I love going to Auntie Iris' house during the Christmas season because she makes delicious decorative Christmas cookies that melt in your mouth.

Of course I love her too -it's just that her kitchen has that intoxicating bakery aroma that makes you want to gobble one of each thing she offers with tea. I do try to restrain myself but two things she makes I cannot resist, "Nana's cheese straws and Cousin Fred's prize winning chocolate brownies''.

I apologise for not giving out the recipes on these (family secrets).

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. They make specials gifts for neighbours too.

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.

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.

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.

This recipe is from: "What's Cooking in Bermuda'' by Betsy Ross