Cookies

...and frostings, too. Perfect for decorating!

There's nothing like walking into Grandma's house and being greeted by the sweet scent of freshly baked cookies.

Large or small, these triple chocolate cookies are crispy on the outside and chewy on the inside. Refrigerating the batter for 48 hours before baking is ideal, as this allows the dough to fully form its flavor.

Homemade date bars with an oat crumble topping.

Fantabulous colored, bite-sized macaroons. Divide batter into thirds; color one portion pink and flavor with raspberry, another yellow with lemon flavoring, and the remaining pale blue with vanilla flavoring. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves.

I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.

This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.

Add food coloring to decorate your favorite sugar cookies.

This simple, tasty recipe yields 12 to 16 cookies, but is so simple that it can be doubled (or tripled!) easily.

These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!

The best granola bars in the world, it makes a great snack in the afternoon.

Fresh tasting biscotti with orange zest, dried cranberries, white chocolate, and pistachios. Very light and tasty.