CHRISTMAS COOKIES; BAKE PLENTY TO GIVE AND EAT.

Byline: Natalie Haughton Food Editor

For many, it just wouldn't be the holidays without Christmas cookies. While cookies are baked throughout the year, they have a special place in holiday traditions for lots of families.

They come in a myriad of flavors, colors and shapes - and fancy, simple or complex. There's something creative and festive about presenting them on a cookie tray for friends or guests, wrapping them up as a special gift or leaving a plate for Santa.

Some are perennial favorites made yearly while others are treasures that catch our eye in newspapers, magazines or cookbooks - and become cherished additions. If you're looking for some good last-minute ideas, a trio of new cookbooks - ``Alice Medrich's Cookies and Brownies'' (Warner Books; $23.95), ``Cookies for Christmas'' by Jennifer Dorland Darling (Meredith Press; $24.95), and ``The Magnolia Bakery Cookbook'' by Jennifer Appel and Allysa Torey (Simon & Schuster; $25) - offers plenty of good, fast-fix options for time-stressed holiday cooks. If you choose recipes carefully, you can whip out several batches in no time flat.

Medrich, the former owner of the now-defunct Cocolat in Berkeley for 14 years and who is known as the truffle lady, realized when she started to write about cookies that they had not been updated.

At a holiday cookie exchange she hosted for 30 foodies a few years back, she found the offerings were either over or underbaked, bland, and lacked character and flavor. It was not what she expected.

``Contemporary tastes and standards for food have changed,'' she notes. Although Medrich was not a cookie expert when she started to write the book, she wanted better cookies.

``It's simply not enough for a cookie to be sweet and rich - we want superb texture and lots of flavor.''

The premise of her new book was to boost flavors and communicate what makes the difference between tough and tender, crisp and limp, buttery vs. greasy. It's the details that count and can mean success or failure resulting in fabulous cookies or miniature doorstops, she says. ``Anyone can make cookies. Cookies are part of the baking repetoire and are much fussier and detail-oriented than creations in the general cooking repertoire. I am willing to fuss with fancy desserts or cakes, but I want cookies really simple. I am more interested in flavor and texture than shapes - and I like bar cookies,'' she says, noting that the Lemon Bars are among her favorites.

To this end, Medrich came up with 50 recipes that are, for the most part, easy to make and delicious. ``This is a small personal collection (that she makes and serves again and again) rather than an encyclopedia.''

For Darling, author of ``Christmas Cookies,'' holiday cookies are about capturing and sharing the joy of the season and family tradition. The book is filled with 130 recipes, color photographs and chapters featuring Old World favorites, convenience products, drop cookies, ornaments and a Victorian gingerbread house.

In ``The Magnolia Bakery Cookbook,'' Appel and Torey, proprietors of the Magnolia Bakery in New York's Greenwich Village, share some of their favorite cookies, along with other popular baked items. Beyond the usual chocolate chip and peanut butter cookies and brownies, you'll find recipes for Iced Molasses Cookies, Peanut Butter Cup Cookies, White Chocolate Coconut Macadamia Cookies, Butterscotch Cream Cheese Swirl Brownies and Strawberry Oat Bars.

Although the seasonal time crunch may take its toll on your yearly cookie efforts, opt for preparing the easiest, yet most sophisticated-looking cookies in a variety of textures and flavors. Forget complicated cookies that require lots of fussing - and rely on bar or drop cookies with a minimum number of ingredients.

Keep in mind that bar cookies are a boon to the hurried cook as lots can be turned out in short order with minimal effort - and they are virtually fail-proof.

To yield a variety of different looking cookies, custom-cut them into various size squares, strips, rectangles, triangles or diamonds, depending on how you plan to serve and use them.

In recipes calling for nuts and jams, it's feasible to vary the choices - and sometimes even combine flavors in a single pan, making half of it with one flavor and the other half with another.

Also, consider setting aside a chunk of time and doing your holiday baking assembly-line style in a couple of sessions. Once you put one recipe together and get a batch in the oven, start preparing the next.

It's not too late to turn your kitchen into a holiday cookie-baking factory. Add some of the winning creations that follow to your own treasured holiday traditions. You're in for some delicious eating.

