Sure, sweet and flowers are charming, but in my book, homemade cookies rise to the event even better. Components can vary, developed to lean into Mom's preferred flavors. They are easy to load, tucked into a resealable container, layering them with wax paper or parchment paper to separate each tier.

If Mom prefers, she can eat some and freeze some for later on. I've been understood to consume cookies right out of the freezer, cold and hard. I'm sure that I'm not the only mother with outrageous freezer-cookie routines.

Purchase a cookie and it frequently ends up being just a bite of sugar without much personality. Bake cookies, and the moment you determine out the flour, you will most likely feel love, possibly linked with mom memories.

Mmm. Cookies for Mom.

Honey Peanut Cookies

For moms who prefer a cracker-like crunch in a cookie, these Honey Peanut Cookies might well be the ticket. I love to serve these cookies with chocolate ice cream and if they are sweet, fresh strawberries.

These cookies bake best atop silicone baking mats.

Yield: About 36 cookies

INGREDIENTS

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 cup granulated sugar

1/2 cup honey

1 big egg

3 tablespoons butter, melted however not piping hot

1 1/3 honey-roasted peanuts, finely chopped however not ground

Silicone baking sheets

INSTRUCTIONS

1. Set oven racks in the upper 3rd and lower third of the oven; preheat to 350 degrees. Line two baking sheets with silicone baking mats.

2. Stir flour and baking soda together and reserved.

3. In a medium bowl, blend sugar, egg, and honey together till just blended to prevent making a foamy mixture. Then blend in butter.

4. Utilize a large rubber spatula to stir in the flour mix and chopped peanuts. Drop tablespoon-size pieces of batter onto prepared pan, keeping them about 3 inches apart on all sides.

5. Put the first ready flat pan with cookie dough in place on the bottom rack for 5 minutes. On the other hand drop dough on a second prepared flat pan and when the five minutes are up, move the first sheet to the top and put the 2nd sheet on the bottom-- then bake for 5 minutes. Baked cookies need to be golden brown. Eliminate top pan from oven and repeat process. Very carefully slide mat onto rack to cool a little. Wait a minute or more and pry cookies off the mats (I utilize a small balanced out spatula) and bake more cookies. Wipe off the silicone mats prior to adding more dough if needed.

Ginger Cookies can be topped with powdered sugar or dipped in melted chocolate.
Cooled cookies can be dusted with powdered sugar. Rather, I typically dip one half of each cooled cookie in melted finishing chocolate (often identified "coating wafers") and let the chocolate harden by setting half-dipped cookies on wax paper or parchment paper.

Yield: 32 cookies.

INGREDIENTS

1 cup (2 sticks) saltless butter, room temperature.

1 cup sugar.

1/2 teaspoon salt.

2 eggs.

1 1/2 teaspoons vanilla extract.

2 tablespoons carefully minced fresh ginger.

2 1/2 cups all-purpose flour.

1/2 teaspoon baking soda.

3 ounces crystallized ginger, sliced into 1/8-inch pieces.

Optional garnish: Powdered sugar or melted covering chocolate.

INSTRUCTIONS

1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

2. In a large bowl of electrical mixer fitted with the paddle attachment, beat butter, sugar and salt on medium-high speed up until creamy and completely mixed, scraping disadvantages of bowl as needed with rubber spatula, about 3 minutes. Include eggs; mix well until mixed. Include vanilla and fresh ginger, mix well until blended.

3. In a different bowl, integrate flour and baking soda. Add flour mixture to butter mix; mix up until combined on medium speed. Add crystallized ginger and mix till mixed. Drop heaping tablespoons of dough 2 inches apart on parchment lined sheets. Flatten utilizing back of spoon to a 1/4-inch thickness.

4. Bake 12 minutes or till lightly browned. Transfer parchment to cooling racks; cool totally. Dust cooled cookies gently with powdered sugar if wanted. To get a great grainy layer atop the cookies, location powdered sugar in screen and shake sieve over single layer of cookies. Or dip half of each cookie in melted coating chocolate and place on wax paper or parchment paper for chocolate to solidify.

Source: "Melissa's Everyday Cooking with Organic Produce" by Cathy Thomas (Wiley, $29.95).

Shortbread cookies can be made plain or customized with ingredients such as chocolate chunks, ground cinnamon or toasted nuts. (Photo by Chris Bernabeo).

Salted Shortbread Cookies

Alison Roman, author, cookbook author and host of CNN's "More Than a Cooking Show," explains shortbread as the best cookie in her new book "Sweet Enough" (Clarkson Potter, $35).

"( It's) buttery, tender yet crumbly, a little salty, and made with only a few components, most of which you likely have on hand," she composes. "It can be modified to match your requirements and desires by including (little) chocolate chunks, ground cinnamon, toasted (chopped) nuts, lemon enthusiasm-- whatever.".

Customize them if you like, including something your mom would like. The cookies can be prepared 3 days beforehand and stored airtight at room temperature level.

Yield: About 30 to 40 cookies.

COMPONENTS

2 1/2 sticks (10 ounces) cold salted butter, cut into 1-inch pieces; see cook's notes.

1/2 cup granulated sugar, plus more for rolling.

1/3 cup light brown sugar.

1 teaspoon vanilla extract.

2 1/4 cups all-purpose flour.

1 big egg.

1 teaspoon water.

Flaky sea salt, such as Maldon sea salt flakes.

Cook's notes: If using saltless butter, include 1 teaspoon kosher salt to mixer when beating the butter and sugar.

INSTRUCTIONS

1. In a stand mixer fitted with the paddle accessory (or a medium bowl with an electrical hand mixer or a food processor), beat the butter, both sugars, and the vanilla on medium-high speed up until it is fluffy and light, 3 to 5 minutes. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, gradually add the flour and beat simply to blend.

Divide the dough into 4 even pieces, positioning each on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting sticky. Using your hands (simply like you are playing with clay), form each piece of dough into a log shape, about 1 1/4- ish inches in diameter.

3. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Beat the egg with 1 teaspoon water. This is the egg wash.

4. Brush the beyond the logs with egg wash and roll them in more granulated sugar (for those delicious crispy edges). Slice each log into 1/2-inch-thick rounds, position them on the lined baking sheets about 1 inch apart and sprinkle gently with flaky salt.

5. Bake until the edges are just beginning to brown and the whole cookie looks sparkly and golden, 12 to 15 minutes. Cool completely on cooling rack.

Source: "Sweet Enough" by Alison Roman (Clarkson Potter, $35).

Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com.