My grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first—and best—recipes I made from the book. It's best to store these in the refrigerator. —Mary Murphy, Evansville, Indiana
I created these melt-in-your-mouth thin mints for a cookie exchange, and everyone raved about them. They're often requested by my family and have become one of my daughter's favorites. To switch up the flavor, try using different extracts instead of peppermint. -Michelle Kester, Cleveland, Ohio
For a dramatic presentation, I dust dessert plates with cocoa powder and drizzle on a bit of melted raspberry fruit spread. I place a couple of these melt-in-your-mouth cookies in the center, along with some fresh rasberries, lemon zest and a sprig of mint.
Vineland, New Jersey
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.
I used peanut butter in place of the butter in my take on a traditional cutout cookie, which turned out super nutty and soft. My children love to decorate the cookie with frosting, sprinkles and some creativity. —Cindi Bauer, Marshfield, Wisconsin