HOLIDAY IDEAS

Size or color is not a worry when you give a holiday gift from the kitchen. A tin of homemade cookies or a cappuccino mix will fit anyone on your holiday list. Here are some holiday ideas from our past food sections.

Cafe au lait mix
• 1/2 cup non-dairy coffee creamer
• 1/2 cup sugar
• 1/3 cup instant coffee

Combine all ingredients in a small mixing bowl blending well.

To serve: Place 1 tablespoon of mix in a cup. Add 4 ounces boiling water and stir. Store mix in airtight container. Makes enough mix for 20 4-ounce servings.

To make Cafe Viennese: Place 1 tablespoon mix in cup with 1 tablespoon cognac and dash ground nutmeg. Add boiling water.

Cafe Mexicano: Place 1 tablespoon cafe au lait mix in a cup with 1 tablespoon kahlua or other coffee-flavored liqueur, dash ground cinnamon and 1 teaspoon grated semisweet chocolate. Add 4 ounces boiling water.

Butter cookies
• 2 1/2 cups all-purpose flour
• 1 1/4 cups powdered sugar
• 1 cup butter, softened
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon almond extract

In large mixer bowl, combine all ingredients. Beat at medium speed, scraping bowl often, until well mixed (3 to 4 minutes).

If making cut-out cookies, chill dough until it is firm enough to be rolled (about 2 hours). Heat oven to 375 degrees. Roll out dough, 1/2 at a time, on well-floured surface to 1/4-inch thickness. Cut with 2- to 3-inch cookie cutters. Place 1-inch apart on cookie sheets.

Bake for 6 to 10 minutes or until edges are lightly browned. Makes 3 dozen.

To make frosting: Combine 4 cups powdered sugar, 1/2 cup butter, 3 to 4 tablespoons milk, 2 teaspoons vanilla. Beat at low speed, scraping bowl often, until fluffy (1 to 2 minutes). Color frosting with food coloring.

Chocolate butter cookies
• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 egg yolk
• 1 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa

Heat oven to 375 degrees. In large mixer bowl, combine all ingredients except flour and cocoa. Beat at medium speed, scraping bowl often, until mixture is light and fluffy (2 to 3 minutes). Continue beating, gradually adding flour and cocoa, until well mixed (2 to 3 minutes). Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart on cookie sheets. Shape as desired.

Bake for 7 to 9 minutes or until set. Cool completely. Decorate cookies with suggested coatings and toppings as desired. Yield: 3 dozen.

Suggested coatings: melted semisweet real chocolate chips; or melted vanilla-flavored candy coating.

Suggested toppings: finely chopped almonds, pecans or walnuts, candy-coated milk chocolate pieces, flaked coconut, fruit preserves, colored sugars, multi- colored decorator candies.