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I’ve been flying through sticks of butter testing new cookie recipes for you (a tough job, but someone needs to keep those cookie trays fresh!). Before I share them though, I wanted to kick off cookies’ biggest time of year with a treasured, classic recipe that I bake every year, perfect Cream Cheese Sugar Cookies. Soft, tender, and surprisingly easy to make, these are THE ideal cutout cookie, for the holidays…or anytime you need a soft, chewy, and utterly perfect cut out cookie.  FOLLOW THE NEXT PAGE TO READ MORE These melt in your mouth cream cheese sugar cookies have been my go-to roll out cookie dough since well before I was tall enough to preheat the oven. I first shared the recipe a few years ago, and they’ve become many of your favorite sugar cookie recipes too. These chewy cream cheese sugar cookies are sturdy enough to pick up with your fingers or mail in a care package, but they remain magically soft up to a week after baking.  Not that they’ve ever lasted a full wee...

This recipe combines warm Middle Eastern influenced flavors like pomegranate molasses, turmeric, cumin, garlic and honey to perfectly flavor a roasted leg of lamb that’s cooked low and slow within the oven to offer you a showstopping main. I love roasted lamb. Cooking lamb is really one among the simplest and most hands off things. Marinade your meat- this will be done overnight, a few hours before, or maybe right before roasting. Then, stick it within the oven for the magic to happen. Patience is all you need! If you would like an alternate way of preparing lamb, a slow cooker is certainly the thanks to go.    FOLLOW THE NEXT PAGE TO READ MORE Prepping the lamb:    We always have the butcher trim the maximum amount of the fat as possible, personal preference. When it involves marinading, it are often as simple as herbs and olive oil/butter, but I liked the mixture of spices I saw listed for Lin’s food’s recipe. Garlic, tangy pomegranate molasses, honey, juice , oliv...