If I was baking an assortment of cookies this year, here would be the recipes.

I think these are every bit as good as toffee candy, but less sugar and trouble to make than candy. The recipe was on the whole wheat flour bag.

Toffee Crunch Bars
1 cup butter or margarine, melted
1 cup packed brown sugar
1/2 teaspoon instant coffee
1/4 teaspoon salt
2 cups whole wheat or graham flour
1 cup (6 oz.) semi-sweet or milk chocolate chips
1/4 cup sliced almonds or chopped walnuts

Combine first 5 ingredients and blend thoroughly. Spread in an ungreased 13 by 9 inch pan. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Sprinkle immediately with the chips. Let stand 5 minutes; spread evenly. Sprinkle with nuts and press lightly into the chocolate with a fork. When set, remove from the pan and cut or break into pieces.

My mother-in-law always made these:
Almond Spritz Christmas Trees
1 1/2 cups butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon almond extract
4 cups flour
1 teaspoon baking powder
Lots of green food coloring
Tiny ball multi-color sprinkles
(Red hots)

Doesn't have to be chilled before shaping. Decorate with the sprinkles and a red hot at the top for a star, if desired. Bake 8 to 10 minutes at 400 degrees.

I always cut this kind into the shape of reindeer.
Spice Snaps (Reindeer)
3 1/2 cups sifted flour
2 teaspoons ginger
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon soda
2 tablespoons grated lemon rind
3/4 cup butter
1/2 cup sugar
1 egg
1/2 cup light corn syrup
2 tablespoons lemon juice or brandy

Sift together the first six ingredients. In a large bowl with mixer at medium speed, beat butter and sugar until blended. Add egg, corn syrup, and lemon juice or brandy; beat until creamy. Gradually beat in the flour mixture until blended. Divide into fourths and chill. Roll out each part into 1/16 inch thickness. Cut with cookie cutters, and place on a lightly greased cookie sheet. Bake at 350 degrees for 6 minutes, or until very light brown around the edge. May be stored, tightly covered, for up to four weeks.

Some kind of bars is an important part of every cookie assortment. These are as close to fruitcake as a person can get. Even though it has gotten a bad rap, when I was growing up, having a good fruitcake recipe - the best recipe was very important to all of my mother's friends.

Fruitcake Bars
1 cup mixed candied fruit, chopped
1/2 cup golden or dark raisins, chopped
1/2 cup coarsely chopped pecans
3 tablespoons bourbon, other whiskey or brandy
1 1/4 cups sifted flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/4 cup butter at room temperature
1/2 cup sugar
1 egg
1 teaspoon finely grated orange rind
2 tablespoons orange juice
Glaze:
1/2 cup powdered sugar
1 - 2 teaspoons orange juice

Soak fruit and nuts in bourbon for at least 20 minutes, up to 3 hours at room temperature, stirring occasionally. Preheat oven to 350 degrees. Grease an 8 by 8 inch baking pan. Stir together the dry ingredients. Beat butter in a large bowl until smooth and creamy. Stir in the sugar until light and fluffy. Beat in egg and orange rind, then orange juice. Stir in sifted dry ingredients and mix until smooth. Fold in fruit and nuts and any liquid in bowl. Spread batter in prepared pan and bake until lightly browned and pulls away from the sides of the pan, and is firm in center, about 30 minutes. Cool in the pan on a wire rack. Brush with orange glaze while still slightly warm. Cut into bars, and top each with a piece or red or green cherry if desired. Refrigerate, wrapped, up to 3 weeks or freeze up to 12 months.

And no cookie tray is complete with an unbaked cookie, so here is the recipe Jeri was looking for:

Date Krispies (No Bake)

1 stick of unsalted butter
1 cup chopped/diced dates
1 cup chopped pecans
3/4 cup sugar
1 egg
2 cups Rice Krispies
1 tsp vanilla

In a skillet over medium-low heat on your stove top, mix together butter, dates, sugar, egg and pecans. Cook for 2 to 5 minutes after it starts to bubble, stirring often so the mix doesn’t scorch. (You'll have to use judgment on the cooking time.) Remove from heat, then mix in vanilla and Rice Krispies. Once the mix is cool enough to handle, roll 1-inch balls in a bowl of powdered sugar or coconut to coat.