With Perry Como crooning “It’s Beginning to Look a Lot Like Christmas” in the background, I began baking my first batch of holiday cookies last weekend. Late November may seem a bit early, but I like to make many varieties, then freeze or store them in airtight containers and have them ready for entertaining or gift-giving.

As with most working women, time is a precious commodity, so I’m imitating my well-organized mother by baking some items each weekend between Thanksgiving and Christmas. Most cookies freeze well and will be just as tasty when pulled out later this month. Others can be stored in airtight containers until ready to serve.

Throughout the years I’ve enjoyed trying new recipes that I thought would appeal to my sweet tooth. Some were gleaned from magazines or the promotional pamphlets in bags of flour. Others passed the taste test when I sampled them at social events and parties.

A few have become perennial favorites. The men in our family are particularly fond of gingersnaps, which my sister-in-law first brought to a family gathering more than 25 years ago. For the chocolate lovers, Chinese crunchies, perhaps more a candy than a cookie, are always one of the first of the goodies to disappear.

A few new products introduced in the marketplace during the last few years have made my holiday baking a big easier and quicker. A small electric chopper made grinding pecans for thumbprint cookies, pecan balls and date balls a snap. Melting chocolate and butterscotch chips is simpler in the microwave. And I still use the electric cookie gun to make Swedish spritz.

One of the more frustrating chores in making sugar cookies has always been getting the dough to release from the cutters, but this year I found a solution. I put the cutters in the sink and sprayed the inside of each one with a nonstick spray. This worked well for most of the cut cookies. Some cutters which had many points, however, needed to be resprayed periodically. This method worked much better than dipping them in flour before each cut.

When preparing cookies as gifts, I like to share enough samples of each so that all family members can have one of each kind. I usually use colorful plastic plates or trays which I cover with plastic wrap. Adding a bow and gift tag completes it.

By Christmas, I will have baked about 36 dozen cookies, and I plan to keep making the effort each holiday season. The joy of sharing something homemade makes my heart light – just like the five albums of Christmas music I listened to as I whipped, creamed, cut out, frosted and decorated my confectionary treats.

Gingersnaps

3/4 cup shortening 1 cup brown sugar 1/4 cup molasses 1 egg 2 1/4 cup sifted all-purpose flour 2 teaspoons soda 1/2 teaspoon salt 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon cloves

Cream together first four ingredients till fluffy. Sift together dry ingredients; stir into molasses mixture. Form in small balls. Roll in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake at 375o 8-10 minutes. Cool slightly; remove from pan.

Swedish Spritz

1 1/2 cups butter or margarine 1 cup sugar 1 egg 1 teaspoon vanilla 1/2 teaspoon almond extract 4 cups all-purpose flour 1 teaspoon baking powder

Cream butter and sugar; add egg and flavorings. Beat well. Sift dry ingredients. Add to creamed mixture. Do not chill. Force dough through cookie press. Bake on ungreased cookie sheets 8-10 minutes at 400o F. Cool and decorate with frosting, if desired. Makes about 6 dozen cookies.

Date Balls

1/2 pound (2 sticks) margarine 2 8-ounce packages pitted dates 1 3 1/2-ounce can coconut 2 cups light brown sugar 2 cups chopped nuts 4 cups rice krispies cereal Powdered sugar

Cook margarine, dates, coconut and sugar for six minutes. Add nuts and rice krispies; cool enough to handle. Form into small balls. Roll in powdered sugar.

Sugar Cookies

1 cup butter 1 1/2 teaspoons vanilla 3 eggs 3 1/2 cups sifted flour 1 1/2 cups sugar 2 teaspoon cream of tartar 1 teaspoon soda 1/2 teaspoon salt

Thoroughly cream butter, sugar and vanilla. Add eggs. Beat until light and fluffy. Sift together dry ingredients. Blend in creamed mixture. Divide dough in half. Chill one hour. On a lightly floured surface, roll to 1/8-inch thick. Cut with desired cookie cutters (or top of a glass). Sprinkle with colored sugar. Place on ungreased cookie sheet and bake at 375o for 7-8 minutes. Remove from pan immediately. Cool on rack. Makes 6 dozen.

Thumprint Cookies

3/4 cup margarine 3/4 cup shortening 1 teaspoon vanilla 1/3 cup sugar 3/4 teaspoon salt 3 1/2 cup all-purpose flour 1 cup finely chopped pecans

Cream margarine and shortening; add vanilla and sugar; mix well. Add salt, flour and nuts. Mix. Roll in 1-inch balls; place on ungreased cookie sheet. Press thumbprint in top of each. Bake at 300o for 25-30 minutes. Fill center with cream cheese frosting.

Cream Cheese Frosting

8 ounces cream cheese 1 tablespoon milk 1 teaspoon vanilla 1 pound powdered sugar

Combine softened cheese with milk and vanilla using electric mixer. Blend in powdered sugar until smooth. Divide and add food coloring (green, red, the rest white). Frost cookies.

Pecan Balls

2 sticks margarine (or butter) 4 tablespoons sugar 2 cup sifted flour 2 tablespoons vanilla 2 cup pecans (finely chopped) Powdered sugar

Cream all ingredients and add nuts. Roll in 1-inch balls. Bake at 325o 25-30 minutes. Cool and roll in powdered sugar.