13 Perfect Christmas Cookie Exchange Recipes Everyone Will Love

Written by Camilla in Dessert

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About 68% of people swap homemade cookies at holiday gatherings, so you’ll want a reliable lineup. You can make a dozen crowd-pleasers that balance buttery, spicy, fruity, and chocolate flavors with simple steps and basic tools. Start with classics like shortbread and ginger molasses, add a few showstoppers such as peppermint crinkles and Linzer sandwiches, and finish with sturdy drop cookies for easy transport — here’s how to pull it off.

Classic Butter Shortbread Cookies

A buttery, melt-in-your-mouth shortbread that’s timeless and perfect for holiday cookie exchanges.

Ingredients:

  • 1 cup (227 g) unsalted butter, at room temperature
  • 1/2 cup (60 g) powdered sugar, sifted
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 cups (240 g) all-purpose flour
  • Optional: coarse sugar or melted chocolate for finishing

How to Make:

  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the room-temperature butter until creamy, about 1–2 minutes.
  3. Add powdered sugar and granulated sugar and beat until light and fluffy.
  4. Mix in the vanilla extract and salt until combined.
  5. Gradually add the flour and mix on low until a soft dough forms; don’t overwork it.
  6. Turn the dough onto a lightly floured surface and gently press or roll to about 1/2-inch (1.25 cm) thickness.
  7. Cut into desired shapes with cookie cutters or slice into wedges if using a round pan.
  8. Transfer cookies to the prepared sheet, spacing a little apart; prick tops with a fork if you like a classic look.
  9. Chill the shaped cookies in the refrigerator for 10–15 minutes to help them hold their shape.
  10. Bake for 12–18 minutes, until the edges are just beginning to turn a pale golden color.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. If desired, sprinkle with coarse sugar while warm or drizzle with melted chocolate once cooled.

Enjoy these rich, tender shortbread cookies with a cup of tea or pack them up for a festive swap — they disappear fast!

Chewy Ginger Molasses Cookies

Warm, spicy, and perfectly chewy—these ginger molasses cookies are holiday comfort in every bite.

Ingredients:

  • 2 1/4 cups (280 g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves (or allspice)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (200 g) packed brown sugar
  • 1 large egg
  • 1/4 cup (80 g) molasses (unsulfured)
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for rolling; optional: coarse sugar)

How to Make:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk the flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl until evenly combined.
  3. In a larger bowl, beat the softened butter and brown sugar until creamy and smooth.
  4. Mix in the egg, molasses, and vanilla until the mixture is well blended.
  5. Gradually stir the dry ingredients into the wet until a soft dough forms.
  6. Scoop tablespoon-sized portions of dough and roll them into balls.
  7. Roll each ball in the granulated sugar to coat, then place about 2 inches apart on the prepared baking sheets.
  8. Bake 8–10 minutes, until the edges are set but centers still look slightly soft—cookies will firm as they cool.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy warm with a cup of cocoa—these chewy ginger molasses cookies are sure to become a holiday favorite!

Thumbprint Jam Cookies

Bursting with sweet jam and buttery crumb, these classic Thumbprint Cookies are perfect for cookie swaps and holiday cheer.

Ingredients:

  • 1 cup (227 g) unsalted butter, softened
  • 2/3 cup (135 g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup (60 g) powdered sugar (for rolling) or extra granulated sugar, if preferred
  • 1/2 cup (160–200 g) jam or preserves of your choice (raspberry, apricot, strawberry, or mixed berry work great)

How to Make:

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  3. Mix in the egg yolk and vanilla until combined.
  4. Stir in the flour and salt until a soft dough forms; don’t overmix.
  5. Scoop tablespoon-sized portions of dough and roll each into a smooth ball.
  6. Roll each ball in powdered sugar (or granulated sugar) to coat, if using.
  7. Place the dough balls on the prepared baking sheets about 1.5 inches apart.
  8. Use your thumb or the back of a small spoon to press a shallow well into the center of each cookie.
  9. Fill each well with about 1/2 teaspoon of jam — don’t overfill or it may spill during baking.
  10. Bake for 12–14 minutes, until the edges are just set and the bottoms are lightly golden.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Once cooled, dust with a little extra powdered sugar if desired and store in an airtight container.

