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Do you have most of your baking done for the holiday season, or perhaps you haven't started as yet. We all have our "must -haves" we make for family and friends year after year, and Christmas wouldn't be the same without these seasonal favorites.

We always have a get-together with several friends and it's the same gift every year... as in a jar of home-made sugared peanuts, triple berry jam, fruit bread and this year I made pickled fish. If they don't like the fish I'm sure they'll use it as hors d' oeuvres at some other gatherings. Or perhaps they'll re-wrap it and give it to someone else and it might end up in another country. Who knows!

Well, it's not about gift giving, but you can give these as gifts as well. It's about a variety of cookies made with the same basic cookie dough.

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BASIC COOKIE DOUGH

3 c. flour

1/3 c. cornstarch

1 c. butter, softened

1-3 oz. pkg. cream cheese, softened

3/4 c. sugar

1 t. baking powder

1/2 t. salt

1 egg

1 T. vanilla

In a medium mixing bowl, stir together flour and cornstarch; set mixture aside. In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium speed for 30 seconds or until it's thoroughly combined. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Continue as directed in the cookie recipes to follow.

Tip: To store the cookie dough, pack into an airtight container and put in fridge up to three days or freeze for up to 1 month. Take dough from freezer a day or two before thawing. (Thaw in the fridge). I make about 4 batches at a time, separately, to be ready to make these recipes.

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BROWN SUGAR THUMBPRINTS

1 recipe prepared dough mix

3/4 c. packed brown sugar

1 t. cinnamon

1 t. allspice

1 t. ginger

1 egg white

1 T. water

1 c. very finely chopped almonds

Candied cherries

Prepare dough as directed, except substitute brown sugar for white sugar and add 1 t. each cinnamon, allspice and ginger. Mix as directed. Wrap dough in plastic wrap; chill for 1 hour. Lightly grease cookie sheets, or line with parchment paper. In a small deep dish, beat egg white with 1 T. water. Transfer to a shallow dish. Shape dough into 1-inch ball, roll in egg mixture, then roll in the almonds. Place 2 inches apart on cookie sheet. Press a cherry half-way into each. Bake at 325 degrees for 15-17 minutes or until bottoms are light brown. Cool 1 minute on sheets; transfer to wire racks to cool. Make 55 cookies.

Note: I bake in the middle of the oven with a space between the racks and switch them half way through the baking time, but peek at the bottom to be sure they're not too brown. Don't bake them too long or they'll get dry.

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CHOCOLATE DIPPED

CRESCENTS

1 recipe prepared dough mix

2 T. whiskey, rum or brandy, optional

melted chocolate chips, about 1-2 c.

melted almond bark, about 3 squares

Using basic mix, substitute the liquor for vanilla. Continue as directed, wrapping with plastic wrap and chilling for 1 hour. Pinch off pieces of dough to make a 1-1/2-inch ball. Roll each into a 3-inch log; shape into crescents. Put on ungreased cookie sheets or parchment paper. Bake at 325 degrees for 15 to 20 minutes or until bottoms are light brown, switching pans half way through baking time. Cool 1 minute; transfer to rack to cool completely. Dip half way into melted chips, shaking off any excess chocolate. Put on waxed paper; let stand until dry. Drizzle with a little almond bark back and forth over the chocolate end. Let stand until dry.

Make about 36 cookies.

Sounds like a lot of monkey-business, but I'm guessing not many of you have not made them. I know, it's a time-consuming and putzy cookie to make but they're really good and are pretty on a cookie plate. If you're using liquor don't eat too many or you might get tipsy! Note: take a day off work or stay up until midnight making them and you'll have it made!

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HOLIDAY SUGAR COOKIE CUTOUTS

1 recipe prepared cookie mix

Frosting: 3 c. powdered sugar

3 T. milk

1/2 t. vanilla or almond flavoring

Divide cookie mix in half. Wrap each half in plastic wrap; chill 1 hour. On floured surface, using half of dough, roll dough into 1/8 to 1/4-inch thickness. Cut into shapes using 2-1/2 to 3-inch cookie cutters. Put 1-1/2 inches apart onto ungreased cookie sheets. Bake at 375 degrees 6 to 7 minutes until bottoms are light brown. Do same with other half of dough. (see what I do while they bake in last two recipes). Cool 1 minute on sheets; transfer to wire racks to cool.

In a medium bowl, combine powdered sugar, milk and vanilla or almond flavoring. Stir in more milk, a teaspoon at a time, until glazing consistency. Tint with food coloring, if you wish. Decorate cookies with icing and top with sprinkles or colored sugar, etc., or cut rolled dough into squares, bake, frost, and sprinkle with finely chopped nuts (I use pecans), coconut, mini chocolate or white chips, chocolate sprinkle, etc. Press down a bit so the toppings don't fall off.

Makes about 4 dozen cookies.

TFD: Christmas is a time when everybody wants his past forgotten and his present remembered.

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