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
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
Our family of chocolate lovers gets triply excited when these cookies come out of the oven. They have the texture and taste of fudge brownies, and the chocolate chip-based drizzle make them look so tempting.
From Coos Bay, Oregon, Shirley Brazel shares a recipe she's been relying on for more than 25 years. The cookies have a crisp edge, soft center and subtle lemon flavor. Choose colored sugar to tailor them to any occasion.
I make these cookie pops often during the year. In the spring, I cut them into flower shapes and insert the pops into a block of foam fitted into a basket or bowl. You can cover the foam with tissue paper or cellophane. Add a bow if you like. They make a great centerpiece or hostess gift. Not only do the cookies look pretty, they taste good, too. —Krissy Fossmeyer, Huntley, Illinois
This specialty cookie takes a little extra effort, but the delectable results are well worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions. —Jane Pearcy, Verona, Wisconsin