These little jam-filled bites are irresistible—perfect for gifting or sneaking one (or three) with your afternoon tea!

Peppermint Chocolate Crinkle Cookies

Peppermint Chocolate Crinkle Cookies — fudgy, minty, and perfectly crinkled for the holidays.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract (adjust to taste)
  • 1/4 cup light corn syrup or 2 tbsp vegetable oil (for chewiness)
  • 1/2 cup powdered sugar (for rolling)
  • Optional: 1/2 cup mini chocolate chips or crushed peppermint candy for extra texture

How to Make:

  1. Whisk flour, cocoa powder, baking powder, and salt in a bowl; set aside.
  2. Beat softened butter and granulated sugar until light and fluffy.
  3. Add the egg, vanilla, and peppermint extract; mix until combined.
  4. Stir in corn syrup (or oil) for chewiness.
  5. Gradually fold the dry ingredients into the wet until a fudgy dough forms.
  6. If using, gently fold in mini chocolate chips or crushed peppermint.
  7. Cover dough and chill 30–60 minutes until firm enough to roll.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  9. Scoop 1–1½ tablespoon portions, roll into balls, and coat evenly in powdered sugar.
  10. Place cookies 2 inches apart on the sheet and bake 9–11 minutes — centers should still look slightly soft.
  11. Let cookies cool on the sheet 5 minutes, then transfer to a rack to finish cooling.

Enjoy these minty chocolate crinkle cookies warm or cooled — they’re holiday magic in every bite!

Snickerdoodle Stars

Snickerdoodle Stars — classic snickerdoodle flavor shaped into festive star cookies, soft, chewy, and coated in cinnamon sugar.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1/4 cup granulated sugar (for rolling)
  • 2 tsp ground cinnamon (for rolling)
  • Optional: extra sanding sugar or pearl sugar for decorating

How to Make:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and 1 1/2 cups sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet until a soft dough forms.
  6. In a small bowl, combine 1/4 cup sugar and 2 tsp cinnamon for the coating.
  7. Roll the dough into a log about 2 inches in diameter and chill 30 minutes, or roll into a disc and chill 20 minutes for easier cutting.
  8. On a lightly floured surface, roll chilled dough to about 1/4-inch thickness.
  9. Cut out star shapes with cookie cutters and transfer to prepared baking sheets, spacing 1 inch apart.
  10. Gently brush each star with a little milk or water (optional) and lightly dip or sprinkle the tops with the cinnamon-sugar mixture (or press sparking sugar into centers if using).
  11. Bake 8–10 minutes, until edges are set but centers remain soft; don’t overbake.
  12. Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Enjoy these snickerdoodle stars warm with a glass of milk or packaged up for a merry cookie exchange!

Chocolate Chip Pecan Bars

A chewy, buttery bar loaded with chocolate chips and toasted pecans — the perfect sweet bite for any cookie exchange.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup chopped pecans, toasted
  • Optional: flaky sea salt for sprinkling

How to Make:

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy removal.
  2. In a large bowl, beat the softened butter with the brown and granulated sugars until creamy and smooth.
  3. Add the eggs one at a time, beating briefly after each, then stir in the vanilla.
  4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  6. Fold in the chocolate chips and toasted pecans until evenly distributed.
  7. Press the dough evenly into the prepared pan, smoothing the top with a spatula. Scatter a few extra chocolate chips and pecan pieces on top, and sprinkle with flaky sea salt if using.
  8. Bake for 22–28 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
  9. Let the bars cool completely in the pan on a wire rack, then lift out using the parchment overhang and cut into squares.

Enjoy one warm with coffee or pack them for the exchange — they disappear fast!