FUDGE BROWNIES WITH WHITE CHOCOLATE, TOFFEE AND PECANS

Quite possibly the richest and darkest chocolate brownie you'll ever taste.

BROWNIE:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoons salt

12 ounces unsweetened chocolate

1 cup (2 sticks) unsalted butter

3 cups sugar

6 large eggs, at room temperature

2 tablespoons vanilla

TOPPING:

3/4 cup toffee pieces

3/4 cup finely chopped pecans

1 1/2 cups white chocolate, coarsely chopped

Grease a 12x18-inch jellyroll pan.

To make brownie, in a large bowl, sift together flour, baking powder and salt. Set aside.

In a medium saucepan, over low heat, melt chocolate with butter, stirring occasionally until smooth. Cool 5 to 10 minutes. Transfer mixture to a large bowl and mix in sugar, eggs and vanilla. Add dry ingredients. Pour batter into prepared pan. Sprinkle toffee and pecans evenly over batter.

Bake in preheated 350-degree oven 25 to 28 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Do not overbake.

Let cool 20 minutes, then sprinkle white chocolate chunks over brownies.

Allow to cool to room temperature, or overnight, before cutting and serving. Makes 24 (3-inch) brownies.

From ``The Magnolia Bakery Cookbook'' by Jennifer Appel and Allysa Torey, Simon & Shuster.

RASPBERRY CRUMB BARS

Based on a classic shortbread recipe, this tender buttery cookie balances perfectly with its filling of sweet-tart raspberry preserves. The generous crumb topping is made with a portion of the dough mixed with oats and nuts.

1 cup (2 sticks) unsalted butter, at room temperature, cut up, plus extra for preparing pan

1/2 cup sifted powdered sugar

2 cups unsifted all-purpose flour

1/2 teaspoon salt

1/2 cup old-fashioned rolled OR quick-cooking oats (not instant)

1/2 cup chopped walnuts

3/4 cup seedless raspberry preserves

Butter a 9x9x1 1/2-inch baking pan.

In a large mixing bowl, using a sturdy spoon or an electric mixer, beat together butter and powdered sugar until completely smooth and well blended. Sift in flour and salt and blend all together just until dough forms crumbs or large clumps. Turn dough out onto a piece of wax paper. With lightly floured hands, squeeze dough into a rough ball. Warmth of your hands softens butter and brings dough together.

Divide dough ball into thirds. Crumble one portion into a bowl and press remaining portions in an even layer on bottom of prepared pan.

Bake on center rack in preheated 375-degree oven 15 to 18 minutes, or until golden brown around edges and pale gold on top. Remove pan to a heat-proof surface and cool.

Add oats and nuts to dough in bowl and pinch all together to form crumbs. Spread preserves over baked dough in pan, then top evenly with crumbs.

Return pan to oven and bake an additional 20 to 24 minutes, or until crumbs are golden brown on top. Cool pan on a wire rack, then divide each side into quarters and cut into 16 bars (2 1/4x2 1/4 inches). When bars are cold, use a spatula to lift onto a rack or plate, or serve directly from pan. Bars are extremely fragile while warm. Makes 16 (2 1/4-inch) squares.

From ``The Family Baker'' by Susan G. Purdy, Broadway Books.

CHOCOLATE-ALMOND BONBONS

Half cookie, half confection, these marzipan-filled sweets are at home on a cookie tray or in a candy dish. Serve them in miniature paper cups to emphasize the ``bonbon'' look.

1 (12-ounce) package (2 cups) semisweet chocolate pieces

1/4 cup butter

1 (14-ounce) can sweetened condensed milk 

1 teaspoon vanilla

2 cups all-purpose flour

1 (8-ounce) can almond paste (made without syrup OR glucose)

Almond Glaze OR Chocolate Glaze

Assorted small candies (optional)

Purchased decorator icing (optional)

In a medium saucepan, combine chocolate pieces and butter. Cook and stir over low heat until melted and smooth. Stir in sweetened condensed milk and vanilla. Stir in flour until well combined.

Shape a slightly rounded teaspoon of dough around 1/2 teaspoon almond paste. Repeat with remaining dough and almond paste. Place on an ungreased cookie sheet.

