Don't even start. Three new cookies and not one single picture. I know and am blaming the lack of pictures on a stress relief dump from Covid overload. Three very different pictures, three very different textures and ingredients, three very different results.
Let's start with the best: Birthday Cake Shortbread Cookie Bites
A full recipe was followed as instructed, right down to the one inch square bites. No, wait. I did have a modification. Sprinkles were used instead of jimmies. The only thing I would change for the next time these cookies are made would be to double the recipe. Buttery goodness is hard to limit when they are bite size. When three or four cookies are snagged from the bin, one knows they have had too many cookies. Three or four bite size cookies, not so much. What happens is every time the cookie bin is walked by three or four more delicate one inch morsels are snitched. They pop so easy into the mouth they make snitching easy. Unlike the recipe state, I don't think they tasted like birthday cake at all but they were definite bites of not too sweet buttery goodness. So good. Way better than any previous shortbread cookie made.
Since not too many people are fans of cranberries, even when they are coated in sugar and dried, this recipe was chosen because it made so few cookies. Based upon my love of milk chocolate and yogurt covered Craisins, a third cup of white and and a third cup of milk chocolate chips were used. Resulting cookies were tender without being overly oatmeal or cranberry laden and just a bit too sweet. Cookies would have been good with pecans or walnuts added. I would eat these again if they were made but I would no go through the effort of actually making them.
Lastly, the least favorite yet all consumed: White Chip Chocolate Cookies
In reviewing cookies, this recipe was chosen specifically for the table counterpart. Except my brain fizzled somewhere and used white chocolate chips instead of Reese's Pieces. White chocolate chip cookies are hit and miss as I find white chocolate to be overly sweet. Thinking the two-thirds cup of sugar would result in a not a sweet batter the cookies were given whirl. Cookie batter was fabulous raw and I had a very difficult time not making cookies with the chocolate chips. When cooking, most times it is better to follow your stomach (gut instincts). White chocolate chips overpowered the batter and became brittle when cooked. Dunked in some milk, the cookies managed to disappear. What can I say, a cookie has to be just this side of banana based for them to be trashed. However, if served, I would decline these cookies.