Cookie Exchange Ideas

I'm going to a cookie exchange / swap and I'm looking for ideas of good recipes you have eaten good taste too. I'm Bake 12 doz by next Sat Thanks!

Here are the cookies that I make this year for my cookie swap

Scottish Shortbread

Ingredients
1 1 / 2 cups all purpose flour
1 / 3 cup white sugar
3 / 4 cup butter

Instructions
Preheat oven to 350 degrees F (180 degrees C).
Mix all ingredients. Dough will be stiff.
Presse in a buttered 9 x 9 inches. Top prick with a fork.
Bake until pale golden brown on edges. Cool completely and cut into squares.

Kris Kringle Cookies

Ingredients
1 large whole egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
2 cups flour [see note Baker]
1 / 2 teaspoon baking soda
1 / 2 teaspoon salt Extra Fine
1 tsp teaspoon ground cinnamon
3 / 4 cup [1 1 / 2 stick] unsalted butter, melted
1 cup packed light brown sugar
1 / 2 cup white sugar
3 / 4 cup dried cranberries
3 / 4 cup white chocolate chunks
1 / 2 cup shelled pistachios

Method
Preheat oven to 325 degrees. cookie sheets with parchment paper.

Crack the egg into a small dish. Add the egg yolk and vanilla extract and set aside.

Love these cookies, they taste like Almond Joy bars of candy:

Chocolate Almond Coconut
Chunk Cookies
1 cup packed light brown sugar
1 cup unsalted butter, softened
v. vanilla extract 1 tsp
1 1 / 2 tsp Tea Coconut
2 large eggs
2 cups sifted all-purpose flour
Mix 1 large box of chocolate milk
1 tsp teaspoon baking soda
1 / 4 c. salt
1 1 / 2 cups chopped chocolate chips
1 cup dark chocolate chips
1 14 oz bag of sweetened coconut
1 cup unsalted roasted almonds
Coarsely chopped

# Preheat oven to 325 degrees.

# Beat together brown sugar, butter, vanilla, coconut and eggs in a large mixing bowl
with an electric mixer until creamy.

# With a large wooden spoon, stir flour pudding mix, baking soda and salt, until smooth.

# To chop the almonds, lay handles on a cutting board and carving knife, carefully run
knife in the almonds, add to cookie dough. Repeat until all the almonds are chopped.

# Add the chopped chocolate, dark chocolate chips, coconut and almonds.

# Drop dough by spoonfuls on ungreased cookie sheets. Bake 6 minutes. Turn pot, cook 6 more minutes. Cookies will be slightly sticky. They will continue to cook on the cookie sheet after you remove them from the oven.

# Remove cookies from oven, let cool 1 minute. Put the cookies on a rack.

This is another favorite:

Chocolate Oatmeal
Coconut Cookies

2 sticks unsalted butter, softened
1 cup light brown sugar, packed
2 large eggs
2 v. teaspoon vanilla
1 / 2 teaspoon salt
1 cup flour, sifted
2 1 / 2 cups old-Oast
14 oz bag sweetened flaked coconut
1 cup chocolate chips song
1 cup dark chocolate chips
1 cup toasted almonds, whole with skins

# Preheat oven to 375 degrees

# Beat together butter and sugar in a bowl with electric mixer on high speed until frothy. Add eggs, beating until just blended. Add vanilla, baking soda and salt. Mix well. Add flour mixture and mix at low speed.

# Gently knife to coarsely chop the almonds.

# Add the rolled oats, coconut, chocolate chips and almonds.

# Drop by tablespoons packed on a cookie sheet ungreased. Bake for 6 minutes, turn and cook 6 minutes more. Cool on cookie sheet for 1 minute transfer with a spatula to racks to cool completely.

One favorite of my family

Isabella (oatmeal cookies).