Holiday cookies

If you stop by my mom's house for a visit this holiday season, she will open the high cupboard in the hallway and pull down a collection of cookie tins. Inside will be a wide variety of homemade delectables -- decorated sugar cookies, seven-layer bars, Scotcheroos, Emily England bars (named for her friend), and more.

Mom bakes all year but really steps it up between Thanksgiving and Christmas. She loves to entertain and wants to be prepared in case someone pops by and needs a bit of fruitcake with some hot tea (me). I'm flying home to Maryland for Christmas this year and am already looking forward to the treats waiting there.

Besides the joy of baking, there is great fun in the decorating, especially if kids are involved. Here are three yummy cookies for you to try. Have fun!

Butter Dream Cookies

Prep: 30 minutes
Bake: 12 minutes/batch
Cool: 2 minutes
Oven: 350°F

3/4 cup butter, softened
1/4 cup shortening
1/2 cup sugar
1 teaspoon almond extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
24 maraschino cherries (about one half of a 10-ounce jar)

Step1. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Beat in almond extract and salt until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour; continue stirring until dough comes together, or use your hands to knead dough, if necessary.

Step 2. Shape dough into 1-inch balls. Place balls about 1 inch apart on ungreased cookie sheets. Press your thumb into the center of each ball. Drain maraschino cherries. Pat cherries dry with paper towels. Cut each cherry in half. Place a cherry half, cut side down, in the indentation of each cookie.

Step 3. Bake in a 350°F. oven for 12 to 14 minutes or until bottoms are lightly browned. Cool on cookie sheet 2 minutes. Transfer cookies to wire racks and cool completely. Makes about 48 cookies.

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.