Let it snow, let it snow, let it snow. And did it ever snow on us in Homer. I love our beautiful winter wonderland as it set the stage to usher in the Christmas season in true Alaska-style.

The Other Fisherman and I have been busy doing double duty as Mr. and Mrs. Snow Removal. I traded my duties as Lawn Queen to Shovel Princess. We have lots of deck and a long walkway at our Homer North Pole castle, so I have been keeping my dig and shovel muscles in shape, as I am sure most of you have been. I think I might look into purchasing la petite snow blower, though, if this keeps up as I would rather be out skiing or baking. In the meantime, I am reluctantly thankful for the extra exercise as I have Christmas cookies and feasting on my mind.

Mr. Santa and I stocked up on enough butter, sugar, flour and chocolate to begin our annual Christmas goodie bake-a-thon. There is so much of it, the overflow is stored in my garage. I am anxious to get the Christmas castle adorned and tie on my apron in order to spend some serious time with the double ovens in my kitchen. The next few weeks are going to fly by, and, as always, there is much to do and I want to make the most of this special time of year.

A California friend visited and brought me lemons from his tree. When friends hand you lemons, make lemon cookies and lemon meringue pie and lemon Caesar salad. They are sunshine in December.

Until next time, Merry Christmas baking and be careful shoveling. Be sure to enjoy spending time in our winter wonderland of snow and ice.

Lemon-Coconut Snowballs

Lemon and coconut add a new twist to the traditional wedding cookie. Don't be shy when rolling these in powdered sugar - the more powdered sugar, the bigger the snowball!

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon coconut extract

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 1/2 tablespoons grated lemon rind

1/2 teaspoon salt

1 cup sweetened flaked coconut, lightly toasted

1 1/2 cups powdered sugar

Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup powdered sugar and extracts, beating well. Add flour, lemon rind, and salt, beating until combined. Stir in coconut. Cover and chill dough 30 minutes.

Shape dough into generous 1-inch balls; place 1 inch apart on parchment paper-lined baking sheets. Bake at 350* for 15 to 20 minutes or until golden on bottom, but pale on top. Transfer cookies to wire racks to cool 5 minutes.

Place 1 1/2 cups powdered sugar in a bowl, and roll warm cookies in powdered sugar, coating well. Cool cookies completely on wire racks. Roll cooled cookies in powdered sugar again, coating well.

Yield: 2 dozen

My family and friends love sweet spicy nuts. I make them often to sprinkle on salads, but they are always enjoyed as a little before-dinner snack with cocktails.

These nuts make ideal nibbles at a holiday party. To give them as a gift, look at yard sales for odd bowls and charming but mismatched teacups - fill them with nuts, wrap in colored cellophane and tie with a cute ribbon. Instant hostess gift.

Sweet and Spicy Nuts

1 cup sugar

2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon coarsely ground black pepper

1/2 teaspoon cayenne pepper

1 large egg white

6 cups unsalted nuts, such as walnuts, pecans, natural almonds or cashews

Preheat oven to 325*F.

Grease two 10 1/2-inch-by-15 1/2-inch jelly-roll pans.

In small bowl, stir sugar, salt, cumin, cinnamon, black pepper and cayenne. In large bowl, with wire whisk, beat egg white until foamy. Stir nuts into egg white. Add sugar mixture; toss until nuts are thoroughly coated.

Divide nut mixture between prepared jelly-roll pans, spreading evenly. Bake nuts 25 to 27 minutes, or until golden brown and dry, stirring twice during baking. With slotted spoon, transfer nuts to waxed paper; spread in single layer to cool. Package as desired in tightly covered container and store at room temperature up to a month.