They say you’re either a baker or a cook, but not both. Do you agree with that? I don’t, because I enjoy both, but given the choice I’d rather bake I suppose. And I enjoy giving my creations as gifts. Giving home baked treats is a time honored tradition, and for good reason. Few things warm the hearts of friends and family as much as receiving a thoughtfully packaged tin of homemade cookies, whether it’s delivered in person or sent from afar.
But baking a variety of cookies and shipping them presents its own set of challenges. Happily, none of them can’t be overcome with some planning, so I thought I’d put together some tips I’ve learned over the years as well as some of my favorite cookie recipes, many of which are perfect for shipping and gift-giving.
But first things first. Here’s what I’ve been baking lately, (and no, I’m not getting on my scale these days).
Every year around the holidays I like to add a couple of new cookies to my repertoire, and that’s where these pretty little wafers come in. These ‘new to me’ delightful little cookies are so pretty, and you can add whatever food coloring you prefer to suit the occasion, though I think their delicate texture lends itself best to pastel fillings.
3 Ingredient Pastel Cream Wafers
Ingredients
- 1 Cup all-purpose flour
- 1/2 cup butter
- 3 to 4 tablespoons half-and-half or light cream
- Powdered sugar frosting
- Powdered sugar
Instructions
- Preheat oven to 375. Place flour in a medium bowl, and using a pastry blender, cut in butter until pieces are about the size of a pea. Sprinkle 1 tablespoons of the half and half over part of the mixture. Gently toss with a fork and then push to the side of the bowl. Repeat until all of the dough is moistened and form into a ball.
- On a lightly floured surface roll dough until slightly less than 1/8 inch thick. Using a 1 3/4 fluted round cookie cutter, cut out dough. Place cutouts 1 inch apart on either an uncreased cookie sheet or parchment, or wax paper.
- Bake in oven for 8-10 minutes or just until edges start to brown, transfer to wire rack and let cool.
- Spread about 1 teaspoon of frosting on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Before serving, sprinkle with powdered sugar.
To make powdered sugar frosting
- In a small bowl stir together 1 cup powdered sugar, 1 tablespoons softened butter and 1/2 teaspoon vanilla. Stir in about 1 tablespoon half and half or light cream, 1 teaspoon at a time, to achieve a frosting of spreading consistency. Tint with paste food coloring.
Notes
If you like, you can skip the filling in these cookies and enjoy little wafers perfect with tea. Sprinkle cocoa powder if you like.
No cookie roundup would be complete without an oatmeal cookie, would it? They scream Americana, and are loved by almost everyone. These cranberry filled goodies are just begging for a glass of ice cold milk, and who am I to argue?
Oatmeal Cranberry Cookies
Ingredients
- 3/4 cup butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cups all purpose flour
- 2 cups rolled oats
- 1 cup dried cranberries OR 1/2 cup cranberries and 1/2 cup raisins
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 375. In a large bowl beat butter with an electric mixer on medium to high speed for 30 sedans. Add brown sugar, granulated sugar, baking powder, cinnamon, baking soda, and salt. Beat until combined, scraping side of bowl as needed. Beat in eggs and vanilla until combined. Add the flour and beat as much as you can with the mixer, then use a wooden spoon to stir in any remaining flour. Stir in oats, cranberries/raisins and walnuts, if using.
- Drop dough by rounded teaspoons 2 inches apart onto an uncreased cookie sheet. Bake for 8-10 minutes or until edges are golden brown. Cool on sheet for 1 minutes then transfer to wire rack.
Notes
Have you ever participated in a cookie exchange? My friend used to host one every year and it was a lot of fun, but one thing I learned from participating was to choose a cookie that’s easy to make. Frosted, sandwich or cut out cookies are probably not good choices, unless you plan on being holed up in your kitchen baking for days…hummmm, I know what THAT’S like ;).
These little chocolate snowball cookies are easy and tasty, and they’re my suggestion for when you need a high yield recipe.
