Cookies really add that special touch to the holidays as everyone loves them, especially the children. Here are a few cookie recipes for you to try. They'll go great with a little egg nog; you can also put some out for Santa.

DATE NUT WHEELS Filling: 1 pkg. (8 oz.) pitted dates, chopped 1 c. water 1 c. sugar 2 teaspoons lemon juice 1 c. finely chopped walnuts Dough: 1 c. butter or margarine, softened 2 cups light brown sugar 2 eggs 3 1 cups unsifted all-purpose flour 1 tsp. double-acting backing powder 1 tsp. salt 1 tsp. baking soda IN a medium saucepan combine dates, water, sugar and lemon juice. Bring to boil; reduce heat and simmer, stirring occasionally, for ten to 12 minutes until thick.

Fold in walnuts; let cool to room temperature. In a medium mixing bowl, cream butter or margarine, sugar and eggs until fluffy.

In separate bowl combine flour, baking powder, salt and baking soda. Gradually add to creamed mixture. Beat until just blended. Divide dough into thirds.

Wrap in waxed paper and chill until easy to handle. Between sheets of lightly floured waxed paper, roll each portion into a 12x8-inch rectangle.

Remove top sheet of waxed paper and spread each rectangle evenly with one third (about 2 cup) of the date filling. Starting with 12-inch side of dough, lift up edge of waxed paper; gently peel of paper and roll dough, jelly-roll fashion. Repeat twice with remaining dough and filling.

Wrap rolls in waxed paper and chill several hours or overnight. Preheat oven to 350 degrees. Grease 2 large cookie sheets. Cut each roll into 1 inch slices and place 1 inch apart on cookie sheets. Bake ten to 12 minutes. Cool on wire racks. Makes eight dozen; about 70 calories each.

*** PECAN JUMBLES These are crispy drop cookies with a nutty taste 1 1 cups firmly packed dark brown sugar 1 cup mayonnaise 2 eggs 1 tsp. vanilla 1 3 cups unsifted flour 1 tsp. baking soda 1 tsp. salt 1 c. chopped pecans 1 c. pecan halves (optional) IN large bowl, beat first 4 ingredients until smooth. Stir in next 4 ingredients. Drop by level tablespoonfuls, 2 inches apart on greased cookie sheets. Top each with pecan half. Bake in 375 degree oven 8 to 10 minutes or until lightly browned. Immediately transfer cookies to wire racks. Yield: 4 dozen.

Seasonal sweets guarantee smiles CRUNCHY CRANBERRY SQUARES 1 cup quick cooking rolled oats 1 cup butter 3 c. brown sugar 1 c. flour 1 c. shredded coconut 1 can whole cranberry sauce 1 tbsp. lemon juice (fresh or frozen) MIX oats, brown sugar, flour, and coconut. Cut in butter until crumbly. Place half of mixture in 8''x 2'' greased baking dish. Combine cranberry sauce and lemon juice. Place on top of mixture. Top with remaining crumbs.

Bake at 350 for 40 minutes. Cut in squares, and serve hot topped with vanilla ice cream or cream topping.

*** HERMIT LOGS 1 cup shortening 1 cup plus 2 tbsps. sugar 1 c. molasses 1 1 tsps. cinnamon 3 tsp. ginger 1 tsp. salt 1 c. seedless raisins 1 c. chopped walnuts 2 eggs 1 3 cups unsifted flour 3 tsp. baking soda PREHEAT oven to 375 degrees. Grease one large cookie sheet; set aside. In medium bowl with electric mixer at medium speed, cream shortening, 1 egg and 1 cup sugar. Gradually add molasses and continue beating until fluffy.

In a separate bowl combine dry ingredients; add to creamed mixture, beating just until blended. Fold in raisins and nuts. Divide dough into two equal portions; transfer to cookie sheet. Shape each half into a 12x20-inch rectangle, leaving 13 to 15 minutes. Dough should be slightly soft in centre.

Remove from oven; brush each portion with remaining egg, lightly beaten, and sprinkle with remaining 2 tablespoons sugar. Cut diagonally into 3 inch bars while warm. Cool on wire rack. Makes 34 bars, about 85 calories each. Note: To freeze: wrap well; label and date. Freeze up to 3 months.

*** HOLIDAY BUTTER COOKIES 1 cup (2 sticks) butter 1 cup sugar 2 1 cup flour (sifted) 1 egg 1 tsp. almond extract METHOD: Cream butter, gradually adding the sugar. Beat until light and fluffy.

Beat in egg and almond extract. Gradually blend in flour. Divide dough and add food colouring. Bake for 8-10 minutes in a 375 degree oven.

These recipes from: The Continental Society Cookbook.

*** CARAMEL SQUARES 1 cup butter or margarine 1 cup brown sugar 1 egg 1 cup chopped nuts 1 cup sifted flour 1 teaspoon salt 1 teaspoon baking powder 1 cup shredded coconut MELT butter or margarine. Stir in sugar and allow to cool. Then add egg and beat well.

Sift flour, then measure, add baking powder and salt and sift once again. Add to above mixture, stirring to blend. Stir in chopped nuts and coconut.

Press mixture into greased 8-inch pan. Bake in a moderately slow oven, 325 degrees, for about 40 minutes.

ICING 3 tablespoons butter 6 tablespoons brown sugar 1 1 tablespoons milk 3 cup icing sugar Melt butter in small saucepan. Stir in brown sugar and cook for a minute over low heat, stirring constantly. Then add milk and bring to the boil, stirring all the while. Remove from stove. Beat in icing sugar all at once. Spread on Caramel Squares.

*** SCOTCH SHORTBREAD 2 cups flour 1 cup fine granulated sugar 1 cup butter SIFT flour and sugar together into a mixing bowl. Add butter and allow it to soften at room temperature. Then mix all together with your hands. Turn out of floured board to knead, until dough begins to crack.

Cut dough in half. Pat out with hands to form two circles 6 inches in diameter. Place on ungreased cookie sheet. Flute the edges and prick all over the tops with a fork. Bake at 275 degrees about 40 minutes, or until slightly golden at the edge.

Note: This dough can also be rolled out about 1/3 inch thick and cut with a cookie cutter. Bake for a shorter length of time -- about 30 minutes.

These recipes from: "What's Cooking in Bermuda'' by Betsy Ross