11 Small Batch Christmas Cookies Intimate Portions

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Classic Gingerbread Cookies

Classic gingerbread cookies are a quintessential holiday treat, known for their warm spices and delightful flavors. These cookies not only bring festive cheer but also fill your home with a wonderful aroma as they bake. Perfect for decorating with icing or simply enjoying as is, they are sure to be a hit during the Christmas season.

Cooking Steps Instructions:

1. Prepare Your Ingredients: To start, gather all your ingredients and make sure they are at room temperature. This helps to mix them more easily.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Make sure the mixture is well combined, and set it aside.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the unsalted butter and brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Beat until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Continue mixing until a dough forms. Be careful not to overmix.
6. Chill the Dough: Once the dough is combined, divide it into two equal parts. Flatten each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 2 hours, or overnight for best results.
7. Preheat Oven: About 30 minutes before baking, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Roll Out the Dough: Take one disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes. On a lightly floured surface, roll out the dough to about ¼-inch thickness.
9. Cut Out Cookies: Use cookie cutters to cut shapes from the rolled-out dough. Place the cut-out cookies on the prepared baking sheets, leaving enough space between them.
10. Bake: Bake in the preheated oven for 8-10 minutes or until the edges are firm. The cookies will continue to firm up as they cool.
11. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
12. Decorate (Optional): Once the gingerbread cookies have cooled, feel free to decorate them with icing or enjoy them plain. They are perfect for sharing or as a treat for yourself during the holiday season!

Enjoy your delightful homemade classic gingerbread cookies!

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Peppermint Chocolate Chip Cookies

Peppermint chocolate chip cookies are a festive twist on the classic chocolate chip cookie, combining the rich taste of chocolate with invigorating peppermint flavor. Perfect for holiday gatherings or as a special treat for yourself, these cookies are sure to spread cheer with every delicious bite. The addition of crushed peppermint candies gives them a delightful crunch and vibrant festive color.

Cooking Steps Instructions:

1. Prepare Your Ingredients: Gather all your ingredients and verify they are at room temperature for easier mixing.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is creamy and well combined, about 2-3 minutes.
4. Add Wet Ingredients: Add the egg, vanilla extract, and peppermint extract to the creamed mixture. Beat on medium speed until the mixture is smooth.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be cautious not to overmix.
6. Fold in Chocolate Chips and Peppermint: Gently fold in the semi-sweet chocolate chips and crushed peppermint candies until evenly distributed throughout the dough.
7. Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the cookies hold their shape while baking.
8. Preheat Oven: About 10 minutes before baking, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Scoop Dough: Once chilled, use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, leaving space between each cookie for spreading.
10. Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden, and the centers look set.
11. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
12. Enjoy: Once cooled, enjoy your delicious peppermint chocolate chip cookies with a glass of milk or your favorite holiday beverage!

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Eggnog Snickerdoodles

Eggnog snickerdoodles are a delightful holiday twist on the classic snickerdoodle cookie, infused with the warm spices and creamy flavors of eggnog. These soft and chewy cookies are rolled in cinnamon sugar and topped off with a hint of nutmeg, making them a perfect treat for holiday gatherings or cozy nights by the fire. The festive taste of eggnog in every bite will surely bring cheer to your holiday celebrations.

Cooking Steps Instructions:

1. Prepare Your Ingredients: Gather all your ingredients and verify that the butter is at room temperature for easier mixing.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, and ground nutmeg. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
4. Add Egg and Wet Ingredients: Beat in the egg, eggnog, and vanilla extract until well combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps enhance the flavors and prevents the cookies from spreading too much during baking.
7. Prepare Cinnamon Sugar: In a small bowl, combine the ¼ cup of sugar and 1 tablespoon of ground cinnamon to create your cinnamon sugar mixture. Set aside.
8. Preheat Oven: About 10 minutes before baking, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Scoop and Roll Dough: Once chilled, use a cookie scoop or tablespoon to portion out the dough. Roll each ball in the cinnamon sugar mixture until fully coated, then place them onto the prepared baking sheets, spacing them appropriately.
10. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
11. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your eggnog snickerdoodles with a warm cup of cocoa or a festive beverage!

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Cranberry Orange Shortbread

Cranberry Orange Shortbread cookies are a delightful treat that perfectly meld the tartness of cranberries with the bright zest of orange. These buttery shortbread cookies are crisp yet tender, making them an ideal accompaniment to tea and a festive addition to holiday cookie platters. The invigorating citrus flavor enhances the sweetness of the cranberries, offering a burst of seasonal cheer in every bite.

