If you are looking for an inexpensive way to spread holiday cheer, nothing shows you care more than giving loved ones tasty baked goods that you put your heart and soul into.

Here are some recipes that can be used as Christmas presents. All you need to do is wrap them up in cellophane or place them in a festive tins -- available at numerous store around the Island.

HOLIDAY BUTTER COOKIES 1 cup (2 sticks) butter 1/2 cup sugar 2 1/4 cups flour (sifted) 1 egg 1/2 teaspoon almond extract 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.

SHORT BREAD COOKIES 1 pound butter 2 cups sugar 4 teaspoons cornstarch 1/4 teaspoon salt 1 teaspoon vanilla Flour CREAM butter and sugar, add vanilla, salt and corn starch. Add flour enough to be able to shape. Roll in balls, press out and bake. (Oven 375 degrees).

Makes 4-5 dozen cookies.

TRIPLE CHOCOLATE CHIP NUT COOKIES Here's a triple dose of chocolate (unsweetened, cocoa powder, and chips) for those who wouldn't be satisfied with anything less. Use any kind of nut that you like; toasted walnuts and pecans are wonderful, and macadamia nuts make them extra-special.

4 ounces semisweet chocolate 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 1/4 cups unbleached all-purpose flour 1/4 cup unsweetened coca powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups coarsely chopped toasted and cooled walnuts, pecans, or macadamia nuts 1 cup chocolate chips MELT the chocolate in the top of a double boiler or a bowl set over hot water, stirring occasionally until the chocolate is smooth. Remove from the heat.

In a bowl, cream the butter, gradually adding the sugars. Beat in the eggs one at a time, then the vanilla.

In a separate bowl, sift the flour, cocoa, baking soda, and salt together.

Stir the melted chocolate into the creamed mixture until evenly blended. Fold in the dry ingredients; followed by the nuts and chocolate chips. Cover and refrigerate the dough for 15 minutes. Preheat the oven to 350 degrees and butter 2 large baking sheets.

Roll the dough into balls about 1 1 inches in diameter and place them on the sheets. Bake the cookies for about 15 minutes (a minute or two longer if you have refrigerated the sheets), until the tops are puffed and soft to touch; they'll firm as they cool.

Cool the cookies on the sheet for 5 minutes, then transfer to a rack and finish cooling.

Makes about 3 dozen cookies.

POUND CAKE 4 cups flour 1 pound butter 2 1/2 cups sugar 2 tablespoons gin 2 tablespoons lemon juice 12 eggs separated 1 teaspoon salt IN order for this cake to be a success the butter must be very soft. In a large bowl cream butter and flour. Set aside.

In another bowl beat egg yolks and sugar together. Set aside.

Beat eggs white until they stand in peaks.

Add egg whites to egg yolks and sugar mixture. Stir well. To this mixture add gin, lemon juice and salt. Combine this mixture with the butter and flour mixture. Mix well.

Pour the mixture into 2 well greased loaf pans. Use shortening to grease pans.

Bake at 350 degrees F. for about 1 hour. Once baked remove cakes from pans promptly and cool on wire racks.

FRUIT CAKE 2 packages seedless raisins 2 pounds mixed peel 1/2 pound cherries 3 cups black rum PLACE raisins, mixed peal and cherries into a large bottle. Add 3 cups black rum and allow to stand for one month or longer. Turn the bottle occasionally so that all the fruit will be well soaked with rum.

4 cups flour 1 teaspoon salt 1 pound butter 12 eggs (separated) 2 1 cups brown sugar 1 teaspoon baking soda 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon essence of almonds, lemon and vanilla.

IN a large bowl cream together butter and flour. See aside.

In another bowl beat egg yolks, brown sugar. Set aside.

In yet another bowl beat egg whites until stiff. Add egg whites to egg yolk and sugar mixture. Add all liquid flavourings and salt. Stir well.

Add this mixture to flour and butter. Stir well. Add spices, baking soda and soaked fruit. Mix thoroughly to distribute fruit.

Pour into 3 greased load pans. Bake at 250 degrees F for 2 hours.

CHRISTMAS PUDDING 1 1/2 cups shortening 1 1/2 cups brown sugar 4 eggs 6 cups bread crumbs 1 box seedless raisins 2 cups mixed peel 1/2 cup cherries 2 cups rum 1/2 teaspoon baking soda 1 teaspoon nutmeg 1 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon cloves 1 tablespoon cinnamon CREAM shortening and sugar. Add beaten eggs and all other ingredients. Mix well.

Steam in a pudding mould for 6 hours.

LEMON SAUCE FOR PUDDING 1/2 cup sugar 1 tablespoon cornstarch Pinch of salt Pinch of nutmeg 2 tablespoons butter 2 tablespoons lemon juice 1 cup boiling water MIX sugar, cornstarch, salt and nutmeg. Add boiling water gradually. Simmer over low heat until thick and clear. Add lemon juice and butter. Mix well.

Serve with Christmas pudding.

Recipes from The Bermuda Cookbook NO BAKE RUM BALLS 2 cups vanilla wafer crumbs 2 tablespoons cocoa 1 cup finely-chopped nuts or chopped coconut 1/4 to 1/3 cup brandy, rum, or Cointreau 1 cup sifted confectioner's sugar 1/8 teaspoon salt 2 tablespoon white corn syrup or honey ROLL crumbs finely. Add sugar, cocoa, salt and nuts. Combine liquid ingredients and slowly add to first mixture. Use just enough liquid to hold ingredients together nicely.

Shape by teaspoon into firm 1 inch balls. Roll balls in confectioner's sugar or dry cocoa. Store in airtight can at least 24 hours before serving. Makes 45 to 50 (inch) balls.