Chocolate Snowballs
Ingredients
- 3/4 cup butter softened
- 3/4 cup packed brown sugar
- 1 eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cps all purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Powdered Sugar
Instructions
- In a large mixing bowl, cream butter and brown sugar until light an fluffy. Add the egg, milk and vanilla, mix well. Combine the flour, cocoa, baking powder, salt and baking soda, then gradually add to creamed mixture. Cover and refrigerate overnight.
- Preheat oven to 350. Shape into 1 inch balls and place 2 inches apart on ungreased baking
- sheets and bake for 7-8 minutes or until tops crackle. Remove to wire racks and let cool completely. Roll cookies in powdered sugar.
Notes
You all know I LOVE coconut right? Truly, anything that has even a remote taste of coconut in it is on my ‘must have’ list. Remember my chocolate cherry cookies from last week? Well, you need sweetened condensed milk to make those, the only problem is you only need part of the can and I didn’t want to waste the rest (I knew if I froze it I would forget about it). So I happened to mention my dilemma to a friend and she gave me this awesome recipe, which has quickly become one of my all time favorites. With just four ingredients, they’re super easy to put together. And have I mentioned they contain no flour, butter or eggs? Oh, and if you like Almond Joy bars (and who doesn’t?), you’ll LOVE these!
Coconut Chocolate Cookies
Ingredients
- 1 14 oz bag of sweetened coconut flakes
- 2 cups semi-sweet chocolate chips
- 2/3 cup chopped lightly salted almonds
- 1 14 oz can sweetened condensed milk
Instructions
- Preheat oven to 325
- Line a large baking sheet with parchment paper
- In a large bowl mix coconut, chocolate chips, almonds and milk and stir until combined.
- Moisten the tips of your hands a bit and scoop out some dough equal to around a tablespoon. You can also use a cookie scoop if you have one. Shape into rounded disks and lightly pat the tops.
- Bake for 12 to 14 minutes or until you notice the coconut starting to turn golden brown.
- Let cool on baking sheet and store in airtight container or freeze for up to 3 months.
Notes
The recipe for these biscotti call for dried cranberries, but why settle for those when you can add dried cherries instead? Oh, and while you’re at it, go ahead and throw in some dried Turkish apricots. Now you’ve got a chewy biscotti perfect for tea time or with a glass of sweet wine.
Pistachio Cherry Biscotti
Ingredients
- 1 cup dried cherries
- 1/2 cup dried apricots
- 2 tablespoons orange juice
- 1/3 cup butter softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shelled pistachios
- 4 teaspoons grated lemon peel
- ICING
- 1 cup powdered sugar
- 1 teaspoon grated lemon peel
- 1-2 tablespoons fat free milk
Instructions
- Place fruit in a small bowl and sprinkle with juice. In a large mixing bowl cream butter and sugar. Add eggs, one at a time and beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt, then gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain fruit and stir into dough.
- On a lightly floured surface divide dough in half. Place parchment paper on a baking sheet (if you don't have any simply spray the cookie sheet with cooking spray). Shape each half into 10 x 2 inch rectangles. Bake at 325 for 25 minutes or until golden brown. Cool for 5 minutes.
- Transfer to cutting board and with a serrated knife cut each loaf into 15-20 slices about 1/2 inch thick. Place cut side down on baking sheets and bake for 12-15 minutes, turning once. Remove to wire racks to cool.
- For icing, combine powdered sugar and lemon peel in a small bowl, stir in enough milk to achieve desired consistency and drizzle over biscotti. Store in an airtight container.
Notes
I call these ‘grown up’ cookies. I don’t always crave something sweet. In fact, my favorite cookies tend to not be very sweet at all, which is why I LOVE these cookies my friend Poppy has sent me the last two Christmas seasons. This year, I asked her for the recipe and she happily complied, and I’m so glad I got it in time to share it with you all in this post. These traditional Greek confections are just about the most perfect bite with a cup of coffee. Their subtle taste doesn’t overwhelm your tastebuds, and you’ll find yourself reaching for more than one, I guarantee it. Oh, and they’re fun to make! What more do you want?
