'Tis the season for cookies; Recipes to satisfy your holiday sweet tooth.

Byline: Barbara M. Houle

The cookie countdown has begun!

If you're an experienced baker or belong to a cookie swap, you probably already have started rolling out holiday favorites. If you're a novice, you may need a little help in your search for recipes.

To celebrate the cookie season, we pulled together a jolly collection of new recipes that will make wonderful additions to a holiday cookie tray. Better yet, you can wrap the cookies for gift-giving.

First, a few cookie tips from Jill Snider, author of "Cookies: More than 200 recipes" (Robert Rose, $22.95):

Place cookies about 2 inches apart on the cookie sheet to allow for spreading. If the dough is one that doesn't spread too much, such as shortbread, 1 inch apart is usually enough.

When making rolled and cutout cookies, dip the cutter in flour to keep it from sticking to the dough. Cut the cookies as close together as you can. You can re-roll the scraps, but the less you handle the dough, the more tender your cookies will be.

If you choose to grease your cookie sheets rather than use parchment paper, use cooking spray or a light coating of shortening. Over-greasing causes cookies to spread excessively and brown too quickly around the edges. It isn't necessary to re-grease sheets between batches. Follow the instructions in your recipe as to whether or not the sheet should be left ungreased.

From "Cookies: More than 200 recipes" is a recipe for Black Forest Cookies, which have all the flavors of Black Forest cake, but in bite-size form.

BLACK FOREST COOKIES

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda 

1/4 teaspoon salt

1 cup butter, softened

3/4 cup packed brown sugar

1/2 cup granulated sugar 

2 eggs

1 teaspoon vanilla

2 cups quick-cooking rolled oats 

1-1/4 cups white chocolate chips

1 cup semi-sweet chocolate chips

1 cup dried cherries, coarsely chopped

3/4 cup slivered almonds

On a sheet of waxed paper or in a bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, using an electric mixer on medium speed, beat butter and brown and granulated sugars until light and creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. On low speed, gradually add flour mixture, beating until blended. With a wooden spoon, stir in oats, white and semi-sweet chocolate chips, cherries and almonds. Drop dough by tablespoonfuls about 2 inches apart on cookie sheet. Bake in preheated oven for 9 to 12 minutes or until golden. Cool for 5 minutes on sheet, then transfer to a rack and cool completely.

Note: You can substitute dried cranberries for the cherries. There is no need to chop cranberries as they are smaller. For a very different taste, use maraschino cherries, chopped and patted dry with paper towel. Makes about three dozen cookies.

Also from "Cookies: More than 200 recipes":

CRUNCHY APRICOT OAT DROPS

3/4 cup unbleached all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup butter, softened

3/4 cup brown sugar

1 egg

3/4 cup quick-cooking rolled oats

1/3 cup wheat germ 

1 cup crisp rice cereal

3/4 cup chopped dried apricots

1/3 cup unsweetened flake coconut

1/4 cup sunflower seeds

Heat oven to 350 degrees. Grease cookie sheets or line with parchment paper. Combine flour, baking soda, salt and cinnamon. Set aside. In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar and egg until light and creamy, about 3 minutes. On low speed, gradually add flour mixture, beating until blended. With a wooden spoon, stir in oats and wheat germ. Add cereal, apricots, coconut and sunflower seeds.

Drop dough by tablespoonfuls about 2 inches apart on prepared cookie sheet. Bake 8 to 12 minutes or until golden. Cool for 5 minutes on sheet, then transfer to a rack and cool completely. Makes 36 cookies.

From staff and wire reports:

These drop cookies are subtly sweet with hints of ginger and orange. If you want assertive flavors, add a bit of grated fresh ginger to the cookie batter or powdered ginger to the glaze.

GLAZED ORANGE GINGER COOKIES

6 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 cup shortening

2 cups sugar

2 eggs

3 large oranges

3 tablespoons candied ginger, very finely chopped

1/2 cup buttermilk 

1/2 cup powdered sugar

2 tablespoons orange juice

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking soda and baking powder. Set aside.

In a second large bowl, combine the shortening and sugar. Use an electric mixer to beat until light and fluffy. Add the eggs and beat until smooth. Use a fine grater to remove the zest from the oranges. Add the zest and the candied ginger to the bowl and beat in. Juice the oranges to get about 1 cup of orange juice, then add it to the bowl. Use the mixer to beat in the orange juice. The dough may curdle a bit; this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.

Baking in batches, drop the cookies in 1-tablespoon mounds on the prepared baking sheet, leaving about 2 inches between the cookies. Bake 8 to 10 minutes, or until the edges are lightly browned. Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely. Makes 6 dozen cookies

To prepare the glaze, in a small bowl whisk together the powdered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing the cookies.

These cookies employ a kitchen sink-approach, with delicious results. Fruitcake mixes (a variety of chopped dried fruit intended for baking fruitcakes) are widely available. Or make your own mix of chopped dried fruit.

DOUBLE-CHOCOLATE RUM FRUITCAKE COOKIES

1 cup fruitcake mix

1/2 cup light rum 

3 cups all-purpose flour

3/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick (1/2 cup) butter, softened

1/2 cup sour cream

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups chocolate chips

In a small bowl, combine the fruitcake mix and rum. Cover and let sit 30 minutes.

Meanwhile, preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In a large bowl, use an electric mixer to beat together the butter, sour cream and both sugars until smooth. Add the eggs and vanilla and beat until well mixed. When the fruitcake mix is ready, drain it and discard any liquid not absorbed by the fruit. Add the fruit to the sour cream and sugar mixture and mix in. A cup at a time, add the dry ingredients, using the electric mixer to lightly beat the dough between additions. As needed, scrape down the sides of the bowl.

Once all the flour is incorporated, mix in the chocolate chips. Baking in batches, place 2-tablespoon mounds of dough several inches apart on the prepared baking sheets. Bake for 12 minutes, or until puffy and set at the center.

The cookies will still be tender. Cool the cookies for 5 minutes on the baking sheets, then transfer to a rack to cool completely.

Makes 30 cookies.

ART: PHOTOS

CUTLINE: (1) Cookies are a favorite treat during the holiday season. (2) Glazed Orange Ginger Cookies

PHOTOG: ASSOCIATED PRESS PHOTOS