Maybe it's time to start planning what cookies you're going to make for Christmas. Years ago I got together with a work friend and her daughters to have a sort of cookie exchange and try to make some candy and cookies that we could share between us to take home. Over the years it deteriorated into shopping expeditions and wine drinking because they weren't really interested in cooking and baking.

It's always interesting to find out what different families consider to be festive food. For example, one of their holiday traditions was chocolate chip cookies, which I consider to be a year-round item, not something I'd make for the holidays. But each to his own taste, of course.



Here is a mild spice cookie that rolls out very easily and I always cut into reindeer. They store well, for up to 4 weeks, so are great for making now for gift giving or seasonal snacking.

Spice Snaps (Reindeer)

3 1/2 cups sifted flour
2 teaspoons ginger
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon soda
2 tablespoons grated lemon rind (dried is okay)
3/4 cup butter
1/2 cup sugar
1 egg
1/2 cup light corn syrup
2 tablespoons lemon juice or brandy

Sift together the first six ingredients. In a large bowl with mixer at medium speed, beat butter and sugar until very light and lemon colored. Add egg, corn syrup, and lemon juice or brandy; beat until creamy. Gradually beat in the flour mixture until blended. Divide into fourths and chill. Roll out each part into 1/16 inch thickness. Cut with cookie cutters, and place on a lightly greased cookie sheet. Bake at 350 degrees for 6 minutes, or until very light brown around the edge. May be stored, tightly covered, for up to four weeks.