Instructions: 14. NUTTY APRICOT TREATS: Increase chocolate to four 1-oz. squares; increase egg to 3. Omit baking powder; reduce flour to 1 cup. Place batter into two greased 8-inch square baking pans; bake 25 minutes until wooden pick inserted in center comes out clean. Cool in pans. Brush each cooled cake with 2 tbsp. apricot preserve; sprinkle each with 1/4 cup chopped macadamia nuts from 7-ounce jar. Cut into 2-inch squares.

Makes 32.
15. FESTIVE MOCHA WREATHS: Beat 1 tbsp. instant espresso coffee powder into half dough. After chilling, roll by heaping teaspoonfuls into 6-inch long ropes; roll half Basic Country Butter Cookie dough, (see recipe under same title), into similar ropes. Twist rope together by twos to form wreaths, pinching ends to seal. Bake 7 to 8 minutes.

Makes about 3 dozen.

16. QUICK CONFECTIONERS ICING: In small bowl stir 2 to 3 tbsp. water into 2 cups confectioners sugar until blended and smooth; add less water or up to 2 tsp. more, depending on desired consistency.

Makes about 1 cup.

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