There's only one recipe that I have make this time of year, every single year: the Ginger Spice Cookies from a back issue of Bon Appetit. I use all butter instead of the butter/shortening combination it calls for; while the original formula provides a slightly softer texture, I just don't like to use shortening. These cookies are especially nice for a party in a small two-bite size. My four year old thinks they're too "sour" (I think he means "spicy"), and for some kids, they probably are: These are super-assertive gingersnaps like you've probably never had before—a pungent dose of ground cloves, ground ginger, cinnamon, and molasses one-upped by chunks of candied ginger. We like them with mulled wine.