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As I write today, the CD player is on and the first song I heard was "It's beginning to look a lot like Christmas." It's been looking a lot like Christmas in the shopping malls before we celebrated Thanksgiving. If I remember right, I think there was Christmas things out right after Halloween. Unless I missed it, I didn't see any Nativity scenes around at that time. I'll just let you think about that. If I'm wrong, that's good.

Preparations for the holiday season come in many ways. Gifts to be bought, cards to be sent, gifts to wrap, lots of "kitchen work" and a lot less time to relax and enjoy this season of celebrations. This year I decided to make several different kinds of bar cookies and take some of each kind and make bar cookie plates for gifts. The recipients can devour them or put them in the freezer to have on hand when friends or family drop by for coffee or hot cider. True, they probably don't look as festive as all kinds of decorated cookies, but they're usually not quite so sweet and do not all taste the same.

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So, today it's bar cookies. Starting with . . .

ALMOND MACAROON BARS

Crust:

1-3/4 c. flour

1/2 c. sugar

3/4 c. butter, softened

1/2 t. ground nutmeg

Combine all crust ingredients in a small mixer bowl. Beat at low speed, scraping bowl often, until particles are fine. (You can also do this with a wire pastry gizmo.)

Press on bottom of ungreased 9x13 pan. Bake at 350 degrees for 15-20 minutes or until edges are lightly browned.

Filling:

1 c. sugar

2 eggs

2 T. flour

1 t. baking powder

1/2 t. salt

2 t. vanilla

1 c. flaked coconut

1 c. toasted slivered almonds*

Rinse out the bowl you used for crust and in it combine the first six ingredients, beating at medium speed, scraping bowl often, until well mixed (1-2 minutes). Stir in coconut and almonds.

Pour filling over hot crust. Continue baking for 15-20 minutes or until lightly browned. Cool completely. Cut into bars. Makes about 3 dozen bars.

*To toast almonds, spread them out in a heavy frying pan over medium heat and shake pan often to turn them. As soon as they start to get browned (5-7 minutes) pour them out onto a pan to cool. Watch so they don't burn.

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CHERRY SCOTCHIES

2 c. flour

1/4 c. firmly packed brown sugar

1/2 c. flaked coconut

3/4 c. butter, softened

1 egg

1 t. baking powder

1/2 t. salt

2 t. vanilla

1/2 c. chopped maraschino cherries, drained (pat them on a paper towel)

2 T. flour

1 c. butterscotch chips

powdered sugar (for sprinkling)

In a large mixing bowl, combine first eight ingredients. Beat at low speed, scraping bowl often, until well mixed (1-2 minutes).

In a small bowl, toss together cherries and the 2 T. flour. Stir cherries and chips into first mixture.

Spread into greased and floured 9x13 pan. Bake at 350 degrees for 20-25 minutes or until edges are lightly browned. Cool completely; sprinkle with powdered sugar. Cut into bars. Makes about 3 dozen bars.

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CARAMEL CHOCOLATE PECAN BARS

Crust:

2 c. flour

1 c. firmly packed brown sugar

1/2 c. butter, softened

1 c. pecan pieces (can use walnuts)

Combine flour, sugar and butter in large mixing bowl. Beat at medium speed, scraping bowl often, until particles are fine (2-3 minutes).

Press on bottom of ungreased 9x13 pan. Sprinkle nuts over crust.

Filling:

1/2 c. firmly packed brown sugar

2/3 c. butter, softened

1/2 c. chocolate chips

1/2 c. butterscotch chips (use "real" chips)

Combine sugar and butter in small pan. Cook, stirring constantly, over medium heat until mixture comes to a full boil (2-3 minutes). Boil, stirring constantly until candy thermometer reaches 242 degrees or small amount of mixture dropped into ice water forms a firm ball (about 1 minute).

Pour over pecans and crust. Bake at 350 degrees for 16-18 minutes or until entire caramel layer is bubbly. Immediately sprinkle both chips over top. Let stand 3-5 minutes to melt chips. Swirl chips gently with the tip of a knife, leaving some whole for a marbled effect. Cool completely. Cut into bars. Makes about 3 dozen bars.

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SUNNY LEMON OATMEAL BARS

Bars:

1-1/4 c. flour

3/4 c. quick cooking oats

2/3 c. sugar

1 c. butter, softened

1/2 c. milk

1 egg

1 t. baking soda

1/2 t. salt

1 T. grated lemon peel

1 t. vanilla

Combine all bar ingredients in a large mixing bowl. Beat at low speed, scraping bowl often, until well mixed (1-2 minutes).

Spread into ungreased 9x13 pan. Bake at 375 degrees for 15-20 minutes or until wooden pick inserted in center comes out clean.

Glaze:

1 c. powdered sugar

2 T. lemon juice

1 T. grated lemon peel

Combine all glaze ingredients in a small bowl, stirring until smooth.

Spread over warm bars. Cool completely. Cut into bars. Makes about 3 dozen bars.

NOTE: All of these bars are baked at 350 degrees, except for the lemon oatmeal bars. You can bake two pans, switching them around half way through baking time. I like to get all the ingredients ready for each different kind making sure I don't get them mixed up. You save oven energy and time this way. Also, when pans come out of oven gently cut around edges so they don't stick when completely cooled.

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Thought for today: Nothing is work unless you'd rather be doing something else.

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