There's a good reason so many people resort to cookie swap parties.

With busy lives and an even busier holiday season, few people have the time to whip up a cornucopia of cookies, the sort of variety-rich buffet of treats we drool over in cookbooks and magazines.

That's because even for seasoned bakers, making just a half dozen different holiday cookies can be a daunting task requiring serious planning, shopping and time. No wonder we prefer to let our friends do our baking for us.

The real challenge of making multiple varieties of cookies (or of any recipe) is that each batch usually requires a different set of ingredients, a different method, different equipment and probably different oven temperatures.

But remove even some of those differences and your baking becomes much easier. The tricky part is making sure you still end up with a wide variety of distinct cookies, not just a bunch of knockoffs.

Which is why we developed this system for creating a dozen deliciously distinct holiday cookies. Here's how it works:

We selected the three most common cookie styles -- drop, cutout and bar. We then developed a base recipe for each, one easily adapted to different flavorings and toppings. Then we dreamed up four variations of each base recipe.

The result is 12 delicious days of cookies from just three basic recipes. You save time and money because the basic method and ingredients of each set of four recipes are the same. Even better -- the oven temperature for all 12 is the same.

Here are some tips for using these recipes and simplifying your shopping:

n For each set of four cookies, prepare the pans for all of the batches at the same time. All four bar cookies, for example, call for baking pans lined with foil; save time by doing all of them at once.

n Likewise, before mixing, measure out all the ingredients for each batch. All four cookies in each set call for the same amounts of butter, liquids and dry ingredients.

n A 5-pound bag of flour contains about 20 cups (when sifted). You will need 12 cups of flour to make all of the bar cookies, 12 1/2 cups for the cutout cookies, and about 6 cups for the drop cookies.

n A 5-pound bag of granulated sugar contains 10 cups. You will need 4 cups of sugar to make all of the bar cookies, 4 cups for the cutout cookies, and 2 cups for the drop cookies.

n A brick of butter contains 4 sticks, or 2 cups. You will need 8 sticks of butter to make all of the bar cookies, 8 sticks for the cutout cookies, and 4 sticks for the drop cookies.

n The bar cookies need no eggs. You will need 8 eggs to make the cutout cookies, and 4 eggs for the drop cookies.

TRIPLE CHOCOLATE CHERRY DROP COOKIES

This cookie combines dried cherries with three types of chocolate -- cocoa powder, chocolate chips and melted white chocolate. This is heaven in a cookie. But if cherries don't do it for you, use nuts or golden raisins.

Start to finish: 1 hour (35 minutes active)

Makes 30 cookies

1-1/4 cups plus 2 tablespoons all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1 teaspoon vanilla

1 cup finely chopped chocolate chunks or miniature chocolate chips

3/4 cup dried cherries, plus another 36 reserved

11-ounce bag white chocolate bits

Heat the oven to 375 F. Line 2 baking sheet with parchment paper.

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce the speed to low and add the egg and vanilla, mixing to fully incorporate. Gradually add the dry ingredients, then mix in the chocolate chips and 3/4 cup of cherries.

Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and set, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Set out sheets of parchment or waxed paper.

Once the cookies are cool, in a microwave-safe bowl, heat the white chocolate on high in 15-second bursts, stirring between each, until fully melted and smooth.

One at a time, dunk half of each cookie into the melted white chocolate, then set on the parchment paper. Place 1 of the reserved cherries on top of the white chocolate on each cookie. Refrigerate to set.

Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week.

GINGER DROP COOKIES

These tender, oversized ginger cookies get a kick from ground crystallized ginger. For an extra burst of flavor, add 1/2 teaspoon of powdered ginger to the dough and drizzle the finished cookies with melted dark chocolate.

Start to finish: 45 minutes (20 minutes active)

Makes 30 cookies

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1-1/2 teaspoons vanilla

For the coating:

5 ounces crystallized ginger (sometimes call candied ginger)

1/2 cup powdered sugar

2 tablespoons granulated sugar

Heat the oven to 375 F. Line 2 baking sheet with parchment paper.

In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Set aside.

To make the coating, in a food processor combine the ginger, powdered sugar and granulated sugar. Pulse until finely chopped and about the consistency of coarse sand. Transfer the ginger mixture to a wide, shallow bowl.

A tablespoon at a time, roll the dough into balls, then roll each ball in the ginger mixture. Arrange the balls on the prepared baking sheets, leaving 2 1/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 10 to 12 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cookies can be stored in an airtight container at room temperature up to 1 week.

CHOCOLATE STRAWBERRY CHEESECAKE COOKIES

The cheesecake topping for these cookies comes together quickly. But if you're pressed for time, get a package of no-bake cheesecake mix from the grocer's baking aisle.

Start to finish: 2 1/2 hours (1 hour active)

Makes 30 cookies

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1-1/2 teaspoons vanilla

3/4 cup chocolate chips

3/4 cup dried strawberries

For the topping:

1/2 cup powdered sugar

8-ounce package cream cheese, softened to room temperature

1 teaspoon vanilla extract

12-ounce container of whipped topping, such as Cool Whip

10-ounce jar strawberry jam

Heat the oven to 375 F. Line 2 baking sheet with parchment paper.

