Cookies should be so easy to make that they command only half your attention. That's one reason to make slice-and-bake refrigerator cookies. All the home baker needs to do is assemble the ingredients, roll them into a neat log, wrap them tightly, and refrigerate them. Then the next day -- or even the next week -- slice the cookies and bake them. By dividing the work into two sessions, the cook won't feel ragged at the end of a baking day.

You can even freeze the rolls and bake them in a month. Defrost them in the refrigerator, then take a very sharp knife and slice rounds, which will look quite professional.

These cookies require little cooking skill, and you get to spread joy all over town. For holiday giving, the packaging is the fun part. Wrap the sugary treats in cellophane or pack them in little boxes. For special friends, fill a cookie jar or tuck a few cookies into a sweet coffee cup and wrap it with ribbon.

When you give cookies, no one regifts.

Recipes

Almond shortbread refrigerator cookies

These almond cookies come from Danish-born Ingrid Lysgaard, a local cook and teacher.1 1/4 cups flour

1/2 cup cornstarch

Pinch of salt

1/2 cup confectioners' sugar

1/2 cup finely ground blanched almonds

3/4 cup (1 1/2 sticks) unsalted butter, cut up

1 egg, separated

46 whole blanched almonds

In a food processor, combine the flour, cornstarch, salt, and sugar. Pulse once or twice just to mix them. Add the ground almonds and pulse again.

Add the butter and pulse until the mixture resembles coarse crumbs.

Break up the egg yolk with a rubber spatula and pour it on top of the dough. Cover and refrigerate the egg white. Pulse the mixture just until it comes together to form a smooth dough.

Divide the dough in half. Shape each half inside waxed paper so it forms a neat cylinder, each about 7 inches long and 1 1/2 inches wide. Press the logs lightly and evenly to make oval-shaped logs. Refrigerate the dough for at least several hours or for as long as 1 day. (To keep the dough longer, rewrap it in foil; freeze it for up to several weeks.)

Set the oven at 400 degrees. Place the whole almonds on a rimmed baking sheet and toast them in the hot oven for 5 minutes or until they are a pale brown. Let them cool completely.

Turn the oven down to 350 degrees. Line 2 baking sheets with parchment paper.

Use a long sharp knife to slice each log into 1/4-inch-thick rounds. Set them 1 inch apart on the baking sheets. Brush with the reserved egg white. Press an almond into each cookie.

Bake the cookies for 12 to 15 minutes or until they are lightly browned on the bottom and the tops are a pale tan.

Cool the cookies on the baking sheets for 1 minute, then transfer them to wire racks to cool completely. Store in an airtight container.

MAKES ABOUT 46 COOKIES

Brown sugar refrigerator cookies

2 1/4 cups flour

1 1/2 cups light brown sugar

Pinch of salt

3/4 cup (1 1/2 sticks) unsalted butter, cut up

1 egg yolk

1 teaspoon vanilla extract

In a food processor, combine the flour, brown sugar, and salt. Pulse 2 or 3 times just to sift them.

Add the butter and pulse again just until the mixture resembles coarse crumbs.

Break up the yolk with a rubber spatula and pour it on top of the dough. Add the vanilla. Pulse the mixture until it comes together to form a smooth dough.

Divide the dough in half and shape each half inside waxed paper so it forms a neat cylinder about 7 inches long and 1 1/2 inches in diameter. (The cookies will spread during baking.) Refrigerate the dough for at least several hours or for as long as 1 day. (To keep the dough longer, rewrap it in foil; freeze it for up to several weeks.)

Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

Use a long sharp knife to slice the dough into 1/4-inch-thick rounds. Set them 1 inch apart on the baking sheets.

Bake the cookies for 15 to 18 minutes or until they are lightly browned on the bottom and the tops are a pale tan. Do not let them brown on top.

Cool the cookies on the baking sheets for 1 minute, then transfer them to wire racks to cool completely. Store them in an airtight container.

MAKES ABOUT 54 COOKIES

Chocolate shortbread refrigerator cookies

1 1/2 cups flour

1 1/2 cups confectioners' sugar

1/2 cup cocoa powder

Pinch of salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 teaspoon vanilla extract

1 tablespoon ice water

In a food processor, combine the flour, sugar, cocoa, and salt. Pulse just to sift them.

Add the butter and pulse just until the dough comes together to form coarse crumbs. Sprinkle the vanilla and water on top. Pulse a few more times or just until the mixture forms a smooth dough.

Divide the dough in half and shape each half inside waxed paper so it forms a neat cylinder about 7 inches long and 1 1/2 inches in diameter. (The cookies will spread during baking.) Refrigerate the dough for at least several hours or for as long as 1 day. (To keep the dough longer, rewrap it in foil; freeze it for up to several weeks.)

Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

Use a long sharp knife to slice the dough into 1/4-inch-thick rounds. Set them 1 inch apart on the baking sheets.

Bake the cookies for 12 to 15 minutes or until they are lightly browned on the bottom and the tops are firm.

Cool the cookies on the baking sheets for 1 minute, then transfer them to wire racks to cool completely. Store them in an airtight container.

MAKES ABOUT 48 COOKIES

Lemon-sugar refrigerator cookies

A pure lemon extract, in addition to lemon rind, gives these cookies a deep lemony flavor.2 1/2 cups flour

Pinch of salt

1 cup (2 sticks) unsalted butter, cut up

1 1/2 cups confectioners' sugar

Grated rind of 2 lemons

1 egg, lightly beaten

1 teaspoon pure lemon extract

In a food processor, combine the flour and salt. Pulse 2 to 3 times to sift them.

Add the butter and pulse just until the dough comes together to form coarse crumbs. Add the sugar and lemon rinds and pulse 2 to 3 times or until just mixed in.

Add the egg and lemon extract and pulse just until the mixture comes together to form a smooth dough.

Divide the dough in half and shape each half inside waxed paper so it forms a neat cylinder about 7 inches long and 1 1/2 inches in diameter. (The cookies will spread during baking.) Refrigerate the dough for at least several hours or for as long as 1 day. (To keep the dough longer, rewrap it in foil; freeze it for up to several weeks.)

Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

Use a long sharp knife to slice the dough into 1/4-inch-thick rounds. Set them 1 inch apart on the baking sheets.

Bake the cookies for 15 to 20 minutes or until they are lightly browned on the bottom and the tops are a pale tan. Do not let them brown on top.

Cool the cookies on the baking sheets for 1 minute, then transfer them to wire racks to cool completely. Store them in an airtight container.

MAKES ABOUT 52 COOKIES