Bake in preheated 350-degree oven 6 to 8 minutes or until chocolate is soft and shiny (do not overbake). Transfer cookies to a wire rack; cool. Drizzle or spoon Almond Glaze over cookies. If desired, substitute Chocolate Glaze for Almond Glaze and decorate with small candies and decorator icing. Makes about 90 cookies.

ALMOND GLAZE: In a small mixing bowl, stir together 1 cup sifted powdered sugar, 1/2 teaspoon almond extract and enough milk (about 1 to 2 tablespoons) to make glaze of drizzling consistency. If desired, tint with a few drops of red food coloring.

CHOCOLATE GLAZE:: In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 2 tablespoons unsweetened cocoa powder and enough milk (about 2 to 3 teaspoons) to make of drizzling consistency.

From ``Cookies for Christmas'' by Jennifer Dorland Darling, Meredith Press.

BUTTERSCOTCH SHORTBREAD BARS

The only thing better than buttery shortbread is buttery shortbread crowned with a topping of butterscotch and nuts. Half confection, half cookie, these sweet treats are 100 percent delicious.

1 1/4 cups all-purpose flour

3 tablespoons plus 1/3 cup packed brown sugar

1/4 teaspoon baking powder

3/4 cup butter

1/3 cup granulated sugar 

1/3 cup light corn syrup 

1 tablespoon water

1/4 teaspoon salt

1/2 cup coarsely chopped walnuts

1/2 cup coarsely chopped cashews

1/4 cup whipping cream 

1 teaspoon vanilla

Line a 9x9x2-inch baking pan with foil; extend foil over pan edges. Butter foil; set aside.

For crust, in a medium mixing bowl combine flour, 3 tablespoons brown sugar and baking powder. Using a pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press crust mixture into prepared pan.

Bake in preheated 350-degree oven 25 minutes or until golden brown.

Meanwhile, for butterscotch sauce, in a heavy medium saucepan melt remaining 1/4 cup butter. Stir in granulated sugar, remaining 1/3 cup brown sugar, corn syrup, water and salt; stir in walnuts and cashews. Bring to boiling over medium-high heat, stirring constantly. Boil, uncovered, 5 minutes, stirring often. Remove saucepan from heat. Stir in whipping cream and vanilla.

Spread butterscotch mixture evenly over baked crust. Bake 12 to 15 minutes more or until most of surface is bubbly. Cool in pan on a wire rack. Lift foil out of pan; cut into bars.Makes 24 bars.

From ``Cookies for Christmas'' by Jennifer Dorland Darling, Meredith Press.

VISIONS-OF-SUGAR-PLUMS PIZZA

These bejeweled treats will surely set little ones to sweet-dreaming. A hint: Smaller gumdrops usually are spicy and larger ones usually are not. If you prefer, you can use jelly beans or other small candies.

2/3 cup butter, softened

3/4 cup sugar

1 teaspoon ground ginger

1/2 teaspoon baking soda 

1/2 teaspoon ground cinnamon

1 egg

2 tablespoons molasses

1 3/4 cups all-purpose flour

1 3/4 cups halved small AND/OR cut-up large gumdrops

1/2 cup white baking pieces

1 1/2 teaspoons solid butter-flavor OR vegetable shortening

Lightly grease a 12- or 13-inch pizza pan or a 13x9x2-inch baking pan; set aside.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, ginger, baking soda and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Beat in as much of flour as you can with mixer. Using a wooden spoon, stir in any remaining flour.

Spread dough evenly into prepared pan.

Bake in preheated 350-degree oven 12 minutes. Sprinkle partially baked cookie with gumdrops. Return to oven. Bake about 8 minutes more or until edges are browned (do not overbake). Cool completely in pan on a wire rack.

In a heavy small saucepan, melt white baking pieces and shortening over low heat. Drizzle over cookie. Let stand about 20 to 30 minutes or until set.

To serve, cut into wedges or bars. Makes 16 wedges.

From ``Cookies fFor Christmas,'' by Jennifer Dorland Darling, Meredith Press.

CHERRY-COCONUT DROPS

Looking like colorful Christmas lights encased in freshly fallen snow, these moist cookies are as festive and fun to look at as they are to eat.