Greek Lemon Cookies
Ingredients
- 4 cups all purpose flour
- 1 cup sugar
- 1 stick unsalted butter softened
- 3 eggs
- 1/2 cup milk
- zest from two large or three small lemons
- 1 teaspoon vanilla
- 1 egg + 2 tablespoons water for egg wash
Instructions
- Cream butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating after each addition.
- Add milk, vanilla and zest.
- Lower speed on mixer and add flour in small portions, folding in after each addition.
- On a cold counter, start to knead the dough with lightly floured fingers until it is no longer sticky. Don't add too much flour, as it takes away from the lemon, vanilla and sugar flavors.
- Shape the dough into strips about 6 inches long and a fingertip wide.
- Roll them into a pinwheel, or any shape you like, and transfer to cookie sheet. Brush generously with egg wash.
- Bake in preheated oven for 18-20 minutes.
Notes
There’s nothing to say about these delectable delights except, well, they’re delectable! Light and chewy, with just the right amount of sweetness, I find them truly addicting and utterly irresistible.
French Filled Macaroons
Ingredients
- 2 cups powdered sugar
- 1 cup whole or slivered blanched almonds
- 2 egg whites
- 1/2 teaspoon vanilla
- Pinch of salt
- 1 cup shredded coconut finely chopped
- 1/4 cup lemon curd
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 325.
- Line two large cookie sheets with parchment paper and set aside
- In a food processor combine 1 cup of the sugar and almonds. Process until nuts are finely ground.
- In a large bowl combine egg whites, vanilla and salt. Beat with an electric mixer on medium speed until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips should stand up straight). Sprinkle about one-fourth of the almond mixture over beaten egg whites, fold in gently and repeat with remaining mixture.
- Transfer mixture to a large decorating bag fitted with a round tip (about 1/2 inch). Pipe half of the mixture into flat 1 inch circles on prepared cookie sheet. Pipe remaining mixture into 1 inch mounds and sprinkle with coconut.
- Bake in preheated oven for about 10 minutes or just until set. Cool on cookie sheets on wire racks.
- Spread about 1/2 teaspoon lemon curd on the bottom side of half of the flat cookie circles, and spread the raspberry jam on the remaining circles. Top with the cookie mounds, bottom sides down.
Notes
If you would like to freeze these cookies, place UNFILLED cookies in an airtight container separated by wax paper. After thawing, fill as directed.
Although the recipe calls for lemon curd, I didn't have any on hand so I substituted Stonewall Kitchen peach jam, which is just as delish! Adapted from Better Homes & Gardens
Who wants to mess around with piping and frosting when you can make these instead and have cookies that are just as pretty? Not me!
Christmas Tree Cookies
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 egg
- 3 cups all purpose flour
- Raspberry Jam and powdered sugar
Instructions
- Cream butter and sugar until fluffy and light, then add vanilla and combine.
- Add the egg and blend together.
- Combine the flour, salt and baking powder and add to butter/sugar mixture on low speed until well combined.
- Wrap in plastic wrap and chill for 1-2 hours, or longer.
- Roll out the cookie dough on a floured counter in sections (dough is crumbly so it helps to divide it) to a thickness of around 1/8 inch and using a Christmas tree cutter that is about 2-3 inches wide by 3-4 inches high. (I used 2 different cookie cutters. One large and one small, but that's optional).
- Place the cookies on parchment lined sheet pans.
- Using the bottom on a straw, make holes in half the trees, as shown.
- Bake at 350 for 10 minutes or until golden and cool.
- Spread a thin layer of jam onto the flat side of the cookies without holes and top with one of the cookies with holes, flat sides together.
- Dust with powdered sugar.
Notes
So that’s what I’ve been doing in the kitchen this week. Now here’s some tasty treats from past posts that you won’t want to miss!
Looking for some chocolate cookie recipes? I’ve got you covered! These gooey chocolate espresso cookies are AMAZING!
Or how about one of my all-time favorites? These chocolate walnut biscotti are absolutely divine, and perfect for gift-giving and sending!
