Each recipe is doable enough to make more than one for this year's cookie box. Better yet, bake all five.
These plush, brownie-like beauties capture the best of both worlds. Once they come out of the oven, a shard of white chocolate gets plunged right into the top of each warm cookie.
Scotcheroos were a staple at sleepovers, school events, and countless other functions. My new version-which I've cheekily dubbed pistacharoos-swaps it out for pistachio butter.
Making shortbread without a mixer is possible-and these tender, pleasantly crumbly cookies are proof positive, coated in a sweet-tart pink glaze and homemade citrus sprinkles.
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