I was going to say profiteroles! Here is a dessert I made to huge raves last Holiday season...or maybe the one before! LOL Don;t be put off by the instructions, it really sounds much worse than it is and several components can be made in advance. When served at a dinner party I plated with the sauce but when served as part of a dessert buffet I served the sauce as a dipping sauce...so d@mn good and so indulgent. Dulce De Leche Cream Puffs With Frangelico And Hazelnuts Puffs 1 c water 1/2 c unsalted butter 1/2 t salt 1 c AP flour 4 cold eggs 1/2 c chopped hazelnuts Filling 3/4 c dulce de leche at room temp 2 1/4 c 18% cream 4 T sugar,divided pinch salt 3 T AP flour 3 egg yolks 2 T Frangelico 1/2 t vanilla Sauce 3/4 c dulce de leche at room temp 2 T Frangelico 1/2 t vanilla 1/4 c chopped hazelnuts (optional) Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment. Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball. Place ball in bowl of mixer , break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts. Drop dough by rounded tablespoonfuls about 2 inches apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough. Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be made weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10 minutes or until puffs feel dry and crisp) To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico. When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Turn into a metal bowl. Cover with plastic wrap placed directly on the cream surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days. To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve. To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts. Makes 12. Dulce de Leche 2 to 4 cans sweetened condensed milk (300 ml each) Preheat oven to 425 Remove labels and tops from cans. Cover each can with foil , pressing firmly about 1/2 way down outside of can. Place in a large flat bottom casserole dish. Pour boiling water into dish until 1/2 inch from the tops of the cans. Cover with casserole lid. Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically. After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refrigerator for up to a week or freeze. Cold DDL is very thick so bring to room temp before stirring. Each can makes 1 1/4 cup DDL.

I freeze mine. I made a batch of SharonCB's Aunt Doe's shortbread..as soon as they were cool..in a ziplock into the freezer for a few days..even though....they stay perfect closed in a container on the counter...I wanted them ut most fresh...I then took them out...the night before I was going to chocolatize them...Everyone raved... It won't hurt to freeze most of them..but Lisa's right..2-3 days pre eating won't matter much with most cookies... ~part of the other reason I froze them...they wouldn't get eaten by my klan....~

These are a little different....freeze well... Don't remember who gave me the recipe......but I like it! Cappuccino Crinkles Better Homes and Gardens New Cook Book 1/3 cup butter or margarine 1 cup packed brown sugar 2/3 cup unsweetened cocoa powder 1 tablespoon instant coffee granules 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 egg whites 1/3 cup low-fat vanilla yogurt 1 1/2 cups all purpose flour 1/4 cup granulated sugar 1. In large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. (I combined them in a bowl prior) Beat till combined, scraping sides of bowl occasionally. Beat in the egg whites and yogurt till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. 2. Place the granulated sugar in a small bowl. Drop dough by a teaspoon (I used less) into sugar and roll into balls. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 deg. oven for 8 to 10 min. till edges are firm. Transfer cookies to a wire rack and let cool. Makes about 40 cookies. And these are wonderful...but I don't particularly like to freeze frosted cookies....I think the frosting gets messed up packing them. FRESH ORANGE COOKIES .Dixie Zegers 1 1/2 cups sugar 1 cup margarine or butter (softened) 1 cup dairy sour cream 2 eggs 4 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2/3 cup orange juice 3 Tbsp. grated orange peel FROSTING 1/4 cup melted margarine or butter 2 cups powdered sugar 1 Tbsp. grated orange peel 2 to 3 Tbsp. orange juice Heat oven to 375 degrees. In large bowl, cream sugar and margarine until light and fluffy. Add sour cream and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add flour, soda, baking powder, salt, orange juice and orange peel; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 8 to 11 minutes or until edges are light golden brown. Remove from cookie sheets immediately. In small bowl, combine all frosting ingredients; beat until smooth. Frost warm cookies. 6 dozen cookies Linda C

I found the site that had the cookie recipe. The link is below. The ones in the webpage look similar to Snickerdoodles, probably due to them being rolled in cinnamon sugar. Mine look boring, but they taste very good, tender with a good ginger bite. I didn't want to adulterate my 'ginger cookies' with 'cinnamon', so I mixed ginger with the rolling sugar. I used 1 Tbs of regular molasses(you can't taste it at all) and increased the butter to 1/2 cup because 1/4 cup seemed like too little(I don't do low-fat anything). The first part of the batch(on the right in the photo)puffed up a lot into little mountains(maybe the added butter?)and stayed that way. I never noticed(can you say ADD?)that the recipe called for rolling 1/2" balls...really? Does that seem right? I'm used to making fairly large cookies, 1 1/4 to 1 1/2" balls. So for the rest of the batch(the ones on the left), I managed to get the dough balls down to 1" and I flattened them a little with the bottom of a glass. I think they look a little better. Either way I'm happy with the taste and I think my friend will like them too. Here is a link that might be useful: Fresh Ginger Cookies