And although this Copycat Trader Joe’s Cowboy Bark isn’t a cookie recipe, I’d be nuts (no pun intended) not to include it. It’s easy, delicious and perfect for gift-giving!
Prefer something a little more gooey? Try this easy and decadent Heavenly Hash recipe.
And last but not least, don’t forget these Chocolate Cherry Cookies from last week’s post.
If you’d like to send your goodies, there are some basic (and some not so basic) steps you might want to consider so that they arrive in one piece. I thought I’d include a little infographic for you.
In other news…
What?? You want news? I’m too pooped from baking all week. I got nuttin’…
And by the way, I worked my ample butt off putting this post together, so don’t forget to PinIt and make some of these cookies, so we can have ample butts together. Misery ♥’s company.
Oh, I almost forgot my favorite baking tip! How many times have you been in the mood to bake and needed softened butter, but of course it’s in the fridge? Here’s what you do:
You’ll need 1 stick of butter
1 Tall Glass (or tall mug)
Put the glass or mug that is filled with water in the microwave for 2-3 minutes (or boil water and fill the glass or mug)
Pour out the water and place the glass/mug over the stick of covered butter
After 5-7 minutes remove the glass/mug and unwrap. Your butter is now perfectly softened without being mushy.
Sharing At
Doreen says
Those cream wafers are similar (the same) to ones that I make with a little lime zest……total LUV!!!! Your recipes have me saving them ALL!! The soft butter hint is brilliant…..thanks so much!!!!!! Now….off to check my ingredients……………………………….
Red Rose Alley says
These cookies look amazing, Doreen. I don’t know which ones look the best because they all look so Yummy. I sure wish I had one to go with my tea right now. Yes, there’s nothing like oatmeal cookies. My father-in-law made the best oatmeal cookies ever. I really miss those cookies. The pistachio cherry biscotti looks scrumptious. The ones that really caught my eye were the Greek lemon cookies. Not sure if you know this, but I’m part Greek, so these cookies made me smile. They are all wonderful and would be great gifts for the Christmas season. I think you’re right, there’s just nothing like getting a tin or plate full of homemade goodies for Christmas. Jess is the baker in the family, and every year she gives a wonderful gift to family of assorted baked goodies.
Happy baking, Doreen!
~Sheri
Kim says
A. I am drooling. B. I learned soo much from the this delicious looking post…and C. I am totally pinning and making. No shipping though. I am keeping all the cookies! 😉 Fabulous.
Linda says
These all look amazing! I’ve been baking cookies for 2 days and will be tomorrow too. I love the pretty little pastel cookies….those would look so pretty on my Christmas Eve buffet table! You did work hard on this post so thank you for all of these wonderful cookie recipes and tips! …..and yes, misery does love company! lol….
Linda
denise says
Perfect timing! I was going to sit down today and select the recipes for cookies I will bake for Christmas! I LOVE the butter softening tip, too! I will definitely do that. xxDenise
Poppy says
Firstly, I believe you are an amazing cook because I’ve seen the posts on the scrumptious dishes you’ve whipped up, but I know you are a talented baker, too, because I’ve actually had the pleasure of tasting your delicious treats! You’ve worked hard, indeed, to provide us with all your cute cookie creations today, including great tips on packing and shipping them, and it shows!
Thanks for the shout out; your Greek Lemon cookies look very tempting, especially since I won’t be baking them this year. I’ll have to settle for a feast for the eyes, instead, and I’ll start with your adorable Christmas Tree delights – they look absolutely yummy!
Happy weekend, Doreen!
