A cookie swap is a great way to ease holiday baking tasks. You and three friends each make four dozen cookies. Keep a dozen, and wrap the remaining goodies by the dozen for the swap. Everyone receives four dozen different treats. To get you started, here are three of our family's favourite recipes. One to share: Spectacular lemon bars Move top rack to the middle of the oven. Preheat oven to 325 F (160 C). Lightly butter a 13 x 9-inch (3.5 L) metal baking pan, and dust with flour. Or line the pan with parchment. Crust 3/4 cup butter, softened           175 mL 1/2 cup brown sugar, lightly packed           125 mL 1/4 teaspoon salt           1 mL 2 cups all-purpose flour           500 mL finely grated peel of 1 fresh lemon Topping 4 eggs 1 1/4 cups granulated sugar           300 mL 1/4 cup finely grated lemon peel           50 mL 1/2 cup fresh lemon juice           125 mL 1/4 cup all-purpose flour           50 mL 1 teaspoon baking powder           5 mL For the crust: 1. With a mixer, beat together the butter, sugar and salt until light and lemon-coloured. With a spoon, stir in the flour and lemon peel until just blended. 2. Press the crumbly crust into the pan with your fingertips. Bake 15 to 20 minutes, until light golden brown. 3. Let cool on a rack about 10 minutes. For the topping: 1. With a mixer, beat the eggs and sugar until light yellow and thick (3 to 5 minutes). 2. Add lemon peel and juice, flour and baking powder. Beat until smooth and pour over cooled base. Bake at 325 F (160 C) until set, 20 to 25 minutes. Let cool on baking rack. Lemon bars keep four days in the refrigerator, layered between waxed paper in airtight containers; one month in the freezer. Decorate just before serving or packaging. Yield: 24 bars TIPS & TRICKS: * A dusting of icing sugar is classic, a sprinkle of silver or gold leaf extraordinary! Find edible silver or gold leaf at specialty food or wedding shops. * In summertime, top bars with violas or jumping jacks. Many gardens have these edible flowers. One for the cookie jar: The Guardian's chocolate chip cookies Move top rack to the upper third of the oven. Preheat oven to 350 F (175 C). Lightly butter cookie sheets and dust with flour or use non-stick cooking spray. 2 2/3 cups flour           660 mL 1 teaspoon baking soda           6 mL 1/2 teaspoon salt           3 mL I cup butter, softened           250 mL 2/3 cup brown sugar, firmly packed           170 mL 1 cup + 2 1/2 tablespoons granulated sugar           290 mL 2 large eggs 1/2 teaspoon vanilla           2 mL 1 cup dark chocolate chips           250 mL 1/2 cup hazelnuts, chopped and toasted (optional)           125 mL 1. In a large bowl, combine the flour, baking soda and salt. 2. With a mixer, beat together the butter and sugars until creamy and light yellow (2-4 minutes). 3. Add one egg and beat well before adding the second. 4. Add the vanilla. 5. With a wooden spoon, stir in flour mixture, just until a soft ball forms. 6. Stir in chocolate chips and hazelnuts. 7. Drop tablespoonfuls onto greased cookie sheets. 8. Bake 10 to 12 minutes. Yield: about 2 dozen TIPS & TRICKS: * Use premium Belgian chocolate chips, available in supermarkets or specialty shops. * To toast hazelnuts, bake in a 350 F (175 C) oven until they become fragrant. Roll them in a clean towel to remove the slightly bitter skins. * A 2-ounce ice cream scoop is ideal for portioning. Level off the scoop and drop the dough onto the baking sheet. * Allow the cookie sheet to cool between batches so the dough won't spread too thin. One to make with the kids: Stained glass cookies Move top rack to the upper third of the oven, and preheat to 350 F (175 C). Lightly butter baking sheets and dust with flour, or spray with non-stick vegetable cooking spray. 2 3/4 cups flour           680 mL 1/2 teaspoon baking powder 2.5 mL 1/2 teaspoon salt 2.5 mL 1 cup butter, softened           250 mL 2/3 cup granulated sugar           160 mL 1/2 large egg 1 1/2 teaspoons vanilla 7.5 mL 1/2 teaspoon lemon extract 2.5 mL finely grated peel of 1 fresh lemon 3 packages fruit-flavoured Lifesavers (1 cup)           250 mL 1. In a bowl, combine the flour, baking powder and salt. 2. With a mixer, beat the butter and sugar until creamy, fluffy, and light yellow (2-4 minutes.) 3. Break the egg into a small bowl, and beat with a fork. Gradually add half the egg to the creamed mixture. 4. Add the vanilla, lemon extract and peel. 5. Add the mixed dry ingredients, and stir with a wooden spoon until a soft ball forms. 6. Scrape the dough onto a sheet of plastic wrap. Use your fingers to form a thick, flat disc. Cover in plastic wrap, and refrigerate 30 minutes. At this point, you can refrigerate the dough overnight. Bring the dough to room temperature before proceeding. 7. Separate Lifesavers into colour groups. Break each candy into four pieces. 8. Using 1/4 of the dough at a time, roll out between two sheets of plastic wrap to a 1/8-inch thickness. 9. Form shapes with cookie cutters, and lay on prepared baking sheets. 10. Use the metal tip of a piping bag or a small circle shape to cut out the centres. 11. Drop a candy piece into each hole. 12. Bake 10-12 minutes until the edges of the cookies are very lightly browned and the candy has melted. Watch to ensure the candy doesn't caramelize. Yield: about 3 dozen Sparkly sugar topping Add food colouring to 1/3 cup granulated sugar (80 mL). For green: 4 drops green, 30 drops yellow. For deep red: 30 drops red, 6 drops yellow. For gold: 47 drops yellow, 1 drop red. TIPS & TRICKS: * When cutting circles, twist to bring the dough away from the centre. * These cookies are beautiful enough for the cookie exchange, or to use as decorations. Before baking, make small holes at the tops with a wooden skewer. After baking, thread each cookie with pretty ribbon. * You can make a decorator icing and finish off with purchased sprinkles. Or make your own sparkly sugar (see above). * When grating lemon, use the yellow peel, not the bitter white pith beneath. * Don't roll the dough too thinly. Bake a sample cookie to test thickness and baking time.