I like to make these old-fashioned treats with raspberry chips, but cherry-flavored work well in a pinch to add color and sweetness. These cookies stack nicely for packing. —Betty Huddleston, Liberty, Indiana
When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, MO
The dessert table shapes up sweetly when we make these crisp, almond-flavored cookies for family weddings. Hearts, lips, doves, bells and other love-themed cutters work well.—Grace Van Timmeren, Grand Rapids, Michigan
Cookies that melt in your mouth and are practically fat-free—is it any wonder these crispy meringue morsels disappear as fast as I can whip them up? Friends and family love them. —Jo Ann Blomquest, Freeport, Illinois
Need a holiday treat that's not overly sweet? Sharon Martin of Manistee, Michigan has an answer with her Dried Cherry Biscotti. The cherries and almonds add color and texture and a dusting of powdered sugar dress these up. CW taste testers noted these biscotti were not as hard and crunchy as some.