In a medium bowl, sift together the flour, baking soda and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Mix in the chocolate chips and strawberries.

Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cookies cool, make the cheesecake filling. In a large bowl, combine the powdered sugar, cream cheese and vanilla extract. Use an electric mixer to beat them together until very smooth, about 3 to 4 minutes.

Use a rubber spatula to fold in the whipped topping. Transfer the filling to a piping bag fitted with a large tip or a large zip-close bag. Refrigerate until slightly firm, about 30 minutes.

If the cheesecake filling is in a zip-close bag, snip a small hole in one corner. Pipe the cheesecake filling in a circle over each cookie to mostly cover it. Fill the center of the circle with a dollop of strawberry jam.

Refrigerate the cookies at least 1 hour before serving. Store the cookies in the refrigerator.

GLAZED CRANBERRY

ALMOND DROP COOKIES

Marcona almonds are a Spanish treat found in most gourmet and natural foods stores. They pair nicely with the dried cranberries and orange glaze. Sliced almonds will work just as well.

Start to finish: 1 hour (35 minutes active)

Makes 30 cookies

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon ground cardamom

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1-1/2 teaspoons vanilla

3/4 cup dried cranberries

3/4 cup Marcona almonds

For the glaze:

3/4 cup powdered sugar

Zest of 1 orange

2 tablespoons orange juice

Heat the oven to 375 F. Line 2 baking sheet with parchment paper.

In a medium bowl, sift together the flour, baking soda, cardamom and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Mix in the cranberries and almonds.

Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the glaze, in a small bowl whisk together the powdered sugar, orange zest and juice. Use a pastry brush to gently coat the tops of the cookies with the glaze, then let dry for 15 minutes.

Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week.

COCOA LEMON

CURD BARS

Orange and chocolate are a more traditional pairing, but the lemon curd in this recipe makes a wonderful match for the rich chocolate cookie. Jars of lemon curd can be found alongside the jams and jellies at most grocers.

Start to finish: 1 1/2 hours (30 minutes active), plus cooling

Makes about 15 cookies

2-1/2 cups all-purpose flour

1/2 cup cocoa powder

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

1 teaspoon lemon extract

Two 11-ounce jars lemon curd

2 ounces bittersweet chocolate, finely chopped

1/4 cup heavy cream

1 teaspoon Grand Marnier or other orange liqueur

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and lemon extract over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 F.

Place the baking dish in the oven and bake for 20 minutes.

Remove the pan from the oven and lower the heat to 325 F. Spread the lemon curd in an even layer over the cookie slab. Return the pan to the oven for another 10 minutes.

Place the pan on a wire rack to cool completely.

Meanwhile, prepare the chocolate drizzle. Place the chocolate in a small bowl, then set aside. Place the cream in a microwave-safe cup and heat on high until nearly boiling.

Pour the cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Whisk in the Grand Marnier, then transfer the mixture to a zip-close bag or piping bag fitting with a fine tip.

Once the lemon curd has cooled, use the foil to lift the slab of cookie from the baking dish. Use a long knife, wiping it clean between cuts, to slice the cookie into rectangular bars.

If using a zip-close bag, snip a very small hole in one corner. Pipe decorative squiggles of chocolate over the lemon curd. Store the cookies in the refrigerator.

SALTY CARAMEL PISTACHIO BARS

Crunchy, coarse salt heightens the sweetness of the caramel in this recipe. Cashews, peanuts or a blend of nuts could be substituted for the pistachios.

Start to finish: 1 1/2 hours (30 minutes active), plus cooling

Makes about 15 cookies

3 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

2 teaspoons vanilla extract

14-ounce bag soft caramel candies

1/3 cup heavy cream

1-1/2 cups lightly salted pistachio meats

Coarse salt

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and vanilla over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 F.

Place the baking dish in the oven and bake until firm and the edges are golden brown, 25 to 28 minutes. Let the cookie slab cool in the pan until set.

Meanwhile, in a small saucepan over medium heat, combine the caramels and heavy cream. Stir until melted, smooth and just starting to bubble at the edges. Remove the pan from the heat and stir in the pistachios.

Pour the caramel mixture over the cookie slab, spreading it evenly as needed. Sprinkle the top with salt, then let cool until the caramel begins to set, about 10 minutes.

Using the foil, lift the slab of cookie from the baking dish. Wet a knife with warm water, then cut the slab, wiping the knife clean between cuts, into 15 squares. Cookies can be refrigerated for up to a week.

VANILLA-CHOCOLATE NUT BARS

These simple vanilla bar cookies are cut into triangles, the edges of which then are dunked in melted chocolate (the recipe calls for dark, but white would be nice, too) and sliced almonds. Chopped, toasted hazelnuts also would be good.

Start to finish: 1-1/2 hours (30 minutes active), plus cooling

Makes about 48 cookies

3 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

2 teaspoons vanilla extract

For the decoration:

12-ounce bag semisweet chocolate chips

1 tablespoon unsalted butter

1 cup sliced almonds

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and vanilla over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 F.

