well stocked with fresh-from-the-oven treats such as this tender shortbread.
"You can invite kids to help make these easy treats," relates Victoria Zmarzley-Hahn of Northhampton, Pennsylvania. "Sometimes I melt white coating instead of chocolate chips because it can be tinted to match the season. And for a shortcut, I purchase sugar cookies from the bakery."
I first made these rich and tender cookies as a teenager and now make them for my husband and our two sons. The smiles on their faces are well worth the time and effort. Michele Fenner, Girard, Pennsylvania
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. Mom always made them at Christmas, and now my sister and I do the same.
French Vanilla Cookie Sticks make a fancy meal finale that couldn’t be quicker to whip up. Start with purchased Pirouette cookies, dip in a rich creamy chocolate and peanut-butter coating, dust with nuts or sprinkles, serve with your favorite after-dinner beverage. You’ll have time left over to savor your evening together.
Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Jeri Tirmenstein in Apache Junction, Arizona says the chewy treats are great with coffee or hot cocoa on frosty days. These cookies are said to be called "hermits" because they keep well--they're even better when hidden away like a hermit for several days!