Three basic recipes, more than two dozen holiday treats - recipes

Sunset, Dec, 1993 by Christine Weber Hale

Start with recipes for cookies, sweet bread, and cake. Make simple variations in shapes and flavors

BETWEEN THE LAST-MINUTE SHOPPING, WRAPPING GIFTS, and entertaining, where can a busy cook fit in some good, old-fashioned holiday baking?

Consider this easy approach to making lots of different cookies, breads, and cakes: start with basic recipes and make quick and simple changes in flavors, shapes, sizes, and decorations. These three fine recipes, tweaked slightly, give you more than two dozen elegant products--more than enough choices for gift packages, family treats, and ever-ready refreshments for guests.

FLAVOR AND SHAPE VARIATIONS

Cutout cookies. Make the ultimate Christmas cookie dough, preceding. Roll dough until 1/4 inch thick, a portion at a time, on a board generously coated with all-purpose flour. Cut dough with cookie cutters.

Using a wide spatula, place cookies slightly apart on ungreased 12- by 15-inch baking sheets. As sheets are filled, bake cookies in a 350 |degrees~ oven until golden brown, 15 to 20 minutes.

Reroll scraps with remaining dough and repeat rolling and cutting until all the dough is used.

With spatula, gently transfer baked cookies to racks. Serve, or store as directed. Makes 4 to 5 dozen, each 2 to 3 inches in diameter.

Per cookie: 57 cal. (51 percent from fat); 0.7 g protein; 3.2 g fat (1.9 g sat.); 6.5 g carbo.; 32 mg sodium; 12 mg chol.

Spice cutouts. Make the ultimate Christmas cookie dough, preceding, mixing 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg with the flour. Continue as directed for cutout cookies.

Per cookie: same as cutout cookies.

Chocolate cutouts. Make the ultimate Christmas cookie dough, preceding, reducing all-purpose flour to 2 cups and increasing sugar to 1 cup. To flour, add 3 tablespoons unsweetened cocoa powder. Continue as directed for cutout cookies.

Per cookie: 57 cal. (51 percent from fat); 0.6 g protein; 3.2 g fat (2 g sat.); 6.7 g carbo.; 32 mg sodium; 12 mg chol.

Button cookies. Make the ultimate Christmas cookie dough, preceding, in any flavor for rolled and cut variations. Follow directions for cutout cookies, cutting dough into 3-inch rounds. Place rounds on baking sheets. With a round cookie cutter (or the rim of a small glass) slightly less than 3 inches in diameter, gently press each cookie to form rim of "button"; do not cut through dough. Use a skewer or the tip of a small sharp knife to make 4 holes in the center of each cookie to form "thread holes." Continue as directed. Makes 48.

Per cookie: 71 cal. (51 percent from fat); 0.8 g protein; 4 g fat (2.4 g sat.); 8.1 g carbo.; 41 mg sodium; 15 mg chol.

Chocolate half-dips. Make cutout cookies, preceding. Melt 16 ounces semisweet

chocolate chips or chunks (for directions, see marble cookies, following). Dip each cookie halfway into chocolate (or spread chocolate over half of each cookie). Let excess chocolate drip off, then lay cookies on a rack. Let stand until chocolate is firm, about 1 hour. Serve, or package airtight up to 3 days; freeze to store longer.

Per cookie: 92 cal. (52 percent from fat); 1 g protein; 5.3 g fat (3.1 g sat.); 11 g carbo.; 33 mg sodium; 12 mg chol.

Almond-topped cookies. Make the ultimate Christmas cookie dough, preceding, and shape into 48 equal balls. Pour 2/3 cup sliced almonds into a small bowl. Press each cookie ball into nuts to coat 1 side. Place balls on baking sheets, almonds up; press cookies with fingertips to flatten slightly. Bake, cool, and store as directed for cutout cookies.

If desired, seal 2 ounces semi-sweet chocolate chips or chunks in a small, unpleated zip-lock plastic bag. Set bag in top of double boiler over simmering water; heat until chocolate melts. Trim a corner from the bag to make a 1/8-inch hole. Pipe chocolate from bag over cookies to decorate. Let stand until chocolate is firm. Store as directed. Makes 48.

Per cookie: 79 cal. (54 percent from fat); 1.1 g protein; 4.7 g fat (2.5 g sat.); 8.4 g carbo.; 41 mg sodium; 15 mg chol.

Chocolate-tipped logs. Make the ultimate Christmas cookie dough, preceding. Shape into 48 logs, each about 3 inches long. Bake as directed for cutout cookies. Cool.

Melt 6 ounces semisweet chocolate chips or chunks (for directions, see marble cookies, at right). Dip both ends of logs into chocolate to coat, then roll ends in 1/2 cup finely chopped walnuts or pecans. Set on racks until chocolate is firm. Store as directed. Makes 48.

Per cookie: 96 cal. (53 percent from fat); 1.2 g protein; 5.7 g fat (3.1 g sat.); 11 g carbo.; 41 mg sodium; 15 mg chol.

Brown sugar trees. Make the ultimate Christmas cookie dough, preceding, omitting egg and granulated sugar; add 1 cup firmly packed brown sugar. If necessary, squeeze dough between your hands until it sticks together.

Pat or roll dough on a 12- by 15-inch baking sheet into a 5- by 14-inch rectangle. On a 14-inch side, mark edge of dough at 2-inch intervals. On the opposite side, make the first mark at 1 inch, then every 2 inches. With a knife, score across dough from the 1-inch mark to the top opposite corner, then score from the 1-inch mark to the first 2-inch mark; repeat until you have 13 triangles plus 2 narrow end pieces. Cut off the end pieces; press the dough together, and divide it into 13 equal pieces. Press each piece onto a wide end of each triangle, shaping it like a tree trunk.