Yes.
And nobody I know minds a stale cookie. Do they really go stale? Don’t those just become dunkers? 
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Yes, they should be fine in airtight containers in the fridge! You can also freeze some cookie recipes with good results.
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I think they’d be fine in the refrig for a week-ish. I freeze all mine right from the get go.
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@ChoatieMom , @momofboiler1 , @abasket - Thanks!
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We baked most of our cookies last weekend…and this is when I bake with my friend every year. The cookies are kept in tins in our (cold) garage, and are just fine at Christmas a few weeks later.
This year, I will be baking 2 more batches of cookies for our neighborhood first ever cookie exchange on Dec 22. So…if anyone gripes, we will have fresh cookies from that too!
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I have no idea which post to put what in
Yesterday I bought a beef tenderloin for Christmas with my in laws.
What is the best way to cook it? We are going to their house, they have one oven. Although in a pinch I can bring the tenderloin to my bil’s home so I’m not monopolizing the only oven.
Do they have a grill? Is it an option to cook it at your house before heading over there?
I don’t know if this helps! Depends how much time from when you leave your house to when it would be served.
https://www.emilysfreshkitchen.com/make-ahead-beef-tenderloin/
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It’s December in Michigan. I would definitely grill in the snow at my house but I think my in laws haven’t used their grill in a long time.
@abasket. That could work. We live 2 hours away. But we were thinking of going early to visit. It could work to cook at mil’s house.
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Re: beef tenderloin. Ina Garten has a good slow method and a good fast method if you can use the oven. Or - Steak Diane or something similar (on stovetop, sliced filets with mushrooms and onions in rich gravy) By request, I am cooking one as a beef Wellington, but I wouldn’t want to do that at someone else’s house.
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I’ve used Paula Deen’s foolproof roast method and it’s been perfect every time with any roast we have cooked, including tenderloin. No thermometer required.
Since we’ve made it this way, any time I talk about trying another method or recipe, everyone objects. It turns out moist and just a perfect medium rare. The one change we are all ok with is using Montreal steak seasoning if I don’t want to work too hard.
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Thanks for all the suggestions.
What I think and hope works for us. I’ll roast the meat, wrap it in foil and put in the cooler to continue cooking.
I like that idea because it frees up the one oven. I hadn’t heard of that technique and I’m excited about it.
Thanks for all the suggestions! They all helped a lot!
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Thank you for sharing this gingerbread cookie recipe! I don’t bake Christmas cookies anymore, because there aren’t enough people around to eat them and I have plenty of opportunity to eat cookies at various Christmas events throughout the season. But my D and I were chatting about gingerbread cookies - I mentioned that I had eaten a really good one at a party - and she suggested we make some. Total surprise because she doesn’t cook or bake. But I knew where to find a good recipe, and it did not disappoint! We didn’t bother with the icing since we weren’t planning to plate them for an event - didn’t miss it at all; this cookie is great even without it!
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I made those gingerbread cookies last year based on this and they became a family favorite 
I’ve never baked a cake from scratch before but this year we were unable to find a black Forrest cake so I decided to make one. I’m not giving up my day job but it turned out well.
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So glad your liked them! They are now definitely my “go-to” … I’ve had enough of rolling out dough! Sometime when you have a chance, try then with the maple glaze, you’ll love them!
Merry Christmas all!
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