Place the baking dish in the oven and bake until firm and the edges are golden brown, 25 to 28 minutes. Let the cookie slab cool in the pan until set. Using the foil, lift the slab of cookie from the baking dish and set on a wire rack to cool completely.

Cut the slab into 24 squares, then cut each square into 2 triangles and set on waxed or parchment paper.

In a microwave-safe bowl, combine the chocolate and butter. Heat on high in 20-second bursts, stirring between each, until fully melted and smooth. Place the almonds in a second bowl.

One at a time, dunk each side of each triangle in the melted chocolate to create a frame of chocolate around the cookie, then dunk each side in the almonds, pressing gently so they stick to the chocolate.

Return the cookies to the waxed paper to allow the chocolate to cool and harden. Cookies can be stored in an airtight container at room temperature up to 4 days.

GOLDEN FRUIT BARS

The fruitcake-like topping on these bars is deliciously sweet. It calls for dried apricots, dates and golden raisins, but any combination of dried fruit would work. For a festive red topping, swap cherries and cranberries for the dates and raisins.

Start to finish: 1-1/2 hours (30 minutes active), plus cooling

Makes about 15 cookies

3 cups all-purpose flour

1 cup sugar

Zest of 1 orange

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

1 teaspoon orange extract

2 tablespoons cornstarch

2 tablespoons sugar

1 cup orange juice

2/3 cup diced dried apricots

2/3 cup diced dates

2/3 cup golden raisins

1/4 cup diced candied ginger

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, orange zest, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and orange extract over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 F.

Place the baking dish in the oven and bake for 15 minutes.

While the cookies bake, in a medium saucepan whisk together the cornstarch, sugar and orange juice. Add the apricots, dates, raisins and candied ginger. Mix well, then bring to a simmer over medium heat.

Cook the fruit mixture, stirring constantly, until quite thick, about 5 minutes.

Remove the cookies from the oven and spread the fruit mixture over the top. Bake for another 15 minutes, or until the topping is set. Place the pan on a wire rack to cool.

Using the foil, lift the slab of cookie from the baking dish. Wet a knife with warm water, then cut the slab, wiping the knife clean between cuts, into 15 squares. Cookies can be stored in an airtight container at room temperature up to 4 days.

CHOCOLATE

ORNAMENT COOKIES

The royal icing used to create the designs on these cookies is simple to make. But many grocers and baking shops sell ready-made versions, too.

Start to finish: 1 1/2 hours (45 minutes active)

Makes about 30 cookies

2-3/4 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup sugar

1 1/2 ounces unsweetened chocolate, melted and cooled

1 large egg

1 egg yolk

1 tablespoon milk

2-1/2 teaspoons vanilla extract

2-1/4 cups powdered sugar

7-1/2 teaspoons meringue powder

1/4 cup water

Decorating candy sprinkles or decorating sugar

Special equipment:

3-inch ornament-shaped cookie cutter

Piping bag with narrow tip

In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.

In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as needed, until pale and fluffy, about 5 minutes. Reduce the mixer to medium and add the melted chocolate.

Add the egg, egg yolk, milk and vanilla, then mix on medium speed until fully incorporated. Reduce mixer speed to low and add the dry ingredients 1/4 cup at a time, mixing until fully incorporated.

Divide the dough in half. Place each half between 2 sheets of waxed or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the dough discs (it's fine to stack them) until cold and slightly firm, about 30 minutes.

Meanwhile, heat the oven to 375 F. Line 2 baking sheets with parchment paper or coat them with cooking spray.

Remove 1 dough from the refrigerator and lift off the top sheet of parchment paper. Use the cutter to cut cookies from the dough, gathering and rerolling scraps as needed to use up all the dough.

Carefully transfer the cookies to the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. If the cookies are too soft to move, place them (still on the bottom sheet of parchment) in the freezer for 5 minutes.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until set at the center, about 10 minutes. Use a spatula to transfer the cookies to a cooling rack to cool completely.

Repeat this process with the second piece of dough.

Once all of the cookies have been baked and cooled, make the icing. In a medium bowl, combine the powdered sugar, meringue powder and water. Use an electric mixer with the whisk attachment to whip for 10 minutes.

Transfer the icing to the piping bag. Pipe decorative designs on each cookie. As you finish each cookie, sprinkle it with candy sprinkles or decorating sugar. Let the cookies set for at least 5 minutes, then gently tip to remove excess sprinkles.

Cookies can be stored in an airtight container at room temperature up to 1 week.

STAINED-GLASS

GINGERBREAD

COOKIES

For a variation, use a house-shaped cookie cutter, then create stained glass ''windows'' in the house. Large and small Christmas tree and snowflake cutters also create nice stained glass cookies.

Start to finish: 2 hours (45 minutes active)

Makes about 30 cookies

3-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 large egg

1 egg yolk

2 1/2 teaspoons vanilla extract

1 tablespoon milk

7 to 10 hard candies (all one color)

Special equipment:

3-inch man or woman cookie cutter

1/2- to 1-inch star or heart cookie cutter

In a medium bowl, sift together the flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves. Set aside.

In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as