We love to make cookies at Christmas time but we don't have time to do fussy rosettes and complicated recipes. All my recipes are quick and easy without multiple steps. As long as I have an assortment of cookies with different shapes, sizes, and colors including a little chocolate we are content. These are the cookie recipes, other than the sugar cookie cut-outs that my family asks for each year.

BUTTER NUT SNOWBALLS
(I have had this recipe for nearly 30 years!)

1 Cup butter, softened
1/2 cup sugar
2 tsp. vanilla
1/2 tsp salt
2 cups all-purpose flour (I use kamut flour)
2 cups finely chopped walnuts or pecans ( I use pecans) (more of a coarse flour consistency)
Confectioner's Sugar

Cream butter, sugar, and vanilla until fluffy.Add the flour, salt, and blend well. Add in the finely chopped nuts. Shape into 1 inch balls.Bake 325� F for 30 minutes. Do not brown! Roll in confectioner's sugar while still warm and place on cooling racks.

PEANUT BLOSSOMS
This recipe is fun to make with your children.

1 3/4 cups all-purpose or whole grain flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup softened butter
1/2 cup creamy peanut butter
1 egg
2 TB milk
1 tsp. vanilla extract
48 milk chocolate kisses, unwrapped

In a large mixer bowl, stir flour, soda, and sal.t Add remaining ingredients except candy and beat at low speed of mixer until well combined, scraping bowl occasionally. chill dough 30 minutes.

Preheat oven to 375�F. Roll small amounts of dough into 1 inch ball.s Place on ungreased cookie sheet and bake 12 minutes or until light brown. Remove from oven and imediately press a chocolate kiss into each center. The cookie cracks around the edge. Repeat with remaining dough. Makes 4 dozen, about 70 calories each.

RASPBERRY BARS
(Super fast and easy, festive, delicious)

1 yellow cake mix
2 1/2 C uncoolked quick oats
3/4 C. butter, melted
1 - 12 oz jar of raspberry preserves or jelly of choice

Combine cake mix and oats. Stir in butter until mixture is crumbly. I mix this in my Bosch mixer. It seems to distribute the butter better. Press about 3 cups mixture evenly into a greased 13 X 9 pan. Spread preserves over the crumb mixture. Sprinkle with remaining crumb mixture. Pat gently to level the topping. Bake at 375 for 25 minutes or until lightly browned. Cool completely in the pan. Cut into bars. Yield 32 bars.

DATE BARS
These are excellent, festive, delicious

2 1/2 Cups dates, cut up
1/4 Cup sugar
1 1/2 Cup water
1/2 Cup chopped walnuts (opt)
1 1/4 cups whole grain flour
1/2 tsp salt
1 tsp baking soda
1 1/2 cups Quick oats
1 cup brown sugar
1/2 cup butter, softened
1 TB water

Combine dates, sugar and 1 1/2 cups water in saucepan. Cook, stirring frequently, until like thick jam. Cool. Stir in nuts, if desired. Meanwhile, sift together flour, salt and soda into mixing bowl, stir in oats and sugar. Cut in butter until mixture is crumbly. Sprinkle 1 TB water over oat mixture; mix lightly. Pat about 2/3 od crumb mixture into greased 13 X 9 X 2 pan. Spread with date mixture. Cover with remaining crumb mixture, pat lightly. Bake at 350�F for 35 to 40 minutes or until lightly browned. Cool; cut inot bars. Makes about 40 bars.

Double Chocolate Mint Treasures

3/4 c. butter
1/2 c. brown sugar or Sucanat
1/2 c. sugar
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
1 1/2 cups whole grain flour
1/2 c. baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 c. chocolate chips

Cream together butter and sugars.
Add egg, vanilla and peppermint extract.
Combine dry ingredients in a bowl.
Add to wet ingredients and then stir in chocolate chips.
Bake at 350 for 10 minutes on greased cookie sheet.