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Well, I don't cheat at all cookies, but close readers will see my Chocolate Peppermint Sandwich cookies from an early post start with a boxed cake mix. And this Christmas cookie, rugelach, which I have never attempted to make from scratch, starts with a storebought pie crust. I saw it on the Rachael Ray TV show and had to try it. If I ever make it again, I'll try different jams for the filling or use Nutella chocolate-hazelnut spread instead of fooling with the melted butter and cocoa. This isn't bad tasting but it's not spectacular either. But it's a good way to get a little visual variety on your cookie tray, which is what I was going for. For Rachael Ray's recipe and a video demonstration, click here .

"Gobs" is such an ugly word. But the cookie called by any other name is just as sweet. And if you get the commercially made ones...you know, spelled Gobz and sold at Sheetz convenience stores...they taste like nothing but sweet. These, ahem, chocolate-peppermint sandwich cookies I started making last year have distinct flavors besides just sweet. And the texture of the cookie is distinctly chewy and crackly compared to the soft creaminess of the buttercream filling. Divine. I recommend using more schnapps than milk when thinning the frosting for optimum punchiness. I prefer King Leo peppermint sticks for the same reason, plus they crunch up better, but I couldn't find them this year and had to settle for some generic bulk candies that are just OK. It's OK if the frosting is a little stiffer than you'd use on a cake because you are not spreading it, it's a filling and you want it to be able to hold up the weight of the top cookie. DEVIL'S FOOD COOKIES 1 18....