Poppy xx
tammy j says
oh good grief! I want them all!
and that is not a good thing for a borderline diabetic 2.
so I will admire from afar.
my mother BAKED. everybody we knew waited for her trays of Christmas delights! and everybody got one!
this brought back wonderful memories of her.
and
the butter softening is BRILLIANT! XO♥
Carrie@northwoods scrapbook says
Good gravy Lady – you’ve got my mouth watering. Those coconut chocolate chip cookies – oh my – be still my heart. They’re like 7 layer bars in a cookie! Genius and I’m SO making those this season!! And the biscotti too. They’re calling my name….like a voice in the night saying EAT ME! Or maybe that was just the mail person outside because I’ve been ordering so many packages online shopping lately. 😛
Thanks for the great recipes and excellent tips!! Yay holiday season! Bring on the weight Baby – calories don’t count at Christmas. We always have January to feel bad about ourselves. 🙂
Blessings for a great weekend Babes! xoxo
Rita C at Panoply says
I am definitely pinning this, Doreen! I really appreciate all the trouble you went to, not only in baking and taste-testing, but in providing the recipes, the tips on shipping. You are one amazing woman! Christmas calories don’t count, right?! Merry December, Doreen! And thank you for visiting me this week – don’t even know how you managed to find the time but I appreciate it!
Marilyn @ Pink Paper Cottage says
Wow Doreen! Every one of those little morsels looks delish! I want all of them.. but I have to bake and eat gluten free, so I’m going to try a couple using my gluten free flours. Also, for those who are diabetic, I say use Xylitol! I think even diabetics and Type II’s can use that for sweetener. It has the consistency of sugar but doesn’t raise the blood sugar… I also use agave in many of my sweet recipes. You did SO MUCH work on this post! Thank you so much. I’m going to save and print several and I WANT those pastel cream wafers today! I’m being really lazy so far.. haven’t made one cookie.. I usually make 2 or 3 kinds. My mom used to make at least 20 kinds and freeze them all in tins. She gave many tins away too and us girls could hardly wait to go there and sample each one! Have a great weekend and relax! Marilyn
Jemma says
My beautiful friend and baker,
I am sitting here in awe of your baking, photography, recipes and tips!
These are all gorgeous showstopper cookies that any individual would be proud to take to a party, cookie exchange or as hostess for an afternoon gathering.
I just happen to have a “Christmas Cookie Swap,” board and everyone of these is going to be on it!
I actually just finished making Santa Whiskers cookies, you might like them as they have coconut in them.
They are in the fridge right now chilling.
Thank you for these cookies, I love the snowballs, well, I love them all!
XO
J.
Jane says
Doreen,
All of these cookies look so good, I know of 4 recipes I’m going to try. And thanks for the freezing tip. I always wait to the last minute to bake so everything is fresh but that’s when I’m the most busy.
I’m Pinning away…I’ll let you know what I’m going to try.
Thanks!
Jane
Dewena says
I would be more than pooped after baking all of these but I remember the days when I used to spend a weekend baking all my Christmas cookies. they all look delicious but I printed out 4. That way maybe I’ll make one batch anyway.
You could be that cookie baker on the Hallmark movies, Doreen, and I bet you’d be good at solving mysteries too!
Mary-the boondocks blog says
Doreen what have you done here! There are more than a few of these that I would like to try. And yes I already have an ample butt and it would only expand. But what they heck, it’s holiday time and life is meant to be enjoyed. I will pin this more than once. Thank you.
Carla TePaske says
Hi you Baking Rock Star!!
Thank You, Thank You, Thank You for the butter trick! You have no idea how many times I have needed to do this, in fact just today. 😉
Love all the cookie ideas and you bet, I will be pinning!
Carla
Jean | DelightfulRepast.com says
Doreen, what a wonderful assortment of cookies! Thanks for the tips on packing and shipping. That can be tricky!
kim says
Thank you for all your recipes and tips, Doreen. I don’t bake many Christmas cookies now that the children have all grown and gone, but I can’t resist trying your 3 ingredient wafer cookie this year.
I don’t believe that you have to either like baking or cooking. My mother was excellent at both. I, on the other hand, am not fond of baking at all.
Enjoy this wonderful season!
Vicky Hunt says
Oh wow Doreen! These all look divine! It would be hard to pick a favorite. I love to bake too but haven’t done much of it lately. I do want to bake some cookies for Christmas…it wouldn’t be Christmas if I didn’t. Ihope you are doing well. I’m off to pin this post and read another of your recent posts. Have a lovely Sunday evening!
