I have the same problem--love to bake, don't want too many sugary things accessible to my kids.
My solution?  Save a few for home, bring a few to the neighbors, and send some into my husband's office.  Spread the joy! 

Hi guys

Have moved this topic from Leftovers to Recipe Swap - I'm sure you agree that's it rightful place... so all forum members can enjoy the fab recipes here.

Keep them coming... 

Bob

Unsulphered molasses has a deeper, richer flavor than light or fancy molasses, but not as strong and bitter as blackstrap or cooking molasses.  Just the right thing for a molasses cookie!  It seems to be the most usually stocked item in the stores in my area.
Hopes this helps!
Joanne

these are my 2 all time favourite cookies:

AFGHANS (can be GLUTEN FREE)

185g / 6oz butter, room temperature
90g / 3oz brown sugar
1 egg (i use a 67g margaret river free range)
1 tablespoon cocoa powder (dutch of course!!)
a pinch of salt
120g / 4oz rice flour (brown or white)
30g / 1 oz potato flour
30g / 1 oz tapioca flour
[OR 180g/6oz wheat flour if you don't want to do gluten free, just replace the rice, potato + tapioca flours]
1 teaspoon xanthan [not necessary if using wheat flour]
60g / 2oz cornflakes


60g / 6 squares lindt 70% cocoa
1 level tablespoon butter
walnut or pecan halves, to decorate


preheat oven to moderate/180 degrees.


cream butter and sugar until fluffy, then add egg and combine well.  sift and add dry ingredients, except cornflakes, and combine well.  stir cornflakes in gently. dough should be quite stiff. 

form into 8 - 10 balls and flatten slightly on baking parchment lined cookie tray.  bake for 20 minutes.  cool completely.

break the chocolate into pieces and melt, stirring, with the butter in a wide bowl over hot water. 

put a dollop of molten choc on the middle of each cookie, and top with a walnut or pecan half. 


YUUUUUUM!!

and...

Graziella’s Paste di Mandorle (Sicilian Almond Cookies)

Ingredients
1 kilo blanched almonds
1 kilo caster sugar
4-5 egg whites, depending on size
a few drops of good quality vanilla essence
a few drops of good almond essence
glacé cherries, blanched almonds, hazelnuts or candied cedro to decorate

Method
Finely grind the almonds in a food processor.  In a mixing bowl, combine ground almonds with sugar, egg whites and essence and mix to form a stiff paste.  Preheat the oven to 180 degrees. 
Line baking trays with non stick parchment. 
Pipe the paste onto the baking trays in rosettes and decorate the centre of each with a piece of cherry, cedro or whole almond or hazelnut.  As piping these is very hard work due to the stiffness of the mixture, you may wish to form the cookies by hand!  In this case, form the mixture into small logs, pinch the top slightly with thumb and first three fingers to give a fluted shape and decorate.
Bake until just browned on the edges – these cookies should be soft in the middle.
Cool on trays.  These cookies freeze very well and thaw quickly. hand formed paste de mandorle look good if they're tossed in icing [confectioner's] sugar before serving.

Graziella is my Siciliana mother in law and she's a fantastic recipe source!

"*I used regular butter as I didn't have any
reduced-fat lying around!"


WHO DOES????? 


Figgy...lovely Sicilian almond cookies....I love the name Graziella too!!!
Very elegant sounding...