Dry mixes for cookies or brownies make beautiful gifts when layered in jars.

These are jarring economic times, but that's OK. We Americans are an adaptable bunch.

We've tightened our belts during the downturn, but that's no reason to miss out on the gift-giving cheer this holiday season.

A gift from the kitchen is more special than any gift you can purchase, so why not put on your apron, roll up your sleeves and turn your kitchen into a workshop for some sweet treats?

We've put together simple recipes with uncomplicated ingredients that are as easy to do for the giver as they are for the recipient to make.

Getting started

Here are a few things to keep in mind when putting together dry mixes:

• Any kind of jar will do, but wide-mouth canning jars work best.

• Blend the flour, baking powder and soda or salt in a bowl before adding to the jar.

V Pack ingredients in as tightly as possible. Place the ingredients in the jar and press down with a utensil with a fairly wide, flat bottom so the ingredients lose some volume and the ingredients fit in the jar.

• Careful packing is key, but if you can't get all the ingredients into the jar, put them in a zip-close bag and attach them to the jar as if they're part of the decoration.

• The layers will stand out most if you pack the highly contrasting items next to each other.

• White sugar will seep down, so it is better to put white sugar below other ingredients. All-purpose flour and cocoa also have the same seeping problem.

• Include a card listing the recipe's ingredients and baking/cooking instructions, and another card with the entire recipe.

• Start with fresh ingredients. That way, the person receiving the gift can wait a few months to use them. These mixes, if stored in a dry and dark place, should last six months or longer.

• If the mix contains nuts, it should be used sooner, ideally within three months.

<B>For jar</B>½ teaspoon salt1 cup sugar¾ cup plus 2 tablespoons all-purpose flour½ teaspoon baking soda1 cup old-fashioned oatmealZ\v cup chocolate chips<B>For card</B>½ cup unsalted butter1 large eggFor the filling4 ounces semisweet or bittersweet chocolate, chopped1 tablespoon vegetable oilJar instructions: Place sugar and salt in a plastic bag. Put flour, baking soda and oatmeal in a 1-quart jar. Put the sugar/salt bag in jar. Put 4-ounces of chocolate chips plus the 4 ounces of semisweet chocolate for the filling in a bag and place this in jar. Close lid.Card instructions: Preheat oven to 375 degrees. Melt the butter in the saucepan and let cool for two minutes. In the same pan, beat in egg and the sugar and salt mix. Add the ingredients from the jar and stir until distributed. Drop by ½ teaspoon on parchment-lined baking sheets, spacing 1½ inches apart. Bake seven to nine minutes, until centers are golden and fully cooked. Don't underbake the cookies.For the filling, melt chocolate and vegetable oil. Cool until of spreading consistency, about five minutes. Spread on back of one cookie. Top with another cookie.

<B>For jar</B>1 teaspoon salt1 teaspoon baking soda2 cups all-purpose flour1 cup brown sugar½ cup granulated sugar1½ cups semisweet chocolate chips<B>For card</B>1 cup unsalted butter or margarine, at room temperature1 large egg1 teaspoon vanilla extractJar instructions: Mix the salt and baking soda in with the flour, then layer the ingredients in a quart-size jar in the order listed, with the chocolate chips on top.Card instructions: Preheat oven to 375 degrees. Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat butter in a medium bowl until creamy. Beat sifted ingredients into butter until blended. In a small bowl, beat egg with vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake eight minutes or until lightly browned.

<B>For jar</B>¾ cup sugar1 tablespoon plus 2 teaspoons unsweetened cocoa1½ cups quick-cook rolled oats¼ cup chocolate chips<B>For card</B>¼ cup (half stick) butter¼ cup milk1 teaspoon vanilla extract¼ cup chunky peanut butterJar instructions: Place sugar and cocoa in a plastic bag. Place quick-cook oats and chocolate chips in a quart jar. Place bag containing sugar on top. Fasten lid. Attach instructions.Card instructions: In a small saucepan over medium heat, bring to a boil the butter, milk and sugar/cocoa mix and cook to a rolling boil, add chocolate chips. Remove from heat and quickly stir in peanut butter and vanilla. Mix in oats. Drop teaspoon on wax paper.

<B>For jar</B>2 cups nonfat dry milk1 cup sugar½ cup each cocoa and nondairy creamer1 dash salt<B>Jar instructions: </B>Mix ingredients well and place in quart jar. Seal. (If adding marshmallows, use a little less creamer.)<B>Card instructions:</B> Add 4 to 5 tablespoons of mix to a mug and fill with hot water or milk. Stir.