Hugs, Vicky
Cecilia says
Yum, you can send me any or all of those anytime! I need to get myself in gear and start my baking…oatmeal for sure and gingerbread too. Then a few new ones to try out and perhaps your chocolate biscotti. Yum!
Have a great week, Doreen!
Hugs
Cindi says
I am so freaking hungry after this post!!!!
They all look SO good!
I’m off to do some pinning!
Yum!
xoxoxoxo
kelly says
My oh my! You have been a baking queen, haven’t you? I haven’t begun doing that at my house yet, so I appreciate you sharing these delicious looking recipes. I wish I could taste test them right now! I guess I’m more of a baker than a cook too. My husband is a good cook though so we balance each other out.
susan says
Oh, Doreen, you’ve really pressed my cookie button! Cookies are my favorite and these all look fabulous!
I’m trying to wait until the last minute to bake because once I start, I’m a goner. I just can’t resist.
Looking forward to trying some of these recipes. xo
Kimberley says
OMG Doreen…ok, since you know how to pack and ship cookies, can I expect to receive my shipment soon? You know, I never met a cookie I didn’t like!! 😉
Thank you for sharing these recipes…I will definitely try a couple of them in the coming weeks!
Wishing you a wonderful rest of your week!! Hugs, Kimberley
Deb @ Frugal Little Bungalow says
I will be back for some of these down the line / thank you! 🙂
Jean says
Wow, those cookies all look and sound so yummy. I’m really intrigued by the Greek Lemon Cookies, seems like the kind where you eat way too many in one setting. My kind of cookie! I will pin this post with all your great recipes 🙂
Jann Olson says
I agree with you. I too like to cook and bake; but would choose baking over cooking. I think it’s because I have such a sweet tooth! lol! All of your cookies look yum! I especially want to try the wafers. Without eggs, I’m thinking they are a lot like shortbread, which I love! Thanks for the tips! Pinning.
hugs,
Jann
Vickie says
You’ve posted so many of my favorites here, Doreen, and now I’d really like a few with my morning coffee! Thanks so much for sharing and I found a few new to me recipes to try!
Karen says
Oh my goodness! These cookie recipes and pictures are making my mouth water! I am for sure gonna try the pastel cream wafers. They look like they would just melt in your mouth 🙂
Judy says
Hi Doreen, I have been dying for some oatmeal cookies and your recipe looks so good. When the renovations get done I will attempt them..Happy Holidays..Judy
Debbie - Mountain Mama says
You’re killing me here, lady!! I’m trying to be ‘good’ on weight watchers….10 more lbs to lose….and these cookies look amazing!! We might just have to make one or two types….now, which ones? 🙂 Great post, pinning!! xoxo
AnnMarie says
Not sure how I missed this post but I am so glad I found it! It is just overflowing with goodness! I have already made about 8 kinds of cookies and now I want to make all of these too! I love the idea of how you freeze yours on the cookie tray first. Great tip! Love the butter softening tip too. Oh I will definitely be pinning this and hopefully find some time to make some of these.
handmade by amalia says
I’m glad I stopped by for this wonderful post. I think the Greek Lemon Cookies are the ones I’ll try first.
Amalia
xo
Vashti Q says
Yum! 😛 What an amazing assortment of cookies! I love cooking and baking, so I agree that you can be good at both. Great post! Pinning!
Jess says
Great tips and everything sounds so delicious!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Melanie says
Oh my goodness, all these cookies look divine! One of my favorites has always been those snowball cookies. I think I’ll make some to take to my sister’s house on Christmas day. Thanks for all the wonderful recipes and the shipping tips, too. Oh – and I love your tip about how to soften butter! I’m definitely going to do that next time I make cookies.
Magali@TheLittleWhiteHouse says
So many great recipes for Christmas, the pistachio biscotti one is one I’d really like to adapt to my diet!
Amy says
Doreen, my mouth is hanging open with all of these fantastic recipes! I love to bake, but don’t like to cook. I only cook very simple things, because the family has to eat after all, but I’d much prefer to bake up some cookies for dinner every night. Pinning your recipes! Thanks for sharing your posts at Best of the Weekend! Hugs, Amy