They are perfect as a snack and fun to make -- even with the help of your kids. And making cookies is a great way to spend a Sunday afternoon, if you're not spending the day at the beach.! HONEY GINGERSNAPS 3 cups butter 1 cup sugar 1 cup honey 1 egg 2 cups sifted flour 1 teaspoon salt 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1 cup cinnamon sugar CREAM butter and sugar together. Add honey and egg; beat well. Sift flour, measure, and sift again with next 5 ingredients. Add to butter mixture and mix thoroughly. roll into small balls and dip into cinnamon sugar or leave plain.

Place 2 inches apart on greased baking sheet. Bake in 375 degrees F. oven 10 to 12 minutes.

Makes 6 to 7 dozen cookies Can do ahead. Freezes well *** ORIGINAL-STYLE CHOCOLATE CHIP COOKIES 1 cup butter, softened 1 cup sugar 1 cup brown sugar 1 teaspoon pure vanilla extract 2 eggs 2 1 cups sifted flour 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped walnuts 1 4-ounce package sweet chocolate, cut in 3 -inch squares IN large bowl, combine first four ingredients. Beat until creamy. Add eggs.

Sift together next four ingredients. Gradually add dry ingredients to butter mixture.

Mix well. Stir in walnuts and chocolate squares. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in 350 degrees F. oven 8 to 10 minutes or until golden brown. Cool on wire rack.

Makes 4 1 dozen cookies, approximately 2 1 inches in diameter Can Do Ahead Freezes Well These recipes from: 100 Best Recipes for 100 years from McCormick *** CHOCOLATE ALMOND BALLS 1 cup butter 1 tablespoon brown sugar 2 tablespoons granulated sugar 1 teaspoon vanilla 1 cup flour 1 teaspoon salt 1 cup toasted almonds, finely chopped 1 cup chocolate chips 1 cup icing sugar (for use after baking) CREAM butter and sugars well. Blend in vanilla and flour. Stir in nuts and chocolate. form into 1-in balls. Place on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. Roll immediately in icing sugar. Makes about 20 cookies.

Note: To toast almonds, brown them (after they are finely chopped) in one tablespoon butter in a small frying pan. Keep stirring until they are brown and crunchy - about three or four minutes.

*** SCOTCH SHORTBREAD 2 cups flour 1 cup fine granulated sugar 1 cup butter SIFT flour and sugar together into a mixing bowl. Add butter and allow it to soften at room temperature. Then mix all together with your hands. Turn out of floured board to knead, until dough begins to crack.

Cut dough in half. Pat out with hands to form two circles 6 inches in diameter. Place on ungreased cookie sheet. Flute the edges and prick all over the top with a fork.

Bake at 275 degrees about 40 minutes, or until slightly golden at the edge.

Note -- This dough can also be rolled out about 1 inch thick and cut with a cookie cutter. Bake for a shorter length of time about 30 minutes.

These recipes from: What's Cooking in Bermuda