Or surprise him with luscious Linzer Tarts, airy Almond Meringues and Pecan Pralines.

Christmas is Cookies (and Gingerbread and Spice Cake and Fudge and More...) (Time-Life Books, $9.95) offers more than 100 easy-to-follow recipes for classic Christmas cookies and other holiday favorites.

PECAN PRALINES

1/4 cup light cream or evaporated milk
2 cups granulated sugar
1/2 cup water
1/3 cup light brown sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups coarsely chopped pecans

1. Generously grease 2 large baking sheets.
2. In a small saucepan, warm the light cream over low heat. When bubbles begin to form around the edges of the pan, remove the pan from the heat and cover it tightly to keep warm.
3. Combine the granulated sugar and water in a medium skillet and bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to medium and, gripping a pot holder in each hand, tip the pan back and forth gently until the syrup turns a rich, golden brown. This may take 10 minutes or more.
4. Remove the skillet from the heat and, with a wooden spoon, stir in the brown sugar and salt. Stirring constantly, pour in the warm cream in a slow, thin stream. Stir in the vanilla and the pecans.
5. To form each praline, ladle about 4 teaspoons of the pecan mixture onto the prepared baking sheet. As you proceed, space the pralines about 3 inches apart to allow room for them to spread into 2 1/2-inch rounds. When the pralines have cooled to room temperature, transfer them to a serving plate.