Almond Biscotti With Dark Chocolate Dip

Crunchy almond biscotti dunked in rich dark chocolate — perfect for gifting or coffee breaks.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, for extra almond flavor)
  • 1 cup whole almonds, toasted and roughly chopped
  • 4 ounces dark chocolate (60–70%), chopped or chips
  • 1 teaspoon neutral oil or butter (to gloss the chocolate, optional)

How to Make:

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  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs with the vanilla and almond extracts until combined.
  4. Stir the wet ingredients into the dry until a sticky dough forms, then fold in the chopped toasted almonds.
  5. Turn the dough onto a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide; place on the prepared sheet and flatten slightly.
  6. Bake 25–30 minutes, until firm and light golden; remove and let cool 10 minutes.
  7. Reduce oven to 325°F (160°C). Slice the log diagonally into 1/2-inch slices and arrange cut-side down on the baking sheet.
  8. Bake the slices 12–15 minutes, flip them, and bake another 10–12 minutes until crisp and dry; transfer to a rack to cool completely.
  9. Melt the dark chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth; stir in the oil or butter if using.
  10. Dip one end of each cooled biscotti into the melted chocolate and set on parchment to let the chocolate firm up (refrigerate briefly if needed).

Enjoy these crunchy almond biscotti with your favorite coffee or tea — and maybe share a few (or don’t!).

Coconut Snowball Cookies

Coconut Snowball Cookies — bite-sized snowy delights with a tropical twist.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered (confectioners’) sugar, plus more for rolling
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut, plus extra for garnish (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream the softened butter and powdered sugar together until smooth.
  3. Stir in the vanilla extract until combined.
  4. Add the flour and salt and mix just until a soft dough forms.
  5. Fold in the shredded coconut evenly through the dough.
  6. Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
  7. Bake for 12–15 minutes, until the bottoms are lightly golden but the tops remain pale.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Once cool, roll each cookie in additional powdered sugar (and extra shredded coconut if desired) to give them a snowy finish.

Enjoy these Coconut Snowball Cookies with a cup of cocoa — they’re little bites of winter sunshine!

Linzer Sandwich Cookies With Raspberry Filling

A crisp, nutty sandwich cookie filled with bright raspberry jam — elegant, buttery, and perfect for gifting.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, for brightness)
  • 1 3/4 cups all-purpose flour
  • 1/2 cup almond flour (or finely ground almonds)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/3 cup powdered sugar, for dusting
  • 1/2 to 3/4 cup raspberry jam (seeded or seedless), warmed slightly for spreading

How to Make:

  1. In a bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  2. Beat in the egg yolk, vanilla, and lemon zest until combined.
  3. Whisk together the all-purpose flour, almond flour, salt, and cinnamon if using.
  4. Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms. Don’t overwork it.
  5. Divide the dough in half, flatten to discs, wrap in plastic, and chill at least 1 hour (or up to overnight) until firm.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
  7. Roll one disc of chilled dough between sheets of parchment to about 1/8-inch thickness.
  8. Use a small round cutter to cut whole cookies (bottoms) and a matching cutter with a small shaped center (hearts, stars, or circles) to cut tops; transfer to prepared baking sheets about 1 inch apart.
  9. Bake 8–10 minutes, until edges are just set and lightly golden; rotate pans halfway if needed.
  10. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Dust the tops (the ones with cutouts) lightly with powdered sugar.
  12. Spread about 1/2 teaspoon jam on each bottom cookie, then gently sandwich with a powdered top cookie.
  13. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Enjoy these delicate Linzer sandwiches with tea or give them as a festive homemade gift — they look as lovely as they taste!

Salted Caramel Pretzel Chocolate Cookies

Sweet, salty, chocolatey — these salted caramel pretzel chocolate cookies have it all in one bite.

Ingredients:

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups (360 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 1/2 cups (260 g) semi-sweet chocolate chips
  • 1 cup crushed pretzels (about 60 g), plus extra for garnish
  • 12 soft caramel squares (like Kraft), unwrapped and cut into small pieces
  • Flaky sea salt for sprinkling

How to Make:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the softened butter and both sugars together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and fine sea salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Fold in the chocolate chips and crushed pretzels, keeping a little pretzel aside for topping.
  7. Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing about 2 inches apart.
  8. Press a small caramel piece into the center of each cookie dough ball and gently flatten slightly.
  9. Bake for 10–12 minutes, until edges are set and centers still soft.
  10. Immediately after removing from the oven, press extra crushed pretzels on top and sprinkle lightly with flaky sea salt.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these sweet-and-salty bites with a cold glass of milk or a warm cup of coffee — they’re dangerously good!

