My Thanksgiving day tip? If you’re the host, begin your day with some deep-breathing exercises. Truly. They enable you to stay centered while you’re flying around in a flurry of pots and pans, hot ovens and high expectations!

Because I’m such a hazelnut “nut,” I often use them in this recipe, rather than pecans. Almonds are good too, imparting an unmatched sweetness to these delectable cookies; and walnuts add their own special goodness. The bottom line here is: one can’t go wrong with this recipe!

Using cake flour rather than all-purpose does indeed make a difference, giving these cookies real melt-in-your-mouth appeal. I often substitute almond, lemon or orange extract for vanilla if the mood strikes.

Oooh, I adore the nutty goodness of buckwheat and am totally hot on cocoa nibs! Using the two together is inspired; I’ve a feeling these cookies will be sensational.

This recipe evokes wonderful memories of a childhood next-door neighbor, a Swedish emigre and adept baker who made these cookies every Christmas. She used a Springerle rolling pin (http://tinyurl.com/4mf75a) that had been in her family for generations; needless to say, I was duly fascinated by that rolling pin -- although the anise flavor of the cookies didn’t appeal to me as a youngster.

Love the rich variety of ingredients, seemingly cobbled together but in fact carefully chosen for what promises to be a stellar paneforte. Thanks to Alice Medrich (how I miss her Cocolat shops!)for this recipe.

Well, now, let’s see:
Butter, sugar, coarse sea salt, nuts, bittersweet chocolate -- nothing not to like here! Another must-make recipe. Thank you.yhrxp

As I’m a bourbon girl, I sub it for the rum and Bob’s your uncle! Always a holiday favorite whatever the liquor.

Anything Judi Rodgers sets her hand to will always be terrific, and I’ve no doubt these biscotti will prove no different. Love the addition of anise seed and anisette for a touch of European sophistication. Thanks for posting this recipe!

Try rolling the truffles in finely chopped hazelnuts/filberts to impart a Nutella-like taste to the finished product. I also love using finely chopped candy canes/peppermints for a festive look, and who doesn’t like the mint-chocolate combination??!?

Joan Nathan’s recipes always rock, and her rugelach is no exception! To AsTheNight, love the idea of a bit of ancho chili powder in the cinnamon version; just be judicious and I’m sure you’ll have a winner.

Have I inadvertently stumbled on an even better gingersnap recipe than my standard go-to?? Perhaps I have; these I’m trying tomorrow! The use of fresh ginger is intriguing; as much I love crystallized ginger, I find it often dominates rather than enhances the final product.