Cooking Steps Instructions:

1. Prepare Your Ingredients: Begin by gathering all of your ingredients. Confirm the unsalted butter is at room temperature for easy mixing.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk the mixture until evenly combined, then set aside.
3. Cream Butter: In a large mixing bowl, use an electric mixer to beat the room-temperature unsalted butter until smooth and creamy, about 2-3 minutes.
4. Add Flavor: Mix in the orange zest, vanilla extract, and almond extract (if using) until well combined with the butter.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the creamed butter, mixing on low speed until just combined. Be careful not to overmix.
6. Incorporate Cranberries: Gently fold in the dried cranberries using a spatula, distributing them evenly throughout the dough.
7. Form the Dough: Transfer the dough to a lightly floured surface. Shape it into a log, approximately 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
8. Preheat Oven: About 10 minutes before you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Slice and Bake: Once chilled, unwrap the dough log and slice it into ¼-inch thick rounds. Place the cookies on the prepared baking sheets, spacing them about an inch apart.
10. Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them to prevent over-baking.
11. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Enjoy the comforting taste of Cranberry Orange Shortbread cookies with loved ones during the holiday season!

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Miniature Molasses Cookies

Miniature Molasses Cookies are a warm and spiced delight that capture the essence of the holiday season. These cookies are soft, chewy, and bursting with the rich flavors of molasses, ginger, and cinnamon. Perfect for holiday cookie exchanges or cozy nights by the fire, their miniature size makes them an adorable and irresistible treat for everyone.

Cooking Steps Instructions:

1. Prepare Ingredients: Begin by gathering all your ingredients and ensuring the unsalted butter is at room temperature. This will help it cream more easily.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Molasses and Egg: Mix in the molasses and add the egg, along with the vanilla extract. Beat until the mixture is smooth and well combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the cookies retain their shape while baking.
7. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
8. Form Cookie Balls: Once the dough is chilled, scoop out small portions (about 1 teaspoon each) and roll them into balls. Roll each ball in the granulated sugar to coat them lightly.
9. Place on Baking Sheets: Arrange the rolled cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the cookies are set but still soft in the center. The edges should be slightly cracked.
11. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Enjoy your Miniature Molasses Cookies with a cup of warm tea or hot cocoa for the perfect cozy treat!

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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are a delightful twist on traditional cookies that offer a perfect combination of sweetness and crunchy texture. These cookies are soft and chewy, featuring creamy white chocolate and crunchy macadamia nuts that burst with flavor in every bite. They make an excellent addition to your holiday cookie platter or as a special treat to enjoy with a warm cup of cocoa.

Cooking Steps Instructions:

1. Prepare Ingredients: Gather all your ingredients and allow the unsalted butter to come to room temperature for easier creaming.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter mixture until well combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Add-ins: Gently fold in the white chocolate chips and chopped macadamia nuts with a spatula until evenly distributed throughout the dough.
7. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This allows the flavors to meld and helps the cookies maintain their shape.
8. Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
9. Form Cookie Dough Balls: Once chilled, scoop out portions of dough (about 2 tablespoons each) and roll them into balls.
10. Place on Baking Sheets: Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
11. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
12. Cool: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious White Chocolate Macadamia Nut Cookies!

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Chocolate Peppermint Blossoms

Chocolate Peppermint Blossoms are a festive, chocolatey twist on the classic flower-shaped cookie. These delightful treats feature rich chocolate cookies topped with a revitalizing peppermint candy kiss, making them a perfect addition to your holiday cookie platter. The combination of chocolate and mint is truly a match made in heaven, bringing joy to those who take a bite.

Cooking Steps Instructions:

1. Prepare Ingredients: Begin by gathering all your ingredients. Allow the unsalted butter to soften at room temperature for easier mixing.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar together using an electric mixer until the mixture is light, fluffy, and combined well, about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugars, mixing until everything is fully incorporated.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this could affect the cookie’s texture.
6. Chill the Dough: Cover the dough with plastic wrap and place it in the refrigerator to chill for about 30 minutes. Chilling helps the dough firm up and makes it easier to shape.
7. Preheat Oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
8. Form Cookie Dough Balls: Once the dough has chilled, scoop portions of dough (approximately 1 tablespoon each) and roll them into balls.
9. Place on Baking Sheets: Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
10. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are set around the edges but still soft in the center.
11. Add Peppermint Kisses: Immediately upon removing the cookies from the oven, gently press a miniature peppermint candy kiss into the center of each cookie. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to fully cool.
12. Enjoy: Once cooled, these Chocolate Peppermint Blossoms are ready to be enjoyed or packed up as gifts. The combination of chocolate and peppermint creates a delightful holiday treat!

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Pecan Pie Cookies

Pecan Pie Cookies are a delightful twist on the classic pecan pie, offering all the rich flavors you love in a handheld cookie form. These bite-sized treats feature a buttery cookie base filled with a gooey, caramel-like pecan filling, making them perfect for holiday gatherings or anytime you crave a sweet indulgence. The combination of toasted pecans and a hint of vanilla creates an irresistible treat that will leave everyone wanting more.

