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Everything I've made from both the BAKED cookbook and the Martha Stewart Cookies cookbook has been a success, but for no-fail cookies I turn to chocolate black pepper cookies, a roll/refrigerate/slice type cookie. Easy, delicious.

I'd have to go with Krumkaker, since my husband can't have Christmas without them...but I'm glad I don't really have to pick just one!
Growing up, sugar cookie cutouts were our go-to Christmas sweet, so we'll do his traditional and my traditional this year (our first married Christmas).

Sorry; I clearly didn't provide enough background!
I am already the proud owner of a 6-qt. Le Creuset dutch oven and a 12" LC frying pan.
I have nonstick pans in 10" and 12", and a large stainless steel (but not All Clad) stockpot.

I'm just working on the saucepot portion of my collection and was looking for a set of 3 reasonable sizes of All Clad to use daily, forever. I can't really foresee hefting that beastly 4-qt pot on a regular basis--surely if I need a pot that big, I would just go ahead and either use the stockpot or the dutch oven? Maybe not? I am open to more reasonable and experienced minds than my own.

My one true love uses our tiny saucepot right now to make his Ramen noodles for peanut noodles, but he is amenable to whatever I want since it's really my kitchen.

I shop a little here and a little there, so I guess that reflects my split personality? I get fruit and veggies at the local farmstands (Verrill and Wilson's) and local meat from a couple of farmers and from a natural food store. I get bulk foods and sometimes meat and seafood from Whole Foods or from the natural food place. I get spices from Penzey's. I get egg whites and basic food items from Stop & Shop, Roche Bros, or Star Market. We buy in bulk from BJ's. We get wine and some specialty packaged items from Trader Joe's. I'm all over the place!

I made banana chocolate chip oatmeal cookies last weekend--like a cross between banana bread and chocolate chip oatmeal cookies. Yum.

Put your heart into your baked goods, especially gifts. The recipients will feel it and smile when they eat!

My favorite meal-worthy salad is Jamie Oliver's posh chopped salad--basically it's a chopped salad with lox chopped in, but it has all sorts of lovely fresh flavors and different textures from two types of lettuce, carrots, radishes, fennel, and dill, as well as the lox and a light lemony dressing. Yum!

I use soy or almond milk in most dairy applications, except in baking; I'm intolerant of regular cow dairy, so I substitute. Almond milk is particularly nice in riesengrynsgrøt, but I usually just use Silk light soy milk in "original" flavor, since it's the lightest and most milky-tasting. There are some soy milks (365 brand, I'm looking at you) that taste too much like plants for me to use them regularly (they make my coffee taste funny!) but in general, I find soy milk works pretty well.

Maybe some Italian butter cookies, filled with jam (and possibly dipped in chocolate)? http://obviouslysweet.com/blog/2011/06/italian-butter-cookies/

Had these at a grad party recently and: yum!

We love chopped salads, especially now that we're finally getting CSA produce!
A favorite is 2 types of lettuce (one crunchy, one soft--like butter lettuce and endive), a bulb of fennel, radishes, carrots, and lox/gravlax, all chopped together with a couple TB olive oil and a couple TB lemon juice, plus salt & pepper. Yum! Lots of different tastes and textures and a great dinner on its own.

@neongiraffe, I have the same one, too. Like @dmcavanagh, I just keep the mini bowl inside the big bowl. I've had mine for a couple years now and it still works like new--happy camper, here. I use the slicing and shredding discs pretty frequently, too.

This came JUST too late; I had to bake an emergency sandwich loaf this morning and went for my usual oatmeal maple loaf. This looks like something we'll love, though--bookmarking for next week!

I like both, too. My sweetie prefers smooth in all applications, but I like chunky in sandwiches or on crackers, and smooth in sauces or when mixed in other foods. I also prefer smooth for off-the-spoon indulgences.