If you're looking for ways to simplify holiday baking — and who isn't — you might want to try this dough, which can be turned into a variety of cookies.

Donna Hanna of Stow, Ohio, asked for a recipe that allows the baker to make seven kinds of Christmas cookies from one basic mix.

"It makes everything from regular sugar cookies to chocolate date wrap-ups," she wrote.

There are a couple of variations I want to try, and I'm not saving them for Christmas.

We're using recipes from Nancy Kearney of Massillon, Ohio, that include the variations Hanna mentioned.

Recipes also came from Ohioans Karen Halpern of Akron, Karen Spoerndle of Stow, C.M. of Alliance and Betty Mair of Cuyahoga Falls. Next time we'll print the recipes C.M. sent: different dough, different variations.

½ cup butter½ cup shortening1 cup sugar1 egg1 tsp. vanilla1 tsp. baking powder¼ tsp. salt2¼ cups flourBeat butter and shortening in large mixing bowl for 30 seconds. Add sugar; beat two minutes. Add egg and vanilla and beat until combined.Add flour mixed with salt and baking powder; mix just until combined. Dough can be refrigerated for three days or frozen for one month.

For cutout cookies, chill one recipe of basic dough for three hours. Roll out1/8-inch thick on lightly floured board; cut out with two ½-inch cookie cutters and transfer to ungreased baking sheet; sprinkle with sugar if desired. Bake at 375 degrees for six to seven minutes or until edges are lightly browned. Transfer to rack to cool. Decorate with frosting as desired.

1 recipe basic dough2 tbsp. sugar1 tsp. cinnamonRoll dough into 1-inch balls. Combine sugar and cinnamon; roll balls in sugar mixture. Place balls two inches apart on ungreased cookie sheet.Bake in a 375-degree oven for 10 to 11 minutes until just golden around edges; let cool on cookie sheet one minute before transferring to racks.

1 recipe basic dough1 egg white, lightly beaten1 cup purchased fruit preserves or lemon curd1 cup finely chopped walnuts or pecansRoll dough into one-inch balls; roll balls in egg white, then in nuts. Place on lightly greased baking sheet two inches apart. Press your thumb into center of each ball to make indentation; fill centers with scant teaspoon of preserves. Bake in 375-degree oven for eight to 10 minutes or until edges are lightly brown.Let cool on cookie sheet one minute before transferring to cooling rack.

1 recipe basic dough1½ cups mint-flavored chocolate pieces1 14-ounce can condensed milk½ cup chopped nuts1 tsp. vanillaIn medium saucepan, combine milk and chocolate pieces; cook over low heat until chocolate melts. Remove from heat, add vanilla and nuts. Set aside.Press two-thirds of prepared cookie dough into bottom of ungreased 13-by-9-inch baking pan. Spread with filling. Dot remaining dough evenly on top of filling. Bake in 350-degree oven for 30 to 35 minutes or until golden. Cool in pan on rack.

1 recipe basic dough18-ounce package softened cream cheese3 ounce bittersweet chocolate, melted½ cup sugar2 egg yolks3 tbsp. milk1 tsp. vanillaWhipped cream, if desiredGrease and lightly flour 36 miniature (1-inch) muffin cups. Shape cookie dough into 36 1-inch balls; press onto bottom and sides of muffin cups.Prepare filling: Beat cream cheese and chocolate until combined. Beat in sugar, yolks, milk and vanilla. Spoon rounded teaspoon into each dough-lined cup. Bake at 350 degrees for 18 minutes or until crusts are golden and filling is set. Cool in pans 10 minutes; remove and cool 1 hour. Cover and chill 2 to 24 hours. Serve with a dollop of whipped cream on top.

1 recipe basic dough¼ cup cocoa powder18-ounce package chopped datescup sugarcup orange juiceStir cocoa powder into prepared dough; chill two hours. Prepare filling: bring to boil dates, sugar, and orange juice in saucepan over medium heat; cook for three to four minutes or until thick. Cool to room temperature.Roll out prepared dough between two sheets of waxed paper to ¼-inch thick; cut into 2½-inch squares. Put rounded teaspoon of filling slightly off center; fold one corner across to meet opposite corner; seal with fork tines. Bake at 350 for 11 to 13 minutes or until lightly golden. Cool on racks 1 minute before removing.

1 recipe basic dough½ cup dried cranberries1 cup white chocolate chips½ cup chopped nutsCombine unchilled dough with cranberries, chips and nuts. Drop dough onto ungreased baking sheet by rounded teaspoonfuls; bake at 375 degrees for eight to 10 minutes or until lightly browned. Cool one minute before removing to racks.