cookies.

Cookies are the perfect snacks to serve unexpected holiday visitors or to accompany afternoon tea.

And along with a mug of hot chocolate, they also make great treats for little children.

Here are a few delicious cookie recipes you might want to give a try during the holiday season.

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 inch thick and cut with a cookie cutter. Bake for a shorter length of time about 30 minutes.

Recipe from What's Cooking in Bermuda.

DARK DOUGH CHRISTMAS COOKIES Mix together thoroughly: 1 cup soft shortening 1 cup brown sugar 1 egg 2 cup molasses Sift together and stir in: 2-3 cups sifted flour 1 teaspoon soda 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ginger CHILL dough. Roll out thick (1 inch) Cut into desired shape. Place 1 inch apart on well-greased baking sheet. Bake at 375 degrees F. 8 to 10 minutes.

Bake until, when touched with finger, no imprint remains.

Ice and decorate when cool.

LIGHT DOUGH: Follow recipe but substitute honey for molasses and granulated sugar for brown. Use 1 teaspoon vanilla in place of cinnamon and ginger.

PEANUT BUTTER COOKIES 1 cup butter 1 cup peanut butter 1 cup white sugar 1 cup brown sugar 1 egg 1-1 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt MIX peanut butter, butter, sugar and egg thoroughly, add dry ingredients to mixture. Roll dough in 1-1 inch balls, place on lightly greased cookie sheets, and flatten with floured fork criss-cross. Bake at 375 F. for 10 to 12 minutes.

SUGAR COOKIES 1 cup shortening 1 cup sugar 4 eggs slightly beaten Vanilla or lemon flavouring 3 teaspoons baking powder 1 teaspoon salt 3 or 4 cups flour MIX ingredients, adding flour gradually. Probably 3-4 cups flour will do. Add more if dough sticks as it is rolled. Bake on ungreased cookie sheet at 350 F.

for 12-15 minutes. Dough can be kept in refrigerator for 2 or 3 days.

REFRIGERATOR COOKIES 1 cup brown sugar 1 cup butter 1 egg 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla MELT butter. Mix shortening, sugar, egg and vanilla thoroughly. Blend flour, soda and salt. Stir in. Form into roll 2-1 inches across. Wrap in waxed paper.

Chill until firm. Slice very thin. Place on ungreased baking sheet. Bake 8-10 minutes 400 F.

ICEBOX CINNAMON COOKIES 3-1 cups sifted flour 1 teaspoon baking soda 1 tablespoon cinnamon 1 teaspoon salt 1 cup brown sugar firmly packed 1 cup sugar 2 eggs 1 cup finely chopped nuts 1 cup butter, margarine or shortening Cookies add Christmas colour SIFT flour, baking soda, cinnamon, salt together. Work whichever fat you use until soft. Work in both sugars gradually until smooth. Stir in well-beaten eggs. Mix in dry ingredients and last of all -- nuts.

Divide dough in half. Roll into oval rolls on lightly floured board, wrap in waxed paper and chill overnight. Slice very thin. Place on greased cookie sheets and bake in 350 F. or moderate oven for 10 to 12 minutes. Makes 8 dozen.

Can be stored in refrigerator and baked at any time when the oven is on for other dishes.

HOLIDAY MACAROONS 2 eggs 3 cup sugar 1 cup flour 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon melted butter, cooked 1 teaspoon vanilla 2-2 cups flaked coconut 2 ounces Bakers German Sweet Chocolate, melted and cooled 1 teaspoon cinnamon 1 teaspoon grated lemon rind BEAT eggs until foamy. Slowly add sugar and beat until thickened -- about 5 minutes. Fold in flour, baking powder and salt, then fold in butte, vanilla and coconut.

Divide batter in half, blend chocolate and cinnamon into half, lemon rind into remainder. Drop by teaspoonful onto greased and floured baking sheets.

Decorate with Bakers semi-sweet chocolate chips, cherries, nuts, sugar sprinkles or additional flaked coconut, if desired. Bake at 325 F. until cookies are browned around edges -- about 15 minutes.

Cool a few seconds, then remove from baking sheets. Cool completely. Store tightly covered. Makes 3 dozen.

Recipes from St. John's Guild's Pot Pourri Cookies add colour: Festive Christmas cookies add colour and taste to every holiday table