There is no better place to create new memories then in your kitchen.

Creating festive holiday cookies with family and friends is a great way to share in the joy of the season.

Occasions in the kitchen as a family will provide lasting memories for years to come. Even the littlest hands can help decorate cookies with colorful chocolate candies and frostings.

Start a family album of holiday baking photos and be sure to include the recipes. Before long you will have captured the joy of the season as a treasure to pass on to your children.

Using store-bought cookies and doughs, these recipes put the focus on decoration, not preparation.

1 (18-ounce) roll refrigerated cookie doughcup flour1 cup prepared vanilla frosting, divided14-ounces red and green candy-coated chocolate pieces16-ounces fruit chewsPreheat oven to 350 degrees. Knead cookie dough with flour until smooth.Roll dough into three sets of differently sized balls. Roll 18 balls of each size: 1¼-inch, 1-inch and ¾-inch.On a nonstick cookie sheet, place one of each size ball together, descending in size, just like a snowman. Bake 15 minutes. Remove and cool completely.To decorate, first spread the top of each snowman cookie with approximately 1 tablespoon vanilla frosting. Use chocolate candies to create eyes, nose and buttons.For a scarf, soften 18 fruit chews and roll each color into thin strip. Then, using the tip of a sharp knife, cut strips into ½ x 3-inch rectangles. Wrap one strip around each snowman cookie.To make the hat, soften 9 fruit chews and roll each color into a thin strip. Then, using the tip of the sharp knife, cut into 2-inch triangles. Attach the hat to the top of each snowman cookie. Decorate each hat with chocolate candies.Makes 18 cookies.

1 (16-ounce) box confectioners' sugar6 tablespoons water¼ cup powdered egg whites or meringue powderAssorted food coloring8 ice cream sugar conesResealable plastic bagDecorating sugar (assorted colors)14-ounces red and green candy- coated chocolate pieces8 (2½-inch) store-bought cookies8 round lollipopsCardboardDragées (small, silver-colored balls for decoration)Combine confectioners' sugar, water and egg whites (or meringue powder) in large bowl. Beat for three minutes or until stiff and fluffy. Using food coloring, tint frosting to desired colors, set aside.Snip ¼-inch tip from the top of each ice cream cone.Fill resealable plastic bag with meringue icing, twist tightly, and snip hole in corner. Pipe cones with icing and sprinkle with decorating sugar. Let dry 20 minutes.Putcup chocolate candies inside each cone. Pipe icing (as "glue") around large opening of each cone, and seal shut with a cookie. Carefully invert each cone so that cookie forms base.Once all cones have cookie bases, insert unwrapped lollipop into small hole at tip of each cone. Pipe icing at base of pop "head" to help secure it to cone.Decorate cones with milk chocolate candies for the holidays by using a dot of icing to place each candy piece on each cone.Cut wing shapes from cardboard, ice and attach to cones with icing. Before piping hair, add food coloring to icing, if desired.Arrange dragées in circle on top of hair for halos. Let cones dry, about two hours.Makes eight figures.

1 (18-ounce) roll refrigerated sugar cookie dough1 (23-ounce) bag miniature candy bars14-ounces red and green candy- coated chocolate pieces1 tube white decorative icingPreheat oven to 350 degrees. Roll cookie dough to ¼-inch thickness. Press out 20 large cookies with a 4½-inch star cookie cutter.Place half the cookies on a baking sheet and set aside. Using a 2-inch star cookie cutter, press out centers of remaining cookies. Place both cut stars and center-cut stars on baking sheet and bake 10 to 12 minutes. Let cool.While they cool, chop 16 candy bars and microwave in 15-second intervals, until spreadable. Spread large, uncut cookies with melted miniatures. Place large, cutout cookies on top. Sandwich small star cookies with melted miniatures.Decorate cookies with chocolate candies by attaching them with decorative icing.Makes 10 cookies.Whether they're chunks, morsels or mini-chips, any cookie is better with some added chocolate bits.

