I’ve decided that I’m a fan of what Dorie calls “cocktail cookies”…cookies that that tiptoe the edge between sweet and savory. Like these Anytime Lemon Thyme-Apricot Cookies, that are perfect with a glass of white wine or on a cheese plate. They’re a little sweet and a little salty with the texture of good shortbread. Dorie makes them with fresh tarragon in her recipe, but the herb can be swapped around. I went with lemon thyme, which I had on hand, but I’ve seen that a few TWDers used rosemary, too. Come to think of it, the dried fruit can probably also be played with, but the dried Turkish apricots are lovely here. These are roll-out cookies, and you can certainly cut them into rounds. I went with squares so I could bake off the dough in one go, without any re-rolling or wasted scrap. More snacks, less work. That’s my motto.