These look wonderful--I'll put them at the top of this year's to-bake list. I like Angela's idea above for swapping out two pieces from two different recipes. Here's an idea my family uses when baking sugar cookies: we cut out 2-3" round cookies, then use mini cutters to cut out different shapes. Sprinkle the round cookies with colored sugar, then top with a plain shape and bake. An elegant way to use up the dough fast when we're tired of cutting out fancy cookies, and a colorful addition to cookie trays. Works well with two sizes of the same shape, also. You're right, Donna - I've used variations on this simple/fancy trick before, and it's really cute and easy... PJH

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