Orange Cranberry Drop Cookies

Bright, zesty little bites that balance tart cranberries with sunny orange in every chewy drop.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 large orange (about 1 tbsp)
  • 2 tbsp fresh orange juice
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 tsp ground cinnamon (optional)
  • Extra granulated sugar for rolling (optional)

How to Make:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, baking soda, salt, and cinnamon (if using) in a bowl; set aside.
  3. In a larger bowl, cream the softened butter with both sugars until light and fluffy.
  4. Beat in the egg, vanilla, orange zest, and orange juice until smooth and well combined.
  5. Gradually stir the dry ingredients into the wet mixture until just combined.
  6. Fold in the dried cranberries and nuts (if using) by hand.
  7. Scoop tablespoon-sized portions of dough and roll into balls; optionally roll in extra granulated sugar for sparkle.
  8. Place dough balls about 2 inches apart on the prepared sheet and gently press each ball slightly to flatten.
  9. Bake for 9–12 minutes, until edges are set and tops are lightly golden.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy a plateful of bright, chewy goodness — perfect with a cup of tea or a glass of milk!

Eggnog-Spiced Sugar Cookies

Creamy, cozy eggnog-spiced sugar cookies that taste like holiday cheer in every bite.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (plus extra for sprinkling)
  • 1/4 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup eggnog (preferably full-fat)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract or 1 tablespoon dark rum (optional)
  • 1 cup powdered sugar (for rolling) or for a simple glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons eggnog (for glaze)
  • pinch of nutmeg for the glaze

How to Make:

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl; set aside.
  3. Beat the butter and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Add the egg, eggnog, vanilla, and rum extract (if using) and mix until combined.
  5. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
  6. Scoop tablespoon-sized portions of dough and roll into balls.
  7. For a powdered finish, roll each ball in powdered sugar before placing on the baking sheet; for a glazed finish, place plain balls on the sheet.
  8. Flatten each ball slightly with the palm of your hand or the bottom of a glass to about 1/2-inch thick.
  9. Bake 9–11 minutes, until edges are set and centers are just shy of done; cookies will firm as they cool.
  10. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
  11. If using glaze, whisk powdered sugar with eggnog until smooth, drizzle over cooled cookies, and sprinkle a pinch of nutmeg on top.

These eggnog-spiced sugar cookies are perfect with a mug of holiday beverage—enjoy the cozy flavors!

Hazelnut Chocolate Pinwheel Cookies

A festive swirl of chocolate and toasted hazelnuts — buttery, crisp, and perfect for sharing.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/2 cup (60 g) finely ground toasted hazelnuts (plus extra for sprinkling, optional)
  • 2 tablespoons milk (if needed for dough consistency)

How to Make:

  1. In a bowl, whisk together flour and salt; set aside.
  2. Cream the softened butter and sugar until light and fluffy.
  3. Beat in the egg and vanilla until smooth.
  4. Gradually mix in the flour mixture until a soft dough forms; add 1–2 tablespoons milk if too dry.
  5. Divide the dough in half; transfer one half to a separate bowl.
  6. Stir the cocoa powder and ground hazelnuts into one portion until evenly combined.
  7. On a lightly floured surface, roll the plain dough into a rectangle about 9×7 inches.
  8. Roll the chocolate-hazelnut dough into a rectangle the same size and place it atop the plain rectangle.
  9. Gently press the layers together, then starting from a long side, roll into a tight log.
  10. Wrap the log in plastic and chill for at least 1 hour (or up to overnight) until firm.
  11. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  12. Unwrap the chilled log and slice into 1/4-inch to 1/2-inch rounds; place on prepared sheets about 1 inch apart.
  13. Optionally sprinkle a few extra chopped toasted hazelnuts on top of each slice.
  14. Bake 10–12 minutes, until edges are set but centers still pale; let cool on the sheet for a few minutes, then transfer to a wire rack.
  15. Store in an airtight container; cookies stay fresh for about a week.

Enjoy the chocolatey swirl and crunchy hazelnut bite — perfect with a cup of hot cocoa!

Conclusion

You’ve got a strong, varied lineup for your cookie exchange, so pick a few favorites and make a plan. Bake one or two batches per recipe, chill dough where needed, and label tins with names and allergens. Arrange cookies on plates or in boxes, add simple garnishes like powdered sugar or a sprig of rosemary, and bring a few extra napkins. With steady pacing, you’ll deliver plates that look great and travel well.

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