December is here, and it's time to think about baking cookies!

What – no time to cook? Don't despair, today's recipes offer quick easy versions of favorite holiday cookies. You can whip them up in minutes, and no one will know that you didn't spend all day in the kitchen – not even Santa.

The recipes include: Lemon Snowflakes, Holiday Macaroons, Fruitcake Squares, White Chocolate Clusters, Date Delights, Crisp Butter Cookies, Holiday Truffles.

LEMON SNOWFLAKES

1 lemon cake mix, 2-1/4 c. Cool Whip, 1 egg, confectioners' sugar

In mixing bowl, combine cake mix, thawed Cool Whip and egg. Beat with electric mixer on medium until blended. Batter will be very sticky. Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on sheets sprayed lightly with cooking spray. Bake at 350 degrees for 10 to 12 minutes. Makes 5 to 6 dozen.

HOLIDAY MACAROONS

4 eggs, 1-1/2 c. sugar, 2/3 c. flour, 1/2 tsp. baking powder, 1/4 tsp. salt, 2 T. butter, melted, 1 tsp. vanilla, 5 c. flaked coconut, 10-oz. maraschino cherries

In mixing bowl beat eggs until foamy. Gradually add sugar, beating constantly, until thick and pale yellow. Stir together dry ingredients; fold into egg mixture. Stir in butter, vanilla, and coconut. Drop by teaspoonfuls onto greased and floured cookie sheets. Top with drained cherry half. Bake at 325 degrees for 10 to 13 minutes. Makes 6 dozen.

FRUITCAKE SQUARES

6 T. butter, 4 c. vanilla wafer crumbs, 3/4 c. candied green cherries, 3/4 c. candied red cherries, 1/2 c. candied pineapple chopped, 3/4 c. dates, chopped, 1 c. pecan halves, 14-oz. Eagle brand milk, 1 tsp. vanilla

Pour melted butter in 15 x 10-inch baking pan. Sprinkle evenly with wafer crumbs. Cut cherries in half. Arrange cherries, pineapple, dates and pecans evenly over crumbs; press down gently. Combine milk and vanilla; pour over fruit. Bake at 350 degrees 20 to 25 minutes. Makes 6 dozen.

WHITE CHOCOLATE CLUSTERS

2 lb. white chocolate, 1 c. peanut butter, 3 c. mini marshmallows pastel colors, 2 c. dry roasted peanuts, 4 c. Rice Crispies

Melt white cholocate and peanut butter in microwave or double boiler stirring often to mix. Add all remaining ingredients; stir with wooden spoon. Drop by teaspoonfuls onto waxed paper. Makes 11 dozen.

DATE DELIGHTS

1 c. sugar, 1/2 c. butter or margarine, 1 egg, 3/4 c. dates, chopped, 3/4 c. pecans, chopped, 2 c. Rice Crispies cereal, confectioners' sugar

Combine sugar, butter, egg, dates and pecans in heavy saucepan; bring to boil, stirring thoroughly. Cook over medium heat until well blended, about 5 minutes. Remove from heat and stir in cereal. Cool. With buttered hands roll into 1-inch balls; roll in confectioners' sugar. Makes 4 dozen.

CRISP BUTTER COOKIES

1/2 c. butter or margarine, softened, 1 c. sugar, 5 egg yolks, 2 c. flour, colored sugar sprinkles

In mixing bowl, cream butter and sugar. Blend in egg yolks. Add flour, 1 cup at a time, beating well after each addition. Dough will be very stiff. On well floured board roll out dough to 1/8 inch thickness. Use cookie cutters or knife to cut dough into 2-1/2 inch squares, rectangles, or diamonds. Place 1/2 inch apart on ungreased cookie sheets. Sprinkle with colored sugar. Bake at 375 degrees for 7 to 8 minutes. Makes 6 dozen.

HOLIDAY TRUFFLES

2 c. chocolate chips, 1/4 c. orange liqueur, 1 can chocolate frosting, 1 c. coconut

Melt chocolate chips in medium saucepan over low heat, stirring constantly. Remove from heat. Stir in orange liqueur and frosting; blend well. Refrigerate 1 to 2 hours or until firm. Place coconut in pie pan. Scoop mixture into 1-inch balls; drop onto coconut (mixture will be sticky). Roll to coat. Place in foil candy cups if desired. Store in refrigerator. Makes 6 dozen.