From cookie swaps and after dinner desserts to around the house munching and office coffee breaks cookies are the perfect sweet little treat. Most are easy to transport, freeze easily, and bake fairly quickly. For those bakers with a bit more time and general baking know-how here are a few delicious recipes to try. They're a bit more involved than your easy drop cookie but the end results are gorgeous, scrumptious too! Happy holiday baking!

Hanukkah Sugar Cookies
Prep Time: 10 min
Total Time: 3 hr 25 min
Makes: 4-1/2 dozen or 27 servings, 2 cookies each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup (2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1/4 tsp. vanilla
2 cups flour
Colored sugar or decorating icings

BEAT cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Cover. Refrigerate several hours or overnight.

PREHEAT oven to 350°F. Roll dough on lightly floured surface to 1/8-inch-thickness. Cut into shapes with 2-inch cookie cutters; sprinkle with colored sugar. Or, leave plain to frost later with decorating icing (after cookies are baked and cooled). Place on ungreased baking sheets.
BAKE 12 to 15 minutes or until edges are lightly browned. Remove to wire racks. Cool completely.

Snow-Capped Cookies
Prep Time: 10 min
Total Time: 30 min
Makes: about 3 dozen cookies or 18 servings, 2 cookies each

1-3/4 cups flour
1 cup PLANTERS Chopped Pecans
3/4 cup (1-1/2 sticks) butter, softened
1/2 cup powdered sugar
2 tsp. water
1/2 tsp. vanilla
1/4 tsp. salt
3 squares BAKER'S Semi-Sweet Baking Chocolate
3 squares BAKER'S Premium White Baking Chocolate, coarsely grated

PREHEAT oven to 350°F. Combine flour and pecans; set aside. Mix butter and sugar until well blended. Add water, vanilla and salt; mix well. Gradually add flour mixture, stirring until well blended after each addition. Shape into 1-inch balls; place on ungreased baking sheets.

BAKE 20 min. or until edges are golden brown. Cool on wire racks.

MELT semi-sweet chocolate as directed on package. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a snowy appearance. Let stand until set.

White Chocolate Cranberry Biscotti
Prep Time: 10 min
Total Time: 58 min
Makes: 2 doz. or 24 servings, one biscotti each

2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1-1/2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal
3 squares BAKER'S Premium White Baking Chocolate, chopped
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted

PREHEAT oven to 325°F. Mix flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.

BAKE 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 min. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 min. or until slightly dried. Remove from baking sheet. Cool on wire racks.

DIP biscotti in melted chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.