1 (7-ounce) package (2 2/3 cups) flaked coconut

2 tablespoons cornstarch 

1/2 cup sweetened condensed milk

1 teaspoon vanilla

1/2 cup chopped red AND/OR green candied cherries

Grease and flour a cookie sheet; set aside.

In a medium mixing bowl, combine coconut and cornstarch. Stir in sweetened condensed milk and vanilla until mixture is combined. Stir in candied cherries.

Drop by small rounded teaspoonfuls about 1-inch apart on prepared cookie sheet.

Bake in preheated 325-degree oven 12 to 15 minutes or until lightly browned on bottoms. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack; cool. Makes about 24 cookies.

From ``Co okies for Christmas'' by Jennifer Dorland Darling, Meredith Press.

CHOCOLATE HAZELNUT BROWNIES WITH MILK CHOCOLATE HAZELNUT FROSTING 

CHOCOLATE HAZELNUT BROWNIES:

3 ounces bittersweet chocolate, coarsely chopped

1/2 cup (1 stick) unsalted butter

2 large eggs

3/4 cup plus 2 tablespoons granulated sugar

2 tablespoons Italian hazelnut liqueur, such as Frangelico

1/2 cup all-purpose flour

1 cup (5 ounces) skinless hazelnuts, toasted and coarsely chopped

MILK CHOCOLATE HAZELNUT FROSTING:

5 ounces Lindt milk chocolate, finely chopped

1 tablespoon unsweetened cocoa powder

1/3 cup heavy whipping cream 

1 tablespoon Italian hazelnut liqueur, such as Frangelico

To Make Chocolate Hazelnut Brownies, butter bottom and sides of an 8-inch-square baking pan. Line bottom of pan with parchment or wax paper and coat paper with butter.

Place chocolate and butter in top of a double boiler over hot, not simmering water. Stir mixture until it is completely melted and smooth. Remove top part of double boiler from bottom and allow mixture to cool.

In a medium bowl, whisk together eggs and sugar. Whisk in cooled chocolate and hazelnut liqueur. With a rubber spatula, stir in flour until just blended. Stir in hazelnuts. Scrape batter into prepared pan. Smooth over top with rubber spatula.

Bake in preheated 350-degree oven 25 to 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs clinging to it. Cool brownies on a wire rack 15 minutes. Run a paring knife around edges of pan and carefully invert brownies onto a flat surface. Peel off paper and then reinvert brownies onto a cooling rack. Cool completely.

To make Milk Chocolate Hazelnut Frosting, place chocolate in a medium bowl. Sift cocoa powder over chocolate. In a small saucepan or in microwave, bring cream to a boil. Pour hot cream over chocolate and gently whisk until smooth. Stir in hazelnut liqueur and allow mixture to cool to a spr eadable consistency, about 2 hours.

Using a metal spatula, spread frosting over top of brownies. Using a long serrated knife, trim approximately 1/4 to 1/2 inch off each side. Cut brownies into 9 squares. Store in airtight food container. Makes 9 (2 1/2-inch) brownies.

From ``Chocolate Passion'' by Tish Boyle and Timothy Moriarty, John Wiley & Sons.

GINGERBREAD CUT-OUTS

These cut-out cookies are sturdy enough to use as ornaments on the Christmas tree.

1/2 cup sugar

1/2 cup light (mild) molasses

1 1/2 teaspoons ground ginger

1 teaspoon ground allspice 

1 teaspoon ground cinnamon

1 teaspoon ground cloves

2 teaspoons baking soda

1/2 cup (1 stick) butter OR margarine, cut up

1 large egg, beaten

3 1/2 cups all-purpose flour

Ornamental Frosting (recipe follows)

In a 3-quart saucepan, heat sugar, molasses, ginger, allspice, cinnamon and cloves to boiling, over medium heat, stirring occasionally with a wooden spoon. Remove pan from heat; stir in baking soda (mixture will foam up in pan). Stir in butter until melted. Stir in egg; add flour and stir until dough forms.

On floured surface, knead dough until combined. Divide dough in half; wrap 1 half in wax paper and refrigerate.

