Like fine wine, these cookies get better as they age. “The longer they stay in the fridge, the more the flavors develop,” says life member Lori Theriault. She makes big batches just before Thanksgiving and serves them right through the New Year’s Eve parties. They can be tweaked with different fruits, nuts or seasonings, and they travel well, Lori says. For presentation, she likes to roll them in either raw sugar or cocoa, or wrap them individually in parchment paper, twisting the ends like little bonbons.