1½ cups flour¼ teaspoon baking soda¾ cup margarine or butter, softened¾ cup granulated sugar½ cup firmly packed brown sugar3 tablespoons cooled, freshly brewed double- strength coffee1 egg1 teaspoon vanilla1½ cups semi-sweet chocolate chunks1½ cups chopped walnutsPreheat oven to 325 degrees. Mix flour and baking soda and set aside.With an electric mixer on medium speed, beat margarine and sugars in a large bowl until light and fluffy. Blend in coffee, egg and vanilla.Add flour mixture and beat until well blended. Stir in chocolate chunks and walnuts. Cover and refrigerate for 30 minutes.Roll dough into 1-inch balls. Place, 2 inches apart on an ungreased baking sheet. Bake 10 to 12 minutes or until golden brown.Cool completely on wire racks. Store in a covered container at room temperature.Makes five dozen cookies.

1½ cups butter or margarine, softened¾ cup powdered sugar, plus extra for sprinkling1 tablespoon vanilla extract½ teaspoon salt3 cups all-purpose flour2 cups semi-sweet minichocolate chips½ cup finely chopped nutsPreheat oven to 375 degrees. Beat butter, sugar, vanilla and salt in large bowl until creamy.Gradually beat in flour. Stir in morsels and nuts. Shape level teaspoons of dough into 1¼-inch balls. Place on ungreased baking sheets.Bake for 10 to 12 minutes or until cookies are set and lightly browned. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes, then cool completely on wire racks.Sprinkle with additional powdered sugar if desired. Store in airtight containers.Makes five dozen cookies.

1cups all-purpose flour1½ cups quick or old-fashioned oats, uncooked¾ cup firmly packed brown sugar1 cup toffee bits, divided½ cup chopped, toasted walnuts1 cup margarine, melted8 ounces cream cheese, softened1 can (14 ounces) sweetened condensed milk1½ tablespoons lemon juice2 teaspoons vanilla½ cup butterscotch caramel topping¾ cup milk chocolate chipsPreheat oven to 350 degrees. Spray a 13 by 9-inch metal baking pan with cooking spray.In a large bowl, combine flour, oats, brown sugar, ½ cup toffee bits and walnuts. Mix well with a fork.Add melted margarine and mix until crumbly. Reserve 1½ cups of the oat mixture for topping. Press remaining mixture into the bottom of prepared pan.Bake 13 to 14 minutes or until deep golden brown. Cool 10 minutes on a wire rack.Beat cream cheese, milk, lemon juice and vanilla with an electric mixer until smooth. Pour the mixture over the crust, spreading to the edges. Crumble reserved oat mixture over cream cheese layer.Drizzle caramel topping and sprinkle remaining toffee bits on top. Bake 32 to 38 minutes. Cool to room temperature on a wire rack.Melt chocolate chips according to package directions. Transfer to a small, resealable food bag and cut off one corner of bag.Squeeze chocolate decoratively over cooled cookies in pan. Chill until firm. Cut into bars.Makes four dozen bars.Dress up no-bake cookies for the holidays with a chocolate-hazelnut spread.

2 cups granulated sugar6 tablespoons unsweetened cocoa powder½ cup margarine½ cup whole milk3 cups quick or old-fashioned oats, uncooked1 cup chopped hazelnutscup chocolate-hazelnut spread1 teaspoon vanillaLine three cookie sheets with waxed paper and set aside.In a large saucepan, combine sugar, cocoa powder, margarine and milk. Cook and stir over medium heat until mixture comes to a full boil. Continue boiling for 1 minute without stirring.Remove pan from heat. Immediately add remaining ingredients and mix well.Working quickly, drop rounded tablespoons of mixture onto cookie sheets. Refrigerate until well chilled. Transfer to airtight containers, separating layers with waxed paper.Makes six dozen cookies.