With a floured rolling pin, roll remaining dough half a scant 1/4-inch thick. With floured 3- to 4-inch assorted cookie cutters, cut as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart on an ungreased large cookie sheet. If desired, with a skewer, make 1/4-inch hole near edge of each cookie for hanging as an ornament.

Bake in preheated 325-degree oven 12 minutes or until edges begin to brown. With a wide spatula, transfer cookies to wire racks to cool. Repeat with remaining cookie dough and trimmings.

When cookies are cool, prepare Ornamental Frosting. Use frosting to decorate cookies; let dry completely, about 1 hour, before serving. Makes about 3 dozen cookies.

ORNAMENTAL FROSTING

This hard-drying icing, tinted with food coloring, is used to decorate cookies. Use meringue powder in order to avoid raw egg whites in this uncooked frosting. Meringue powder is available wherever cake-decorating equipment is sold.

1 package (16 ounces) powdered sugar

3 tablespoons meringue powder

1/3 cup warm water

Assorted food colorings (optional)

In a bowl, with mixer at medium speed, beat powdered sugar, meringue powder and water until blended and mixture is so stiff that a knife drawn through it leaves a clean-cut path, about 5 minutes.

If desired, tint frosting with assorted food colorings; keep covered with plastic wrap to prevent drying out. Use a small metal spatula, artists' paint brushes or decorating bag with small writing tips to decorate with frosting. (You may need to thin frosting with a little warm water to obtain right spreading or piping consistency.) Makes about 3 cups.

From ``Good Housekeeping Baking,'' Hearst Books.

FLORENTINES

Made with very little flour these elegant cookies are perfect for a party or as a special gift. Handle cookies carefully when icing, as they are quite fragile. For an even more lavish treat, sandwich two cookies together with a layer of chocolate in between.

6 tablespoons butter, cut up (DO NOT use margarine)

1/4 cup heavy whipping cream

1 tablespoon light corn syrup

1/2 cup sugar

2 tablespoons all-purpose flour

1 cup finely chopped slivered almonds

1/2 cup finely chopped candied orange peel

8 squares (8 ounces) semisweet chocolate, melted

Line a large cookie sheet with cooking parchment paper.

In a 1-quart saucepan, combine butter, cream, corn syrup, sugar and flour and heat to boiling over medium heat, stirring frequently. Remove saucepan from heat; stir in almonds and candied orange peel.

Drop batter by rounded teaspoons, 3 inches apart, on prepared cookie sheet. Do not place more than 6 on cookie sheet.

Bake in preheated 350-degree oven 10 minutes or just until set. Cool on cookie sheet 1 minute. With a wide metal spatula, transfer to wire racks to cool. If cookies become too hard to remove, return sheet to oven briefly to soften. Repeat with remaining batter.

With a small metal spatula or butter knife, spread flat side of each cookie with melted chocolate. Return to wire racks, chocolate side up, and let stand until chocolate has set. Makes about 4 dozen cookies.

From ``Good Housekeeping Baking,'' Hearst Books.

ROCKY ROAD BARS

6 tablespoons unsalted butter, melted

1 1/2 cups fine graham cracker crumbs (made from 11 double graham crackers)

1/4 cup sugar

1 cup walnut pieces

2 cups miniature OR quartered regular marshmallows

1 cup milk chocolate OR semisweet chocolate chips

Using a fork, mix butter with graham cracker crumbs and sugar until all crumbs are moistened. Turn mixture into a foil-lined 8-inch square pan and spread evenly, pressing very firmly over bottom to form a crust. Scatter nut pieces evenly over crust.

Bake in lower third of preheated 350-degree oven 10 minutes or until crust bergins to turn golden brown. Remove from oven and scatter marshmallows and chocolate chips evenly over walnuts. Return pan to oven 10 to 12 minutes or until marshmallows are soft, barely golden and merged with one another. Set on a rack to cool completely. Run a knife along unlined sides of pan. Lift ends of foil liner and transfer bars to a cutting board. Use a long sharp knife to cut into 16 (2-inch) bars. May be stored, airtight, 4 to 5 days. Makes 16 (2-inch) bars.

From ``Alice Medrich's Cookies and Brownies,'' Warner Books.

