IF you bake, you know how convenient it is to have your flour, sugar, cocoa and other dry ingredients sifted the day before actual baking. How much easier everything seems and you can do more.

With this in mind, what?s to keep you from giving another gift from your kitchen to someone who loves to bake but has little time to do so. Better Homes and Gardens in some special interest issues has suggested giving a ready-to-bake cookie mix in a jar.

Choose a round, square, oval or fancy clear glass or plastic jar or container which can hold 1 quart or 4 cups of ingredients.

Layer the ingredients in the jar of your choice so the makings of the cookie can be visible to the recipient.

You then attach a card with the recipe for the cookie. Remind the recipient that the mix must be used within a month, at their leisure.

If the recipe calls for shortening, use one that doesn?t require refrigeration. Usually, the shortening is cut into the dry ingredients until the mixture resembles coarse crumbs. Like in a pie crust.

Tap the jar gently on the counter to settle each layer before adding the next.

To add a festive touch, tie a ribbon around the jar.

Brownies in a jar

Layer in a 1-quart jar or canister the following ingredients:

1/3 c unsweetened cocoa powder
1 ? c sugar
? c semisweet chocolate pieces
1 c all purpose flour
? tsp baking powder
? tsp salt

Cookie baking mix

? c chopped walnuts
? c white baking pieces
Cover jar and attach baking directions.

Baking directions: Heat oven to 350?F. Grease and flour on 8x8x2-inch baking pan. Combine ? cup melted and cooled butter and 2 slightly beaten eggs in a large bowl. Stir in jar contents. Mix well. Spread into prepared pan. Bake for 35 minutes or until edges begin to pull away from pan. Cool in pan on a wire rack. Cut into 16 bars.

Chippers in a jar

? c all purpose flour
? tsp baking soda

Stir together flour and baking soda in a small bowl. Layer in a 1-quart glass jar or canister the following ingredients:

1/3 c granulated sugar
1 c semisweet chocolate pieces
1 c rolled oats
The flour mixture
? c peanut butter pieces

Be sure to tap jar gently on the counter to settle each layer before adding the next.

Cover the jar and attach baking directions.

Baking directions:

Use within one month. Heat oven to 375?F. Empty contents of jar into a large bowl. Add ? cup softened butter and 1 slightly beaten egg and 1 teaspoon vanilla. Stir until combined. Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks to cool. Yields 24 to 30 cookies.

Chocolate raisin and oatmeal cookie mix

In a clean 1-quart jar or covered container layer the following

Ingredients:

1 c rolled oats
? c all-purpose flour
? c packed brown sugar
? c granulated sugar

Baking cookie mix

? tsp baking powder
1/8 tsp baking soda
? tsp ground cinnamon
1 c chocolate-covered raisins
? c chopped walnuts or pecans

Seal, store in a cool, dry place and use within a month.

Baking directions:

Preheat oven to 350?F.

Line a cookie sheet with parchment paper. In a large mixing bowl, pour in contents of jar.

Stir together with 1/3 cup softened butter, 2 eggs and 1/2 teaspoon vanilla until well-combined. Dough will be soft.

Drop by rounded teaspoons 2 inches apart on prepared cookie sheet.

Bake in preheated oven for 9 to 11 minutes or until edges are brown. Cool on cookie sheets for 2 minutes.

Transfer to wire racks to cool. Mix is enough for about 3 dozen cookies.