Time to make the Christmas cookies!

Double Chocolate Cherry Almond Drops

1/2 cup butter, softened
1/2 cup almond butter
1/2 cup confectioners sugar
1 cup flour
1 1/2 cups white chocolate chips or broken up white chocolate, divided
24 maraschino cherries
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Using an electric mixer beat the butter until creamy. Add almond butter and sugar and beat until smooth. Mix in the flour until smooth. Mix in 1 cup white chips while reserving the rest. Roll dough into one inch balls forming 24 cookies. Place cookies 2 inches apart on parchment paper. With your fingers or the back of a wooden spoon, make an indentation in each ball. Place one cherry in each cookie. Bake for 11 to 14 minutes or until bottom of cookies are golden and cookies are set. Cool completely. Melt the remaining white chips in the microwave and drizzle over the cooled cookies. Melt the semisweet chips and then drizzle the dark chocolate over the cookies. Let the chocolate harden before serving. Makes 2 dozen cookies.

Blue Ribbon Gingersnaps (from the Blue Ribbon Baking cookbook)

Saltine Toffee
40 saltine crackers (1 sleeve)
1 cup butter
1 cup light brown sugar
2 cups chocolate chips

Line jelly roll pan with foil and spray with non-stick spray. Lay crackers out flat on foil. Melt sugar and butter and bring to boil until foamy (about 3 to 5 minutes). Pour over crackers and spread to coat. Bake 5 minutes in 350º oven or until bubbly. Remove from oven. While hot, sprinkle with chocolate chips, let soften and melt, then spread. Sprinkle with whatever toppings you like. Let the chocolate harden then break into pieces. Keep stored in the refrigerator.