I solve that problem by making GIANT size cookies...then, instead of having 5...I just have one! Works for me. :0)

My objection to Martha Stewart's Cookies magazine this month is that the recipes only make 2 or 3 dozen. What kind are you looking for??

Ann, I love your gardening philosophy! A small lawn is good for playing bocce or croquet, but other than that it's a waste of space.

I only made one type cookie this season, but it fits your request. They're melt-in-your-mouth delicious!

Toffee Butter Cookies

Cindy...These are my favorite!
(This came from the Land O Lakes butter package.)

1 cup sugar
3/4 cup salted butter
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup English toffee bits

Combine sugar, butter, egg and vanilla in a large bowl. Beat at medium speed until creamy (1 to 2 minutes). Add flour, baking powder and soda; reduce speed to low until well mixed (1 to 2 minutes).

Stir in toffee bits by hand. Shape into 1-inch balls, roll in sugar, place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass to 2-inch circles. (If glass sticks, dip in sugar.)

Bake at 350° for 8 to 10 minutes until edges are light golden. Do not over bake. Cool 1 minute before removing from cookie sheet. Cool completely on rack.

~Marilyn

Cindy's Notes: I use unsalted butter and add 1/4 teaspoon of salt. Also increase the toffee bits to 3/4 cup. And, it's probably my mixer, but I find it easier to stir the flour in.

Here is a link that might be useful:

These are small like the Mexican Wedding Cookies but they are excellent and 4 dozen don't go very far:
Browned Butter Cardamom Cookies
1c butter
3/4 c sugar
1 egg yolk
1/2-3/4 tsp ground cardamom
1T vanilla
2c all purpose flour
1-2T milk if nec. to hold together)
1c powdered sugar for rolling/ dusting
Melt butter and cook just till it starts to brown. Cool for 30 minutes.
Preheat oven to 350. Combine butter and sugar till well mixed. Add egg yolk, vanilla, and cardamom.
Continue beating till all is well mixed, then mix in flour on low till mixture form a dough adding milk if
necessary.
Shape into 1" balls and place 1" apart on ungreased cookie sheet. Bake for 10~12 minutes until cookies start
to turn a golden brown. (Cookies will have cracks in them). Remove to rack and dust with powdered sugar while
warm and again when cool. Store between sheets of waxed paper in loosely covered container.
Yield 4 dozen cookies.
From Land o'Lakes
RL~

Thanks! We're not picky on what kind. Maybe I should get the Martha Stewart's Cookies magazine this month.

You could always give away the rest of them to the neighbors, family and friends....... that's our tradition every year. Who doesn't love to receive homemade cookies! :-)

Or, freeze the extras, or bake 2 dozen and then freeze the remaining dough. I made a lot of dough this year but got around to baking only part of some of it, so I'm freezing it all to save for another day when I feel like homemade cookies but don't have the time to mix the dough.

You could save the dough in small portions to cut and bake a dozen or so whenever you want them.

Jen