Cooking Steps Instructions:

1. Prepare Ingredients: Start by gathering all your ingredients. Confirm that the unsalted butter is softened at room temperature for easy mixing.
2. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
4. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamy mixture, mixing well until fully blended.
6. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be cautious not to overmix; the dough should be slightly crumbly but hold together.
7. Prepare Filling: In a separate bowl, combine the chopped toasted pecans, corn syrup, and heavy cream. Stir until the ingredients are well mixed, creating a gooey filling.
8. Form Cookie Base: Using a cookie scoop or tablespoon, take portions of the cookie dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
9. Create Wells for Filling: Using your thumb or the back of a measuring spoon, press down gently on each cookie ball to create a small well in the center.
10. Fill Cookies: Spoon a small amount of the pecan filling into each well, making sure not to overfill.
11. Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
12. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
13. Serve and Enjoy: Once cooled, these Pecan Pie Cookies are ready to be enjoyed. Store any leftovers in an airtight container at room temperature for maximum freshness.

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Spiced Walnut Snowballs

Spiced Walnut Snowballs are a festive delight that combines buttery, melt-in-your-mouth cookies with the warm flavors of cinnamon and nutmeg, all rolled in a generous dusting of powdered sugar. These small, round treats are perfect for holiday gatherings, bringing joy and a touch of elegance to any dessert table. Their combination of toasty walnuts and aromatic spices makes them an irresistible holiday favorite that’s sure to impress family and friends.

Cooking Steps Instructions:

1. Prepare Ingredients: Gather all the ingredients and allow the unsalted butter to soften at room temperature for easy mixing.
2. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
4. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and 1 cup of powdered sugar using an electric mixer until the mixture is smooth and creamy, about 2-3 minutes.
5. Incorporate Flavorings: Add the vanilla extract and beat until fully combined.
6. Add Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
7. Fold in Walnuts: Gently fold in the chopped toasted walnuts until evenly distributed throughout the dough.
8. Form Dough Balls: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies should remain soft in the center.
10. Cool and Coat: Allow the cookies to cool on the baking sheet for about 5 minutes. Then, while they are still warm, roll each cookie in the extra powdered sugar to coat completely. Allow them to cool completely on a wire rack.
11. Serve: Once cooled, serve your Spiced Walnut Snowballs at your holiday gathering or package them as gifts – just be sure to keep some for yourself! Enjoy the festive flavors and delightful textures of this special treat.

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Dark Chocolate Sea Salt Cookies

Dark Chocolate Sea Salt Cookies are a decadent treat that combines rich dark chocolate with a hint of sea salt for a perfect balance of flavors. These cookies are soft and chewy in the center with slightly crispy edges, making them an indulgent snack during the holiday season or any time of the year. The touch of sea salt enhances the chocolate flavor, making these cookies a favorite among chocolate lovers.

Cooking Steps Instructions:

1. Prepare Ingredients: Verify all ingredients are at room temperature. Measure out the ingredients and chop the dark chocolate if using a bar instead of chips.
2. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside this mixture.
4. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar using an electric mixer. Mix until light and fluffy, approximately 3-4 minutes.
5. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and blend until fully incorporated.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the butter mixture. Mix on low speed until just combined, being careful not to overmix.
7. Fold in Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed throughout the cookie dough.
8. Form Cookie Balls: Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
9. Sprinkle with Sea Salt: Before baking, lightly sprinkle a pinch of flaky sea salt over each cookie dough ball.
10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers appear soft.
11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your richly flavored Dark Chocolate Sea Salt Cookies!

Almond Joy Cookies

Almond Joy Cookies are a delightful treat that captures the essence of the classic candy bar, combining a chewy coconut base with rich chocolate and crunchy almonds. These cookies are perfect for holiday gatherings or as a sweet indulgence any time of the year, providing a satisfying bite that balances the flavors of chocolate, coconut, and nuts beautifully.

Cooking Steps Instructions:

1. Prepare Ingredients: Start by ensuring all ingredients are at room temperature. Pre-chop whole almonds if they aren’t already, and measure out all other ingredients.
2. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set it aside.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
5. Add Eggs and Vanilla: Add the eggs to the butter mixture one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract until fully incorporated.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
7. Incorporate Coconut and Chocolate: Gently fold in the sweetened shredded coconut and semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
8. Add Almonds: Fold in the chopped whole almonds, ensuring they are evenly mixed into the dough.
9. Form Cookie Balls: Using a cookie scoop or tablespoon, portion out the dough and roll them into balls. Place the balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
10. Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges. The centers might look soft but they will continue to firm up as they cool.
11. Cool Down: Once baked, allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Almond Joy Cookies!