So far I've made for gifts:
8 dozen almond tarts
3 dozen choc chip cookies
3 dozen crispy cornflake cookies
1.5 dozen canelés de Bordeaux
4 dozen financiers
3 dozen pink peppercorn madeleines
and there's a batch of the NY Times choc chip dough in the fridge, sans
white sugar.

Last night I made a batch of Bouchon Bakery oatmeal cookies (for my
d-i-l) substituting dried blueberries for raisins (which she hates). I
cut back the sugar significantly and the cinnamon by a third. The
cookies look fine but they are still repulsively sweet and that masks
the flavour of the blueberries. I would have thought that such an
esteemed patisserie would have been more conservative in its use of
sugar, particularly as the head patissier, at that time, was French.

Tomorrow I will bake the NYT cookies and also make a batch of chocolate
crunch (a British school lunch treat) for each of my sons. When she
retired, the head cook at my school gave my mother the recipe along with
a pan that she used and which I now have.

Many years ago I used to make mince pies but people will nibble on one
to remind themselves that they don't particularly like them, so I don't
bother now. I was going to make some macadamia cookies and Parisian
macarons but I think that I've contributed more than enough calories to
the season.
Graham