FRUIT AND NUT BARS

Lots of dried fruits and nuts and enough batter to hold everything together. The results are chewy, crunchy and delicious. Create endless variations by substituting combinations of dried cranberries or cherries, dried pears, whole almonds or hazelnuts.

1/4 cup plus 2 tablespoons all-purpose flour

1/8 t easpoon baking soda

1/8 teaspoon baking powder

1/4 teaspoon salt

1/4 cup plus 2 tablespoons packed light OR dark brown sugar

2 cups walnut pieces

1 1/2 cups dates, pits removed and cut into quarters

1 cup lightly packed dried apricot halves, EACH cut in half

1 large egg

1/2 teaspoon vanilla

Combine flour, baking soda, baking powder and salt in a large bowl and mix together thoroughly. Add brown sugar, walnuts, dates and apricots. Use your fingers to mix ingredients until nuts and fruits are coated with flour mixture, separating any sticky fruit pieces.

Beat egg with vanilla in a small bowl until light colored and thick. Scrape egg into large bowl with fruits and mix with your hands until all fruit and nut pieces are thinly coated with batter. Spread mixture in a foil-lined 8-inch-square pan.

Bake in center of preheated 325-degree oven 35 to 40 minutes or until thin batter coating is golden brown and has pulled away from sides of pan. Cool in pan on a rack. Run a small knife around unlined edges of pan. Lift ends of paper or foil liner and transfer to a cutting board. Use a sharp knife to cut 16 squares. May be stored, airtight, for at least 2 weeks at room temperature, longer in refrigerator. Makes 16 bars.

From ``Alice Medrich's Cookies and Brownies,'' Warner Books.

CHOCOLATE BISCOTTI 

2 cups all-purpose flour

1/2 cup unsweetened Dutch process cocoa powder; preferably imported

2 teaspoons instant espresso OR coffee powder

2 teaspoons baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, softened

1 cup sugar

2 large eggs

2 teaspoons vanilla

1 cup coarsely chopped walnuts

Combine flour, cocoa, espresso powder, baking powder and salt in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.

Using back of a large spoon, in a mixing bowl or with a mixer, beat butter and sugar together until soft and creamy. Mix in eggs and vanilla. Add f lour mixture and stir just until all ingredients are moistened. Add walnuts, mixing with hands, if necessary.

Divide dough in half. Shape each half into a long, flat oblong loaf, about 10 inches long, 4 inches wide and 3/4 inche high on a cookie sheet lined with parchment paper or greased and floured.

Bake in center of preheated 300-degree oven 35 to 40 minutes or until a toothpick inserted in center comes out dry. Cool 5 to 10 minutes.

Transfer loaf carefully to a cutting board. Using a long serrated knife, cut loaf on diagonal into slices about 3/8-inch wide. Lay slices, cut side down, on cookie sheet. Bake 30 to 35 minutes or until surface of cookies feels dry and crusty. Place cookie sheet on a rack and cool cookies completely before stacking or storing. May be stored, airtight, several weeks. Makes about 36 biscotti.

CHOCOLATE-ORANGE BISCOTTI: Add 1 tablespoon finely grated orange peel with vanilla.

From ``Alice Medrich's Cookies and Brownies,'' Warner Books.

(1 -- 2 -- color) Gingerbread Cut-Outs are tasty cookies sturdy enough to use as Christmas tree ornaments. Assorted bars, such as Fudge Brownies With White Chocolate, Toffe and Pecans and Raspberry Crumb Bars are quick to fix and festive for a holiday cookie tray or gift.

From ``Good Housekeeping Baking

From ``The Magnolia Bakery Cookbook''

(3 -- 4 -- color) Chocolate-Almond Bonbons are half cookie and half confection filled with marzipan. Serve the sweets in minature paper cups for the bonbon look. Florentines made with lots of almonds, candied orange peel and semisweet chocolate, are a great sweet hostess or Christmas gift.

From ``Cookies for Christmas''

From ``Good Housekeeping Baking''

(5) Alice Medrich, author of ``Cookies and Brownies,'' shares an array of recipes just in time for Christmas and New Year celebrations.

John McCoy/Staff Photographer

(6) Visions-of-Sugar-Plums Pizza is a bejeweled treat that will dazzle holiday guests.

From ``Cookies for Christmas''

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