I usually make more sweet treats in November and December than I do all the rest of the year, mostly because I’m sharing them widely. Last month I was using homegrown fruit in Crumble-Top Deep-Dish Apple Pie and cherry pie. This month is all about cookies, as I share this week and next in my Twice as Tasty column for the Flathead Beacon.

These cookies will travel with me across three states when I visit family over Christmas. Some will find their way to gatherings and parties. Others will become my favorite chairlift snack in our just-opened local ski area. So the cookies I make each holiday season vary widely, from aged family favorites, to eye-catching sweets for party trays, to sturdy treats that tuck into a ski jacket pocket.
Learn to make Smoky Oatmeal–Cranberry Cookies